Category: Health Tips

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/

STORY AT-A-GLANCE

https://articles.mercola.com/sites/articles/archive/2025/03/23/role-of-vitamin-k2-on-human-health.aspx

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.

https://nexusnewsfeed.com/article/food-cooking/the-mighty-olive-a-timeless-superfood-for-health-and-wellness/

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.”

 

Written By: Ali Le Vere, B.S., B.S. – Senior Researcher-GreenMedInfo

Inflammatory bowel disease (IBD), subdivided into ulcerative colitis and Crohn’s disease, afflicts 1.4 million Americans and typically first appears between the ages of 15 and 30. Whereas ulcerative colitis affects the rectum and spreading upwards toward the descending and transverse colon in an uninterrupted fashion, Crohn’s disease typically involves the last third of the small intestine and colon and can affect any part of the digestive tract, often in a discontinuous pattern.

In ulcerative colitis, inflammation is generally limited to the mucous membrane.

In Crohn’s disease, inflammation can navigate down the entire depth of the intestinal wall. Due to this disparity, Crohn’s disease can ulcerate through the layers of the bowel, leading to complications such scarring of tissue that leads to perforations, as well as intestinal granulomas (the body’s way of: containing a bacterial, viral or fungal infection, to keep it from spreading; when immune cells clump together and create tiny nodules at the site of the infection or inflammation.) and fistulas (an abnormal opening or passage from one organ to another or from an organ to the skin surface).

Symptoms
Fever, diarrhea, abdominal pain, rectal bleeding, and weight loss are hallmark symptoms.

Risk Factors
genetic predisposition, (first-degree relatives having a 12 to 15 times elevated risk of developing Crohn’s disease)
Cesarean section delivery
smoking
early life antibiotic use
low fiber intake
use of oral contraceptives
non-steroidal anti-inflammatory drugs (NSAIDS)

Not only is microbial dysbiosis fundamental to IBD, but “Accumulating evidence suggests that inflammatory bowel disease results from an inappropriate inflammatory response to intestinal microbes in a genetically susceptible host” (2, p. 2006). Viruses from the herpes family, including Epstein Barr Virus (EBV), cytomegalovirus (CMV), and human herpes virus 6 (HHV) likewise occur at a higher prevalence in IBD and may play a role in its pathogenesis.

Crohn’s and colitis have different clinical features, but both exhibit a relapsing and remitting course, and both represent autoimmune pathologies of the gut. Because it is autoimmune in nature, people with IBD are at increased risk for other autoimmune disorders including psoriasis, ankylosing spondylitis, and primary sclerosing cholangitis.

Risk Reducers
Ultraviolet sun exposure is protective, as exhibited by marked a latitudinal gradient for IBD-related hospitalizations whereby northern states have significantly more admissions.

Holistic Regimen
Anti-inflammatory diet
Stress management
Social support
Physical activity
Sleep hygiene

Although standards of care, such as corticosteroids, antibiotics, biologics, and immunosuppressive pharmaceutical drugs are fraught with life-threatening side effects, there are evidence-based natural substances that can be used as adjunctive therapies alongside a . This review will emphasize selected therapies with empirical evidence in Crohn’s disease, with a focus on human trials.

These evidence-based botanical medicines proven to induce or maintain remission in the debilitating inflammatory bowel disease known as Crohn’s offer hope to those resigned to a fate of life-altering immunosuppressive drugs or surgery.

L-Glutamine
Boswellia
Mastic Gum
Turmeric
Wormwood

More at: https://nexusnewsfeed.com/article/food-cooking/proven-herbal-treatments-for-crohn-s-disease/

Difficult to absorb, these tips aid turmeric absorption and lower inflammation.

Consume with black pepper and fat (avocado or coconut oil, flax or chia seeds or eggs).

Take consistently. A teaspoon a day is best.

Heated is better than cold. I sprinkle mine and pepper to the top of my cooked eggs.

https://www.youtube.com/watch?v=ekUXrcPP7j4

Fennel, which is native to the Mediterranean, has a rich history that can be traced back to ancient Egypt, Greece and Rome, where it was used medicinally and symbolically. Fennel has since spread globally, thriving in diverse climates.

Fennel is rich in phytonutrients like anethole, flavonoids, fiber, vitamin C, potassium and manganese, which contribute to its anti-inflammatory, antimicrobial, and antioxidant properties.

Known for improving digestive health, reducing inflammation, supporting respiratory function, balancing hormones, and aiding in weight management, fennel is a versatile herb with a range of health benefits.

All parts of the fennel plant (bulb, leaves, seeds) are edible and can be used in various dishes, from roasted side dishes to salads and teas, adding a sweet, licorice-like flavor to meals.

Fennel is known by different names across cultures, such as saunf in Hindi and fenouil in French, and is characterized by its feathery leaves, yellow flowers and sweet, anise-like flavor, making it a popular ingredient and medicinal herb worldwide.

