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  • Three Steps Toward an Anti-inflammatory Diet

    A good friend of mine recently asked me to point her in the right direction to get information on anti-inflammatory diets. It turns out that her recent bout with thyroid cancer was worsened by Hashimoto's thyroiditis, which is closely related to rheumatoid arthritis (both autoimmune in nature).

  • Afraid of Getting Food Poisoning?

    The thought of getting food poisoning frightens me. You, too? Here are two strategies you can use to protect yourself in restaurants.

    1. You can protect yourself by first choosing which restaurant to visit—whether eating in or ordering to go.

    2. Do You Have Prediabetes?

      What if you are one of the estimated 57 million Americans who have the prelude to type 2 diabetes—prediabetes? The good news is that you have prediabetes—not diabetes—but every day counts. Consider it a gift, and then get to work: you can prevent progression to full-blown type 2 diabetes.  

    3. Is the Vitamin B Trio a Bust?

      Is the famed vitamin B trio (folate [vitamin B9] + vitamin B6 + vitamin B12), which is thought to help prevent heart disease, a bust? The answer leads you back to food, not supplements.

    4. Natural Sources of Plant Sterols and Stanol Esters

      The first time many of us heard of plant sterols and plant stanol esters, and their ability to help decrease total and LDL cholesterol levels, was in a margarine commercial. Brands like Benecol and Take Control hit the market by storm a few years ago—and their message came through loud and clear. But here’s the thing: many foods are natural sources of these same phytochemicals. You can find plant sterols and stanol esters in plant foods like these:

    5. Less Is More: Spring Clean Your Diet by Eating Less Red Meat!

      Less red meat and processed meat means more protection (and risk reduction) against colorectal cancer and other cancers.

      The American Institute for Cancer Research (AICR) expert panel analyzed the evidence and believes it suggests eating up to 18-ounces of red meat per week does NOT raise cancer risk. This means that if you eat about four 4-ounce servings of red meat in a week, your colon cancer risk is not likely to increase.

    6. Beans Lower Cancer Risk?

      Eating beans is definitely a step toward health, what with all their fiber and plant protein. Some evidence suggests that diets high in fiber are linked to lower risk of colorectal, pancreatic, and breast cancers. But it’s their phytochemicals that appear to protect body cells from the type of genetic damage that can lead to cancer.

      The three protective phytochemicals

      Saponins: These seem to slow the growth of tumors in several body tissues by inhibiting the reproduction of cancer cells, according to laboratory studies.

    7. The Main Culprits in Food Poisoning

      What foods are most likely to lead to food poisoning?

      If I’m in a questionable restaurant, particularly when I’m traveling, I tend to avoid meat and go vegetarian. This sounds like a good way to decrease the odds of food poisoning from contaminated meat, but it doesn’t eliminate it if the vegetables were in contact with anything that was also in contact with the contaminated meat (say a spoon or cutting board). Here are some facts to chew on before eating out:

    8. Are You Benefiting from the Power of Beans?

      Beans offer an amazing package of nutrients—every piece is important—but the beauty is in the balance. Beans are high in protein and bursting with beneficial phytochemicals. You get good-quality carbohydrates that interact with lots of fiber to be digested slowly. Beans have been shown to result in relatively small increases in blood glucose levels following meals—in people with and without diabetes. But that’s not all they do:

    9. Speak the New Language of Nutrition: Discover Food Synergy!

      Do you want to catapult your health to a higher level? Yes? Then it’s time to discover the power of food synergy.
      [amazon cover 1594866228]
      FOOD Synergy
      is my twenty-fifth book, and it’s the one that means the most to me. In fact, I won’t rest until I’ve done everything in my power to spread the word about this book. Why? Because it’s an exciting and revolutionary look at a new language of nutrition. It’s the absolute first book on the market to discuss the science of food synergy.

    10. continues...

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