Category: Health Tips

Last year the Swiss Medical Board conducted a review of mammography screening and their findings exposed something rather unexpected. They assessed that these screenings cause more harm than good. In fact, via their studies, they found that the screenings really only saved 1 in 1000 women who died. On the contrary, the failure of the process, or unsafe side effects, were the actual greater concern.
http://edgytruth.com/2015/03/08/mammography-screening/

Eliminating foods does not heal. Nutrition does.
http://thelowhistaminechef.com/leaky-gut-the-mast-cell-histamine-crohns-disease-connection/

Anyone who’s paying attention knows it’s a very good idea to eat green, leafy vegetables and colorful citrus fruits. Over time, research has shown their association with reducing cancer and chronic disease. In fact, most of us know that we should be consuming multiple helpings of these foods each day. 

But which vegetables are best? Fads come and go as quickly as that kale in your fridge. One day it’s broccoli, the next cabbage. And how do you compare the benefits of vegetables versus fruits?

Researchers at William Paterson University in New Jersey have done all of us a big favor by producing a list of “powerhouse fruits and vegetables” ranked by the amounts of 17 critical nutrients they contain.
In a study published in the CDC journal, “Preventing Chronic Disease,” the foods are scored by their content of fiber, potassium, protein, calcium, folate, vitamin B12, vitamin A, vitamin D and other nutrients all considered important to public health.

Atop the list? Watercress – long known as a superfood because it packs large amounts of a wide variety of these important substances, with a score of 100. The next five in the elite category: Chinese cabbage (91.99), chard (89.27), beet greens (87.08), spinach (86.43) and chicory (73.36). The full chart is below.

Here’s the link to the article: http://foodmatters.tv/articles-1/you-ll-never-guess-what-veggie-just-beat-kale

And beware the high oxalic acid content of raw greens. As one commenter wrote: “But, I am confused. After being raw vegan off and on for years, I lived on leafy greens in my smoothies, salads etc. I almost lost all my teeth, apparently due to the extremely high oxalic acid.”

Cooking greens reduces the oxalic acid. Sadly it also reduces other heat sensitive nutrients like vitamin C.
Being well hydrated and a daily dose of omega-3 fatty acids are also very effective in preventing oxalate deposition.
http://www.cdc.gov/pcd/issues/2014/13_0390.htm#table2_down

Last week in the New York Times, the Center for Food Safety ran an ad focusing on the connection between genetically engineered crops and cancer.

The World Health Organization designated glyphosate (the active ingredient in the herbicide Roundup) a probable carcinogen to humans.

The International Agency for Research on Cancer (IARC) is the division of the World Health Organization that released the report. IARC is one of the world’s leading authorities on cancer.

Today in the United States, cancer is the leading cause of death by disease in U.S. children. The President’s Cancer Panel reports that 1 in 2 men and 1 in 3 women (41% of Americans) are expected to get cancer in their lifetimes.
Correlation is not causation, but a correlation of this magnitude merits further independent investigation.

The California EPA is working to label glyphosate, the active ingredient in Roundup, as a carcinogen. Almost all GMOs are designed to be used in conjunction with glyphosate, some are called “Roundup Ready” and have been genetically engineered to withstand increased applications of these ingredients.

So the next time you hear GMOs are “safe,” think about the cancer-causing potential of spraying food crops with nearly 300 million more pounds of glyphosate this year, think about “Roundup Ready” crops and the fact that they are labeled for over 60% of the world’s population but not here.

http://robynobrien.com/genetically-engineered-food-and-cancer/