by: Vicki Batts (Natural News) Just when you thought Big Biotech couldn’t be any more vile, the next generation of genetically modified crops appears on the horizon. Under the new name, “gene-edited,” proponents of the GMO industry claim that the next phase of abominable foods will be safer — and there is already a covert campaign to keep any potential dangers under wraps. But a growing body of research shows that new gene editing techniques can produce many unintended side effects — dangers that even top computer algorithms couldn’t predict. No matter how you slice it, “Franken-foods” are highly questionable products, and no … Continue reading Disturbing new study highlights the potential risks of “Franken-food” creations
By guest blogger Stacy Lu If you’re planning to take off weight in the new year and it suddenly seems like food is everywhere – and is especially enticing – that’s probably your mind playing a particularly unhelpful trick on you. Thinking about food, even in terms of trying to avoid it, can actually make it more likely that you’ll notice food in your environment, especially if you’re already overweight or obese. That’s according to a recent study in the International Journal of Obesity thatcompared how overweight and healthy weight people pay attention to food. Food cues – sights, smells, advertisements and social contexts like parties … Continue reading The Mental Snag That Makes It Seem Like Food Is Everywhere, Especially If You’re Overweight
Elevated iron is at the center of a web of disease stretching from cancer to diabetes. BY CLAYTON DALTON Cheerios are the best-selling breakfast cereal in America. The multi-grain version contains 18 milligrams of iron per serving, according to the label. Like almost any refined food made with wheat flour, it is fortified with iron. As it happens, there’s not a ton of oversight in the fortification process. One study measured the actual iron content of 29 breakfast cereals, and found that 21 contained 120 percent or more of the label value, and 8 contained 150 percent or more.1 One contained … Continue reading Iron Is the New Cholesterol
by Joyce Cavaye, The Conversation Waking Times A lack of essential nutrients is known to contribute to the onset of poor mental health in people suffering from anxiety and depression, bipolar disorder, schizophrenia and ADHD. Nutritional psychiatry is a growing discipline that focuses on the use of food and supplements to provide these essential nutrients as part of an integrated or alternative treatment for mental health disorders. But nutritional approaches for these debilitating conditions are not widely accepted by mainstream medicine. Treatment options tend to be limited to official National Institute for Care Excellence (NICE) guidelineswhich recommend talking therapies and antidepressants. Use of Antidepressants Antidepressant use has more than doubled in … Continue reading WHY NUTRITIONAL PSYCHIATRY IS THE FUTURE OF MENTAL HEALTH TREATMENT
How the biggest farming practice you’ve never heard of is changing your food. BY MIRANDA HART Driving down a grid road in central Saskatchewan, a machine that looks like a giant insect approaches me in a cloud of dust. The cab, hanging 8 feet above the road, is suspended by tires at least 6 feet tall, with wing-like appendages folded along each side. Should I drive around it or under it? It is harvest season, and the high-clearance sprayer is on its way to desiccate a field. Desiccation may be the most widespread farming practice you’ve never heard of. Farmers … Continue reading Herbicide Is What’s for Dinner
Jens Mortensen for The New York Times Only bariatric surgery reliably leads to long-term weight loss. Now scientists hope to duplicate the effects with a pill. By Gina Kolata Whenever I see a photo from the 1960s or 1970s, I am startled. It’s not the clothes. It’s not the hair. It’s the bodies. So many people were skinny. In 1976, 15 percent of American adults were obese. Now the it’s nearly 40 percent. No one really knows why bodies have changed so much. Scientists do a lot of hand-waving about our “obesogenic environment” and point to favorite culprits: the abundance of cheap fast … Continue reading Why Are We Still So Fat?
by Eddie Kim Can love withstand a carnivore-vegan household divided by meat? My eyes spotted the bowl of pho emerging through the kitchen doors, leaving a tail of fragrant steam as it floated past a dozen diners and settled gently on the table in front of me. In that moment, I forgot what my girlfriend and I were chatting about — it was time to dote on the noodles. I caressed them with my chopsticks, teased a spoonful of broth and rapidly decorated the bowl with chile sauce, basil leaves and a thicket of bean sprouts. Finished with the foreplay, … Continue reading THE ULTIMATE FOOD FIGHT: WHEN YOU AND YOUR PARTNER HAVE COMPLETELY DIFFERENT DIETS