What Happens Inside Your Stomach When You Eat Instant Noodles?

instantStory at-a-glance 

Researchers used a pill-sized camera to see what happens inside your stomach and digestive tract after you eat instant noodles

Even after two hours, the instant noodles were remarkably intact, Continue reading

4 Most Dangerous Toxins Deliberately and Secretly Infused Into our Food Supply

toxinsOne of the greatest long-term problems that health conscious individuals face is the pervasive contamination of the food supply. For decades, the FDA and other governmental agencies have allowed the multi-billion dollar food industry to grow and process its products with hundreds of questionably safe Continue reading

10 Outrageous (but True) Facts about Vaccines the CDC and the Vaccine Industry Don’t Want You to Know

horPrepare to be shocked. Here are 10 outrageous (but true) facts about vaccines the CDC and the vaccine industry don’t want you to know:

FACT #1) Yes, mercury is still used in vaccines, and the CDC openly admits it. There is NO safe level of mercury for injecting into a human child. Not even “trace” levels. There is NO evidence of safety for mercury at any dose whatsoever. Any doctor who says the level of mercury in a vaccine is “safe” to inject into a child is only demonstrating their outrageous ignorance Continue reading

BEYOND ANTIBIOTICS

Beyond Antibiotics is the title of a book by two medical doctors, Keith Sehnert, MD and Lendon Smith, MD.  These gutsy authors challenge one of the most sacred cows of conventional medicine, the widespread use of antibiotics.  I have found antibiotics are very rarely needed, and most often they are very harmful.  I have drawn information from the book to write this article.

Doctors prescribe antibiotics at what can only be termed an incredible rate.  According to several studies done Continue reading

Toxic Rapeseed and Other Low-Grade Oils with Additives are being passed off as Olive Oil

As much as 50 percent of the olive oil sold in the U.S. is not actually pure olive oil, as some brands claiming to be “extra-virgin” or “100 percent Italian,” for instance, have actually been adulterated with toxic rapeseed oil, more popularly known as canola oil, soybean oil, and other low-grade oils. In his new book Extra Virginity: The Sublime and Scandalous World of Olive Oil, olive oil expert Tom Mueller explains that not all olive oil is the same, and offers advice on how to spot authentic olive oil amidst all the imposters.

During a recent interview with Terry Gross from NPR‘s Fresh Air, Mueller explains how olive oil adulteration is much more widespread than people think, if they are even aware of it at all. For olive oil to truly be considered “extra-virgin,” it has to come from fresh, crushed olives, and not be refined in any way or contain any chemical solvents. It also has to pass certain tests of integrity in order to be considered legitimate, for which many of the brands popularly sold today would fail.

“The legal definition simply says it has to pass certain chemical tests, and in a sensory way it has to taste and smell vaguely of fresh olives, because it’s a fruit, and have no faults,” said Mueller. “But many of the extra-virgin olive oils on our shelves today in America don’t clear [the legal definition].” Continue reading

The Myth of the ‘Low-Fat’ Diet, and Why Consuming Healthy Fats Is Vital to Your Health

Many people today still adhere to the misguided belief that nearly all fats are bad, and that the best way to stay slim and healthy is to cut fats, whenever possible, from your diet. On the contrary, fats are an absolutely vital component of any healthy diet as they aid in the absorption of fat-soluble vitamins and minerals, as well as feed the brain, heart, liver, lungs, bones, cells and nervous system the nutrients they need to function properly.

It is widely assumed that, because they are called “fats,” these substances must contribute to obesity and obesity-related illnesses like heart disease that afflict millions of people today. This is true for trans fats and certain other unhealthy fats, of course, but there are all kinds of healthy fats as well, such as coconut oil, for instance, or even animal-based fats like grass-fed butter Continue reading

Diet Rich in Fish Oil and Protein May Help Combat ADHD

In the past few decades, there have been a growing number of children with attention deficit hyperactivity disorder (ADHD). According to the Centers for Disease Control and Prevention (CDC), more than 9 percent of children between the ages of 4 and 17 have been diagnosed with the disease.

While there is medication to treat this disorder, it is not effective for all children. Recently, research published in the journal Pediatrics revealed that making changes in diet could combat the symptoms of ADHD in children who are unresponsive to pharmacotherapy.

“A greater attention to the education of parents and children in a healthy dietary pattern, omitting items shown to predispose to ADHD, is perhaps the most promising Continue reading

Rosemary Oil Can Be Used as a Natural Meat Preservative

Although some people already use the popular herb rosemary for seasoning their meat, this combination may become more common in the near future as food manufacturers respond to consumer demand for more natural products.

Currently, two of the most common additives used to preserve meat are BHT and BHA. But studies have linked BHA with cancer and BHT with hyperactivity, causing some consumers to avoid products containing them (read ingredients labels to find out if they’re in the foods you buy).

In a 2006 study, essential oils of rosemary and sage performed better at preventing oxidative decay and preventing loss of polyunsaturated fatty acids in meat than a combination of BHA and BHT. This means rosemary oil and sage oil Continue reading

Additives Meant to Protect Vitamin C Actually Cause More Harm

Anti-caking agents in powdered products may hasten degradation of vitamin C instead of doing what they are supposed to do: protect the nutrient from moisture.

Lisa Mauer, a Purdue University professor of food science; Lynne Taylor, a professor of industrial and physical pharmacy; and graduate student Rebecca Lipasek study deliquescence, a reaction in which humidity causes a crystalline solid to dissolve. They wanted to understand how anti-caking agents protect substances such as vitamin C from humidity.

In Mauer’s laboratory, different anti-caking agents were blended with powdered sodium ascorbate, a common form of vitamin C, Continue reading

Coconut Sugar fast Replacing Agave Nectar as the Natural Sweetener

Over the last two years, we’ve witnessed a mass exodus away from agave nectar and a search for more natural sweeteners that are both low on the glycemic index and high in nutrient density. Several candidates have emerged, but the winner has become coconut sugar, which is really more like a coconut caramel sap.

This sweetener is fast becoming extremely popular among raw foodies, vegans and vegetarians. Many have switched from agave nectar to coconut sugar.

Use a coconut sugar (sap) that is a 100% pure organic crystallized coconut sap . It’s best harvested from the sap of unopened coconut blossoms, then boiled under controlled heat to drive off the water and condense the liquid to a dark brown sap. There are no additives used, no bleaching, and absolutely no stripping of minerals or other nutrients. It’s not a raw food, however. Cooking the sap is a necessary part of concentrating it, just like with maple syrup, which is really a concentration of the watery maple sap.

The result is a thick, liquid “caramel” sap that’s brown in color and extremely sweet. It tastes almost like fudge, and some people even eat it like fudge. Continue reading