Natural Healing News

by Lynn O’Neill It was all over the news in March 2012 — the outrage over pink slime, a substance used as filler in ground beef, also known as lean finely textured beef or LFTB. Pink slime is a concoction of scraps, connective tissue and other parts of the cattle that has been “sanitized” with […]

A study conducted in several nations, which included 350 foundry workers in Russia, has shown chlorella to be beneficial in not only removing specific metals involved with foundry work, but also in the removal of all heavy metals from the body. Chlorella, an algae comprised of single cells no larger than 10 microns, is easily […]

Spices are one of nature’s tasty secret weapons that can make your cooked foods healthier. The best part is that spices are relatively inexpensive and come in a wide variety of flavors. Adding them to your meat before tossing it on the grill can cut the risk of cancer, long associated with beef cooked at […]

by Kathleen Gould — We do not need to be told that allergies are at an all-time high. Sneezing, coughing, headaches, congestion, skin eruptions and emotional swings are just a few of the many symptoms that can manifest in our overburdened bodies. Allergens are the substances that cause allergies. Some of the more common allergens […]

by Paula Owens —  Genetically modified (GM) foods are derived from genetically modified organisms (GMOs), which are formulated in a laboratory where genes are taken from one species and inserted into another, in an attempt to obtain a desired characteristic or trait. Often referred to as Frankenfoods, GMOs are chemical-laden seeds that alter and disrupt […]

by Dr. Philip Wazny —  “Ewww! I do not like vegetables!” Unfortunately, I hear this comment all too often from the many children in my practice. On the one hand, it is not terribly surprising, since infants start out eating very sweet-to-the-taste breast milk or formula and then are expected to simply switch over to […]

by Dr. Frank George —  We all harbor a stash of environmental chemicals in our bodies. Which chemicals can be tolerated, and which trigger or hasten the development of cancerous cells? And what about diet? According to the National Cancer Institute (NCI), exposure to a wide variety of natural and man-made substances in the environment […]

by Becky Coffield —  A biochemical war is being waged on our health as we are assaulted with more deadly toxins than at any other time in history. Besides air and water pollution, we are bombarded with a continuous flow of electromagnetic waves, including those of very low frequencies. Food additives are also incredibly deadly […]

Kellogg’s® Honey Smacks® cereal, at nearly 56 percent sugar by weight, leads the list of high-sugar cereals, according to new analysis by the Environmental Working Group (EWG). A one-cup serving of Honey Smacks packs more sugar than a Hostess Twinkie, and one cup of any of 44 other children’s cereals has more sugar than three […]

by Paula Owens —  First and foremost, what many people may neglect to understand are the differences between weight loss and fat loss. When you are obsessed with weighing yourself on the scale, you are solely focused on weight loss. Your weight can fluctuate during the day, especially when you factor in fluid retention, sodium […]

by Joanne Henning Tedesco —  Summertime is often thought of as the official grilling season, but grilling has become one of our favorite cooking methods and is no longer relegated to just the warm months. It has become a year-round affair — in fact, my family, in Washington state, often battles wind and snow to […]

by Dr. Larry Wilson —  Refined sugar is probably the single most important food to avoid, especially for children. It is harmful for everyone, addictive and probably the greatest cause of ill health in America and the world today. Why is sugar a problem food? • Provokes a fight-or-flight response. Sugars pass easily from the […]

by Dr. Alan Christianson —  The following is new information concerning your health, along with comments on this information. Green tea works better with vitamin C A study at Purdue University has shown that adding ascorbic acid and sucrose to green tea can help the body absorb helpful compounds. Mario Ferruzzi, associate professor of food […]