Renewable Revolution

Technology => Advances in Health Care => Topic started by: AGelbert on May 18, 2014, 01:18:58 am

Title: Healthy Eating
Post by: AGelbert on May 18, 2014, 01:18:58 am

Michael Pollan: The Omnivore's Dilemma
Speech at Williams College 
Michael Pollan
Sunlight, Grass, Animals= Healthy Food Chain 

 Author Michael Pollan offer us an amusing, engaging, very funny and informative presentation in this speech he gave at Williams College in 2007.

 It's a overview of Michael Pollan's work, mostly covering territory explored in The Omnivore's Dilemma (2006). Almost everything about America's food production and consumption is crazy, upside down and the consequences are terrible.

 At about 13 minutes in, there is a hilarious rant on corn - how it permeates everything! And it's not only in our food, not only in ethanol...everyday items you never thought of can be traced back to corn! The supermarket ITSELF... yes, building materials!

 This video can be enjoyed as a radio show, (  as there is no visual presentation. Just turn it on and laugh, learn and be enriched by this amazing material.  (

 --Bibi Farber

 For more information on Michael Pollan see:
- See more at:

Title: Re: Healthy Eating
Post by: AGelbert on July 17, 2014, 03:23:52 pm

( Why Coffee Is Good for You

Coffee, believe it or not, happens to be the biggest source of antioxidants in the Western diet,  :o   ;D  outranking both fruits and vegetables, combined. (
Title: Re: Healthy Eating
Post by: AGelbert on July 19, 2014, 05:47:30 pm
Top 10 Destructive Nutrition Lies Ever Told   :o
The Coca Cola Commercial that will NEVER be seen on TV in our Corporatocracy 


Story at-a-glance

By Dr. Mercola

There is no shortage of health advice out there, and no shortage of bad advice to go along with it. Some misguided notions are harmless—but others are outright dangerous and can lead you down the road to chronic health problems and may even trim years off your life.

It is critically important to decipher fact from fiction. Many nutrition myths get repeated over and over until they are mistaken for truth, especially when perpetually spread by public health authorities.

But the good news is that slowly, the real truth finally appears to be reaching mainstream audiences, as evidenced by the eagerness of satirists to take a jab at the food industry, as in the clever Coca-Cola parody featured above.

In an article addressing destructive nutrition lies, Kris Gunnars of Authority Nutrition1 is among those admirably trying to bust the dangerous dietary myths that continue being spread by so many nutritionists. I agree with the majority of his points, but have added a few others that I believe to be important. Read on for my own top 10 list, which builds upon his.


Lie #1: Breakfast Is the Healthiest Meal of the Day, and You Should Eat Many Small Meals a Day
Lie #2: Saturated Fat Causes Heart Disease
Lie #3: High Omega-6 Seed and Vegetable Oils Are Good for You
Lie #4: Artificial Sweeteners Are Safe Sugar Replacements for Diabetics, and Help Promote Weight Loss
Lie #5: Soy Is a Health Food
Lie #6: Whole Grains Are Good for Everyone
Lie #7: Genetically Engineered Foods Are Safe and Comparable to Conventional Foods
Lie #8: Eggs Are Bad for Your Heart
Lie #9: Low-Fat Foods Prevent Obesity and Heart Disease
Lie #10: Carbs Should Be Your Biggest Source of Calories

Now for the #1 Truth...  (

The more you can eat like your ancestors, the better—fresh whole foods, locally and sustainably raised, and foods that are minimally processed or not processed at all.

These are the types of foods that your genes and biochemistry are adapted to and will provide you with the ability to reverse and prevent most diseases.

You will find these at your local farmer's market, food co-op, or in your own backyard garden. And you will be amazed at the positive changes you'll see in your health when you "clean up" your diet!

Be wary of nutritional advice from mainstream "experts" as it may not be based on science—or based on bad information that is several decades outdated.

Truthful, accurate information is your number one weapon in taking control of your health.

Full details on each lie at link below:
Title: Re: Healthy Eating
Post by: AGelbert on July 28, 2014, 07:40:41 pm
Plants are poison — and that just may be why they keep us healthy (

The health effects of antioxidants came up recently because a study found that organic food has more of them. Now science writer Moises Velasquez-Manoff has a fascinating story on a theory that upends conventional wisdom about antioxidants.

The original idea was that antioxidants were good because they sopped up molecules called “reactive oxygen species” (ROS) that are released by stress and bounce around cells, wrecking havoc. This new theory suggests that we need the stress, and it’s our bodies’ reaction to that (producing our own internal antioxidants) that really does us good.

In other words, it’s the whole system that’s important — piling on more antioxidants from outside alone basically accomplishes nothing. Here’s Velasquez-Manoff:

Exercise accelerates the burning of fuel by your cells. If you peer into muscles after a jog, you’ll see a relative excess of those supposedly dangerous ROS — exhaust spewed from our cellular furnaces, the mitochondria. If you examine the same muscle some time after a run, however, you’ll find those ROS gone. In their place you’ll see an abundance of native antioxidants. That’s because, post-exercise, the muscle cells respond to the oxidative stress by boosting production of native antioxidants. Those antioxidants, amped up to protect against the oxidant threat of yesterday’s exercise, now also protect against other ambient oxidant dangers.

Contrary to the ROS dogma, [scientist Michael] Ristow realized, the signal of stress conveyed by the ROS during exercise was essential to this call-and-response between mitochondria and the cells that housed them. To improve health, he figured, perhaps we shouldn’t neutralize ROS so much as increase them in a way that mimicked what happened in exercise. That would boost native antioxidants, improve insulin sensitivity, and increase overall resilience.

But we also see a true health benefit from eating plants. This may be because Fruits and Vegetables Are Trying to Kill You — to quote the title of Velasquez-Manoff’s piece. That is: The toxins produced by veggies stimulate the same kind of stress response as exercise and give your system a work out.

Obviously it’s still too early to make specific dietary recommendations based on this thinking (though someone will be trying to turn this into a lucrative diet fad in 5, 4, 3 …). I still stick with my don’t worry, be happy, eat veggies theory of nutrition. But check out this fascinating essay, and glory in the weirdness of the notion that we might just need toxins to keep us healthy. (

Nathanael Johnson (@savortooth on Twitter) is Grist's food writer and the author of All Natural: A Skeptic's Quest to Discover If the Natural Approach to Diet, Childbirth, Healing, and the Environment Really Keeps Us Healthier and Happier.
Title: Abundant, Widespread Virus Discovered
Post by: AGelbert on July 30, 2014, 01:46:16 am
“Given the virus’s abundance and how widespread it is, it is probably going to be very important for understanding the ecology of the human gut,”

Homo Sap GUT CHECK! (
Abundant, Widespread Virus Discovered (

Scientists identify a bacteriophage that is highly abundant in the gut bacteria of people around the world.

By Jef Akst | July 29, 2014


Fecal samples from people in the United States, Europe, and Asia have revealed a new type of gut bacteriophage, called crAssphage, which infects Bacteroides, microbes linked to obesity and diabetes, according to a study published last week (July 24) in Nature Communications. The previously unknown virus may be among the most abundant in the human gut, and could impact one’s weight as a result of its effects on host bacteria.


We suspect this virus is very important in regulating the number of these bacteria [the Bacteroides] in the intestine,” lead author Robert Edwards, a computational biologist at San Diego State University, told NPR’s Goats and Soda. “We’ve basically found it in every population we’ve looked at. If we tested Africans, we think we’d find it in them, too.” (
Title: Re: Healthy Eating
Post by: AGelbert on January 19, 2015, 09:47:20 pm
Avocado Varieities

How Avocado Can Help Improve Your Cholesterol, Heart, and Brain Health

January 19, 2015

By Dr. Mercola

Avocados are an excellent source of heart-healthy monounsaturated fat that is easily burned for energy, while being low in fructose. Not surprisingly, improved weight management1,2 is one of the health benefits of avocado consumption, and its high-fat, low-sugar content is likely a key factor contributing to this effect.

Research3 has also found that avocados are helpful for regulating your blood sugar levels. This is an important benefit for most people, considering that one in four American are either diabetic or pre-diabetic.

According to the California Avocado Commission, a medium Hass avocado contains about 22.5 grams of fat, two-thirds of which is monounsaturated.

They also provide close to 20 essential health-boosting nutrients, including:
•Vitamin E
•Folic acid
•Potassium (more than twice the amount found in a banana), which can help balance your  vitally important potassium to sodium ratio

Due to its beneficial raw fat content, avocado enables your body to more efficiently absorb fat-soluble nutrients (such as alpha- and beta-carotene and lutein) in other foods eaten in conjunction.

One 2005 study4 found that adding avocado to salad allowed the volunteers to absorb three to five times more carotenoids antioxidant molecules, which help protect your body against free radical damage.

An Avocado a Day May Help Lower Bad Cholesterol 

Previous research has suggested that avocados might help improve lipid profiles, both in healthy individuals and in those with mild hypercholesterolemia (elevated cholesterol levels). 

In one such study,5 healthy individuals saw a 16 percent decrease of serum total cholesterol level following a one-week long diet high in monounsaturated fat from avocados.

In those with elevated cholesterol levels, the avocado diet resulted in a 17 percent decrease of serum total cholesterol, and a 22 percent decrease of both LDL-cholesterol and triglycerides, along with an 11 percent increase of the so-called “good” HDL cholesterol.

More recently, researchers at Pennsylvania State University tested three different cholesterol-reducing diets, to assess and compare their effectiveness.6,7,8 Forty-five overweight participants were enrolled in the study, and were assigned to follow one of the tree diets:

1.Low-fat diet, where saturated fats were substituted for more carbohydrates, including plenty of fruit and whole grains

2.Moderate-fat diet (without avocado), where saturated fats were substituted with monounsaturated fats in the form of canola and sunflower oil. About 34 percent of daily calories came from fat, but aside from that, it was very similar to the low-fat diet, which included poultry and low amounts of red meat

3.Moderate-fat diet with avocado. Aside from including one whole Hass avocado per day, this diet was identical to the other moderate-fat diet, and the overall fat ratio was the same

The results, reported by the NPR,9 “surprised” the researchers:

“At the end of the study, the researchers found that the avocado diet led to significant reductions in LDL cholesterol, compared with the other two diets.

To put the difference in perspective, the avocado diet decreased LDL cholesterol about 14 milligrams per deciliter of blood. Compare that with a decrease of about 7 mg/dL for the low-fat diet, and about a 8 mg/dl drop from the moderate-fat diet.

"I was surprised to see the added benefit [of the avocado]," Penny Kris-Etherton, a nutrition scientist at Penn State and the lead author of the study, tells us." It's something in the avocado" other than just the fat composition, she says.”

All Fats Are Not Created Equal

It’s worth noting that canola and other vegetable oils (used in the moderate-fat diets in the featured study) are typically hydrogenated, which  means they contain trans fats, and trans fats wreak havoc on your heart and cardiovascular health. So I for one am not surprised at the results of this study.

Previous research10 has actually shown that replacing saturated fats with carbohydrates and omega-6 polyunsaturated fats (found in soybean, corn, and safflower oil) leads to increased small, high-density LDL particles, increased oxidized LDL, and reduced HDL.

Research has confirmed that large LDL particles do not contribute to heart disease. The small, dense LDL particles, however, do contribute to the build-up of plaque in your arteries, and trans fat increases small, dense LDL. (Saturated fat, on the other hand, increases large, fluffy—and benign—LDL.)

Research has also shown that small, dense LDL particles are increased by eating refined sugar and carbohydrates, such as bread, pasta, and most processed foods. Together, trans fats and refined carbs do far more harm than saturated fat ever possibly could. One tool designed to help you eliminate trans fats are the Naturally Savvy Get Healthy Challenges that I helped create.

A Note on the DASH Diet...

On a brief side note: In the CBS video above, they also make mention of the DASH diet, which has been found to lower blood pressure by as much as five points, rivaling the effects of blood pressure lowering medications.

The DASH diet is quite similar to the Mediterranean diet, promoting the consumption of vegetables, fruits, lean protein, whole grains, and low-fat dairy, and recommends avoiding sugars, red meat, and salt.

Many believe that the low-sodium is responsible for its success. However, there’s compelling evidence suggesting that the real reasons it works so well for both hypertension and weight loss is because it increases potassium and restricts your intake of fructose—as does the Mediterranean diet.

Fructose is actually a far more important factor than salt when it comes to hypertension. The connecting link between fructose consumption and hypertension lies in the uric acid produced. Uric acid is a byproduct of fructose metabolism, and increased uric acid levels drive up your blood pressure.

Now, when you reduce sugar in your diet (from sources such as added sugars, processed fructose, grains of all kinds, and processed foods), you need to increase the amount of healthy fat. And avocado is an excellent choice to bolster your fat consumption and overall nutrition.

I have been consuming an avocado daily for the last several years. On most days, I will add a whole avocado to my salad, which I eat for lunch. This increases my healthy fat and calorie intake without seriously increasing my protein or carbohydrate intake. You can also add about ¼ to 1/3 of an avocado as a healthy banana substitute when making smoothies or your protein shake.

Avocado Benefits Your Heart and Brain

Besides its beneficial influence on your cholesterol, avocados have also been found to provide other heart-healthy benefits. For example, one interesting 2012 study11 found that eating one-half of a fresh medium Hass avocado with a hamburger significantly inhibited the production of the inflammatory compound Interleukin-6 (IL-6), compared to eating a burger without fresh avocado.

Also, just like avocado does not raise your blood sugar levels, fresh avocado did not increase triglyceride levels beyond what was observed when eating the burger alone, despite the avocado supplying extra fat and calories. According to lead author David Heber, MD, PhD, the findings offer “promising clues” about avocado’s ability to benefit vascular function and heart health. Healthy fats are also vital for optimal brain function, and for the prevention of degenerative brain disorders like Alzheimer’s. As noted in a recent issue of Scientific American:12

The brain thrives on a fat-rich, low carbohydrate diet, which unfortunately is relatively uncommon in human populations today,” reports David Perlmutter, author of Grain Brain. “Mayo Clinic researchers showed that individuals favoring carbohydrates in their diets had a remarkable 89 percent increased risk for developing dementia as contrasted to those whose diets contained the most fat.

