One of the myths that originally prompted me to write this book is the persistent myth that white flour turns into glue in the gut, binding, clogging, and coating the stomach and intestines. Those who make this claim often advocate for consuming whole grain flour or other whole grain foods instead of white flour foods. So is there any merit to the argument? And are the proposed remedies helpful alternatives?
Mark Sisson famously referred to 150+ grams of carbohydrates a day as producing “insidious weight gain,” and Gary Taubes’ best-selling book, Good Calories, Bad Calories, tells the reader over and over (and over and over) that carbohydrates make us fat. The believers of the Dr. Atkins dietary principles, the low-carbohydrate paleo philosophy, or any other low- carbohydrate or ketogenic dietary advice are all on board. But are they right? Will that baked potato, that piece of toast with a bit of jam, or the brownie really lead to “insidious weight gain,” simply because of the carbohydrates?
The “sugar causes cancer” myth is popular these days. Cancer is pretty scary to most people. Nobody really wants to get sick with cancer. And we want to have the security of knowing that we can protect ourselves from it.
This is perhaps the simplest method of preparing an herb. Fresh or dried herbs can be used. However, note that a larger amount of fresh herb will be needed to compensate for its higher water content. Therefore, if the instructions call for 1 part (for example, 1 teaspoon) of dried herb, the dried herb can be substituted with 3 parts (or 3 teaspoons) of fresh herb.
WILD OREGANO Origanum vulgare, the strongest and most potent form of this herb, has been used for centuries in the Mediterranean world for its ability to
slow down food spoilage. This is due to its anti-bacterial, anti-fungal, anti-parasitic and anti-oxidant activity, which also accounts for the health benefits that some
people have found when taking this amazing herb.
Do you know the difference between a grape and a raisin? The answer is water. Water
enables the grape to remain smooth and plump, while the lack of hydration causes the
raisin to appear wrinkled and flat. Our skin is the same. For healthy, plump, youthful
skin, water is an absolute must.
Creaky joints, rheumatism, arthritis or a touch of lumbago – whatever you call it,
there’s one thing you know for sure – it hurts!
The blame for the disappearance of natural raw apple cider vinegar from supermarkets lies on the shoulders of the general public, as well as the producers of vinegar. Most people buy food with their eyes, not thinking of good nutrition. Vinegar producers failed to enlighten the public on what powerful health qualities are locked within natural ACV. Why? Because they didn’t know the health values of natural, raw, organic, unfiltered, cloudy (to some, less attractive-looking) ACV with the “mother”. They produced pasteurized, refined, distilled vinegars because the public preferred it. Filling current supply and demand tragically removed the priceless miraculous “mother” health benefits.
To most people, becoming raw seems like a pretty half-baked idea. How many people would want to give up their stove, barbecue, microwave, and toaster in favor of a dehydrator, juicer, and high-powered blender? How could anyone survive eating just salads? More importantly, why would anyone want to? Becoming raw is unlikely to inspire a celebration within one’s social circle; it’s more likely to be a source of frustration for friends and family. How are you ever going to be able to enjoy a meal together again? What are they supposed to serve you when you come over?
