In this lecture, Jeffrey Smith, author of Seeds of Deception, summarizes the contents of his book, which explains how Genetically Modified Foods cause health problems, and their potential for creating a vast array of unforeseen and surprising illnesses. Read more
Archive for Healthy Living
“An apple a day keeps the doctor away.” – Your Mother
Modern science reported recently that eating apples inhibits the growth of bowel and liver cancer cells in the laboratory.
Rui Hai Liu, lead scientist at Cornell’s Department of Food Science, wrote in the journal Nature, Read more
Besides being a colorful side on your turkey plate, squash also comes loaded with good-for-you nutrients. Here are three good reasons to lap up that leftover squash:
1. Better blood pressure: Squash is rich in potassium, a mineral known for helping keep BP under control. Read more
In any controversy it can be helpful to consider the views of disinterested parties. So, on the subject of agricultural policy and practice, it’s worth noting that an unimpeachable neutral group has joined the ranks of those who prefer organic foods over foods produced with the help of synthetic chemicals. Read more
“The human body heals itself and nutrition provides the resources to accomplish the task.”
– Roger Williams, Ph.D. (1971)
Biophotons and Food
Another important aspect of raw foods is the energetic aspect. Without light there is no health. We are human photocells whose ultimate biological nutrient is sunlight.
Dr. Johanna Budwig from Germany has stated that live foods are electron rich and act as high-powered electron donors and as solar resonance fields in the body to attract, store, and Read more
Does Food Have “Vitality” And Can We Absorb Its Life-Force?
Of particular interest is the technique of counting photon emissions. Every living organism emits biophotons or low-level luminescence (light with a wavelength between 200 and 800 nanometers). This light energy is thought to be stored in the DNA during photosynthesis and Read more
Structural Integrity and Active Enzymes in Food
Most food, like our lives, is very perishable. When it is exposed to temperatures above 105 degrees it starts to rapidly break down, just as our bodies would if we had a fever that high.
One of the constituents of foods that can break down are enzymes. Enzymes, of course, help us digest our food. Enzymes are proteins, though, and have a very specific three-dimensional Read more
Sunlight And Health
Sunlight is vital. Without the sun there is no life. We notice very clearly what a revitalizing effect sunlight has on our body and spirits when, after a long winter, we enjoy the first rays of spring sun. But we can absorb sun energy via our food as well as through the skin.
We Also Live on Light
The latest research (Prof. F.A. Popp and Dr H. Niggli) shows that, in addition to the chemical Read more
“If we – that is, society – switched to a vegetarian diet, atherosclerotic coronary artery disease, which accounts for most heart disease, would vanish.”
– William Roberts, M.D.
– Editor-in-Chief of the American Journal of Cardiology
Eating cranberries may bring an unexpected bonus: healthier gums.
Canadian research finds that cranberries have strong anti-inflammatory and antibiotic activity that forms a Teflon-like barrier between P. gingivalis bacteria and gum tissue. Read more
A UCLA/Louisiana State University study of dietary data on more than 17,500 men and women finds that consumption of salad and raw vegetables correlates with higher concentrations of folic acid, vitamins C and E, lycopene and alpha and beta carotene in the bloodstream. Read more
When selecting a mango there are a few key qualities to look for.
Knowing when the mango will be used will help: Read more