Having the highest levels of fat consumption was actually found to be associated with an incredible 44 percent reduction in risk for developing dementia.” ...‘Good’ fats include monounsaturated fats, found abundantly in olive oil, peanut oil, hazelnuts, avocados and pumpkin seeds, and polyunsaturated fats (omega 3 and omega 6), which are found in flaxseed oil, chia seeds, marine algae oil and walnuts.”

To Maximize Benefits, Peel Your Avocado the Right Way

Interestingly, the manner in which you de-skin your avocado can affect how much of its valuable phytonutrients you get out of it. UCLA research has shown that the greatest concentration of beneficial carotenoids, for example, is located in the dark green fruit closest to the inside of the peel. In 2010, the California Avocado Commission issued guidelines for getting the most out of your avocado by peeling it the right way.13

To preserve the area with the greatest concentration of antioxidants, you’re best off peeling the avocado with your hands, as you would a banana:

1.First, cut the avocado length-wise, around the seed
2.Holding each half, twist them in the opposite directions to separate them from the seed
3.Remove the seed
4.Cut each half, lengthwise
5.Next, using your thumb and index finger, simply peel the skin off each piece

How to Get More Avocado into Your Diet

While avocado is commonly eaten raw, on salad or alone, there are many other ways to include avocado in your diet. Its creamy, mild flavor tends to go well with many foods, making it a refreshing and nutritious addition to various recipes. For example, you can use avocado:
•As a fat replacement in baking. Simply replace the fat called for (such as oil, butter, or shortening) with an equal amount of avocado
•As a first food for babies, in lieu of processed baby food
•In soups. For examples, see Lucy Lock’s Chilled Mediterranean Soup, or her Raw Creamy Carrot Soup
•As a banana substitute in smoothies or your protein shake

The California Avocado Commission’s website14 contains hundreds of unique recipes that include avocado. All in all, avocado may be one of the most beneficial superfoods out there, and may be particularly valuable if you’re struggling with insulin and leptin resistance, diabetes, or any other risk factors for heart disease. Last but not least, avocados are also one of the safest fruits you can buy conventionally-grown, as their thick skin protects the inner fruit from pesticides.

On top of that, avocados have been rated as one of the safest commercial crops in terms of pesticide application,15 so there’s no real need to spend extra money on organic avocados. ;D

I’ve had my own team test avocados from a variety of growers in different countries, sold in several major grocery stores, and they all tested free and clear of harmful chemicals. For more fun and interesting avocado facts, check out the following infographic.
Title: Re: Healthy Eating
Post by: AGelbert on February 23, 2015, 12:52:25 am
EVERYTHING you have been told about Cholesterol is WRONG!  (
EIGHT decades of research by this scientist PROVES that the REAL CULPRIT is trans fats!   (

The Unexpected Implications of 😈 Industry Involvement in Trans Fat Research

February 22, 2015
Title: Re: Healthy Eating
Post by: AGelbert on February 25, 2015, 08:01:02 pm
Guidelines on Fat and Cholesterol Should Never Have Been Made (

Steve Nissen, chairman of cardiovascular medicine at the Cleveland Clinic, told USA Today:5
“It’s the right decision. We got the dietary guidelines wrong. They’ve been wrong for decades.” This message was echoed in Time Magazine, which recently reported that:

n the latest review6 of studies that investigated the link between dietary fat and causes of death, researchers say the guidelines got it all wrong.  :o In fact, recommendations to reduce the amount of fat we eat every day should never have been made.”

Low-fat diets saw a real upswing in 1977, but according to research published in the Open Heart journal,7 led by Zoe Harcombe, PhD, there was no scientific basis for the recommendations to cut fat from our diet in the first place.

What’s worse, the processed food industry replaced fat with large amounts of sugar  >:(  :P , While Dr. Harcombe shies away from making any recommendation about how much dietary fat might be ideal, she suggests that the take-home message here is to simply “eat real food.”

I have to say, it’s refreshing to finally see that message being repeated in the mainstream media. As reported by Time Magazine:8

“The less adulterated and processed your diet is, the more nutrients and healthy fats, proteins and carbohydrates your body will get, and the less you’ll have to worry about meeting specific guidelines or advice that may or may not be based on a solid body of evidence.”

Processed Fructose Affects Your Body Like Alcohol

The low-fat craze led to an avalanche of new processed food products, promising to benefit both your waistline and your heart. Alas, nothing could have been further from the truth.

When fat was removed, sugar was added in, and this has led to a massive increase in obesity, diabetes, heart disease, and non-alcoholic fatty liver disease. As it turns out, your body metabolizes fructose in the same way it metabolizes ethanol, creating the same toxic effects.

Unlike glucose, which can be used by virtually every cell in your body, fructose can only be metabolized by your liver, because your liver is the only organ that has the transporter for it.

Since nearly all fructose gets shuttled to your liver, and, if you eat a typical Western-style diet, you consume high amounts of it, fructose ends up taxing and damaging your liver in the same way alcohol and other toxins do.

In fact, when you compare the health outcomes of fructose versus alcohol consumption, you see the diseases they cause are virtually identical:

Full article and video:
Title: Re: Healthy Eating
Post by: AGelbert on March 05, 2015, 08:55:32 pm
Is Opting Out Of Processed Food The New Eating Disorder?  ??? (

March 4, 2015 | By Daisy Luther | Business, General Health, Propaganda, Sleuth Journal


It’s time for an intervention. We need to talk.

Are you concerned about the stuff they call “food” at the grocery store?  (
Do you opt for whole foods most of the time, and feel unwell if you eat so-called “junk food”? (
Are your views about food causing you to make changes in your day-to-day life? (
Do you believe there is a connection between the food you eat and your physical and mental well-being? (
Then, it’s time to face reality. ( If you choose to eat food without chemicals on a regular basis, you, my friend, are mentally ill. (

It’s called Orthorexia Nervosa.

A study found on PubMed explains. (Wow, it’s like they know me. ;D) 

( Orthorexia is an obsessive-compulsive process characterized by extreme care for and selection of what is considered to be pure ‘healthy’ food. This ritual leads to a very restrictive diet and social isolation as a compensation. Orthorexics obsessively avoid foods which may contain artificial colours, flavours, preservant agents, pesticide residues or genetically modified ingredients, unhealthy fats, foods containing too much salt or too much sugar and other components. The way of preparation, kitchenware and other tools used are also part of the obsessive ritual. (

Huh. They say that like it’s a bad thing.

Don’t despair. ( If you’re a sufferer, there’s help.  ;D

The same study ( states:

Treatment of orthorexia require a multidisciplinary team ( involving 💵💵💵 physicians, 💵💵 psychotherapists and 💵 dietitians. In some cases, 💵 antiserotoninergic drugs may be required as part of the ( treatment. (

So the long and the short of it? (

If you want to be healthy, you’re sick. You need a team of ( doctors and dietitians to cure you from trying to be healthy. And maybe some medicine. The desire for good health is an illness, and Big Pharma and Big Medical wants you to be better[/color]. And by 😈 better, they mean you should have no hesitation whatsoever about consuming the garbage passed off as food in the grocery stores.

Wow, I’ll bet that raising as much of my own food as possible really means I’m in need of intervention. ;) ;D

Just to clear up any 😉 confusion, it’s not about weight loss. ( Doctor Thomas Dunn is an associate professor of psychology at the University of Northern Colorado who co-authored a paper in Psychosomatics, outlining the diagnostic criteria for the disorder. “It’s different than going overboard because you want to be skinny. Rather, it’s linked to people who are trying to be as healthy as they can be.” (source: New American) (


( Corporations are losing money when you make healthy choices. 
Full excellent article ( at link:

Title: Re: Healthy Eating
Post by: AGelbert on April 25, 2015, 05:09:06 pm
Pooping: What to know before you ( go

TAKE THE QUIZ!  I got an 83% ;D

Quiz: The Scoop on Poop
Your Score:  83%  You correctly answered 10 out of 12 questions
Title: Re: Healthy Eating
Post by: AGelbert on May 17, 2015, 05:04:19 pm
Seven Essential Keys to Rehabilitate Your Gut, from Birth to Death

In his book, Dr. Perlmutter delves into seven essential keys for rehabilitating your gut, starting at birth.

1. Vaginal birth Do everything you can to avoid a Caesarian section. When you elect to deliver a child via Caesarian section – and there are times when it needs to be done to save the life of the mother or the baby—understand that by and large, you're tripling the risk for attention-deficit hyperactivity disorder (ADHD) and doubling the risk for autism in your child. You're also dramatically increasing the risk that your child will struggle with obesity, type 1 diabetes, and allergies. These are all inflammatory issues that are dramatically increased in children born via Caesarian section.

 Dr. Perlmutter describes a simple and elegant technique developed by researchers at Yale University, whereby an organic gauze sponge is placed in the birth canal before the mother who is going to have a C-section is given the IV antibiotics. The sponge is then removed, the antibiotics are given, and as soon as the baby is born, the sponge is placed over the baby's face, inoculating the child with its mother's bacteria. This could be a good adjunct anytime a Caesarian is required. Unfortunately, at present it's unlikely you'd be able to get your doctor to do it. 

2. Breastfeeding Aside from providing the most appropriate nutrients, breast feeding also affects your child's microbiome via bacterial transfer from skin contact.

3. Antibiotics When you change your microbiome, certain groups of bacteria tend to be favored, such as the Firmicutes group. When present in excess, Firmicutes increase your risk of obesity. Animal research shows that when you change the animals' microbiome using antibiotics, they gain weight. We also give antibiotics to cattle to make them fatter, faster. The same thing occurs in your body, which is why avoiding unnecessary antibiotics is so important.

 Disinfectant products like antibacterial soaps and hand gels also fall into this category and should be avoided as much as possible.

4. Refined sugar and processed fructose  Sugar and high-fructose corn syrup (HFCS) preferentially increases the growth of pathogenic disease-causing bacteria, fungi, and yeast, so limiting the amount of refined and processed sugars in your diet is a key dietary principle for gut health.

 According to Dr. Perlmutter, fructose in particular promotes gut dysbiosis, and there's also a good correlation between fructose consumption and the levels of LPS, the inflammatory marker that shows your gut is leaking.

 Fructose is also far more aggressive in terms of causing glycation of protein than other sugars, meaning high levels of sugar in your blood that bind to proteins. This too is correlated with leaky gut, and may explain why fructose consumption is related to increased gut permeability, and inflammatory diseases like obesity.

5. Genetically engineered foods and pesticides Avoid genetically engineered foods. As noted by Dr. Perlmutter: "Yes, there is a clear and present danger in the notion of genetically modifying the food that we share with our gut bacteria. The gut bacteria are expecting the type of food that they have been provided for a couple of million years. 

Suddenly, we're introducing foods that are genetically unlike anything the human microbiome has ever seen. The research that allows the Food and Drug Administration (FDA) to allow genetically modified food has not even considered looking at the effects of GMOs on the human microbiome."

Glyphosate, which is liberally used on genetically engineered Roundup Ready crops, and many non-organic non-GMO crops as well, has also been found to alter the human microbiome, so genetically engineered foods deliver a double assault on your gut bacteria every time you eat it.

"We're poisoning the food that we eat. If that's not bad enough, that's the food we're feeding our microbiome, which are going to determine whether we live or die," Dr. Perlmutter says. "It's a bit of a worry."

6. Probiotic foods Focus on eating probiotic foods, such as fermented vegetables, sauerkraut, kimchi, kefir, and kombucha (a fermented drink). A broad-spectrum probiotic supplements may also be advisable—especially if you have to take a course of antibiotics.

7. Prebiotic fiber Consume plenty of prebiotic fiber. Not all fibers are prebiotic, so not any old fiber will do the job here. Whole foods are the best. Examples include dandelion greens, which can be lightly sautéd, Mexican yam or jicama that can be chopped up raw and put in your salad.

 Onions and leeks are also excellent choices.
These kinds of foods will allow your gut bacteria to flourish, which is the key to health, disease resistance, and longevity.

Title: Re: Healthy Eating
Post by: AGelbert on June 02, 2015, 11:28:09 pm

What’s the Verdict on Olive Oil: Is it Good or Bad for You? (

Dr. Mark Hyman | June 2, 2015 1:39 pm

Hint: (   (

Title: Re: Healthy Eating
Post by: AGelbert on June 25, 2015, 07:18:21 pm
“The Sioux Chef” dishes on the past — and future — of Native American cuisine

By Madeleine Thomas  on 24 Jun 2015


On “oppression food.”

Almost all Native American communities were basically forcibly removed from their traditional food systems, which threw a wrench into everything.

You saw fry bread become integrated into native communities across the board, but only because it was “oppression food,” really. It was something that kept them alive, but it wasn’t really healthy for anybody. Because it had passed through so many generations, people were talking more about their grandmother’s fry bread recipe than they were about the cool sauce they were making from wild greens or roots.

On why Native American food should be the next big thing.

I think native communities are really still recovering from what happened to them. Across the board, all Native American people have had a pretty dark history with the United States.

There’s a lot of great positivity we can offer and I think our food system is a huge one that should be all over the place. There should be Native American restaurants all over the nation that really show how diverse the United States is in culture and cuisine — not just beer and burgers at every stop you go to.

There’s so many different food systems, and so many different cultures and religions within Native America, so that should really be the focus. (

Someday, I hope we see more Native American restaurants across the board. (
Title: Re: Healthy Eating
Post by: AGelbert on June 28, 2015, 05:50:10 pm
Proper Nutrition and Exercise are the KEY to Cardiovascular health.
The importance of Vitamin K2 as opposed to the TOTALLY DIFFERENT Vitamin K1, is explained.
Title: Re: Healthy Eating
Post by: AGelbert on July 20, 2015, 08:14:32 pm
Rock star gives $100,000 to Vermont’s GMO defense fund (

Sam Heller Jul. 20 2015, 5:58 pm

Gov. Peter Shumlin announced Sunday at a concert by Neil Young in Essex Junction that Young (right) had donated $100,000 to a legal defense fund for Vermont's GMO labeling law. Photo courtesy of the Governor's Office.
Gov. Peter Shumlin announced Sunday at a concert by Neil Young in Essex Junction that Young (right) had donated $100,000 to a legal defense fund for Vermont’s GMO labeling law. Photo courtesy of the Governor’s Office.

