Livestock Nutritionist Defends Raw Milk Safety

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Raw milk from healthy, organically raised, grass-fed, or pastured cows is an excellent health food, with an exceptional safety record

 Grass-fed organic milk tends to be yellowish, Continue reading

Majority of Fast Food Restaurants Get Fail Rating in Antibiotics Meat Report

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Chipotle’s and Panera Bread were the only fast food chains that earned “A” ratings; they are the only two that transparently affirm the majority of the meats served Continue reading

Do You Really Want to Eat Hot Dogs After Knowing This?

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Even though hot dogs are nutritionally bereft processed foods, Americans still consume seven billion of them every summer Continue reading

Avoiding GMO Foods? Dine Out with Caution: Restaurants Are HUGE Source of Hidden GMOs

The current, much-debated lack in labeling of genetically modified foods makes it difficult enough to trust your own food choices these days – let alone, trusting food prepared for you at your favorite restaurant. Heck, even just being able to relax during meal time, knowing that the food itself might be an active threat to your health and safety, Continue reading

“You Haven’t Tasted Beef Until You’ve Tasted Grass-Fed: When You Do, You’ll Be Hooked for Life.”

Today more than ever, the source of your food matters. Gone are the days when you could trust your neighborhood butcher or grocer to provide your family with wholesome, fresh food free from unnatural – and dangerous – hormones, antibiotics, pesticides, and herbicides. Continue reading

Kefir the Powerhouse of Probiotics

Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered ‘super-foods.’ Kefir is a fermented drink made from a kefir grain of symbiotic microorganisms wrapped up in a matrix of proteins, lipids and sugars. Kefir grains are white clumps that contain a wide variety of bacteria and yeast. Kefir is one of the best drinks for improving digestion and natural immunity.

Kefir is believed to have been first developed in the Caucasus Mountains of western Russia. The shepherds there used to carry milk in leather pouches. Sometimes the milk would sit for several days and ferment. The fermentation gave it an effervescent taste that was cool and refreshing. These cultures later found that kefir made a great natural medicine that was used to help digestive disorders, low energy, and compromised immune function. Continue reading