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Last Updated: Apr 10, 2011 12:15PM • Subscribe via RSS • ATOM

Magnetic Water

Apr 10, 2011 12:15PM

It has been said that putting water over magnets changes the molecular structure of the water. In the book, Discovery of Magnetic Health by George J.Washnis and Richard Z. Hricak, Dr. Barefoot states that the "hydroxylation of water by magnetism creates a digestive environment that simulates the absorption of minerals." The authors expansively cover biological effects of magnetic fields, electromagnetic vs. permanent magnets, comparison of poles, case studies, and how to apply magnetotherapy for a wide variety of conditions.

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Keep Inflammation at Bay with Fish Oil

Apr 10, 2011 12:08PM

Seventy five percent of all Americans, including millions of children, have silent inflammation. Your current weight, state of health and chronic disease risk is determined by how well you control the inflammatory process. You can be at a normal weight, even a world class athlete, and silent inflammation can be raging out of control. You can also be overweight and control silent inflammation with long-chain omega-3 fatty acids that are found in fish oil. Scientists and researchers found that Eskimos in Greenland have very little coronary heart disease when eating their native diet which is very high in fat. Most of fat in their diet comes from sea mammals and contain large amounts of the same long-chain omega 3 fatty acids found in fish oil.

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Healthy Holiday Eating

Apr 10, 2011 12:01PM

Thanksgiving brings thoughts of renewing our spirit of health, weight control, increased energy and freedom from sickness and disease and the healthy mental state to recognize our many blessings.

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Diet for Living Well

Apr 09, 2011 03:09PM ● By Christina Pirello

I am of the belief that the quality of foods we choose on a daily basis influence the health and vitality of our bodies. While it may not be the sole determinant of whether or not we are healthy, it is one of the most important—and it is the one over which we exercise control. We decide what we eat.

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How Sweet It Is

Apr 07, 2011 06:35PM

Xylitol is a naturally derived sugar that has been found useful for preventing cavities and reversing tooth decay. In addition, xylitol helps prevent common childhood ear infections. Well controlled studies demonstrate that using xylitol sweetened products prevents the recurrence of acute otitis media. Studies indicate that it inhibits the growth of streptococcus pneumoniae one of the most common bacteria that cause these ear infections. There are two other less common types of bacteria that cause ear infections that do not respond to xylitol.

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Raw Holiday Treats

Apr 07, 2011 05:08PM

This holiday season try indulging in scrumptious and healthy treats that won't pack on the extra holiday padding. These raw food recipes are quick, easy, and sure to satisfy everyone.

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Raw Food for the Holidays

Apr 07, 2011 04:57PM ● By Kris Urquhart

The holidays provide us a wonderful selection of seasonal food varieties. Raw food can nourish our body without extra fats and processed sugars. While it might seem like a challenge to create a "raw" holiday meal, seasoned raw food enthusiasts can show you how. Many raw food chefs have done countless experiments that have succeeded in bringing the nostalgic flavors of this season to our palates. One such recipe is given below, a delicious raw pecan pie, which is so nutritious it can be eaten for breakfast or as a dessert.

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Prepare Your Kids to Make the Grade

Apr 07, 2011 04:45PM

Studies have shown that good nutrition and plenty of sleep can boost brain function, enhance memory, and improve concentration. Researchers are learning that certain types of foods help to build better brains, supply the nutrients to help children focus and create the energy needed for physical activity. To prepare your children for a day at school consider these nutrition tips:

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Feeling Fruity?

Apr 07, 2011 01:58AM

Fruit is in full bloom, sweet, juicy, watery, cool and yummy. These foods are ripe and it's time for them to be consumed; grapes, strawberries, blueberries, mulberries, raspberries, cherries and berries of all types. Melons, pears, apples, peaches and all of the juicy foods that run down your chin as you eat them. These foods are cooling, so they can counter the excess heat without freezing the digestion. Watermelon is especially good at warding off summer-heat. Not only can you eat the yummy red center, but you can also boil the rind when you're done and make a tea. Let the tea cool and slightly sweeten and you have an excellent herbal decoction to ward off summer-heat.

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Whole Truth about Whole Food

Apr 07, 2011 01:55AM

Supplementing your diet with herbs, vitamins, minerals and antioxidant-rich food and drink is key to your health. Organic whole food is beneficial in daily meals as well as supplementation. Conventional farming techniques usually add about three minerals to the soil which yields aesthetically pretty produce that can be deficient in the 60+ minerals we need for optimal function. Plants simply cannot absorb and pull out of the soil what is not there.

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Have You Had Your Omega Today?

Apr 07, 2011 01:32AM

While most Americans eat way too much of the omega-6 oils found in meats and most vegetable oils, they suffer a relative deficiency of the omega-3 oils, a situation that is associated with an increased risk for heart disease and about sixty other conditions including cancer, arthritis, stroke, high blood pressure, skin diseases, and diabetes. Particularly important to good health are the longer chain omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) found in fish, especially cold water fish such as salmon, mackerel, herring, and halibut. Although the body can convert alphalinoleic acid, a short chain omega-3 fatty acid, from flaxseed oil it is much more efficient to get them from fish oils. Furthermore, there is evidence that many people have a difficult time converting alphalinoleic acid to EPA and DHA.

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What’s in Your Wine?

Apr 07, 2011 01:25AM

The use of added sulfites is debated heavily within the winemaking community. Many vintners favor their use in extremely small quantities, to help stabilize wines, while others frown on them completely.

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