News regarding traditional wisdom and native diets regarding nutrition.
Australian researchers have found a possible key to a cure for people with potentially fatal peanut allergies. A Melbourne-based study has already transformed the lives of many of the children who took part in the clinical trial. Researchers from the Murdoch Childrens Research Institute gave about 30 allergic children a daily dose of peanut protein together with a probiotic in an increasing amount over an 18-month period. The probiotic used in the study was Lactobacillus rhamnosus and the dose was equivalent to eating about 20kg of yoghurt each day. At the end of the trial 80% of the children could eat peanuts without any reaction.
Beloved by many for its tangy, sweet, and lightly spiced flavor; tomato ketchup is possibly America’s favorite condiment. Many have turned away from the thick tomato preserve due to concerns over ingredients found in commercial ketchup. It is possible, however, to make a homemade version that is not only a healthful alternative to commercial brands, but which also has the added benefits of fermentation. And it's as simple as whisking together a few common ingredients.
In the first ever testing of glyphosate herbicides in feeding tube liquid which is given to babies and children with cancer in hospitals, Moms Across America has detected high levels in 30% of Pediasure Enteral Nutritional Drink samples tested. The shocking results included samples from the same batch which tested positive at levels above 75 ppb, which is 800 to 1110 times higher than has been shown to destroy gut bacteria in chickens. An amount of only 50 ppt was shown to cause kidney, liver, and sex hormone changes in rats. Moms Across America finds it appalling that our health care providers have been led to believe this feeding tube liquid is safe. Our children and loved ones who are depending on our health institutions to support their immune system and recovery. Instead they are being fed a liquid which scientists and knowledgeable care givers now believe is doing the exact opposite.
Light but substantial, fluffy and tangy; sourdough works wonders on pancakes. Not only do sourdough pancakes have a flavor and texture that cannot be beat, they also won’t leave you feeling bogged down after breakfast. Sourdough starter can be used not only for those fabulous loaves of tangy artisan bread, but for any baked good or grain-based treat. Muffins, quick breads, bagels, yeasted loaves, and even pancakes can all be made better through the fermentation of sourdough. Furthermore, using sourdough with freshly ground whole grains is a wonderful means of creating nourishing versions of your family’s favorite foods by improving both the healthfulness and the flavor of pancakes.
The energy and nourishment needed for a productive day starts at the breakfast table; so why not start the day off right with the many benefits of coconut? Coconut can be eaten in both sweet and savory dishes, taking the place of many of the foods you may already be eating to break the fast. The forms of coconut are many. Using them individually or in combination with one another can produce health-giving, allergen-friendly versions of some of our favorite breakfast foods.
Serving salad is a common means of adding enzymes and freshness to our meals. Surely none of us can argue with a big plate of fresh, organically grown produce! But, might we improve upon it by the addition of a salad dressing teeming with enzymes and probiotics? There are a few options for creating a salad dressing that contains live, active cultures that you can prepare in your own kitchen.
2014 will undoubtedly be remembered as the year the dietary belief that saturated fats are bad and lead to heart disease began to crumble in the mainstream media. This "news" of course is not "news" at all for those of us in the alternative media, as we have been saying this for well over a decade now. The research in the scientific literature showing the health benefits of saturated fats in the diet has been around for even longer. What should be carefully noted in the mainstream media's reporting on saturated fats, however, is that it is almost exclusively related to dietary advice, and the sale of certain groups of food high in saturated fats, such as butter. The reason for restricting the change in the saturated fat myths of the past 50 years or so to only dietary advice is most likely due to the fact that processed food companies (such as Big Dairy) can still produce products that take advantage of this shift in consumer trends, as consumers wise up to the fact that when you restrict saturated fats in the diet, you tend to replace them with refined carbohydrates, which are linked to many health problems that are historically blamed on saturated fats. Undoubtedly, the processed food industry's answer will be more highly processed saturated fatty foods now. Where the change in the saturated fat myth is still not applied in the mainstream media is in the lipid theory of heart disease related to cholesterol. This is a holy grail in the pharmaceutical industry that supports a hundred BILLION dollar drug industry to lower people's cholesterol levels. So the cholesterol myth will die a hard death. Sadly, it will live on to bring in billions of dollars in pharmaceutical profits for the foreseeable future. The latest study showing the fallacies of the saturated-fats-are-bad belief system comes from Ohio State University.
There is nothing natural about this milk. They’ve managed to increase its protein and calcium content by separating the milk into its five components (water, butterfat, protein, lactose, and vitamins and minerals), then removing the lactose altogether and recombining the rest in different proportions. More information about their process is unavailable since it falls under “proprietary” secrets. We wonder if sacrificing good fats, vitamins, and minerals are an appropriate price for increased protein and calcium content. Note that the calcium has been added without including important co-factors like vitamin K that move calcium into the bones and keep it from damaging the heart.
As one of the most well-known fermented vegetables, besides sauerkraut, kimchi has both a large following and a long history. One bite of the sour, spicy, crunchy condiment will reel you in for good. It’s no wonder it has been one of Korea’s most beloved foods for generations! Kimchi has been touted as one of the most healthful foods in the world. And it’s no wonder as those flavors that give kimchi its distinct flavor also pack a nutritional punch. Here's how you can make it at home.
One of the most damaging theories in human nutrition espoused by government authorities such as the USDA, is that all calories are equal, and that watching one's calorie intake has a positive effect on one's health. One look at the nation's health and rising obesity rates should give us a pretty good clue that this theory is false. A recently published article authored by Dr. Sean C Lucan from the Department of Family and Social Medicine, Albert Einstein College of Medicine/Montefiore Medical Center in New York, and Dr. James J DiNicolantonio from the Department of Preventive Cardiology, Mid America Heart Institute at Saint Luke’s Hospital in Kansas City, exposes the fallacies of such thinking and public policy, and its harm on public health.