Most of us take it for granted that milk and other foods are pasteurized and homogenized. When certain practices go unquestioned, we accept them as being “just the way things are.” But pasteurization and homogenization denature foods. They alter the chemical structure of food, make fats rancid, destroy nutrients and result in the formation of free radicals in the body.

It’s not just dairy anymore either. Pasteurization is used on everything from fruit juices to shelled nuts.

Many people choose not to “do dairy” at all, but among those that do; you should know that there’s a big difference between pasteurized milk and raw milk and many myths about both.

Click to read more ...

"With the proper diet, no doctor is necessary. With the improper diet, no doctor can help."

~ Gabriel Cousens, author of Conscious Eating

Some “raw foodies” may seem extreme and obsessive, but there’s a lot to be said for increasing the amount of raw food in your diet. As naturopath Dr. Humbart Santillo says, “A human being is not maintained by food intake alone, but rather by what is digested.” ¹

Contrary to popular belief, cooked foods are harder to digest than raw.

Click to read more ...

According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), upward of 60 to 70 million Americans are affected by digestive diseases. 234,000 US citizens die of digestive-related disease every year and 1.9 million are disabled. Digestive disease and disorder cost the US over $100 billion per year.¹

The crazy thing about those numbers is they are preventable. The Western diet and lifestyle is linked to growing numbers of allergic and autoimmune diseases, cancer, diabetes, heart disease and obesity.^{1, 2} Worse yet, these trends are spreading across the globe.

Click to read more ...

Gluten diets and gluten-free menus at restaurants have become more and more prevalent. So what is gluten and what’s the big deal?

Gluten is a sticky protein found in wheat. The prevalence of wheat and wheat products, especially processed and refined varieties, have led to a greater percentage of the population developing gluten intolerance or an allergy to gluten. 

Click to read more ...