Canadian rocker Neil Young joined Gov. Peter Shumlin in Essex Junction on Sunday to voice his support for Vermont’s GMO labeling law, which requires food produced using genetic engineering to say so on the packaging.

Shumlin praised Young’s announcement that he would make a $100,000 donation to the Vermont Food Fight Fund, established to defend Vermont’s law from opponents who wish to see it overturned in court.

“Support for the food fight fund is support for the consumer’s right to know. Huge corporations fighting to keep consumers in the dark are suing the state in a series of vigorous and costly lawsuits. The food fight fund will defend against the lawsuits and is the classic David and Goliath story of a small state versus the big food industry,” Shumlin said in a news release.

Act 120 has been challenged in court by the Grocery Manufacturer’s Association and other food industry trade groups, who say the bill is unconstitutional and a violation of their freedom of speech.

“The First Amendment dictates that when speech is involved, Vermont policymakers cannot merely act as a pass-through for the fads and controversies of the day. It must point to a truly ‘governmental’ interest, not just a political one,” the Grocery Manufacturer’s Association says on their website.

The organization also argues that GMO labeling laws are neither comprehensive enough to achieve their goal of greater transparency in the food industry, nor backed by scientific research.

In the news release, Shumlin characterized the bill as a populist attempt to protect consumers’ right to know what they’re eating.

“If we win in Vermont it will pave the way for labeling laws across the country. If we lose, so, too, does the consumer right to know and the power of people over profits,” he said.

The state will draw upon the Vermont Food Fight Fund to help pay for the upcoming legal battle against the GMA. Young’s $100,000 contribution brings the contents of the fund up to $550,000, the release said.

Young is no stranger to either Vermont politics or controversy over GMO issues. He recently came out in support of Sen. Bernie Sanders’ presidential bid after Republican candidate Donald Trump used Young’s “Rockin’ in the Free World” as his campaign song without Young’s permission. Shumlin supports Sanders’ Democratic primary opponent Hillary Clinton.

Young’s latest album, “The Monsanto Years,” offers a harsh critique of the eponymous company’s heavy use of genetic engineering.

“I am proud to stand in solidarity with the people of Vermont and support efforts to uphold the people’s will in the legal battle against corporate bullying. GMO labeling will stand,” Young said in the release.

Young, a former member of the band Crosby, Stills, Nash and Young, was in Vermont on Sunday to perform at the Champlain Valley Exposition.
Title: Re: Healthy Eating
Post by: AGelbert on July 27, 2015, 06:12:09 pm
Time to refuel? (Or not!)  ???

by David Catchpoole

One of man’s clever inventions is the fuel gauge used in cars. In modern ones, there is often even a warning light that comes on when it’s ‘time to refuel’. Another is the valve on fuel-filling nozzles that shuts off to prevent overfilling and wastage/spilling. But our human body has analogous devices, too.

Humans need to refuel, too

Once, while lunching with an older acquaintance, I complimented him on his slim physique at a time when many in society were tending towards obesity. His answer astonished me. He said, “I can’t take any credit for that because it seems I don’t have the urge to eat that other folks have.” He could not recall ever having known what it was like to feel ‘hungry’. Eating gave him no pleasure nor was there any urge to do so. “The only reason I know I have to eat is because experience has shown that if I don’t, after a day or so I notice I’m tired and listless. So I know I have to eat to get my energy back.”


It seems his internal ‘fuel gauge’ and ‘low-fuel warning light’ were broken.

‘Enough fuel, already!’

Our body also has an appetite ‘switch-off’ mechanism similar in effect to the automatic cut-off of a fuel nozzle, so as not to ‘over-fill’. In some obese people the ‘Enough fuel, already!’ click-off mechanism is known to be faulty. However, it can be hard to identify precisely where the problem lies, as a range of hormones is known to be involved in the body’s food-feedback systems, and the processes are far from fully understood. However, some insights are emerging.

The leptin hormone

In the 1990s, scientists discovered the hormone leptin, produced by the ob gene.1 Leptin is now known to curb appetite.2 High levels activate certain of the brain’s nerve cells, or neurons, in a way that suppresses the desire to eat, instead generating a feeling of ‘fullness’. Low levels, on the other hand, stimulate hunger.

Researchers have observed that giving the leptin hormone to obese people born without the ob gene reduced their hunger pangs. They ate less, and so were able to lose weight.

How exactly leptin achieves this, and thus helps the body’s delicate balance between energy intake (eating) and energy usage (exercise and metabolism), isn’t completely known yet. Many scientists suspect that leptin might be as crucial as the hormone insulin in this function. When leptin levels are low, the sight and smell of tasty food can stimulate an immediate desire to eat. But sight and smell don’t have anything like the same impact when leptin levels are high.

Researchers have observed that giving the leptin hormone to obese people born without the ob gene (and who thus lacked their own naturally-produced leptin) reduced their hunger pangs. They ate less, and so were able to lose weight.

Unfortunately for those who might therefore have hoped that leptin could be used to treat all obesity, “the story turned out to be much more complicated”.2 It’s only a minority of obese people who lack the ob gene. Most obese people have the ob gene, but it produces so much leptin that they’ve become resistant to its effects.  :o Researchers are endeavouring to understand the mechanism of that resistance.3

The ghrelin hormone

Another hormone now known to have a key role in appetite is ghrelin, which stimulates   appetite. As the stomach empties itself of the previous meal, bloodstream levels of the ghrelin hormone rise rapidly, signalling to the body that “it’s time to eat!” Then as soon as the stomach becomes full, ghrelin levels fall again.

In people who lose weight through dieting, ghrelin levels become “chronically high”—which might help explain why many people struggle to adhere to such weight loss programs.

In people who lose weight through dieting, ghrelin levels become “chronically high”—which might help explain why many people struggle to adhere to such weight loss programs.2

The melanocortin–4 receptors

Researchers are also investigating the receptors, or ‘docking sites’, on neurons for a hormone called melanocortin–4.

When these receptors are working properly, they help to suppress appetite. But defective receptors lead to “morbid obesity”.2

Crediting design

These hard-won insights into the intricacies of the body’s appetite-control systems point to far greater complexity than that of the car fuel gauge and nozzle overfill-prevention mechanisms. Surely nobody would say that fuel gauges and automatic pump shut-off gadgetry were not designed. The human engineers certainly deserve the credit for their designs, so how much more honour is due to the Designer of the human body’s intricate stomach-sight-smell intertwined feedback systems? And the fact that they now don’t always work is the result of Adam’s fall into sin, which brought about God’s just curse on creation (see also box above).4

DNA Decay

When someone is born lacking hunger signals, or with the defective food-feedback mechanisms in certain obese people today, these are examples of genomic decay (mutations). This is all part of the “bondage to decay” (Romans 8:19–22) to which the originally “very good” creation (Genesis 1:31) was subjected—because of the first man’s sin (Genesis 2:16–17, 3; Romans 5:12,17; 1 Corinthians 15:21–22). No wonder then that genomic decay (due to mutations) is increasingly in evidence.5 E.g. people lacking the ob gene, or unresponsive to the appetite-suppressing leptin it produces, or with defective melanocortin–4 receptors.6

References and notes
1.Zhang, Y., and 6 others, Positional cloning of the mouse obese gene and its human homologue, Nature 372:425–432, 1994.  Return to text.
2.Society for Neuroscience, Brain briefings—Appetite and food intake,, November 2007. Return to text.
3.Like Type 2 diabetes and other modern ‘scourges’, it may be related to the increasing shift to high energy density and high-glycemic-index refined grains and sugars and away from fruit and vegetables, especially in developed countries. Return to text.
4.Smith, H., Cosmic and universal death from. Adam’s Fall: an exegesis of Romans 8:19–23, J. Creation 21(1):75–85, 2007; romans8. Return to text.
5.Catchpoole, D., Time—no friend of evolution, Creation 34(3):30–31, 2012; Return to text.
6.Interestingly, estrogen has been found to use the same pathways as leptin uses to suppress appetite—“a possible reason why women tend to gain weight after menopause.” (see main text, ref. 2) Return to text.
Title: Re: Healthy Eating
Post by: AGelbert on March 08, 2016, 03:58:37 pm
A healthy Mediterranean-style diet costs less than a junky American diet

Katherine Martinko (@feistyredhair)
Living / Green Food
March 2, 2016

An interesting research project has found that swapping out meat for olive oil and more canned legumes and frozen vegetables costs less than the most economical version of the USDA's dietary guidelines.

There is a misconception that eating a healthy Mediterranean-style diet is too expensive for low-income families, but new research dispels that notion. A joint project between the Miriam Hospital and the Rhode Island Community Food Bank has demonstrated that a plant-based diet rich in extra-virgin olive oil is cheaper than the most economical recommendations made by the United States Department of Agriculture’s MyPlate program – a whole $750 cheaper per year!  ;D

Dr. Mary Flynn, who works as a dietician at the Miriam Hospital and was a lead author on the study, said that most people think healthy diets are expensive due to the increased amounts of fresh vegetables and fruit, but she suspected it was really the meat that made it pricey. Flynn set out to show that we don’t actually need that much meat, and that replacing with olive oil can not only reduce the cost but also improve health.

"Extra-virgin olive oil is thought to be expensive, but we suspected it was meat that made a diet expensive, and extra-virgin olive oil is cheaper than even small amounts of meat. We expected the two diets to be similar in fruit and vegetable content, but our plant-based diet was substantially cheaper, and featured a lot more fruits and vegetables and whole grains."

Flynn developed recipes that were used by Food Bank clients on an average of 2.8 times per week. The recipes provide price breakdowns per batch and per serving. Clients responded favorably, saying the recipes were easier to prepare than their usual ones and that they lost weight while experiencing improved food security.

The big difference between Flynn’s approach and the one espoused by MyPlate is that Flynn uses greater quantities of frozen and canned products, such as chickpeas, black beans, and vegetables. They are cheaper than their fresh counterparts while still retaining the same nutritional benefits. This accounted for much of the price difference: $53.11 per week for the USDA recommended diet vs. $38.75 for Flynn’s version of a Mediterranean diet. Meat cost $11.20 (or 21 percent) of the USDA diet.

Instead of meat, the plant-based diet includes 4 tablespoons of extra-virgin olive oil per day. Olive oil is often perceived as luxurious but works out to only $3.61 (or 9 percent) of the weekly food cost. When a household budget is limited, olive oil is a good way to increase one’s intake of healthy fats.

Other studies have shown that low-income families fill their grocery carts first with meat, eggs, cereal, and baked goods, none of which featured prominently in this version of a Mediterranean diet. EurekAlert says that Flynn’s work in educating consumers “to include some weekly meals that do not contain meat, poultry or seafood but do include extra virgin olive oil, vegetables, and a starch will decrease food costs and improve food access and body weight.”

It is an interesting study with hopeful results for the many people who think it is impossible to eat healthily on a shoestring. That’s not the case, as this research team has happily shown, as long as those dollars are spent wisely.  (
Title: Re: Healthy Eating
Post by: AGelbert on March 12, 2016, 09:22:44 pm

David Wolfe, a leading authority on nutrition and raw food, points out the value of a simple mushroom growing on a tree stump.

 In these mushrooms is where you will find some of the strongest medicinal compounds.

He shows us the cloud mushroom, so common it grows in every state of the US and Canada.  (

 It has tremendous healing properties: immune system enhancing and anti-cancer properties, and it detoxifies the liver not only of cancer causing agents but of plastic by-products!

 If you learn to identify it, you can simply harvest this mushroom, take it home and make a healing tea.  ;D

 --Bibi Farber

 This video was produced by - See more at:
Title: Re: Healthy Eating
Post by: AGelbert on April 16, 2016, 06:25:09 pm
What can sugar teach us about evidence-based chemical regulation? ???

April 14, 2016 at 6:07 pm

This month, we recommend reading
“The Sugar Conspiracy” (, a Guardian Long Read by science writer and journalist Ian Leslie. The article is interesting because the challenges of developing evidence-based chemical regulations are mirrored in this account of the lessons we should be learning from a 60+ year-old argument about the place of sugar and fat in dietary guidance for public health.
Sugar, chemicals, and the role of science in policy-making

Chemicals and public health policy both sit at the interface of science and decision-making, trying to make sense of accumulating scientific evidence about health risks posed by chemicals, how to best make use of that ever-shifting research landscape to agree on desired outcomes, and shape the policies that will stand the best chance of achieving them.

The first lesson about the relationship between science and policy, which “The Sugar Conspiracy” gets right, is that scientific research as well as policy-making is embedded in human social practices: there is no magic cordon which automatically ensures a separation of scientist from society, or of scientific behaviours from regular ones.

In many circumstances, these social determinants may be at least as important for explaining why scientists have a particular set of beliefs as what a putative body of evidence might be saying. These social determinants operate at the personal level and include deference to the charismatic, herding towards majority opinion, punishment for deviance, and intense discomfort with admitting to error.

They also operate at the societal level, with the article touching on how the spread and eventual mainstreaming of an idea can be sometimes be explained without apparent recourse to an evidence base at all: academics accumulate power and appoint like-minded thinkers to influential positions; this increases their funding and ability to determine the research agenda, the methods used, and the admissible evidence.

As the elite spreads and homogenises, any canvassing of expert opinion reaches only a demographically uniform group, and any dissenting opinions are either missed altogether or dismissed as outliers. So by shaping the evidence and the surrounding opinion, ideas can spread through the research community without needing to be right.

The second lesson from the piece is its first misstep: the article misunderstands the role the scientific method can play in providing constraints on the social steers under which scientists operate. Of the above psychological and social pressures, the article states: “Of course, such tendencies are precisely what the scientific method was invented to correct for, and over the long run, it does a good job of it.”

In fact, it is a mistake to hold that the scientific method somehow automatically keeps in check the worst social excesses of human researchers; really, the scientific method cannot do anything automatically because it has to be deliberately applied by researchers in order to have any effect.

Most of the time, this deliberate application is made in the context of the single experiment, whereby the controlled set-up required by the scientific method makes it possible for the researcher to be more confident that the effect they are seeing is a consequence of the changes they are introducing, rather than a consequence of something else happening in the experiment of which they are unaware.

