Note: Details surrounding the COVID-19 pandemic are rapidly evolving and undergoing constant updates. We will do our best to keep the information in this article current. Continue reading
New research suggests that vitamin C may give you some of the same heart benefits as regular exercise. Continue reading
Are you walking into rooms but can’t remember why? Staring into the refrigerator and wondering what you needed? Forgetting familiar phone numbers? Maybe an orange or a carrot would help.
A study from the University of Ulm suggests that people with mild dementia – an early sign of Alzheimer’s Disease – have significantly lower blood concentrations of vitamin C and beta-carotene than their healthy counterparts. Continue reading
Here is an excellent Inforgraphic showing the parallels in foods that are Organic and those that are either GM (Genetically Modified) or Conventional (use of pesticides and other harmful components of our food supply). While the differences between organic foods and conventionally grown foods may not seem big, there can be some noticeable ecological and visual differences between the two. The biggest differences would be the use of pesticides and other types of chemicals Continue reading
The Antioxidant that’s 800x more Powerful Than CoQ10
Discover how this powerhouse antioxidant may
help treat chronic disease, support optimal cardiovascular function and… make your skin glow in the process!
When the words anti-aging, longevity and wellness are attached to a health supplement or product, the buzzword antioxidant is sure to follow. As a label-savvy consumer, you don’t want to get hoodwinked by the hype. Continue reading
Sometimes one of the compounds in bile — usually cholesterol — becomes so saturated that it forms a solid. This is called a gallstone. It is estimated that as many as one in 10 people have gallstones, though they might not know it. Gallstones may not necessarily cause you any problems, but sometimes when one is pushed out of the gallbladder, it gets stuck in your bile duct. This can cause a lot of pain and is what is known as a gallbladder attack. Continue reading
In 1991, the United States Department of Agriculture (USDA) began a program to collect data on pesticide residues in food. In May of that same year, the USDA began operating the Pesticide Data Program (PDA). The data from the PDA is published in an annual summary. This health e-letter is going to reveal the top nine foods in that summary deemed to be highest in pesticide residues.
Why worry about pesticides? They are considered hormone disrupters and, as such, can play havoc with your endocrine system. Pesticides can potentially cause cancer cells to grow and interfere with your cognitive and sexual functions. The best health advice would seem to be to avoid pesticide exposure as much as possible. On that note, here is a list of nine foods on the USDA’s black list for pesticide residues.
1. Celery clocks in at number one. Celery has no protective skin, so pesticides settle on the vegetable and in turn are directly ingested by you.
2. Peaches have a relatively thin skin and, according to the report, are often sprayed with multiple pesticides.
3. Strawberries are only in season for a short period of time in North America. The rest of the year, they are imported from countries Continue reading
Here’s why: By now, you have probably heard that the new USDA recommendation for optimal health is to fill half of your plate with fruits and vegetables of all colors. Countless studies show that the fiber helps keep weight down and also that the different pigments in the skins of produce are powerful antioxidants that help the immune system function properly and prevent life-shortening diseases. The countries with the highest amount of centenarians eat very large portions of vegetables and consume almost none of our modern packaged foods. These centenarians live to a ripe old age in basically good health, suffering from very little heart and liver disease and showing very slight rates of cancer and degenerative diseases. Research supports this: compared with people who eat very small amounts of produce, those who eat larger amounts as part of a healthful diet are more likely to have reduced risk of stroke and other cardiovascular diseases, certain cancers, and many chronic conditions.
A few tips: Eat foods of all colors–red, yellow, green, white, Continue reading