Nutrition: The Anti-Aging Factor
Sylvia Onusic Aging has been predetermined in our genes, experts say, and cells can only divide forty to sixty times before they reach the “HayTick Limit,” a theory advanced in 1961 by Leonard HayTick at the Wistar Institute in Philadelphia, Pennsylvania. Structures at the end of chromosomes called telomeres protect cells from deterioration or fusion […]
The Role of Oxalates in Autism and Chronic Disorders
William Shaw I first became interested in this topic because of improvements that were noted in autistic children by the researcher Susan Owens. It was Owens who collected the data showing that many autistic children had frequent urination of small volume and found that the phenomenon was associated with oxalates. She also found that these […]
Food Synergy: An Operational Concept for Understanding Nutrition
David R. Jacobs Jr., Myron D. Gross and Linda C. Tapsell Research and practice in nutrition relate to food and its constituents, often as supplements. In food, however, the biological constituents are coordinated. We propose that ‘‘thinking food first’’ results in more effective nutrition research and policy. The concept of food synergy provides the necessary […]
Our 7 Favorite Food Synergy Combinations with Recipes to Try
World Council for Health Food synergy is the collaboration of nutrients to create more outstanding positive health outcomes. It implies that the perfect mixture of food constituents operates in concert with the life of the organism eaten and the life of the organism eating it. … An essential finding of Food Synergy is that it […]
What is Proper Hydration and How Do I Achieve It?
World Council for Health Many of us have heard the phrase, the human body is made of water. While it is indeed true that the human body contains a lot of water, the presence of all that water doesn’t necessarily mean we’re properly hydrated. In fact, many of us are chronically dehydrated and probably don’t even know […]
The Fourth Phase of Water
Gerald Pollack Why do sprained ankles swell within seconds? Why do your joints operate without squeaking? Can drinking water supply energy? Is water merely another kind of food? How is water relevant to health? Answering these and related questions requires an understanding of the chemistry of water. Many presume that by now every aspect of […]
The Lectin Connection
Peter D’Adamo and Catherine Whitney A chemical reaction occurs between your blood and the foods you eat. This reaction is part of your genetic inheritance. It is amazing but true that today, in the twenty rst century, your immune and digestive systems still maintain favoritism for foods that your blood type ancestors ate. We know […]
How Oxalates Can Wreck Your Health
Joseph Mercola Oxalic acid is a naturally occurring toxic, corrosive acid. When the oxalic acid has minerals attached to it, it’s called oxalate, which acts as a mineral chelator. Oxalate forms crystals that your body has a limited capacity to process. Calcium oxalate, for example, which is oxalic acid with calcium attached, form into painful […]