But in “The Sugar Conspiracy”, the author is interested in how scientific research is aggregated: here, the research activity moves from limiting the effect of psychosocial pressures on producing new evidence at the lab bench, to limiting the effect of these pressures on the process of gathering and appraising existing evidence.

Why, in making this transition, should we assume the scientific method ( is still being applied? Even if scientists are good at conducting controlled experiments in the lab, there is no reason to assume they are equally effective at controlling the variables which affect the process of synthesising all the evidence which those lab experiments are producing.

The third lesson is that we can question another assumption implied by the article: in this case, it is how the Sugar Conspiracy seems to buy into the idea that science produces a canon of fact, to which some people (like John Yudkin) are aligned all along and some (like Ancel Keys) are not.

In fact, science produces a body of evidence which is sufficiently confusing, messy and open to interpretation that at any given time it might not be possible to tell who is right.
In these instances (which may be the vast majority of the time) there is just opinion, some of it better founded on the available evidence, some of it formed by social determinants, and some of it ultimately turning out to represent the best guess as to the facts of the matter regardless of how it was come to.

If it really were a matter of science determining the facts and researchers agreeing with those facts or not, it is unclear how scientific debate could ever get started: if scientists either know the facts or they do not, then anyone arguing against the facts is either doing so out of ignorance or bad faith. It doesn’t allow for the possibility of uncertainty stemming from the difficulty of interpreting a limited and/or conflicting evidence base.    ( (
This is perhaps why the article focuses on Keys’ rather uncivilised behaviour to explain how he won the argument with Yudkin; however, it is not clear if the debate would have been resolved differently even if Keys had been more of the quiet man which Yudkin was.

In a situation in which nobody knows because the evidence is weak, a decision still has to be made and it is down to luck if it is the right one. (It is also worth noting how Yudkin never really disappeared from view quite as much as the article would have the reader believe, such as this Guardian piece from 1999.)

This is one of the reasons why developing policy from an evidence base is so difficult: except in very restricted decision-making contexts, the evidence base is always going to be too underpowered to be capable of determining the right decision among the multitude of policy choices and their attendant consequences.

This is for two reasons: that the number of possible choices vastly outstrips our capacity to gather sufficient empirical data to determine which choice is best; and because many of the choices are not determinable by research anyway, deriving as they do from our value systems (i.e. what we want in the world).

Where evidence is lacking, opinion fills the space. Where outcomes can be legitimately informed or determined by evidence, the trick will be in determining which opinions are sufficiently based in what is currently known, where there is opinion instead of evidence, and what to do in terms of research to meet the information requirements of the policy-makers. (Where outcomes cannot be legitimately determined by evidence, the trick is ensuring the political process is capable of producing fair and equitable outcomes.)

The final lesson concerns what to do in order to ensure that we are making the best use of evidence in policy-making. At this point, the Sugar Conspiracy rather peters out, being ambivalent about information democracies or information oligarchies, as if somehow the prize of science is clarity in purpose rather than (as the article itself seems to imply throughout) using the evidence to give oneself the best possible chance of making the right decision.

There is in fact a route to a better way of doing things which means we can be much more optimistic about the prospects for the scientific method in hastening resolution of scientific disputes, whether they are about appropriate sugar intake in dietary guidelines or the risks to health posed by chemicals and other pollutants.

The solution involves revisiting how the scientific method can be applied to the aggregation of evidence.   (

The premise of the story, that scientists are bad at developing evidence-based policies, only comes as a surprise because people (scientists included) seem just to assume that because scientists are scientific when they are producing evidence, then they must be just as scientific when they are accumulating evidence.

As the article shows, they are not. But the situation is by no means insoluble: the reason scientists are not very good at accumulating evidence is that it is only relatively recently that the scientific method has been deliberately applied not only to the process of generating evidence, but also to aggregating it.

These lessons have been most painfully learned in medicine, historically an eminence-led profession where, by the 1990s, experts were being found to be making one error after another in their understanding of what they thought the evidence said. This cost lives in administration of ineffective interventions and resulted in clinical trials being conducted for questions to which the answers should already have been known.

The lesson was that as much methodological care needs to be taken in aggregating research as needs to be taken in producing it.

For this purpose, systematic review methods were invented. In essence, they are simple: it is about taking the principle of control, of transparency and repeatability of methods and of minimising bias, so familiar in lab work, and applying it to how evidence is synthesised.

This has been very successful in medicine, making groups of experts consistently much better at using effective healthcare treatments and rejecting ineffective ones. In the context of systematic review, as the large volume of positive responses to the Teicholz article in the BMJ suggests, the culture shift towards challenging eminence with evidence, facilitated by an accessible evidence-base, could go a long way towards preventing the likes of Ancel Keys apparently getting their way by throwing their weight around rather than demonstrating the evidence for their position.

So while we can’t make scientists asocial, we can start imposing controls on the aggregation of evidence, to minimise (or at least help us identify) the effect which uncontrolled social influences have on what we think the best evidence is saying.

This won’t solve all the problems with ensuring policy makes best use of the best evidence, but it helps with at least one of them.

Further reading

Testing Treatments. Evans et al. (2011).
Short, free and very accessible book about how randomised controlled trials, systematic review methods, patient involvement in research decisions and other hallmarks of the modern approach healthcare research have transformed medicine.

“How science makes environmental controversies worse”. Dan Sarewitz (2004). Offers a compelling explanation of why the processes of conducting research and developing policy should not be conflated.

The Honest Broker. Roger Pielke Jr (2007). Explains how science can become politicised, politics can become scientised, and how science advice, if sought in the right way, can navigate between these two unappealing alternatives.

Agelbert NOTE: Unsaid in the article, unless you read between the lines (i.e. define what "politicized" means  ;)), is the deliberate cherry picking OFTEN involved in control group selection. This is done, while falsely claiming the control group is a "random" selection, so that the experimental results will produce the "appropriate" benign results if they want to "prove" a chemical is not toxic, carcinogenic or otherwise damaging to humanity and the biosphere. The epidemiological "studies" on cancer clusters near nuclear power plants are an excellent example of disingenuous cherry picking of "control group" subjects. 

The article states, "Where outcomes cannot be legitimately determined by evidence, the trick is ensuring the political process is capable of producing fair and equitable outcomes."

Unfortunately, in our world of rampant corporate corruption of scientific research, the TRICK is ACTUALLY to ENSURE the DESIRED outcome for corporate profit. To this end, the methodology is gamed and the scientific elite are bought and paid for to claim those that question the research are either "ignorant" or "outliers" to be ignored.

The NIST studies on 911 and WTC 7 are ALSO an excellent example of how this gamed science for "officially desired outcomes" works. And the arguments made by people like MKing or Palloy against those that question the NIST study are, as stated above,  that those that question the research are either "ignorant" or "unscientific outliers" to be ignored. (

The "scientific method" of those who wish to guarantee DESIRED corporate bottom line outcomes:

(  (
And DESIRED Gooberment Official Physics Fairy Tales about 911 too!   (
Title: Re: Healthy Eating
Post by: AGelbert on May 21, 2016, 06:50:57 pm
May 2016 News Bulletin: Soup-makers drop BPA from cans; French ban on tallowamine/glyphosate formulations.     (

May 20, 2016 at 3:29 pm | Posted in News and Science Bulletins

May 2016 News Bulletin (

 Campbell’s soup cans to drop hormone-mimicking chemical. ( The iconic US soup maker will stop using Bisphenol-A by 2017, after the chemical was found in all 15 of its cans tested in a US survey. The Guardian. (See also coverage in the Daily Telegraph: Does canned food cause cancer? A leading UK cancer charity has written to major food manufacturers asking them to reveal details of their use of the controversial chemical BPA in food cans.)

Benign by design: ( how chemists aim to end pharmaceutical pollution of the environment. From antibiotics to hormones and pain killers – residue from drugs is found in wastewater, rivers, fish, and even in polar bear fat. But chemists say they may know how to end this environmental pollution. Deutsche Welle.

 France to ban some glyphosate weedkillers amid health concerns. ( France’s health and safety agency is poised to ban weedkillers that combine chemicals glyphosate and tallowamine because of concerns over possible health risks. Reuters.

 ‘Breakthrough’ hailed in EDCs logjam. ( Scientific experts, from both sides of the endocrine debate, have agreed a “consensus statement” on identifying endocrine disrupting chemicals (EDCs), which will be passed to the European Commission to support its work compiling regulatory criteria. Chemical Watch.

Firefighters seek new law to ban flame retardants. ( Amid growing concern that flame retardants are responsible for elevated cancer rates in firefighters, Massachusetts lawmakers are pushing legislation that would go further than any other state’s in banning the use of chemicals meant to slow the spread of fires. Boston Globe.
Title: Re: Healthy Eating
Post by: AGelbert on October 08, 2016, 02:53:02 pm
Although jackfruit is still considered an exotic tropical fruit in the U.S., it is becoming more popular in the vegan and vegetarian circles as a meat substitute. After about one hour of cooking, unripened jackfruit starts to resemble the flavor and mouth-feel of pulled pork.  (   

What Is Jackfruit Good For? ???  ( ( (

Botanical name: Artocarpus heterophyllus

Having a distinct musky smell and deliciously sweet taste, jackfruit is a unique tropical fruit that is typically harvested during summer and fall.

It can grow to enormous sizes, measuring between 10 and 60 centimeters in length, 25 to 75 centimeters in diameter, and can weigh between 10 and 100 pounds, making it the largest tree-borne fruit in the world.

Specimens weighing more than 100 pounds have also been recorded.

Jackfruit originated from the rainforests of India’s Western Ghats and spread to other parts of the country, the East Indies and Southeast Asia. It is now planted in central and eastern Africa and has become quite popular in Brazil and Suriname. In Bangladesh, jackfruit is touted as the national fruit and it is considered the second-most important crop after mangoes.

The exotic jackfruit is green when unripe, and then turns light brown and spreads a strong fragrant smell once it is ripe. Like durian, jackfruit is round or oblong-shaped, and has an outer surface that is covered with blunt thorn-like projections that soften as the fruit ripens. Inside each fruit are hundreds of small, succulent yellow lobes. Most jackfruit trees can bear as many as 250 large fruits every season. The tree is used as timber as well.

Although jackfruit is still considered an exotic tropical fruit in the U.S., it is becoming more popular in the vegan and vegetarian circles as a meat substitute. After about one hour of cooking, unripened jackfruit starts to resemble the flavor and mouth-feel of pulled pork.

Health Benefits of Jackfruit  (

Jackfruit is a nutritional bonanza: it is rich in vitamins, minerals and dietary fiber, which makes it a good natural laxative. It can help improve digestion, as adequate fiber can be an effective natural remedy to prevent constipation, and it can also benefit those who want to lose or maintain their weight by giving a feeling of fullness.

Jackfruit is also known to contain significant amounts of vitamin A and flavonoid pigments (carotene-ß, xanthin, lutein and cryptoxanthin-ß), offering antioxidant and vision support. As it is low in calories and sodium and does not contain cholesterol or unhealthy fats, its luscious fruit lobes make a healthy, appetizing treat you can relish.

The enigmatic fruit is rich in B-complex vitamins, containing niacin, pyridoxine, riboflavin and folic acid. It is a viable source of minerals, such as iron, magnesium, potassium and manganese as well.

As a good source of vitamin C — also a powerful antioxidant — jackfruit offers about 23 percent of the recommended daily allowance (RDA), which makes it useful in helping fight off infectious agents while scavenging harmful free radicals in the body.

However, consume jackfruit in moderation because it contains fructose, which may be harmful to your health in excessive amounts.

Jackfruit Nutrition Facts
Serving Size: 3.5 ounces (100 grams),raw or frozen (at article link)

Studies on Jackfruit

A study published in the journal Plant Foods for Human Nutrition indicated that the pulp of jackfruit is a natural source of antioxidants that protect cells from free radical damage. This means the fruit can help slow down skin aging and can even assist in repairing damaged molecules, like DNA.1

Jackfruit contains lignans and saponins, which are beneficial phytonutrients that have been shown to offer anti-cancer properties. Lignans have been found to help block the effects of the hormone estrogen, which may decrease risk of hormone-associated cancers (uterine, ovarian, breast and prostate). Saponins, on the other hand, are known to optimize immune function and reduce risk of heart disease.2

Another study published in The Ceylon Medical Journal categorized jackfruit as a low-glycemic index fruit, which is attributed to its dietary fiber content.3 Consumption of unripe jackfruit can even be used to fight high blood sugar level, according to a Sydney University Glycemic Index Research Service study.4

Ripe Jackfruit

Researchers also regard jackfruit as a “miracle” food crop that could be a replacement for staple crops that are under threat from climate change. It is very easy to grow and can survive high temperatures, pests and diseases, and is even drought-resistant.

According to Shyamala Reddy, a biotechnology researcher at the University of Agriculture Sciences in Bangalore, India, the jackfruit is rich in calories and nutrients and if a person eats 10 to 12 bulbs, he or she won’t need food for another 12 hours. For these reasons, this fruit could be utilized to help save millions of people from hunger.5

Jackfruit Healthy Recipe: Easy Jackfruit Curry
healthy jackfruit recipe

Ingredients: Jicama Slaw
500 grams fresh jackfruit
2 medium tomatoes pureed
1 tsp. virgin coconut oil
½ tsp. cumin seeds
½ tsp. mustard seeds
½ tsp. nigella seeds
2 bay leaves
2 dried red chili peppers
1 small onion (chopped)
1 inch ginger (chopped)
1 tsp. coriander powder
½ tsp. turmeric
¼ tsp. black pepper
½ to ¾ tsp. Himalayan salt
1 to 1.5 cups of water


1.Heat extra virgin coconut oil in a skillet over medium heat. Add the cumin, nigella and mustard seeds and let them sizzle for about a minute. Add the bay leaves and red chili peppers, and then cook for several seconds. Add the onion, garlic and ginger, and just a pinch of Himalayan salt. Cook until translucent (five to six minutes) and remember to mix occasionally.

2.Add the turmeric, coriander and black pepper, mixing well. Stir while adding the pureed tomato, jackfruit and the rest of the salt. Cover and cook for approximately 15 minutes.

3.Uncover and cook for another few minutes to make the tomato puree thicker. The jackfruit can also be shredded.

