cut apple turned brown

...turn brown. The Canadian biotech firm Okanagan Specialty Fruits have created an apple that won't turn brown when you cut them, peel them or slice them up.  Unlike Frankenfood GMO, these apples do not have genes added from another species.  Instead, their own genes were modified. It's still gene manipulated.  And we still don't have Read More

packet of ramen noodles

Instant ramen noodles, that favourite standby of college students and singles everywhere, a very unhealthy choice for a Q&C (quick and cheap) meal?  I hear a collective 'Is nothing sacred?' moan. Yes, it is true, that sacred staple of the student pantry when eaten frequently, has dangerous consequences.  Note I say 'frequently' as in twice Read More

joint inflammation

A while ago a visitor asked me a very good question.  Turmeric had eliminated chronic inflammation she was living with for most of her life (ulcerative colitis roughly 60 years, arthritis about 15-20 and insulin resistance around 10 years). She asked if inflammation serves a positive purpose and  "whether taking turmeric actually heals us or Read More

turmeric rhizome and powder

The raw versus dried turmeric question rises up once again.  Is raw turmeric better than the powder? The short answer:  No Here we go with the long answer with an excerpt from my Ultimate Turmeric Guide and Protocol on the debate: Although one can use fresh rhizome (root), it must be cooked and never used Read More

junk journalist

Perhaps I should change that title to junk FOOD journalism.  You know the kind.  The media gets wind of the latest health foodie trend, journalists get on the bandwagon and before you know it misinformation abounds...junk journalism at it again. Superficial research (if at all) is done and the result often falls into the 'a Read More

coffee with milk

How do you take yours?  A lot, a little or no milk in your tea or coffee?  Personally, I like my espresso with a little milk and topped with a little mound of foamy milk, not quite a macchiato nor a cappuccino but a mini version somewhere in between. But does milk really destroy the Read More

pills and capsules

Between 2007 and 2012, drug firms poured 780M painkillers into West Virginia amid a rise of overdoses.  WV has 1.84 million inhabitants. In 2015, West Virginia ranked first in the nation in per-capita opioid overdose deaths. Follow the pills and you'll find the overdose deaths. The trail of painkillers leads to West Virginia's southern coalfields, Read More

ginger kefir 'beer' water

Do you like ginger ale but avoid commercial sodas because you've become more health conscientious?  Looking for an IBS solution?  Oh, have I got a super healthy solution for you! I never was a soda drinker, thanks to not having been raised with it (nor processed foods).  A soda was a once in a while Read More

water kefir and apricots

If you would have asked me 6 months ago what probiotics we take for intestinal health, I would have mentioned the bifidus yogurt I buy and the probiotic capsules I order for my husband.  Both supposedly with live culture, 5 billion in fact in the capsules - though I often wonder how can they be Read More

jar of pickles

One of the single, most beneficial steps you can take to boost your overall health is to add fermented foods to your diet.  These are any foods that have been 'fermented' or 'cultured' by healthy bacteria and other micro-flora.  Yogurt, kimchi and sauerkraut are examples of such fermented foods. Fermented drinks such as kefir and Read More

dish avocado and gremolata

Love guacamole but need a change?  My avocado creme with gremolata is a great way to get your daily dose of very healthy parsley. It's just two main ingredients - avocado and gremolata.  The rest is seasoning.  No gremolata? See my note below. This is how I make it: 1 ripe avocado, mashed with a Read More

gremolata parsley and lemon zest

What is persillade for the French, is gremolata for the Italians - both uncooked condiments and excellent ways to reap the benefits of power plant parsley and garlic. Gremolata is traditionally used as a topping for ossobuco alla milanese (braised veal shank) but it is also used as a topping for fish or soup, vegetables Read More

plate of prawns

Just when you think you've probably heard the worst of food scandals, news of gel-injected Tiger Prawns and Co. jumps out of the monitor right at you.  This time a Facebook share from a friend prompted me to dig into this. In Vietnam - 5th as a world-wide supplier of shrimps and prawns - unscrupulous Read More

If you are into herbs for health, you will have surely come across the word 'adaptogen' and asked yourself "What is that?".  I've explained it often enough to friends and family but today I realized that although I use the word often enough on this blog, its a good topic for another post. I'll start Read More

parsley

When I was growing up, parsley was the ubiquitous, nearly obligatory bit of chopped green floating on the soup or mixed in with boiled potatoes tossed in butter - no one thought of its health benefits. Often enough it was that almost-annoying-garnish in restaurants to buffets, carefully lifted away or pushed to the side.  Or Read More