Researchers Discover a Potential Cause for Parkinson’s
Joseph Mercola Researchers from the University of Helsinki linked a strain of Desulfovibrio bacteria as a causative agent of Parkinson’s disease, which may open new therapeutic avenues to screen for, slow progression or prevent Parkinson’s. Nearly 1 million people in the U.S. live with Parkinson’s and 90,000 new cases are diagnosed each year; new findings […]
Lacto-Fermentation
The Weston A. Price Foundation It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto- fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in […]
