Now that the social stigma condemning ‘garlic breath’ seems to have well passed into long forgotten history, there could no longer be any objection to applying this wonderful herb for its health benefits and taste enjoyment regularly.
While I do not expect too many people taking me up on my three cloves per sandwich habit, it is clear that everyone would be well advised to incorporate garlic regularly into their diet plan.
Be prepared for a long list of detailed references in the article below. No one could argue any longer that the science about the benefits of garlic is lacking, or as #BigPharma would have it, that garlic; ‘requires further research’.
DISGUSTING: Study finds that animal vaccines have no safeguards against contamination and contribute to serious pet diseases like cancer
Barefoot Warrior comments:
As a long time student of #vaccines (since 1971) and the alleged safety and efficacy of the practice of administering more and more vaccines, sometimes mandated by law, into our babies, I consider myself to be pretty well versed in the so called vaccination ‘science’.
That vaccines are very bad news for our babies would be crystal clear to anyone who would take the time to research the matter. I have also long held that because of much lower testing and manufacturing standards applied to vaccines for animals, that the possible dangers of animal vaccines are multiplied many times.
When we consider that our animals can’t complain or report adverse effects and combine that with the enormous profit motive behind the industry from #Veterinarians to #BigPharma vaccine manufacturers, the only conclusion that can be reached is that a pet owner would be well advised NOT to vaccinate their pets.
Just like I have NEVER vaccinated my three sons, I have also NEVER vaccinated my pets. I am happy to report that both kids and pets are much healthier (and continue to be) than general disease statistics would hold for possible.
So when this article appeared on the Internet I knew I had to share it with my audience. Please read the article fully and allow the ramifications to sink in and use the newly gained insight as an incentive to inform yourselves.
(Natural News) Fast food is unhealthy; it’s loaded with salt, sugar and fat — and a whole lot of calories. It’s often pretty low in essential nutrients, as well. It’s well documented that fast food should be consumed in moderation, if at all. Indeed, most people know that takeaway meals aren’t ideal, but a recent study has shed light on just how bad going to the drive-thru really is for your health.
As it turns out, fast food doesn’t just contribute to inflammation and disease: It can actually provoke lasting (and damaging) changes to your immune system. Eating a diet laden with refined sugars, saturated fat and salt actually promotes the immune system to act as if there is an infection somewhere in the body, according to lead researcher Dr. Eicke Latz. Dr. Latz is the Director of the Institute for Innate Immunity of the University of Bonn.
To conduct their research, Latz and his team fed a group of mice a simulated “Western diet” for a whole month. This means the mice were fed food loaded with sugar, salt and fat — and were given very little fruits or vegetables.
Annette Christ, another study author, commented on their findings. She explained, “The unhealthy diet led to an unexpected increase in the number of certain immune cells in the blood of the mice, especially granulocytes and monocytes.”
“This was an indication for an involvement of immune cell progenitors in the bone marrow,” Christ added.
(Natural News) The antioxidant properties of bakery products can be increased by adding unrefined pumpkin seed oil, according to a study published in the journal Agronomy Research. The researchers from St. Petersburg Polytechnic University of Peter the Great examined the fatty acid compositions and biologically active components found in vegetable oils such as unrefined rice bran oil, unrefined pumpkin seed oil, and refined and deodorized sunflower oil. They assessed the antioxidant properties of the vegetable oils according to the different factors, such as the formation of the primary and secondary oxidation products; and the oxidation coefficient, which can be identified in the process of applying thermal treatment, resulting in vitamin E being destroyed. However, the resistance to the thermal oxidation process of the vegetable oils were affected due to their biochemical composition. The bakery products used in the study were made from wheat flour dough and were added with four percent of the corresponding vegetable oil and five percent sugar. The products were baked at two temperatures – at 200 C and at 220 C. The researchers looked at the antioxidant activity of the baked goods through chemiluminescence and through DPPH radical assay.
The findings of the study revealed that the vegetable oils increased the antioxidant activity in bakery products. The greatest increase in antioxidant activity was observed in baked goods added with pumpkin seed oil, followed by those with rice bran oil, and those with sunflower oil. In addition, the researchers observed that the total antioxidant activity was higher in the crumbs compared to the crust. Furthermore, the antioxidant activity increased as the baking temperature decreased. This effect was also observed in the antioxidant activity of aqueous extracts of crust and crumb in products with rice bran oil and sunflower oil as determined through chemiluminescence. On the other hand, the antioxidant activity of aqueous extracts in baked goods with pumpkin seed oil was found to be higher in the crust than in the crumb.