Low-fat diets do not curb heart disease or help you live longer – the real enemy is sugar and carbohydrates, according to a leading scientist.
Current dietary advice is based on flawed evidence from the 1950s that has demonised saturated fat and put public health at risk, he said.
James DiNicolantonio, a cardiovascular research scientist in New York, said: ‘We need a public health campaign as strong as the one we had in the 70s and 80s demonising saturated fats, to say that we got it wrong.’ Read more
Friday, March 7, 2014
Low-fat diets do not curb heart disease or help you live longer. Cardiovascular research scientist James DiNicolantonio says the real enemy is sugar and carbohydrates.
Wednesday, March 5, 2014
Joseph Mercola reveals some simple strategies to prevent strokes.
Stroke, which is akin to a heart attack in your brain, is the fourth leading cause of death in the United States.1 Obstructed blood flow to your brain is known as an ischemic stroke, which represent about 75 percent of all strokes. When an artery that feeds your brain with blood actually ruptures, it’s called a hemorrhagic stroke, and this is a far more lethal situation.
Fortunately, up to 80 percent of all strokes are preventable through lifestyle factors2such as diet, exercise,3, 4 maintaining a healthy weight, normalizing your blood sugar levels and blood pressure, and quitting smoking. Read more
Monday, March 3, 2014
You probably don't eat bone broth, but Sean Croxton gives five reasons why you should.
This stuff is awesome.
Never in my life did I imagine I’d be so head over heels about a soup made from bones.
I guess you can say I have quite the man crush on the rich, brown liquid that fills my coffee cup each morning.
It makes me feel warm inside, and puts a little pep in my step.
And oh my, is it tasty! Read more
Friday, February 28, 2014
Ignore the mainstream medical propaganda on salt, says Paul Fassa.
The accepted dogma on salt is that very little should be consumed or a higher potential for heart attacks and strokes will follow from high blood pressure. But researchers from holistic health circles, including some independent MDs such as Dr. Brownstein, have embraced pure unrefined sea salt as vital for good health. The taboo on salt has been challenged. Despite its tenure in the archives of modern medicine dogma, this taboo is cracking. Read more
Wednesday, February 26, 2014
Gluten-free products have become a huge profit center for Big Food, but Daisy Luther reveals how to go gluten-free without going broke.
According to some experts, wheat is more like the staff of death than the staff of life these days. Due to genetic modifications of wheat over the past century (go HERE to learn how scientists “fixed” wheat during the 60s), the grain that appears in nearly every meal in America seems to be causing serious health concerns, particularly inflammation and autoimmune issues.
The problem is, gluten-free food is a billion dollar industry, and at the prices Big Food is charging for these specialty items, it’s easy to see how fast the bills can rack up. Read more
Monday, February 24, 2014
Testosterone therapy is over-prescribed, says Joseph Mercola, and there are safer natural alternatives.
The male sex hormone testosterone plays many roles in men’s health. Besides affecting your sex drive, it also helps maintain muscle mass, bone density, red blood cells, and a general sense of well-being.
Beginning around age 30, a man’s testosterone levels begin to decline, and continue to do so as time goes on—unless you proactively address your lifestyle. Symptoms of declining testosterone levels can include: Read more
Friday, February 21, 2014
The mainstream media is conducting an all-out assault on the gluten-free diet. Daisy Luther explores whether gluten-free is a fad, or is modern wheat really toxic?
If you shop in the health food section of the grocery store or read the foodie blogs, you may have noticed a trend over the past couple of years: gluten intolerance seems to be on the rise.
Kristen Michaelis explains this intolerance very clearly on the website Food Renegade: Read more