4.Add the water and then cover and cook for 15 minutes. Taste and adjust the flavor accordingly, then reduce the heat to medium low and cook for an extra 10 minutes or longer, until your desired consistency is achieved. Garnish with cilantro and serve.

Jackfruit Fun Facts

Jackfruit emits a sweet yet putrid stench that has been described as a combination of overripe bananas, onions  :P, pineapple and passion fruit. Like durian *, the giant fruit is banned in airports and plane cabins, but it isn’t prohibited as cargo.

*   durian


Jackfruit certainly brings something new to the table. Aside from its distinctive flavor, this interesting fruit also has an impressive nutritional profile that includes vitamins, antioxidants and phytonutrients. Researchers believe this tropical fruit could help solve the food shortage problem because it is high in calories, rich in fiber, virtually has no unhealthy fat and can even be grown very easily.

Jackfruit Ropa Vieja (
Title: Re: Healthy Eating
Post by: AGelbert on November 21, 2016, 01:22:08 pm
The remarkable history and healing power of honey

Katherine Martinko (@feistyredhair)
Living / Green Food
 November 18, 2016

Title: Re: Healthy Eating
Post by: AGelbert on December 05, 2016, 02:59:47 pm
Medical journal defends article  ;D on questionable science behind US dietary guidelines



“They were happy to condemn the article in general terms, but when I asked them to name just one of the supposed errors in it, not one of them was able to. One admitted he had not read it. Another told me she had signed the letter because the BMJ should not have published an article that was not peer reviewed (it was peer reviewed). Meir Stampfer, a Harvard epidemiologist, asserted that Teicholz’s work is ‘riddled with errors,  ;)’ while declining to discuss them with me.” ( (

It’s difficult to argue with Teicholz’s evidence-based logic that rates of obesity in the U.S. shot upward in 1980, the very year in which dietary guidelines were introduced, and the diabetes epidemic kicked in shortly after. Nor is it acceptable for decisions about influential national nutrition policies to be decided by people who work within the food industry. Teicholz wrote:

“It may be time to ask our authorities to convene an unbiased and balanced panel of scientists to undertake a comprehensive review, in order to ensure that selection of the dietary guidelines committee becomes more transparent, with better disclosure of the conflicts of interest, and that the most rigorous scientific evidence is reliably used to produce the best possible nutrition policy.”

It appears she has won the battle this time round.  (

Title: Re: Healthy Eating
Post by: AGelbert on December 10, 2016, 02:04:02 pm
But Don’t We Need Protein? ( (

While we do need protein, perhaps we don’t need so much as we might think. The Center for Disease Control and Physician’s Committee for Responsible Medicine both agree we are getting plenty of protein and that protein deficiency is not a problem in our society, especially in comparison to the cancer problem we have.

The Physician’s Committee for Responsible Medicine (PCRM) even says that we actually get too much protein, around double of what we really need. They advise using the Recommended Dietary Allowance (RDA) protein formula, which is : 0.8 grams per kilogram of body weight for the average adult.

To find out your average individual need, multiply your body weight in pounds by your recommended protein intake in grams.

Are We Eating Too Much Protein? A Scientist Makes the Connection Between Protein and Cancer
Title: Re: Healthy Eating
Post by: AGelbert on December 17, 2016, 03:45:15 pm
Is Your Olive Oil Fake? (   (  (   ???

December 17, 2016 | 113,852 views | Available in Español Disponible en Español

Story at-a-glance

The popularity of the Mediterranean diet has made olive oil a $16 billion-a-year industry. Unfortunately, this popularity has also led to massive fraud and corruption.

Even "extra virgin" olive oil is often diluted with other less expensive oils, including hazelnut, soybean, corn, sunflower, palm, sesame, grape seed and/or walnut.
These added oils will not be listed on the label.  >:(

Tips on how to identify high quality olive oil include buying from specialty retailers that allow you to taste it first. Guidance on what to look for is included. Taste and smell are factors by which you discern authenticity.  8)

Full article with added explanatory videos:

Agelbert NOTE:
Watch out for the term "cold pressed" olive oil on the label. As the article points out. NO olive oil is cold pressed now. ALL olive oil is centrifuged. If you see "cold pressed" on the label, you are being lied to. That might indicate a proclivity to lie about content as well by that company...


Title: Re: Healthy Eating
Post by: AGelbert on January 28, 2017, 07:48:15 pm
Where Do We Get Our Biological Energy?
Water Supports Health in Ways You May Never Have Suspected

January 28, 2017 | 176,023 views
Title: Re: Healthy Eating
Post by: AGelbert on February 09, 2017, 10:04:28 pm
Peas Are the Future of Protein – Here’s Why

Kat Smith   
January 26, 2017   

It’s no secret that we’re kind of obsessed with protein. Studies have shown that the average person in a developed country consumes 103 grams of protein a day — more than double the recommended daily intake, most of which come from animal protein. Unfortunately, our appetite for animal-based protein has a devastating impact on the planet. Luckily, as more people come to recognize how meat and dairy can negatively impact not only the health of the planet but their own as well, the demand for clean, plant-based protein is on the rise. The plant-based protein market is estimated to reach a value of $5.2 billion by 2020 and plant-based meat alternatives could make up one-third of the entire market by 2050. In keeping with this trend, one company just took a huge step in leading the change.

Last week Roquette, a French, family-owned company, announced it will build the world’s largest pea processing plant in Manitoba, Canada. Roquette has been around since the 1930s and currently specializes in producing sustainable products in the pharmaceutical, health, food, nutrition, feed, pet food spaces. This new plant will be dedicated to making pea protein, a high-protein, low-fat, and allergen-friendly alternative to animal protein. According to Roquette chair Edward Roquette, “it is the largest global investment dedicated to pea protein to date. And it constitutes a key pillar of our strategy in plant protein in general and in pea protein in particular.”

It’s not just Roquette that’s responding to the demand for plant-based protein — more companies than ever have embraced pea protein. Last year, Ripple Foods launched a line of plant-based milks made from pea protein while the maker’s of Muscle Milk released Evolve, a plant-based protein shake made from pea protein. 2016 also saw the launch of the Beyond Burger, a pea protein-based burger that contains 20 grams of protein per patty. Now, Roquette’s processing plant will be a fantastic step forward into the future of protein, making pea protein more easily available than ever. Construction of the world’s largest pea processing plant is set to begin later this year.

There’s no turning back from here. As the world’s population continues to grow and more developing nations start to demand more meat and dairy, we need to realize that animal protein cannot sustain a world of meat eaters. As Nil Zacharias, Co-Founder of One Green Planet, has said, “advancements in plant-protein are the kind of technological innovations the world desperately needs. In fact, it may be one of the only real shots we have to make our future on this planet possible.” If we hope to feed the growing demand for protein, we need to move ahead into the future of food with more plant-based options like pea protein.  (  (
Title: Re: Healthy Eating
Post by: AGelbert on February 20, 2017, 04:51:38 pm

How Eating the Rainbow Can Help Protect Against Cancer


Start by replacing your processed or animal-based meals with foods from each color segment below and check out their benefits on their ability to fight cancer.


Fruits and vegetables such as cabbage, broccoli, kale, turnips, cauliflower, asparagus, collards, mustard greens, green apples, fresh herbs, zucchini, turnip greens, spinach, and Brussels sprouts contain either antioxidants known as flavones and/or indoles which have been directly linked to the prevention against cancer. They also contain high amounts of chlorophyll that prevents acidity in the body. Soybeans, green peas, and green beans are also high in antioxidants that support immune health even further.


Fruits and vegetables such as pumpkin, squash, peaches, yellow and orange bell peppers, lemons, cantaloupe, sweet potatoes, grapefruit, papaya, and apricots all contain especially high levels of Vitamin C for immune health, along with beta-carotene, a nutrient derived from the carotenoids found in these plants that give them their colorful hue. Studies have shown that women who eat carotenoid-rich vegetables reduce their breast cancer risk by up to 19 percent!


Fruits like watermelon, tomatoes, red peppers, papaya, grapefruit, and guava, all contain lycopene that also reduces the risks for prostate cancer and heart disease. Lycopene has also been shown to lower high cholesterol that can lead to increased fat cells that stimulate cancer cell growth.


Blue and purple foods like berries, figs, beets, pomegranates, grapes, raisins, and plums, all contain high levels of antioxidants known as anthocyanins or polyphenols that protect the heart and prevent heart disease. Their intake has also been linked to the prevention of certain types of cancers, according to The American Cancer Society.


If you think white vegetables don’t count, think again! They are rich in antioxidants known as phytochemicals like allicin (garlic and onions), beans and legumes (that contain fiber to reduce cholesterol and obesity), quercetin (onions and apples), selenium (mushrooms), Vitamin C (onions, apples, and parsnips), and a variety of vitamins and minerals that support the immune system (banana flesh, white nectarines, white peaches, cauliflower, artichokes, and potatoes.) Selenium was found to be one of the most prominent minerals for mens’ prostate health while garlic and onions remain as two of the top foods to boost the immune system and fight cancer cell growth.

There are so many ways to add fruits and vegetables to your diet. Here are a few great suggestions:

Title: Re: Healthy Eating
Post by: AGelbert on May 03, 2017, 06:59:32 pm
The Cholesterol Myth Has Been Busted — Yet Again

May 03, 2017 • 96,863 views

cholesterol myth

Story at-a-glance

A 40-year-old previously unpublished trial shows that while replacing saturated fat with vegetable oil lowered total cholesterol by 14 percent, for every 30 point drop in total cholesterol there was a 22 percent increased chance of death

Many other trials have also found that replacing saturated fats with vegetable oils increase mortality risk from all causes, including coronary heart disease and cardiovascular disease

Processed vegetable oils contribute to devastating attacks to your health and attacks your brain in several ways, thereby contributing to and worsening neurologic disorders


By Dr. Mercola

For the past four decades, the U.S. government has warned that eating cholesterol-rich foods such as eggs would raise your LDL cholesterol (inappropriately referred to as "bad" cholesterol) and promote heart disease.

Alas, decades' worth of research utterly failed to demonstrate this correlation, and the 2015-2020 Dietary Guidelines for Americans1,2,3,4,5 finally addressed this scientific shortcoming, announcing "cholesterol is not considered a nutrient of concern for overconsumption."6

This is good news, since dietary cholesterol plays an important role in brain health and memory formation, and is indispensable for the building of cells and the production of stress and sex hormones, as well as vitamin D. (When sunlight strikes your bare skin, the cholesterol in your skin is converted into vitamin D.)

Unfortunately, the dietary guidelines still cling to outdated misinformation about saturated fat, wrongly accusing it of raising LDL and contributing to heart disease. Here, science has shown that saturated fat only raises the safe, fluffy LDL particles. It also increases HDL, which is beneficial for your heart.

The guidelines became and are still confusing because the basic premise was wrong. Dietary fat is indeed associated with heart disease, but it's the processed vegetable oils, which are loaded with trans fats and oxidized omega-6 fats, that are the problem , not saturated fats.

The introduction of industrialized, highly processed and frequently heated omega-6 vegetable oils distorted the vitally important omega 6-to-3 ratio, causing metabolic catastrophes. The problem was further exacerbated by replacing saturated fat with refined carbohydrates, which were incorrectly viewed as a healthier option, thanks to misinformation created and spread by the sugar industry.

Full must read article: (

Title: Re: Healthy Eating
Post by: AGelbert on May 07, 2017, 07:05:06 pm

Is Aluminum Foil Safe to Use in Cooking?  ???   (

By Helen West

Aluminum foil is a common household product that's often used in cooking.

Some claim that using aluminum foil in cooking can cause aluminum to seep into your food and put your health at risk.

However, others say it's entirely safe to use.

This article explores the risks associated with using aluminum foil and determines whether or not it is acceptable for everyday use.

Title: Re: Healthy Eating
Post by: AGelbert on May 18, 2017, 06:04:25 pm

How Did Modern Tomatoes Lose Their Flavor?

Agelbert NOTE: The short answer is GREED!  >:(

It’s not just your imagination. Today’s tomatoes simply don’t taste the way they used to, and now science has told us why. Researchers working on a study published in the journal Science performed exhaustive taste tests of 100 tomato varieties and sequenced the genomes of nearly 400 varieties. They were able to identify 23 volatile compounds that give a tomato its flavor. Unfortunately, many of those compounds, plus essential sugars, are missing from today’s supermarket tomatoes -- they were inadvertently (  (  lost when the industry sought to maximize yields and improve tomatoes' resistance to pests and disease.

Better tomatoes on the way?

• “The flavor got lost because people didn’t know what the molecular and genetic bases were, so they couldn’t apply them,” said study author Antonio Granell.

• Major seed producers are expected to use this new genetic information to make seeds that will grow into new, tastier tomatoes -- possibly within four years.

• Harry Klee, professor of horticultural sciences at the University of Florida, also accused supermarkets of ruining the taste of tomatoes by chilling them at low temperatures, which adversely affects the flavor. (


Title: Re: Healthy Eating
Post by: AGelbert on December 22, 2017, 12:09:56 pm
What thistle is purple in color, part of the sunflower family, and is eaten as a vegetable? ???

