Increased intakes of fermented foods are associated with significantly reduced risks of skin conditions, digestive problems and even autoimmune disease. Diets which have a high content of food enzymes and beneficial bacteria from lacto-fermented vegetables, fruits, beverages are highly correlated with better physical and emotional health.
“All Disease Begins In The Gut.” Hippocrates made this statement over two thousand years ago and it is truer today than ever.
Sour milk products and lactic acid-fermented foods have been dietary staples for thousands of years. Early writings show that Chinese workers ate acid-fermented vegetables while building the Great Wall of China. The Japanese have routinely served a small serving of pickled vegetable with their meals. Centuries ago, the Koreans developed kimchi by acid-fermenting cabbage and other vegetables.
Raw milk is inherently dangerous, and the only way to make it safe for human consumption is to pasteurize it — this popular mantra, in one form or another, is one that you may have heard someone say in response to the idea of drinking unpasteurized milk. And while many people still cling to this belief as absolute truth, it holds no basis whatsoever, scientific or anecdotal, in actual reality. And federal agencies like the US Food and Drug Administration (FDA) and the US Centers for Disease Control and Prevention (CDC) continue to marginalize this health-promoting “superfood” by publicly repeating such lies against it.
Both the FDA and CDC continue to allege that raw milk is dangerous and that it leads to disease, all while propagating the false notion that the only safe milk is pasteurized milk. They often cite seemingly-scientific numbers and data about outbreaks allegedly related to raw milk in defense of these claims, and many people eat up this misinformation without giving it a second thought. As a result, a general public bias against raw milk has been firmly established and in motion for many decades now, despite the fact that the parents and grandparents of many of those who today decry raw milk actually drank raw milk when they were growing up (and many lived healthy, vibrant lives as a result).
If you’re currently taking drugs for your inflammation, then you need to read this article.
First things first – chronic inflammation doesn’t need to be your enemy. That is, as long as you know how to properly deal with it.
Chronic inflammation is the root cause of almost every disease and illness known to man. This includes (but is not limited to) arthritis, irritable bowel syndrome, Chron’s disease, ulcerative colitis, autoimmune disease, asthma, acne, diabetes, cancer, heart disease, osteoarthritis, rheumatoid arthritis and Alzheimer’s disease.
By making slight shifts in your lifestyle, supplementing with anti-inflammatory herbs, and removing inflammatory foods like gluten, meat, eggs, dairy, refined sugar and margarine, you’ll experience less pain, gain more energy and improve your moods.
Considered a veggie but technically a fruit related to melons, the cucumber is often an afterthought or garnish for most. Too bad. It’s not only a tasty addition to many foods and very hydrating with it’s 90-plus percent water content; cucumbers are packed with a load of health-benefiting nutrients too.
Non-organic cucumbers are heavily sprayed according to the Environmental Working Group. And they are coated for shipping with synthetic waxes. It’s a no-brainer to opt for organic cucumbers that are not sprayed and coated with synthetic petroleum-based waxes.
Cooks seeking alternatives to toxic non-stick cookware often find themselves in a bind. Stainless steel, which seems to be the healthiest alternative, is expensive, and it does not lend itself well to cooking eggs, pancakes and other dishes that non-stick cookware typically excels at. If you have not yet discovered the benefits of cast iron cooking, here are 10 reasons to buy and use a cast iron skillet.
1. Avoid Toxic Fumes
Replacing a non-stick skillet with a cast iron one allows you to avoid the toxic fumes that accompany most non-stick cookware. Cast iron can also replace aluminum cookware, which may also pose health hazards. (more…)
Processed foods are loaded with preservatives, artificial colors, and artificial flavorings, which is one of the reasons that I recommend avoiding them. Once you become a label reader, you’ll realize just how ubiquitous they are.
The best way to avoid toxic chemical additives is to consume only fresh whole foods. But practically speaking, this can be difficult for many people to accomplish, at least 100 percent of the time. Chances are that, despite your best efforts, you’ll have a processed food or two somewhere in your diet.
Therefore, it’s good to know which of the thousands of chemical additives are the most dangerous and should be avoided at all cost when you spot them on a food label.
An article recently posted on One Green Planet1 highlights eight particularly pernicious ingredients that you and your kids are probably eating. There seems to be good consensus about the worst of the worst, as seven of those were also dubbed the “Scary Seven”2 by Andrea Donsky of Naturally Savvy.
If you notice any of these on a food label, put it right back on the shelf! While I agree with all of One Green Planet’s choices, here I’ve selected my own “worst of the worst” ingredients found in processed foods. (more…)