Nature therapy (also known as ecotherapy) describes an approach to wellbeing that emphasizes meaningful exposure to nature. A 2017 review paper in the journal Environmental Health and Perspectives, published by […]
Many of our planet’s natural environments are being threatened by climate change, pollution, overharvesting, and habitat destruction. At the same time nature is under attack, many Americans report spending less time in […]
Kidney stones are a common occurrence—but one you’ll probably never forget! About 1 in 10 Americans will develop kidney stones in their lifetime, with men more prone than women. These […]
New Courses Launched! Scroll down for Curriculum & Pricing More than twenty-five years have passed since my first hypnotherapy training and I continue to be fascinated by the how […]
Natural Wellness Course Creates High-Demand Holistic Health Careers Coaching Program Targets Obesity, Diabetes, Heart and Other Health Issues The American Medical Association has declared obesity a disease, effectively saying 78 […]
By Cassidy Cameron Natural Wellness Coaching Candidate A few weeks ago, after reading Eating Animals – a rather scathing book that denounced eating meat for moral, environmental, and health reasons– […]
Z-Pak, one of the most popular and often-prescribed antibiotics in the US, can be deadly to individuals with heart disease. According to ABC news, A Vanderbilt University study found an increased risk of death from heart disease in the first five days of using a Z-Pak when compared to other common antibiotics or no antibiotics. The danger is greater for people with heart arrhythmias (irregular heart beat) and those who have low blood levels of potassium and magnesium.
Are we just faxing food to our bodies?
Some alarming statistics surfaced last year from a joint study by the University of Minnesota and a research group in China and Singapore; individuals who eat fast food twice a week are 30% more likely to develop type 2 diabetes. Double those fast food runs to four times weekly, and you are 80% more likely to die of cardiovascular disease.
What makes fast food so dangerous? The main factor is that fast food is highly processed and largely devoid of essential nutrients your body needs to thrive and survive. Just about everything we consume has macronutrients – carbohydrates, protein and fats. Macronutrients provide the calories that are converted into energy and fuel our vital organs. They can be likened to building blocks.
Micro Vs. Macro
In over five decades of going out to eat at least once or twice a week, that was the first time I had been asked that question. Now, while growing up, I suppose I knew that some of the kids in my school had random allergies, like to strawberries or to shellfish. But the idea that eating a peanut could kill someone – let alone by being kissed by someone who had eaten one – never crossed through my consciousness. And I remember eating daily peanut butter and jelly sandwiches as our main staple food in camp without any fatalities. How is that our food supply has become such a potential liability, that restaurant kitchens want to be on alert?
I could have responded to the waiter with probably a lot more information than he (and my dining companion) might have liked to hear about my food allergies and sensitivities, but it’s something that I’ve been aware of for quite some time and have learned to modify my eating accordingly, especially when I stick to a high raw foods diet.
Food allergies are becoming quite prevalent in people of all ages. While most of what are defined as “allergies” are acute and abnormal reactions of the body’s immune response, there are also food sensitivities and intolerances, such as gluten and lactose intolerance, which have become more commonly known but are often overlooked in traditional diagnoses.
Old MacDonald had a farm. And on that farm he had some chicks, cows and soybeans.
Sadly, Old MacDonald no longer owns his farm. He simply couldn’t compete with the mega corporations that control modern American farming. Oh, he tried… but his expenses were becoming astronomical to produce the high-quality organic livestock he raised and he simply couldn’t get the return he needed to eke out a living.
So, Old MacDonald tried soybeans. Foreseeing the potential dangers inherent to genetically modified organisms, MacDonald chose to grow his crops organically. But seeds from his neighbor’s genetically-engineered soybean fields blew over the fences and contaminated his crop. Then the conglomerate holding the patent on those GMO seeds, sued MacDonald for patent violations and bankrupted him. Finally, MacDonald had no choice but to sell the family farm that his family had owned and operated for more than 100 years.
There are thousands of former farmers across the U.S. with stories like Old MacDonald. Consequently, farming, and the food we eat, isn’t what it used to be. Back then, most of our food was supplied by family farmers who took pride in bringing high quality foods to American tables. Today, our food supply is controlled by a handful of businesses, constantly seeking new ways to cut costs and increase their profits. Too often, that quest for profit leads to an over-processed, yet less nutritious food supply.