Purple of Romagna Artichoke: Italian heirloom favored by chefs for its tenderness and unique nutty taste

Agelbert NOTE: The creator's fibonacci footprint can be clearly seen in the artichoke.  (

How to Grow Artichokes


Interesting Facts About Artichokes

Native to the Mediterranean region, artichokes (Cynara scolymus) became scarce with the fall of the Roman Empire. After making a comeback in Italy in the 1500s, artichokes were introduced to the Americas by French and Spanish gardeners. California is the biggest producer of artichokes in the U.S. Other interesting facts about artichokes are:1

Although commonly referred to as a vegetable, artichokes are actually a thistle that is part of the sunflower family

Artichokes can be grown as either a perennial or an annual; perennial artichoke plants last up to five years

When you let their buds open and flower, artichokes produce striking bluish-purple flowers that attract pollinators like bees and butterflies

Types of Artichokes
Artichokes come in several varieties, including:2,3

Big Heart: Thornless, slightly purple variety that can handle some heat

Green Globe: Heavy-bearing perennial that does best in ideal growing conditions, including California, where it is grown commercially

Imperial Star: Adaptable and easy to grow from seed as an annual; recommended for gardeners in cooler climates (U.S. Department of Agriculture Plant Hardiness Zone 6 or lower4)

Purple of Romagna: Italian heirloom favored by chefs for its tenderness and unique nutty taste

Violetto: Oval-shaped Italian heirloom known for producing dozens of small side shoots

Full article: (
Title: Re: Healthy Eating
Post by: AGelbert on December 24, 2017, 12:41:01 pm
Agelbert NOTE: I found the info in this article very valuable. It is rock solid and backed up with the latest studies. Boosting mitochondrial function is exactly what the ketogenic diet does. ( Please read the whole thing and watch the video. It will do you good. (

What You Really Need to Know About Heart Disease and Its Treatment
December 24, 2017

Story at-a-glance

֍ Recent research shows stents do not improve angina, thereby negating the sole remaining medical indication for angioplasty or the placement of a stent to unblock a blocked artery

֍ Earlier research showed angioplasty does not reduce mortality, nonfatal myocardial infarction or hospitalization rates for acute coronary syndrome

֍ Coronary artery disease is not a disease per se. It’s a symptom of “a diffuse systemic disease,” caused primarily by poor diet, inactivity, insulin resistance and stress

֍ The largest study done on heart attack incidence revealed only 41 percent of people who have a heart attack actually have a blocked artery. Of those, 50 percent of the blockages occurred after the heart attack. This means at least 80 percent of heart attacks are not associated with blocked arteries at all

֍ Three primary causes of heart attacks are decreased parasympathetic tone followed by sympathetic nervous system activation, lack of microcirculation and lactic acid buildup in the heart muscle


High Cholesterol Does Not Cause Heart Attacks

As noted by Cowan, many cardiologists would probably answer that question saying the underlying problem is high cholesterol. Alas, the evidence does not support this position either. “I actually looked up four papers, [one] in JAMA, three in The Lancet, showing that life expectancy tends to increase as cholesterol goes up, and that there is no relationship between high cholesterol and death,” Cowan says.


The Role of Mitochondria in Heart Attacks

Another area of concern is your mitochondria. Unfortunately, this is an area that conventional cardiology is still largely unfamiliar with. In essence, angina is a symptom of poor mitochondrial function, causing a buildup of lactic acid that triggers cramps and pain. When this pain and cramping occurs in your heart, it’s called angina. The lactic acid buildup also restricts blood flow and makes the tissue more toxic.

When a cramp occurs in your leg, you stop moving it, which allows some of the lactic acid to drain off. But your heart cannot stop, so the glycolytic fermentation continues, and the lactic acid continues to build up, eventually interfering with the ability of calcium to get into the muscle. This in turn renders the muscle — in this case your heart — unable to contract, which is exactly what you see on a stress echo or a nuclear thallium scan.

“You see a dyskinetic or an akinetic muscle, which means it doesn't move, because the calcium can't get into the cells because the tissue has become too acidic,” Cowan explains. “Eventually, the acidosis continues, and that becomes the cause of necrosis of the tissue, which is what we call a heart attack …

By the way … [the] dyskinetic area … the part of the heart that's not moving, creates pressure … in the artery embedded in that part of the heart, which causes clots to break off. That explains why you get clots forming after the heart attack, not before. This lactic acidosis buildup is one of the key events, without which you won't have angina, and you won't have the progression to necrosis.

Those are the three [primary causes of heart attacks]: The autonomic nervous system, the microcirculation and lactic acid buildup. Luckily, there are safe, nontoxic, effective ways to address each of those, either individually or together.

Detailed article; (
Title: Re: Healthy Eating
Post by: AGelbert on December 24, 2017, 02:27:03 pm
Agelbert NOTE: I found the info in this article very valuable. It is rock solid and backed up with the latest studies. Boosting mitochondrial function is exactly what the ketogenic diet does. ( Please read the whole thing and watch the video. It will do you good. (

What You Really Need to Know About Heart Disease and Its Treatment
December 24, 2017

Story at-a-glance

֍ Recent research shows stents do not improve angina, thereby negating the sole remaining medical indication for angioplasty or the placement of a stent to unblock a blocked artery

֍ Earlier research showed angioplasty does not reduce mortality, nonfatal myocardial infarction or hospitalization rates for acute coronary syndrome

֍ Coronary artery disease is not a disease per se. It’s a symptom of “a diffuse systemic disease,” caused primarily by poor diet, inactivity, insulin resistance and stress

֍ The largest study done on heart attack incidence revealed only 41 percent of people who have a heart attack actually have a blocked artery. Of those, 50 percent of the blockages occurred after the heart attack. This means at least 80 percent of heart attacks are not associated with blocked arteries at all

֍ Three primary causes of heart attacks are decreased parasympathetic tone followed by sympathetic nervous system activation, lack of microcirculation and lactic acid buildup in the heart muscle


High Cholesterol Does Not Cause Heart Attacks

As noted by Cowan, many cardiologists would probably answer that question saying the underlying problem is high cholesterol. Alas, the evidence does not support this position either. “I actually looked up four papers, [one] in JAMA, three in The Lancet, showing that life expectancy tends to increase as cholesterol goes up, and that there is no relationship between high cholesterol and death,” Cowan says.


The Role of Mitochondria in Heart Attacks

Another area of concern is your mitochondria. Unfortunately, this is an area that conventional cardiology is still largely unfamiliar with. In essence, angina is a symptom of poor mitochondrial function, causing a buildup of lactic acid that triggers cramps and pain. When this pain and cramping occurs in your heart, it’s called angina. The lactic acid buildup also restricts blood flow and makes the tissue more toxic.

When a cramp occurs in your leg, you stop moving it, which allows some of the lactic acid to drain off. But your heart cannot stop, so the glycolytic fermentation continues, and the lactic acid continues to build up, eventually interfering with the ability of calcium to get into the muscle. This in turn renders the muscle — in this case your heart — unable to contract, which is exactly what you see on a stress echo or a nuclear thallium scan.

“You see a dyskinetic or an akinetic muscle, which means it doesn't move, because the calcium can't get into the cells because the tissue has become too acidic,” Cowan explains. “Eventually, the acidosis continues, and that becomes the cause of necrosis of the tissue, which is what we call a heart attack …

By the way … [the] dyskinetic area … the part of the heart that's not moving, creates pressure … in the artery embedded in that part of the heart, which causes clots to break off. That explains why you get clots forming after the heart attack, not before. This lactic acidosis buildup is one of the key events, without which you won't have angina, and you won't have the progression to necrosis.

Those are the three [primary causes of heart attacks]: The autonomic nervous system, the microcirculation and lactic acid buildup. Luckily, there are safe, nontoxic, effective ways to address each of those, either individually or together.

Detailed article; (

Very interesting stuff, AG. I have to read more about this. It all makes sense to me.

Short heart with stenosis film. It's VERY informative!


The Riddle’s Solution

A blood vessel that is blocked to a large extent will obstruct the flood flow. A slowly closing narrowing will allow less and less blood to pass. This is known as “critical stenosis”, but in fact, this is not as critical as conventional medicine claims.  Heart seizure and heart attacks are by no means an inevitable result. Why is this? The solution to the riddle is that the three coronary arteries are not isolated from one-another; they are not “end arteries” that are not connected with one another, but part of an extensive network of blood vessels that exist in all parts of the heart muscle. Furthermore, the body is capable of helping itself should there be a blockage of the blood flow or in the oxygen supply and it is able to extend this network in a substantial way.

Detailed article:
Title: Re: Healthy Eating
Post by: AGelbert on March 20, 2018, 03:20:37 pm

Unlikely to work with so much dirt about.  Potential for methanol poisoning.

This is interesting. Having lived many years in the tropics, I am familiar with banana plants and plantain plants used for various purposes besides fermenting or eating the fruit. You can chop the whole plant off just above the base of the trunk after  you have harvested the fruit if you have a need for drinking water. You make a wide bowl shaped cut in the trunk base. You then allow it to fill with water from the roots. You scoop that water out. You allow the bowl to fill anoterh time. You scoop that water out too (the first two water products are too bitter tasting). The third time you can drink the water. The U.S. Marines recommended this for jungle survival during WWII.

I also noted the clever use of banana plant leaves by this fellow. Banana and plantain plant leaves are used to wrap "pasteles", a type of plantain starch meal flavored with chunks of pork, garbanzo beans (chick peas), capers and an olive here and there. Eating off the plantain leaf is quite enjoyable.

Back to fermentation of bananas for wine in the you posted, I was surprised to not see flies trying to get to the bananas prior to them being heated. In the tropics, flies are ubiquitous, as you know. The bamboo forest area in the video is apparently favored in not having pesky flies around.

Down in Puerto Rico they make a kind of moonshine ("pitorro") from fruit. However, they are not limited by one type of fruit. They will throw grapes, pieces of oranges (skin included!), bananas and even guavas (as long as the fruit has a reasonable amount of fructose in it, it is fermentally elgible) in a container for making the Puerto Rican verson of white lightinin'. Their methods are not primitive like in the video. They use distillation columns and such to get their product.

At any rate, thank you for posting something that contributes to our knowledge base.

Title: Re: Healthy Eating
Post by: AGelbert on May 18, 2018, 09:32:00 pm
Agelbert NOTE: This short video has very interesting info about how we got the type of flour we now mostly use.

The Western Pattern Diet

Planet Earth FilmsPRO

John Downes explains the nature of the Western Pattern diet.

History and Culture

Planet Earth FilmsPRO

Legendary Australian sourdough baker John Downes on the history and culture of sourdough bread (Part 1).

Hydration 💧

Planet Earth FilmsPRO

Not all fours are the same. Here John demonstrates how to hydrate flour grown in the the hot South Australian Wheatbelt before baking a wholemeal loaf with it.

Making Wholemeal Pt 1 😋

Planet Earth FilmsPRO

Part 1 of John's wholemeal sourdough bread baking tutorial.
Title: Re: Healthy Eating
Post by: AGelbert on June 06, 2018, 03:09:58 pm
Modern Farmer

May. 27, 2018 07:45AM EST

More Than Good Looks: Try These 10 Edible Flowers 😋

By Brian Barth

Eating flowers seems almost heretical. If plants could talk, wouldn't they say, you can look, even sniff, but please don't chow down on my pretty petals? The dainty apple flower, after all, is what gives way to the fruit, and thus the seed, ensuring the cycle of life continues. Do you dare give into the temptation to pluck it for food?

Many a chef certainly has. But most folks are clueless to the vast array of edible flowers. Apple blossoms, for example, impart a delicate floral flavor to fruit salads, along with a heavenly aroma. With many herbs, the flowers taste just like the leaf—chive flowers are a colorful way to infuse salad dressing with a garlic flavor.

On the other hand, some flowers are technically edible, but unpleasantly acrid. Chrysanthemums, for example, or begonias. One reference describes the flavor of wax begonias as slightly bitter with "a hint of swamp."

A word of warning before we get on to our list of edibles: Exercise caution when using flowers in the kitchen; many are poisonous. Those daffodils in your perennial border could cause nausea, diarrhea, itchiness, stupor, convulsions or even death, depending on how much you eat. (In almost all cases it's not just the flower that's poisonous, it's the entire plant.) Below, you'll fine a list of safe-to-consume flowers that we think you'll enjoy, with a few thoughts on how to grow and use them. And if you're ever unsure, here's a list of common poisonous ☠️ plants ( whose flowers you never want to ingest.

field marigold (Calendula arvensis)
field marigold (Calendula arvensis)

All Zones

In the Kitchen: These cheery flowers have a fairly neutral, nondescript flavor and are used to brighten-up both salads and sweets. Pastry chefs sometimes use Calendulas to make floral designs on cheesecakes and other goodies. Because the golden-orange petals hold their hue when cooked, they're sometimes used as a saffron substitute as well.

In the Garden: Calendula is easy to grow from seed, and often reseeds itself in the garden each year without any effort on the part of the gardener. Needs full sun and regular water.

orange or tawny daylily (Hemerocallis fulva)
orange or tawny daylily (Hemerocallis fulva)

Zones 3 to 9

In the Kitchen: Most types of lilies are mildly toxic when consumed, but not daylilies. (Though botanically speaking, daylilies are not a true lily.) Daylily blossoms are meatier than most flower petals, with a succulent texture and a mildly sweet taste, similar to romaine lettuce. Chop them up and add them to salads, but be sure to sample the flavor first, as some daylily varieties taste better than others. Try stuffing them with herbed cheese or dipping the unopened flower buds in batter and frying them up as an hors d'oeuvre.

In the Garden: Daylilies are generally sold as a potted plant and are easy to grow in sun or part sun, as long as you provide ample moisture. In rich soil, they spread to form extensive colonies.

Dandelion (Taraxacum officinale)
Dandelion (Taraxacum officinale)

Zones 3 to 9

In the Kitchen: Adventurous foodies relish the bitter flavor of dandelion greens in salads and soups, though few realize the flowers are also edible. Use dandelion flowers exactly as you would calendula (a close botanical relative). The flavor is sweeter if picked immediately after the flowers open.

In the Garden: Dandelions can be found growing as a weed almost everywhere (lawns, sidewalk cracks, soccer fields), though you can purchase seeds if you want to establish a bed for culinary use. The plant needs full sun and is drought tolerant, once established.

elderberries (Sambucus berries ) and their flowers
elderberries (Sambucus berries ) and their flowers

Zones 3 to 9

In the Kitchen: Elderberry flowers have a light, honey-like aroma and taste, and they're often used to flavor white wine, champagne, lemonade, iced tea, and other summery drinks. You can sprinkle the tiny individual flowers in salads, or fry the dome-shaped clusters whole to make elderberry fritters. Beware that elderberry foliage is mildly toxic, as is the uncooked fruit (the cooked fruit, however, is edible and delicious).

In the Garden: Elderberries are typically purchased as a potted plant, and are easy to grow in full sun or partial shade. Water frequently until established.

Borage ( Borago officinalis)
Borage ( Borago officinalis)

All Zones

In the Kitchen: Borage flowers have a mild, cucumber-esque flavor and are used to jazz-up salads, drinks, and savory dishes. The plant's electric-blue hue is a great compliment to calendula's golden tones, making for a photo-worthy plating.

In the Garden: Borage is easily grown from seed, and typically reseeds itself in the garden year after year. Drought tolerant.

