Newsletters

High Fructose Corn Syrup (April 2014)

High fructose corn syrup is a blend of glucose and fructose and is significantly cheaper than table sugar, therefore making it very attractive to the food industry for its use as a sweetener. It is found in very poor quality foods that are nutritionally void and...

Spices: They do more than provide flavor (March 2014)

Adding spices to your dish not only provides flavor but can also increase protection against inflammation and disease. Spices from around the world lend authenticity to international dishes as well as American cuisines and can provide creative inspiration for your...

Antioxidants…What are they really? (February 2014)

Antioxidants…free radicals….oxidative stress…We have heard of these but what do they all mean and how do they effect our health? The environment we surround ourselves in is full of toxins, chemicals, x-rays, pollutants, herbicides and pesticides all which cause damage...

Thermobiological Scores (January 2014)

In 1982 the FDA approved breast thermography as an adjunctive diagnostic breast cancer screening procedure. Breast cancer thermography has undergone extensive research since the late 1950’s – including more than 800 peer-reviewed studies, more than 300,000...

CoQ10 (December 2013)

Unfortunately, the body cannot produce all the vitamins we need. However, one nutrient it does make which is very important to our health, especially the health of our heart and blood vessels, is Coenzyme Q, also known as Ubiquinone or Ubiquinol. Levels of Coenzyme Q,...

Arsenic (November 2013)

It’s well established that carcinogens are linked to increased risk levels in several types of cancers, cause endocrine and immune system dysfunctions as well as a range of cognitive disorders (such as learning disabilities, memory problems and poor concentration). We...