Fennel (Foeniculum vulgare), a fragrant and versatile herb, has been revered for centuries for its culinary, medicinal and aromatic properties. This hardy perennial, with its feathery leaves and bright yellow flowers, belongs to the carrot family and is native to the Mediterranean region.

Over time, it has spread across the globe, thriving in dry, coastal soils and riverbanks. Fennel’s unique flavor, impressive nutrient profile and therapeutic benefits make it a standout among superfoods.

Brief history of fennel
Fennel’s history is as rich as its flavor. The herb has been cultivated since ancient times, with records of its use dating back to ancient Egypt, Greece and Rome. The Greeks called it marathon, a name derived from the Battle of Marathon, which was fought on a field of fennel.

In medieval Europe, fennel was hung over doorways to ward off evil spirits and was believed to bring courage and strength. It was also a staple in Traditional Chinese and Ayurvedic Medicine, where it was used to treat digestive issues, respiratory ailments and even snakebites.

Today, fennel is grown worldwide, with major producers including India, China and the Mediterranean countries. Its adaptability to various climates and soils has made it a global favorite, both in the kitchen and the medicine cabinet.

Phytonutrients in fennel
Fennel is a nutritional powerhouse, packed with phytonutrients that contribute to its health benefits. Key compounds include:

Anethole – The primary component of fennel’s essential oil, anethole, has anti-inflammatory, antimicrobial and anticancer properties.

Flavonoids – Quercetin and kaempferol are potent antioxidants that help combat oxidative stress and inflammation.

Fiber – Fennel is rich in dietary fiber, which supports digestive health and helps regulate blood sugar levels.
Vitamins and minerals: Fennel is an excellent source of vitamin C, potassium and manganese, all of which play vital roles in maintaining overall health.
Health benefits of fennel

Fennel’s therapeutic properties have been recognized for centuries, and modern science continues to uncover its potential to prevent and alleviate various conditions. Here are some of the most notable health benefits:

Digestive health – Fennel is perhaps best known for its ability to soothe digestive issues. Its carminative properties help relieve bloating, gas and indigestion. Fennel tea, made from crushed seeds, is a popular remedy for stomach discomfort.

Antioxidant and anti-inflammatory effects – The flavonoids and anethole in fennel help reduce inflammation and protect cells from damage caused by free radicals. This makes fennel a potential ally in preventing chronic diseases such as heart disease and cancer.

Respiratory health – Fennel has been used traditionally to treat respiratory conditions like coughs, bronchitis, and asthma. Its expectorant properties help clear mucus from the airways, making breathing easier.
Hormonal balance – Fennel contains phytoestrogens, which may help regulate hormonal imbalances in women. It has been used to alleviate symptoms of menopause and menstrual discomfort.

Weight management – Low in calories but high in fiber, fennel can promote satiety and aid in weight management. Its diuretic properties also help reduce water retention.

Culinary and medicinal uses
Fennel’s versatility extends beyond its medicinal uses. Its bulb, leaves and seeds are all edible and can be incorporated into a variety of dishes. The bulb has a crisp texture and a mild, sweet flavor reminiscent of licorice, while the seeds are more pungent and aromatic. Fennel’s feathery fronds are often used as a garnish or herb.

In the kitchen, fennel can be roasted, sautéed or eaten raw in salads. It pairs well with citrus, fish and root vegetables. Some popular recipes featuring fennel include:

Roasted fennel with parmesan – A simple yet flavorful side dish that highlights fennel’s natural sweetness.
Fennel and orange salad – A refreshing combination of citrus and fennel, perfect for a light lunch or starter.

Fennel seed bread – A rustic loaf infused with the aromatic flavor of fennel seeds.

Fennel tea – A soothing beverage made by steeping crushed fennel seeds in hot water.

Fennel is known by various names across cultures, reflecting its widespread use and popularity. Some common names include: Saunf (Hindi), Fenouil (French), Hinojo (Spanish) and Xiao Hui Xiang (Chinese).

The plant itself is characterized by its tall, hollow stems, feathery green leaves and umbrella-like clusters of yellow flowers. The bulb, which is the most commonly consumed part, is pale green or white and has a layered, onion-like structure. Fennel’s flavor is sweet and slightly spicy, with a distinct anise-like aroma.

Fennel is a testament to the enduring power of nature’s remedies. From its ancient origins to its modern-day applications, this humble herb continues to captivate with its flavor, fragrance and health-supporting properties.

Whether enjoyed in a hearty meal or sipped as a soothing tea, fennel offers a wealth of benefits for both the mind and body. As research into its phytonutrients and health effects continues, fennel’s status as a superfood is only set to grow.

The next time you encounter this versatile herb, consider adding it to your diet — it might just be the boost your wellness routine needs.

https://nexusnewsfeed.com/article/food-cooking/fennel-from-ancient-herb-to-modern-superfood-powerhouse/