Lavender (Lavandula Angustifolia Grosso)
Lavender (Lavandula Angustifolia Grosso)

Zones 4 to 9

In the Kitchen: Lavender flowers have a unique, savory flavor with a hint of floral sweetness, and they're usually employed in summer drinks, ice cream, chocolate, and other sweets. Rub the flower buds between your fingers to separate the tiny individual flowers and sprinkle them into your dish.

In the Garden: Lavender is typically purchased as a potted plant. Grow it in a location with full sun and well-drained soil. Lavender is highly drought tolerant—once established, water only when the soil is bone dry.

Pansy (Viola tricolor)
Pansy (Viola tricolor)

All Zones

In the Kitchen: Pansies are one of the few flowers that come in every color of the rainbow. They have a mild, nondescript flavor and are used primarily for decorating salads and desserts. Use violets, a close relative of pansies, in the same way.

In the Garden: Pansies are typically grown from seed. They thrive in locations with rich, moist soil and part sun. Pansies suffer in the heat of summer, so they're primarily grown as spring and fall annuals.

Hibiscus (Hibiscus rosa-sinensis)
Hibiscus (Hibiscus rosa-sinensis)

Hardiness Zone Varies by Species

In the Kitchen: Hibiscus flowers have a cranberry-like flavor with tropical notes. Though they're most often made into iced tea or infused into other cold drinks, chopped hibiscus flowers add a tangy spunk to salads and desserts.

In the Garden: There are numerous edible species of hibiscus, but it is the Jamaican species Hibiscus sabdariffa that is most known for its flavor.
Jamaican species Hibiscus sabdariffa
Jamaican species Hibiscus sabdariffa

Hibiscus is typically purchased as a potted plant. Needs full sun and ample irrigation.

Nasturtium (Tropaeolum)
Nasturtium (Tropaeolum)

All Zones

In the Kitchen: Nasturtium flowers have a peppery zest similar to watercress, to which the plant is closely related. They are primarily used in salads and as a garnish for hors d'oeuvres. Though the tubular flowers are large and sturdy enough to stuff with cheese or tapenade.

In the Garden: Nasturtium is easily grown from seed in partial shade or full sun, and often reseed themselves in the garden. Thrives in rich soil with regular irrigation.

Rose (Rosa rubiginosa)
Rose (Rosa rubiginosa)

Zones 3 to 10

In the Kitchen: Most people pick roses as a centerpiece for their table or to give as a symbol of their affection, but their culinary qualities are unsurpassed. Roses taste much like they smell, but with a slightly bitter undertone. Use in drinks, desserts, and salads, or make rose petal jam.

In the Garden: There are literally hundreds of rose varieties to choose from, some of which are much easier to grow and others. Iceberg roses and Knock Out roses are two of the most foolproof varieties. Roses thrive in a location with rich, well-drained soil and full sun. They require regular irrigation (
Title: Re: Healthy Eating
Post by: AGelbert on July 17, 2018, 06:45:30 pm
Now here's something good and wild that you CAN eat!


Daylillies are known as the poor man's asparagus. A nice seasonal summer treat!

Cooking with wild edibles

Please Do Eat the Daylilies
Both the buds and the blossoms of daylilies are edible, a fact I regrettably learned only after I had dug out numerous flowering clusters encroaching on my lawn. But now I get a kick out of astonishing friends when I casually pluck a daylily "bean" from their backyard patch, and take a bite. Next thing you know, they're inviting me to gather a handful, which I'm happy to add to my next stir-fry. And they're happy to know that when the vivid flowers bloom, they will make a sweet-spicy bonus in the kitchen.
Daylilies are a common garden plant that have "gone wild." They're found throughout most parts of the United States from late spring through summer, often near sunny fields, roadsides and empty lots.   
Buds are distinguished from the plant's non-edible fruits by their layered interiors. Choose smallish buds that are just beginning to open and cook them as you would beans: boil and serve them with butter or add chilled, tender-cooked buds to salads. Or, if you happen upon a spicy batch (they're typically mild-flavored, like beans or zucchini), stir-fry them with Asian flavors.
Daylily buds will keep in the refrigerator for several days, but the delicate flowers (trumpet-shaped blooms that grow in multiples on a leafless stalk) should be consumed the same day they are picked; they are very short-lived. You can add the petals to egg dishes, soups and salads, or dip whole flowers in batter and deep-fry them, as you would squash blossoms. (

Title: Re: Healthy Eating
Post by: AGelbert on August 12, 2018, 12:29:48 pm

The four-leaf clover is an uncommon variation of the common, three-leaved clover. The three-leaf clover or shamrock had been used by St. Patrick as a metaphor for the Christian Trinity. According to tradition, such leaves bring good luck to their finders, especially if found accidentally. In addition, each leaf is believed to represent something:

the first is for faith,

the second is for hope, the

third is for love,

and the fourth is for luck

It has been estimated that there are approximately 10,000 three-leaf clovers for every four-leaf clover; however, this probability has not deterred collectors who have reached records as high as 160,000 four-leaf clovers.]

Agelbert NOTE: When I was a kid in Kansas, I used to eat clover leaves and stems by the bunches. They have a nice sour pickly taste. I never did eat the flowers though. I figured if bees liked them, some small bugs might like them too and I would eat them by mistake. Bugs never were my thing.  :P :D

The word "shamrock" is derived from the Irish word seamróg, which means "clover". White clover is the real Irish shamrock.

A lot of popular images you see for shamrocks show leaves that look more like our friend the wood sorrel, but clover is the real thing.

The binomial name for white clover is Trifolium repens. Red clover is Trifolium pratense.

All of those are Latin words. Trifolium means "three leaves", repens means "recent, sudden, or fresh", and pratense means "found in meadows."

The clovers are native to Europe, Asia, and northern Africa. They were introduced to the Americas by settlers. Clover is commonly used as fodder for livestock and is also a valuable soil builder.

Red Clover Herb

Eating clover

The leaves, flowers, seeds, and roots of clovers are all edible.

The young leaves, taken before the plant flowers, can be eaten raw in salads. As the plant matures, cooking the leaves is recommended. The dried leaves are said to add a slightly vanilla-like flavor to baked goods. In my own experience with clover leaves, I found them to be rather bitter (maybe I picked them at the wrong time). I stick to the flowers.

The roots should be eaten cooked.

The flowers and seeds are the parts of the clover that are of greatest interest to most foragers. The flowers are used raw in salads as well as sauteed, stir-fried, or fried as fritters. They are also popular for making teas and wines.

The flowers and seeds can be dried and ground into a flour.
Title: Re: Healthy Eating
Post by: AGelbert on October 19, 2018, 02:19:51 pm

Find Out Your 'Foodprint': New Website Helps You Shop, Cook and Eat More Sustainably (

By Olivia Rosane

Oct. 18, 2018 12:12PM EST

Two days after World Food Day, an innovative nonprofit has launched a website to help you reduce the environmental impact of the food you eat.

FoodPrint, designed by GRACE Communications Foundation, was created to educate consumers about everything that goes into common food items, from farm to fridge, so that they can make sustainable choices.

"Your 'foodprint' is the result of all of everything it takes to get your food from the farm to your plate. Many of those processes are invisible to consumers," the website explains.

GRACE Communications Foundation is all about spreading awareness about the environmental and public health impacts of the industrial food system in order to promote more sustainable alternatives, and its latest venture offers all sorts of tips for food lovers looking for greener diets.

Here are some of the highlights ✨ of how you can shrink your foodprint at all stages of the meal prep process.

Shopping 🎍

֍ Look for Good Labels: The site offers guides by food type for which labels guarantee certain standards, which are less stringent and which are just marketing ploys. For produce, for example, USDA Organic and Demeter Certified Biodynamic are the best bets, while terms like "natural" or "pesticide free" are basically meaningless.

֍ Choose Low-Impact Foods: The Real Food Encyclopedia assesses the sustainability of more than 200 common foods, and also offers facts and cooking tips. In the U.S., wild rice is grown with water intensive methods in California, which is suffering from increasing drought. Barley, meanwhile, uses a relatively small amount of water and helps prevent erosion and weed growth.

֍ Eat Seasonably: The Seasonal Food Guide uses data from the Natural Resources Defense Council, the U.S. Department of Agriculture and state agricultural offices to offer the most comprehensive guide to what is in season in all 50 states.

Cooking 😋

1. Plan Ahead: The post "15 Easy Ways to Reduce Food Waste" offers helpful tips for planning meals to avoid throwing things away, from creating a menu based around ingredients you already have to making sure you don't buy more than you can use.

2. Use All of the Foods You Buy: The post "Cook Like a Chef to Reduce Food Waste" explains how cooks around the world have crafted recipes to use all of an ingredient, even when it's less than fresh. A tough rooster can be the base for a succulent coq au vin, broccoli leaves are delicious and stale bread can be turned into breadcrumbs.

3. Reduce Storage and Packaging Waste: From plastic shopping bags to disposable storage containers to paper napkins, there are a lot of non-food items that can get wasted in the kitchen. "Keeping Kitchen Waste to a Minimum" offers solutions like reusing plastic packaging containers as storage, washing and reusing free bags and heading to flea markets for cheap cloth napkins.

Dining Out 🧐

1. Support Sustainable Restaurants: Guides like Certified Green Restaurants or Zero FoodPrint can help you find restaurants that have committed to using sustainable food, reduced packaging and less water, among other concerns. The Restaurant Opportunities Center's National Diner's Guide can help you find places that have committed to paying their staff a living wage.

2. Check the Menu:
If a restaurant isn't certified, you can check the menu to see if it offers local, seasonal produce or is trying to serve asparagus in January in the Midwest.

3. Reduce Waste: If you are eating in or getting takeout, you can reduce food and packaging waste by sharing menu items, taking leftovers home and bringing your own reusable straws or drink containers.

Title: Re: Authority Reports Dec. 24, 2018 12:10PM EST Madeleine_Steinbach / iStock / Getty Images What You
Post by: AGelbert on December 29, 2018, 05:51:01 pm

Authority Reports (

Dec. 24, 2018 12:10PM EST

Himalayan Pink Crystal Salt contains the full spectrum of 84 minerals and trace elements. It is an unrefined, unprocessed and “Raw”. (

What You Need to Know About Pink Himalayan Salt

This sponsored post was brought to you by Authority Reports ( and written by Albert Davidoff

Many people claim that pink Himalayan salt offers incredible health benefits and that it is loaded with minerals. It is a type of salt that is mined in Pakistan, near the Himalayas and it is naturally pink in color. Is pink Himalayan salt really healthier than regular table salt or is it nothing more than speculation? This article looks at the evidence in order to determine whether pink Himalayan salt or regular salt offers the most health benefits and what the key differences are.

Need more info on what natural health products or supplements to buy? Authority Reports evaluate a wide variety of natural health products to determine what would be best for your unique situation.

What Exactly is Salt?

Salt is a mineral which largely consists of a compound called sodium chloride. Some people even use the words 'sodium' and 'salt' interchangeably—this is because salt contains around 98% of sodium chloride in weight. (Read more about the side effects, interactions and dosage instructions of sodium chloride).

There are two ways in which salt can be produced: by extracting it from underground salt mines (solid salt) or by evaporating salt water. Before it ends up on your dinner table, it also goes through a refining process in order to remove any other minerals (except for sodium chloride) and in order to remove any impurities. Sometimes anticaking agents are added in order to absorb moisture and often iodine is also included as this helps consumers to prevent ending up with an iodine deficiency.

It is absolutely essential to include salt in your diet as it plays an important role in muscle and nerve contractions as well as a variety of biological functions. On the other hand - too much salt can also lead to heart disease and high blood pressure. Many people have turned to pink Himalayan salt as they believe that it is a healthier alternative and because they believe that too much table salt can potentially be harmful to their health.

What is Himalayan Salt?

Himalayan salt gets extracted from the Khewra Salt Mine in Pakistan, near the Himalayas. It is one of the largest and oldest salt mines to be found in the world. The salt that can be harvested from this mine has apparently been formed from the evaporation of large bodies of water in ancient times. It is believed that Himalayan salt is composed of remnants of the primal, original sea, as it comes from salt mines located more than 5000 feet deep below the Himalayan Mountain range. It has, therefore, experienced tremendous pressure over hundreds and thousands of years and is said to be extremely pure.


It is much more natural than table salt, as it has been minimally processed and hand-extracted, which makes it free of additives and also an unrefined product. It is also mostly comprised of sodium chloride, but because of the natural harvesting process, it also contains many other trace elements and minerals that are not included in regular table salt. It is estimated that it contains up to 84 different trace elements and minerals. It is these minerals and especially iron which gives it its pink color.

How Can Pink Himalayan Salt Be Used?

There are many non-dietary and dietary uses for pink Himalayan salt:

Cook with it or eat it—you can use pink salt in the same way that you would use table salt. It can also be used as a cooking surface. Large blocks of salt can be used to sear, grill and impart a salty flavor to foods such as meats. It can be purchased in coarse varieties or finely ground.
Non-dietary uses—it can be used to soothe sore muscles and improve skin by using it in a salt bath. Pink Himalayan salt lamps can also apparently remove air pollutants. It is also common for people to spend time in man-made pink Himalayan salt caves in order to improve respiratory and skin problems.

Health Claims of Pink Himalayan Salt

As mentioned above, both pink salt and regular table salt contain mostly sodium chloride, but pink salt has up to 84 other trace elements and minerals. These include minerals such as calcium, potassium, molybdenum, and strontium.

Studies show that table salt contains more sodium and that Himalayan salt contains more iron, magnesium, potassium, and calcium.

The following health claims are commonly made about pink salt:

֍ Increase libido

֍ Reduce signs of aging

֍ Improve respiratory disease

֍ Improve sleep quality

֍ Help to balance your body's pH

֍ Regulate blood sugar

Even though there are some studies that support the various benefits experienced when exposed to salt caves, such as the treatment of various lung diseases, there is little to support the health claims made above.

Researchers have found, for example, that very low-salt diets may contribute to sleeping issues, suggesting that an adequate amount of sodium is essential for quality sleep. The additional minerals that can be found in Himalayan salt are present in very small quantities, which means that it won't effectively balance your body's pH. Also, libido, aging and blood sugar levels are mostly controlled by other factors and there are no studies that suggest that pink salt will influence these aspects of your health. (Learn more about what foods will assist in controlling your blood sugar levels).

