by Arjun Walia The reasons to eat organic just got bigger, another study (among many) examining conventionally grown produce vs organically grown produce has made its way into the public domain. This one was conducted by researchers and scientists who examined 343 peer-reviewed studies to…
“This study demonstrates that choosing food produced according to organic standards can lead to increased intake of nutritionally desirable antioxidants and reduced exposure to toxic heavy metals.” In the largest study of its kind, an international team of experts led by Newcastle University, UK, has…
By Heather Callaghan Research finds that fasting “flipped a regenerative switch” leading to new blood and new immune system creation – in just 72 hours Results from a recent study fall into the category of “remarkable,” as it was described. Researchers from University of Southern…
By Heather Callaghan If a type of whole food is considered “evil,” chances are, popular opinion will reverse – just give it time. I don’t believe there are “perfect” or “evil” foods or diets. Ingredients, process and agricultural practices are a different story. Therefore, it…
By Linley Dixon, PhD, The Cornucopia Institute The Wall Street Journal opinion piece “Organic Farming Is Not Sustainable” published May 15, 2014 by Dr. Henry Miller misrepresents the industry and is riddled with factual inaccuracies. Dr. Miller attempts to discredit organic agriculture’s environmental benefits on…
By Michelle Toole Golden Milk is a wonderful beverage to have in the evening and the benefits are extraordinary. The main ingredient in this recipe is turmeric. Turmeric contains curcumin, the polyphenol identified as its primary active component and which exhibits over 150 potentially therapeutic activities,…
by Natural Blaze I just finished reading this gem from the online media juggernaut Huffington Post – 16 Eco Friendly Products for the Home. They feature outstanding deals like four napkins for $25, a single 15-watt light bulb for $11, four Eco-Dryer Balls for $25, and…
By Natasha Longo No child wants to be excluded from the delicious frozen treats their friends receive, but neither do adults. There are many ways to avoid all the toxic preservatives, emulsifiers and artificial sweeteners that go into conventional ice cream. You would be surprised…
Curated by Karen Foster A thick and creamy double decker peppermint and chocolate smoothie creation by Raw Food Chef, Rebecca Almazan is out of this world. Dates, frozen bananas and you also get the benefit of additional fiber from psyllium husk which helps give the…
by Catherine J. Frompovich Finally, the SHTF with regard to maintaining integrity of the “organic” food label. At least that’s apparently what happened April 30th, 2014 when Organic Consumers Association’s political director Alexis Baden-Mayer stood firm against the illegally made changes to the USDA National…
by Tess Pennington I constantly struggle with having enough energy to get everything done. Instead of loading myself up with coffee all day, I am taking a healthier approach and started giving my body what it really needs – natural vitamins and nutrients. Juicing is…
by Tess Pennington Using flowers in cooking has been widely used in many parts of the world including Europe, Asia, East India, Victorian English, and in the Middle East. During the colonial times of America, settlers also used flowers as a means for sustenance. Recipes…
by Tess Pennington Let’s face it, we’re all trying to cut corners here and there to make our monthly budgets work for us, without having to sacrifice nutrition or flavor. Purchasing all organic foods can come with a hefty price tag, if you don’t know…
By Ronnie Cummins, Organic Consumers Association After 20 years of battling Monsanto and corporate agribusiness, food and farm activists in Vermont, backed by a growing Movement across the country, are on the verge of a monumental victory—mandatory labels on genetically engineered foods and a ban on…
by Alanna Ketler People have been fermenting their own foods throughout history, from the common sauerkraut (fermented cabbage) of Germany, soy sauce and tempeh (fermented soy beans) of China, to the pickles and yogurts (fermented dairy) of the Middle East. One that is more common…
by Heather Callaghan I still don’t feel guilty. It’s intolerable today to be forced to hide and to be frightened for taking a stand. –Emmanuel Giboulot Last year I wrote about a major pesticide problem in French wines. One that had unfortunate results. For instance,…
By Heather Callaghan Can we just hang up our hats and admit that every fruit is a superfruit? It turns out peaches are beyond amazing. A Washington State University food scientist and colleagues at Texas A&M have found that compounds in peaches can inhibit the…
By Tara Borlako Quick and easy to prepare, these smoothie recipes not only contain a variety of refreshing fruits, they pack monounsaturated fatty acids and probiotics –two ingredients that help mobilize belly fat. The addition of chia seeds helps you feel full for at least…
By John Craig [From Natural Blaze]: Have you ever craved soda pop but just can’t bring yourself to drink what’s typically at stores or restaurants? High-fructose corn syrup, aspartame (a toxin that kills brain cells), synthetic phosphoric acid, caramel coloring (a carcinogen) – the list…
By Karen Foster There’s nothing like a green start to your day with a zing of citrus and ginger. I bet once you try this juice in the morning, you will reconsider your daily cup of java. Karen Foster is a holistic nutritionist, avid blogger,…
