The best way to avoid genetically modified foods is to know which foods are genetically modified and which foods are not. It helps to understand the difference between heirlooms, hybrids, and GMOs.Continue reading →
This title is the same as a recent GreenMedInfo.com. It contains a list of over 200 health problems, with celiac disease at the top and including many more not normally associated with gluten intolerance.
Wheat today is not what it used to be. It is more of a hybrid version of 19th century and earlier versions of wheat our ancestors relied on for their daily bread. The same is true for a few other grains.
Today’s health advice comes in the form of an herbal cream. Calendula, or pot marigold, is a hardy annual herb. These plants have brightly colored flowers and you are likely familiar with them. They are a staple in many front- yard gardens. The petals of the flowers are actually edible and can be used either fresh or dry to add color to rice and salads. Continue reading →
Red yeast rice is a part of Chinese cuisine (food coloring for Peking duck) as well as a medicinal agent. It is prepared by using a type of yeast, “Manascus purpureus,” fermented with rice, which was first recorded as being used during the Ming Dynasty (1368-1644). It also carries some excellent possibilities for lowering cholesterol. Continue reading →
These fasts can do wonders for your natural health.
1. The Cooked Grain Fast Whole grains are a huge part of the Asian diet. Anyone with cold or deficient symptoms will benefit from a whole grain fast, as will those who want to sharpen their concentration and memory. It must last at least three days, and you must chew food very thoroughly. Whole grain rice and other grains, such as millet, barley, and whole wheat, are common staples. If you’re out to detox, millet is your best bet. Drink some warming herbal teas if you have “cold” symptoms (here “cold” refers to a specific aspect of symptoms in Chinese medicine, not the common cold). Continue reading →
In the face of today`s burgeoning loss of seed diversity, the need for a doubling in food production in the next fifty years and the threatened spread of deadly food fungus has instigated seed hunters to scour world markets in a desperate search for the last varieties of wheat, rice, barley, lentils and chickpeas.
Food diversity extinction is rampant. In the USA, 90 percent of historic fruit and vegetable varieties have vanished. In the Philippines thousands of varieties of rice are now shrunk to a few hundred. China has lost perhaps 90 percent of wheat varieties. This former diversity was the result of more than 10,000 years of domestication.
Excess abdominal fat has been linked to an increased risk of diabetes and cardiovascular disease, but researchers at the University of Alabama at Birmingham have recently found that reducing such fatty tissue may be a simple matter of reducing carbohydrates in a diet.
Dieters need not go to carb-free extremes, however, since the study revealed that just a modest decrease in bread, rice and simple sugars may help to significantly reduce belly fat.
Researchers measured the belly fat of participants on two different diets: one in which individuals derived 43 percent of their calories from carbs and 39 percent from fat, and another in which individuals ate 55 percent of their calories in carbohydrate form and 27 percent from fat. Both diets contained 18 percent protein. Continue reading →