The list:
Sweet Potato
Eggplant
Broccoli
Radish
Tomato
Pumpkin
Pomegranate
Turmeric
For more data on them:
https://viralstrange.com/8-foods-that-help-eliminate-cancer-cells/#
The Truth About Bread — Why Your Ancestors Could Digest It (And Why You Might Not)
For thousands of years, bread has been essential to human nutrition — a dietary staple enjoyed daily across countless cultures, likely because flour could be stored year-round, ensuring a reliable food source during times of scarcity.
In fact, our ancestors ate bread in quantities that would surprise many modern eaters. According to household guides from the 1880s, the average adult man was expected to consume a remarkable 16 pounds of bread per week, while women consumed about 8 pounds weekly. That’s over a pound of bread a day!
Today, bread has a very different reputation. Once considered a fundamental food, it’s now often avoided and can cause various health problems — from bloating and brain fog to more serious conditions like celiac disease and non-celiac gluten sensitivity. But what changed? Is bread itself the problem, or is there more to this story?
As a Note: I am not writing this article to convince you to eat bread. Instead, I write this in hopes to reduce food fear in this (sometimes toxic) modern health space. It is a lot more empowering to better understand the WHY behind certain things, instead of arbitrarily labeling food as BAD or GOOD.
The Ancient Relationship Between Humans and Bread
Our love affair with bread is ancient — dating back thousands of years when early civilizations first ground wild grains and mixed them with water to create rudimentary flatbreads. Bread is deeply embedded in sacred texts, rituals, and traditions, symbolizing sustenance, community, and faith across cultures.
The Egyptians, for example, played a pivotal role in the evolution of bread-making around 5,000 years ago, likely discovering leavened bread through wild yeasts fermenting dough left exposed to the elements. This discovery revolutionized human nutrition and led to sourdough fermentation becoming the dominant bread-making method across cultures.
Unlike modern methods, traditional bread-making wasn’t focused on speed or shelf-life — it prioritized nutrition, digestibility, and flavor through time-tested techniques.
For more information on fermenting, additives, glyphosate, gluten, seed oils, continue reading: https://organicconsumers.org/the-truth-about-bread-why-your-ancestors-could-digest-it-and-why-you-might-not/
Space Junk Impact
The Wide, Encompassing Role of Vitamin K2 on Human Health
STORY AT-A-GLANCE
- Vitamin K2 helps prevent vascular calcification by guiding calcium away from your arteries and into your bones, reducing the risk of heart disease and arterial stiffness
- Research shows people with higher vitamin K2 intake have a 29% lower risk of peripheral artery disease, 44% reduction in Type 2 diabetes, and 41% reduction in hypertension
- Vitamin K2 activates proteins that bind calcium to the bone matrix, constantly supporting bone strength and reducing risk of fractures and osteoporosis
- The recommended daily dosage is 90 to 180 micrograms for adults, 90 micrograms for teenagers, and 45 micrograms for children under 10 years old
- Good sources of K2 include fermented foods like natto, aged cheeses, egg yolks, grass fed dairy products, and organic, grass fed beef
Who Would Have Guessed?
Quote of the Day
“We don’t stop playing because we grow old; we grow old because we stop playing.” – George Bernard Shaw, Dramatist (1856 – 1950)
Lus Besson – The Fifth Element
Luc Besson demanded that most of the action shots in “The Fifth Element” (1997) take place in broad daylight, as he was reportedly tired of the dark spaceship corridors and dimly lit planets common in science fiction movies, and wanted a brighter “cheerfully crazy” look as opposed to a gloomy, realistic one.
Besson wrote the original screenplay when he was in high school. He had conceived the story of this movie and invented the world of the movie as a child so he could escape his lonely childhood. He began writing the script when he was 16, though it was not released in theaters until he was 38.
Besson made his hero a taxi driver because his own father worked a second job as a taxi driver. He did this to support Luc going to art school. Luc has a taxi driver in almost all of his movies to honor his father.
At the time, “The Fifth Element” was the most expensive movie ever produced outside of Hollywood, most expensive production in the production company Gaumont’s history, and at $80 million USD, the visual effects budget of the movie was the highest of its time.
The “Divine Language” spoken by Leeloo was invented by Besson, and further refined by Milla Jovovich, who had little trouble learning and developing it, as she was already fluent in four languages. The language had only 400 words. He and Jovovich held conversations and wrote letters to each other in the language as practice. By the end of filming, they were able to have full conversations in this language. (IMDb)
Slug Bait
The mighty olive: a timeless superfood for health and wellness
The olive, scientifically known as Olea europaea, is a small but mighty fruit that has been revered for centuries as a symbol of peace, wisdom and vitality. Commonly referred to as the European olive, this ancient superfood is celebrated not only for its rich flavor but also for its impressive nutritional profile and health benefits.
Thyme
Thyme (Thymus vulgaris), a humble yet powerful herb, has been a cornerstone of culinary, medicinal and cultural traditions for millennia.
Native to Eurasia and North Africa, this aromatic member of the mint family has transcended its origins to become a global staple. With its rich history, potent phytonutrients and versatile applications, thyme is more than just a kitchen herb — it’s a wellness powerhouse.
Thyme has been used for thousands of years by various cultures, from ancient Egyptian embalming practices to Greek and Roman rituals. It symbolized courage in the Middle Ages and was used medicinally for respiratory and digestive issues. Today, it is cultivated globally, with major producers including Spain, France and Morocco.
Thyme is rich in bioactive compounds like thymol, carvacrol and flavonoids, which provide antioxidant, anti-inflammatory and antimicrobial properties. It supports respiratory health, boosts immunity, aids digestion, reduces oxidative stress and promotes skin health.
Beyond its culinary uses, thyme can be consumed as tea, used in tinctures, essential oils or poultices, applied topically for skin conditions or inhaled for respiratory relief. Its adaptability makes it a valuable herb for flavoring foods and healing the body.
Thyme’s earthy, slightly minty, peppery flavor can enhance a wide range of dishes, from roasted meats and soups to infused oils and cocktails. Its versatility makes it a staple in kitchens worldwide.
Thyme has unique cultural associations, such as being linked to fairies in the Victorian era and used in perfumery and battlefield antiseptics. Thyme honey is prized for its flavor and medicinal properties, and the herb’s name originates from the Greek word meaning “to fumigate.”