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Nutrition


Study: Pork Products Infected With MRSA More Often Than Thought

A recent study by the University of Iowa College of Public Health finds retail pork products in the United States have a higher prevalence of methicillin-resistant Staphylococcus aureus bacteria (MRSA) than previously identified.

Child Abuse Or Vitamin D Deficiency?

Loving parents are being charged with child abuse because authorities fail to consider low levels of vitamin D in infants as a cause of broken bones and head trauma.

Many pediatricians warn parents to keep their newborns out of direct sunlight and use sun block to protect their baby’s skin. Pediatricians don’t routinely check infants for vitamin D levels. But breastfed babies, particularly black babies born in late winter and early spring and living above latitude 35 degrees, are susceptible to low vitamin D levels, according to John Cannell, MD., of the Vitamin D Council.

Is Your Food In Storage Dead Or Alive?

You asked me for ideas on how to make food storage work for you. You asked for articles that were practical in 2012. So let’s take your food storage up to the next level: live food. Along with prepackaged and convenience foods, you need some food that can be sprouted. Dead food in storage cannot sustain you.

A Healthy Breakfast Gives You A Good Start

A nutritious breakfast can help give you more energy, reduce your daily caloric intake and help maintain a healthy weight.

A national study followed the eating habits of 12,000 men and women. The findings show those who ate a low-calorie and low-energy dense breakfast weighed less and had an overall healthier diet compared to those who ate junk food or skipped the meal altogether.

Healthy Eating May Improve Brain Function

If one of your New Year’s resolutions was to maintain a more healthful diet, it could have a long-term, positive impact on your mental health. Research suggests that elderly people with higher levels of several vitamins and omega 3 fatty acids in their blood perform better on mental-acuity tests and experience less brain shrinkage.

Sugar Feeds Cancer! Part 2

As we told you last week, cancer cells have a massive dependence on sugar as a fuel source. The higher the blood sugar level, the higher the risk of cancer and every other disease.

What are we talking about when we say sugar? Sugar is white sugar; carbohydrates. And the biggest culprit of all is fructose corn syrup. Fructose corn syrup alone is destroying the health of the American people.

For a natural sweetener that will not raise your blood sugar levels, use stevia.

Sugar Feeds Cancer! Part 1

Cancer cells have a massive dependence on sugar as a fuel source. The higher the blood sugar level, the higher the risk of cancer and every other disease.

What do we mean by sugar? Sugar is white sugar, carbohydrates. The biggest culprit of all is fructose corn syrup. Fructose corn syrup alone is destroying the health of the American people.

Lemon Juice With Meals

Lemon juice with meals will eliminate the symptoms of stomach acidity and indigestion.

Acid reflux or GERD (gastro-esophageal reflux disease) is rarely due to “too much” stomach acid. Yes, contrary to mass advertising, antacids are bad for you and actually lead to stomach cancer.

Subclinical Infection

A subclinical infection is an infection that can’t be detected by conventional medicine, but can wear you out and finally get you. It is an infection alright, and any infection is serious.

Antibiotics don’t seem to affect a subclinical infection. I had subclinical infection for years. I would spit up mucous four or five times a day just as if I had a chronic cold. No doctor could help me, nor did antibiotics or anything else.

The Secret Ingredient In Most Food

There are many secrets about food and its methods of preparation, but none as sinister, perhaps, as the secret the U.S. Food and Drug Administration wants to keep from you. That secret involves genetically modified organisms in food crops. The food is altered at gene levels, but is not labeled as such on packaging and in advertisements for raw, prepared or packaged foods, as specified by FDA regulations.

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