The Conclusion

There are no studies at this stage that show that pink Himalayan salt has more health benefits than regular table salt. However, Himalayan salt would be more beneficial to your overall health and wellbeing as it does not contain any additives or harmful artificial ingredients, making it an excellent natural alternative. Also, remember that table salt is one of the main sources of iodine. If you are using Himalayan salt, make sure to get iodine from other food sources such as fish, dairy products and seaweed.

Pink Himalayan Salt
Title: Re: Healthy Eating
Post by: AGelbert on April 07, 2019, 01:21:17 pm
The High-Protein Leafy Plant You've Probably Never Heard Of

It's definitely not your mother's leafy iceberg lettuce. For one, it's rich in protein - a quirk in the plant kingdom. Plus, it's a major superfood with more than 90 vitamins, minerals, amino acids and more.

I’ll be the first to say that the word “superfood” has become one of the most overused – and sometimes misused – words in the English language.

However, what other term can you use to describe a food that, gram for gram when dried, has…

֍ 15 times the potassium of bananas

֍ 12 times the vitamin C of oranges

֍ 9 times the protein of yogurt, and

֍ 3 times the vitamin A of carrots

Read More >> (

Title: Re: Healthy Eating
Post by: AGelbert on May 01, 2019, 11:09:27 pm
May 1, 2019

( Don't Fall for the Lab-Fed Meat Hype, It's Truly Mad Science

Grass Fed or Lab Bred Meats — Which Is Better for Your Health and the Environment?

Written by Dr. Joseph Mercola Fact Checked

► Industrial agriculture is one of the most unsustainable practices of modern civilization, contributing to air pollution, water pollution, aquifer depletion, deforestation, rising carbon emissions and the depletion, erosion and poisoning of soils

► The long-term answer lies in the transition to sustainable, regenerative, chemical-free farming practices, not fake lab-created meat substitutes, which are really just another way to patent and control the food supply

► Fake meats may ultimately create more problems than they solve, as laboratory derived meat substitutes are not part of the ecological cycle and health hazards are as of yet entirely unknown

► On April 1, 2019, Burger King started offering the Impossible Whopper, made with a meat substitute, at 59 locations in the St. Louis area. If customer demand turns out to be sufficient, the fake burger will be launched at all 7,200 U.S. locations

► The meat substitute created by Impossible Foods contains a mix of wheat, coconut oil, potatoes and “heme” derived from genetically engineered yeast

Full article: (
Title: Why you should eat the apple core
Post by: AGelbert on August 05, 2019, 05:44:40 pm

Why you should eat the apple core (

Analysis by Dr. Joseph Mercola Fact Checked

August 05, 2019

► Apples’ antioxidant power is contained in the peel. However, recent research shows the core of the apple contains plenty of beneficial bacteria (probiotics)

► A typical apple contains about 100 million bacteria. Organic apples have far greater diversity compared to conventional apples, and contain higher amounts of bacteria that enhance flavor

► Organic apples were the only ones found to contain Lactobacilli, bacteria that break down sugars associated with healthy digestion, robust immune function and even mental health

► Conventional apples were found to contain Escherichia coli and Shigella — two Enterobacteriaceae species associated with foodborne illness, as both produce potent shigatoxin. Neither of these species was found in organic apples

► Bacterial colonization of fruit begins at pollination, and the ultimate composition of a fruit’s microbiota is actually influenced by the microbial community found in the pollen

Full article: (
Title: Delicious grilled smoky-flavored egg perfectly cooked in its shell 😋
Post by: AGelbert on August 05, 2019, 06:00:24 pm

Have you tried grilling eggs for essential choline? (

Analysis by Dr. Joseph Mercola Fact Checked
August 05, 2019

• The husband of author Emily Farris decided to experiment and put several of their homegrown eggs on the grill after making dinner one evening, only to discover a decidedly delicious smoky-flavored perfectly cooked egg for his efforts

• Eggs are rich in the essential nutrient choline, which your body uses to normalize metabolism, as a neuroprotective substance and to regulate homocysteine; choline deficiency may lead to nonalcoholic fatty liver disease (NAFLD), one of the most common forms of liver disease in the U.S.

• The egg is versatile, lending itself to being baked, fried, steamed, poached, boiled or added to other foods. By the 1970s concerns over cholesterol dropped the average daily consumption of eggs, but a 1999 study from Harvard University demonstrated there was no association between eating eggs and heart disease (

• High-quality, pasture-raised hens produce nutrient-dense eggs with bright orange yolks; consider purchasing from a local farmer, raising your own or seeking out store-bought eggs ranked high on The Cornucopia Institute Organic Egg Scorecard

Full article: (
Post by: AGelbert on August 19, 2019, 01:54:15 pm



This is a topic we’ve covered a lot and these two guys cover this important topic as well as anyone I’ve seen.

They keep it simple and get right to the point.

10 common poisons found in everyday products and how to easily avoid them.

There’s plenty of healthy food available.

Click here to support: The Real Food Channel (

We recommend these books as a foundation for educating yourself about health in the 21st Century.
Title: No other country in the world – including Third World countries – eats such low quality food
Post by: AGelbert on August 28, 2019, 09:41:26 pm



Here’s a simple rule of thumb:

If it comes in a bag, a can, a bottle, or a box, it’s probably crap.

Here’s the deal:

The industrial food business is bigger than the oil industry and every bit as ruthless.

They’ve wired the US in such a way that their costs are subsidized by tax payers and they are allowed to put pretty much anything they want in their products without meaningful oversight. (

On the one side, farmers are gouged and beaten up. On the other side consumers are charged $1 for a penny’s worth of nutrition laden with a nickel’s worth of chemical garbage.

No other country in the world – including Third World countries – eats such low quality food and it shows in our health statistics.

The US is world leader in degenerative diseases – cancer, diabetes, and heart disease – all to the delight of an equally ruthless medical services (don’t call it “health care”) industry.

How to opt out:

1. Learn to use a kitchen knife and how cook
2. Buy your food from the produce department
3. Spend the extra money and get non-poisoned organic produce (and make the acquaintance of some local, ethical farmers.)

Click here to support: The Real Food Channel
Title: Re: No other country in the world – including Third World countries – eats such low quality food
Post by: Surly1 on August 29, 2019, 06:24:07 am


How to opt out:

1. Learn to use a kitchen knife and how cook
2. Buy your food from the produce department
3. Spend the extra money and get non-poisoned organic produce (and make the acquaintance of some local, ethical farmers.)

Click here to support: The Real Food Channel

Excellent advice.

The search for organic food pays dividends in terms of flavor as well. My wife made some organic carrots and I was amazed.

If you think nutrition is depleted in our food now, wait until the topsoil is fully depleted and rising CO2 levels exact their own toll.
Title: 🦕🦖 Hydrocarbon 😈 Hellspawn Caused Global Nutrition Deficit
Post by: AGelbert on August 29, 2019, 12:30:59 pm


How to opt out:

1. Learn to use a kitchen knife and how cook
2. Buy your food from the produce department
3. Spend the extra money and get non-poisoned organic produce (and make the acquaintance of some local, ethical farmers.)

Click here to support: The Real Food Channel

Excellent advice.

The search for organic food pays dividends in terms of flavor as well. My wife made some organic carrots and I was amazed.

If you think nutrition is depleted in our food now, wait until the topsoil is fully depleted and rising CO2 levels exact their own toll.

True. Your wife ( is smart. My wife ( refuses to buy anything that isn't organic. When I think about how many twinkies, sugar pops and other assorted crap I ate from the time I was knee high to a grasshopper, it is a wonder I'm still here.

As you said, nutrition deficit in most food will all get MUCH more severe as we continue our journey in the Age of 🦕🦖 Hydrocarbon Hellspawn Stupid.
Title: Re: Healthy Eating
Post by: AGelbert on September 05, 2019, 06:02:46 pm

10 Ways To Preserve The Summer Harvest 😋:
The end of the summer is the perfect time to think about extending that bountiful organic harvest into the colder season. Eating with the season and preserving the harvest is the most effective way to save money on organic food. We've uncovered 10 unique ways to continue eating organic food long into the winter months when organic produce is more expensive and not as available.

Read more about preserving your harvest in our new blog here ( (

Post by: AGelbert on November 03, 2019, 10:11:31 pm



It’s a mushroom.

You can cook with it or consume it in a tincture.

Why would you want to do that?

It supports: brain function, nerve function, synapse function, gastro-intestinal function, and brain tissue health.

Chinese and Japanese scientists are on it as are the Russians.

Why? (

1) Mushrooms have been an important part of their diet and medicine for centuries.

2) Their health and medical research is NOT controlled by Big Pharma which is only interested in synthetic substances that they can patent and monopolize.

More about Lion’s Mane
Title: Dr. Neal Barnard on Plant-Based Nutrition Essentials
Post by: AGelbert on November 05, 2019, 08:59:52 pm
Dr. Neal Barnard on Plant-Based Nutrition Essentials
180,331 views•Sep 12, 2017

Physicians Committee
32K subscribers
Neal Barnard, M.D., gives a lecture on nutrition essentials: everything you need to know about a vegan diet! Protein, calcium, coconut oil, soy, weight loss, diabetes, cholesterol, and more.
Category Howto & Style
Title: Why Extra Virgin Olive Oil Is the Healthiest Fat on Earth
Post by: AGelbert on November 11, 2019, 07:51:42 pm


Why Extra Virgin Olive Oil Is the Healthiest Fat on Earth

Healthline Nov. 03, 2019 02:18PM EST


Nutrient Composition of Extra Virgin Olive Oil

Extra virgin olive oil is fairly nutritious.

It contains modest amounts of vitamins E and K and plenty of beneficial fatty acids.

One tablespoon (13.5 grams) of olive oil contains the following (1):

Saturated fat: 14%

Monounsaturated fat: 73% (mostly oleic acid)

Vitamin E: 13% of the Daily Value (DV)

Vitamin K: 7% of the DV

Notably, extra virgin olive oil shines in its antioxidant content.

Antioxidants are biologically active, and some of them can help fight serious diseases (2, 3Trusted Source (

The oil's main antioxidants include the anti-inflammatory oleocanthal, as well as oleuropein, a substance that protects LDL (bad) cholesterol from oxidation (4Trusted Source, 5Trusted Source (

Some people have criticized olive oil for having a high omega-6 to omega-3 ratio ( (over 10:1). However, its total amount of polyunsaturated fats is still relatively low, so this shouldn't be a cause for concern.

Full article:
Title: Re: Why Extra Virgin Olive Oil Is the Healthiest Fat on Earth
Post by: Surly1 on November 12, 2019, 07:55:33 am


Why Extra Virgin Olive Oil Is the Healthiest Fat on Earth

Extra Virgin Olive Oil is just more proof that God loves us.   ;D
Title: Truth
Post by: AGelbert on November 12, 2019, 09:14:59 pm


Why Extra Virgin Olive Oil Is the Healthiest Fat on Earth

Extra Virgin Olive Oil is just more proof that God loves us.   ;D

Title: How Cooking Affects the 🎋 Nutrient Content of Foods 👨‍🔬
Post by: AGelbert on January 06, 2020, 04:55:18 pm

Healthline Dec. 28, 2019 03:00PM EST

By Franziska Spritzler, RD, CDE  (


( How Cooking Affects the 🎋 Nutrient Content of Foods 👨‍🔬​ (

Post by: AGelbert on January 27, 2020, 11:55:28 pm
Real Food Channel

Jan 27, 2020




It’s one of those things that vegans and vegetarians are not warned about.

Soybean oil…

Saturated with Monsanto-made glyphosate, it’s in virtually every packaged food and in the vast majority of restaurant kitchens.

It’s consumption is now implicated in anxiety, depression, schizophrenia, obesity and diabetes.

Now researchers have finally figured out it targets the brain too, potentially contributing to autism and dementia.

We’ve had exploding epidemics of all these diseases since the introduction of RoundUp and glyphosate.
Title: The 2020 🚩 Dirty Dozen™ List 😬
Post by: AGelbert on March 27, 2020, 10:06:36 pm

The 2020 🚩 Dirty Dozen™ List 😬

EWG Breaking News  9:21 AM (12 hours ago)

Environmental Working Group

This year’s Shopper’s Guide to Pesticides ☠️ in Produce™ is full of alarming facts. But this year’s biggest shock isn’t on the Dirty Dozen™ list.

Raisins didn’t qualify for the Dirty Dozen, since we don’t include processed foods in the list, but if they did, they would top the list by a mile. Ninety-nine percent of conventional raisins tested positive for at least two pesticides, including some that can harm kids’ developing brains! American kids under 15 eat about 208 million pounds of raisins each year.


Strawberries are once again at the top of this year's Dirty Dozen list, taking first place for produce with the highest levels of pesticide residues. Ninety-nine percent of strawberries have pesticide residues, and we found up to 22 different pesticides on a single strawberry!

Learn more about conventional strawberries below:


Despite its rise in health popularity, the "superfood" kale is among the most contaminated fruits and vegetables on this year's Dirty Dozen list. Nearly 60 percent of kale samples sold in the U.S. tested positive for ☠️ dacthal, a possibly cancer-causing pesticide prohibited in Europe that can also harm the lungs, liver, kidney and thyroid.


Want to take the Dirty Dozen and Clean Fifteen lists with you to the grocery store? Click here to get your FREE, easy-to-print digital copy of EWG’s Shopper’s Guide to Pesticides in Produce! (
Title: Re: Healthy Eating
Post by: AGelbert on May 13, 2021, 12:50:10 pm
Title: Our food combined diets have, throughout history, shaped the world around us.
Post by: AGelbert on May 30, 2021, 04:35:49 pm

Alexandru Micu by Alexandru Micu  May 30, 2021 in Biology, Feature Post, Nutrition, Science

Here are the world’s most favorite fruits — judging by production figures, at least (http://)

They really do good for the body and soul, so don't be afraid to chow down on some fruit today! (
The least fruit-tasting fruit out there, centuries ago known as "poison apple" in Europe, is actually the one that sees the highest production levels worldwide. (

Full Article with educational and very informative graphics (People in Colombia, Cuba, Portugal and Vietnam REALLY LOVE to eat fruit! (