$12.5 Billion Now Spent Each Year on Worthless Diabetes Drugs (NaturalNews) The nationwide cost of diabetes treatment has nearly doubled from $6.7 billion in 2001 to $12.5 billion in 2007, according to a study conducted by researchers from the University of Chicago and published in the journalArchives of Internal Medicine. This increase has been fueled by the growing popularity of newer, more expensive drugs of questionable efficacy, the researchers said.

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Cauliflower PDF Print E-mail
Written by Amy Tuggle   
Tuesday, 31 March 2009 06:51


Cauliflower is a relative of the wild cabbage like broccoli, but lacks the chlorophyll that broccoli has so much of. This happens because the head of the vegetable is protected from the sun by leaves of the plant that shield the florets from the sun as they grow

In the Mediterranean, this veggie has been an important part of the diet since around 600 BC - before that, it's thought to have come from somewhere in Asia. 


There are naturally occurring purple, orange and green varieties as well. The purple contains antioxidants, the orange contains beta carotene (like in carrots) and the green has more chlorophyll.

All varieties however are very high in Vitamins C and K as well as Folate and dietary fiber. The flavor is full and a bit nutty, offsetting any other vegetable well. 

An Important Note...

This is a note I will be including on all of my fruit and veggie pages. Please understand that your body was designed for a variety of fruits and vegetables! It would be detrimental in the long run to include only one kind of fruit and one kind of vegetable in your diet. Even the USDA recognizes this fact. 

A lot of supplements and juices only include one fruit or vegetable and usually use that as a major selling point. They use the word "pure" and talk as if other fruits and vegetables are "fillers" and "sweeteners". They're not! Buying a product that has only one major ingredient just increases the amount of money you end up having to spend to get the variety your body needs.

When looking for supplements and juices, or just buying raw from the store, please mix it up a little! Your body will thank you for it by giving you more energy and a longer more youthful life.
Last Updated on Tuesday, 31 March 2009 07:18
Pesticides in Food
Eating the 12 most contaminated fruits and vegetables will expose a person to nearly 20 pesticides per day, on average. Eating the 12 least contaminated will expose a person to a fraction over 2 pesticides per day.

The Black List

So, what are the most contaminated fruits and vegetables? Here’s the black list, according to the most recent data analysed:

---> The top of the list are fruits, in the following order:

#1  Peach (Most Contaminated) 
#2: Strawberry
#3: Apple
#4: Nectarine

#5 Pears
#6 Cherrie
#7 Red raspberries
#8 Imported grapes (Chile, Mexico, etc.)

Some of these fruits, such as peaches and nectarines and raspberries, can contain up to 45 different pesticides! Overall, studies show that those fruits have a high chance of being contaminated with a good number of different pesticide residues.

As for the vegetables, those that are the most likely to expose you to pesticide residues are:

#1 Celery
#2 Spinach
#3 Potatoes
#4 Sweet Bell Pepper

Those vegetables have a high chance of containing pesticide residues, some of them containing several!
Health Benefits of Parsley PDF Print E-mail
Written by Amy Tuggle   
Wednesday, 25 March 2009 19:24

Although usually used as a garnish on entrées, the addition of parsley to a green smoothie is a smart decision.  Parsley contains unique volatile oils such as myristicin, limonene, eugenol, and alpha-thujene.  The volatile oils, especially myristicin have been shown to inhibit tumor formation, especially in the lungs, as published in the Journal of Agricultural and Food Chemistry.  Flavonoids such as luteolin are present in parsley and serve as anti-oxidants.  They help by combining with highly reactive oxygen radicals and help prevent oxygen-based damage to cells.   Adding parsley to a green smoothie will add flavor and may even help reduce the risk of cancer.  The bonus is, your breath will be fresh!

Last Updated on Tuesday, 31 March 2009 07:25
Health Benefits of Lettuce PDF Print E-mail
Written by Amy Tuggle   
Wednesday, 25 March 2009 19:22

Lettuce, like kale, is a low calorie green packed full of nutrients.  Lettuce aids digestionand promotes liver health. It may also reduce the risk of heart disease, stroke and cataracts and may ease nervous insomnia.  Lettuce is a good source of folate which is known to reduce neural tube defects such as spina bifida.  The Spina Bifida Assocation of South Australia says the incidence of spina bifida could be reduced up to 70% by getting enough folate before and during the first 3 months of pregnancy.  Lettuce is also agood source of iron and vitamin C and according to the National Heart, Lung and Blood Institute, lettuce may help to fight anemia.  

Last Updated on Tuesday, 31 March 2009 07:25
How to identify Organic foods PDF Print E-mail
Written by Amy Tuggle   
Wednesday, 25 March 2009 18:30

Buying produce at the grocery store requires some understanding of labeling codes. Codes consist of a set of numbers located on stickers attached to the foods or as a bar code.


Manufacturers are required by law to list all of the ingredients on food packaging. For the product to be labeled organic, 95 percent of the ingredients must be organic. Products with between 70 and 95 percent of their ingredients organic are allowed to advertise on the front of their packaging but cannot call themselves organic. 


The terms are as follows:

   “100% organic” - single ingredient such as a fruit, vegetable, meat, milk and cheese (excludes water and salt).

  • “Organic” - multiple ingredient foods which are 95 to 100% organic.
  • “Made with organic ingredients” - 70% of the ingredients are organic. Can appear on the front of package, naming the specific ingredients.
  • “Contains organic ingredients” - contains less than 70% organic ingredients.
  • General designation is as follows:
    • Organic produce has a five-digit number beginning with a 9. Organic bananas, for example, would be given the designation of 94011.
    • Conventional produce has a four-digit number beginning with a 3 or 4. Therefore, the number on conventionally grown bananas would be 4011.
    • Genetically engineered produce also has a five-digit number on the label and begins with an 8. Again, the number on genetically altered bananas would be 84011.
    • Hawaiian papaya is about the only food you will find that has the number 8 in front of it. Unless the label specifically states “certified organic”, it is a safe bet that any food containing corn, soy, and cottonseed oils has a GE origin. These processed foods will not have the genetically engineered PLU code that would alert the consumer.
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