Author: TomsWrite

Painkillers quiet the ache. They don’t ask why it’s there. – Sarah Otto, Nutritionist

It’s October again. Break out the pink ribbons, the pink cleats, the pink yogurt lids, and the pink buckets of fried chicken. America’s favorite corporate virtue-signaling ritual is upon us.

For 40 years now, we’ve been told that “awareness” is the answer. Wear pink, run a 5K, buy a pink-ribboned product, and pat yourself on the back for joining the “fight.”

But here’s the uncomfortable question nobody in the mainstream media wants to ask: What has all this pink actually accomplished?

Breast cancer rates haven’t gone down. They’ve gone up. Fifty years ago, a woman faced a 1-in-20 lifetime risk. Today, that number has skyrocketed to 1 in 7. If “awareness” and “early detection” were the answer, we should be winning by now. Instead, the pink banners fly higher while the incidence rates climb right alongside them.

This isn’t a coincidence.

It’s a business model.

Finish reading: https://thetruthaboutcancerofficial.substack.com/p/the-pink-ribbon-illusion-how-breast

Click to view the video: https://www.facebook.com/share/v/19n4WuHPTH/

Sarah Otto writes:

Here's something I find endlessly fascinating about the gut microbiome: it's not just what you eat that matters. It's what your bacteria do with it after you eat it.

A new research review on mulberry just illustrated this beautifully.

Mulberry leaves and fruit contain polyphenols and polysaccharides, compounds that your gut bacteria can ferment into short-chain fatty acids like butyrate, propionate, and acetate. These are some of the most protective molecules your gut produces. They support your intestinal lining, influence how your body handles blood sugar and fat, and help maintain the chemical conversation between your gut and the rest of your body.

So far, so good.

But here's where it gets interesting.

When researchers tested mulberry's polyphenols and polysaccharides separately in mice on a high-fat diet, each had some effect. But when they gave the mice both compounds together, as they naturally occur in the whole fruit, the results were significantly better. More favourable shifts in gut bacteria. Greater improvements in metabolic markers. Better intestinal health.

The whole was genuinely greater than the sum of its parts.

They then took the gut bacteria from the mice that received the combined fraction and transplanted them into other animals. The recipient mice showed metabolic improvements too, even though they'd never consumed any mulberry themselves.

The benefits weren't just in the plant. They were in what the microbiome had become.

Most of this research is still in animals and lab settings, and the researchers are upfront about that. We can't assume it will all translate directly to people.

But honestly, the principle it reinforces is one that keeps showing up in study after study: your food provides the raw materials, your gut bacteria build the medicine.

Yours for better health, naturally,

Sarah Otto
Nutritionist (Master of Human Nutrition)
Goodness Lover Co-Founder