Tag Archives: food

New Study Finds A “Very Strong” Correlation Between GMOs And Two Dozen Diseases

food1

It’s no secret that we are living in a time where chronic disease continues to rise at an exponential rate, especially within the past couple of decades. New evidence continues to mount suggesting that Genetically Modified Organisms (more specifically GM food) might have played, and do play a key role in those statistics.

A new study recently published in the Journal of Organic Systems last September examined US government databases, researchers searched for GE (Genetically Engineered) crop data, glyphosate application data, and disease epidemiological data while performing a “correlation analysis” on a total of 22 different diseases.

Researchers reached an alarming conclusion:

“These data show very strong and highly significant correlations between the increasing use of glyphosate, GE crop growth and the increase in a multitude of diseases. Many of the graphs show sudden increases in the rates of diseases in the mid-1990s that coincide with the commercial production of GE crops. The probabilities in the graphs and tables show that it is highly unlikely that the correlations are a coincidence. The strength of the correlations shows that there is a very strong probability that they are linked somehow.” (1)

If you’re thinking correlation doesn’t mean causation, you are right, but it’s important to consider taking into account the multitude of studies that clearly indicate the potential dangers associated with ingesting genetically modified foods . There is a lot of information out there, and our lack of support for GE foods comes from examining a multitude of information instead of just “a study.” It’s always important to look at a wide variety of data and evidence when trying to make the best possible decisions for you and your family when it comes to GE foods. The science suggesting that they should not be deemed completely safe for consumption is quite large, and goes beyond the correlation analysis that was performed in this study.

If you take glyphosate, for example, it was introduced in 1974 and its use is accelerating at an alarming rate. Over the decades, strong scientific evidence has shown how glyphosate disrupts the endocrine system and the balance of gut bacteria, that it damages DNA and encourages cell mutations that can lead to cancer. It’s also been linked to autism, Alzheimer’s disease, Parkinson’s disease and various other detrimental human health ailments. This fact alone gives more credence to the main study mentioned in this article.

The actual study contains more information and visuals for anybody who reads it, you can access it within the sources.

With all of the information and science that’s now been published, more specifically with regards to glyphosate, it’s absolutely absurd, dangerous and irresponsible for any biotech corporation who manufactures these substances to tell the world that they are completely safe and harmless, yet they do. Don’t you think? How could a corporation like Monsanto (a corporation charged with regulating our global food supply) claim that glyphosate is safe despite all of the evidence that confirms that it’s not?

“It is commonly believed that Roundup is among the safest pesticides… Despite its reputation, Roundup was by far the most toxic among the herbicides and insecticides tested. This inconsistency between scientific fact and industrial claim may be attributed to huge economic interests, which have been found to falsify health risk assessments and delay health policy decisions.” – R. Mesnage et al., Biomed Research International, Volume 2014 (2014) article ID 179691

Keep in mind that the use of glyphosate rose 1500% from 1995 to 2005, and that 100 million pounds of glyphosate is used every year on more than a billion acres. (Cherry B. GM crops increase herbicide use in the United States. Science in Society 45, 44-46, 2010)(source)

Related CE Article:

New Study Links GMOs To Cancer, Liver/Kidney Damage & Severe Hormonal Disruption.

This is exactly why a number of countries across the world have completely banned GMOs and the pesticides that go with them. The number of countries that still import or use these products is rapidly declining, The most recent country to introduce severe restrictions (and make a lot of noise in doing so) regarding GMOs, is Russia.

“Any politician or scientist who tells you these products are safe is either very stupid or lying. The hazards of these foods are uncertain. In view of our enormous ignorance, the premature application of biotechnology is downright dangerous. By slipping it into our food without our knowledge, without any indication that there are genetically modified organisms in our food, we are now unwittingly part of a massive experiment.”David Suzuki, CC,OBC,PH.D LLD, Geneticist

source: http://www.collective-evolution.com/2015/01/17/new-study-finds-a-very-strong-correlation-between-gmos-and-two-dozen-diseases/

Leave a comment

Filed under Uncategorized

Amazing Benefits of Himalayan Pink Salt

himalayan_pink_salt

Have you heard about the amazing Himalayan crystal salt that comes directly from the Himalayan Mountains? It is packed with some pretty amazing benefits and is an amazing new staple to add to your pantry. It is an absolutely wonderful alternative to table salt, and soon I’ll explain why.

The History

First of all, what makes Himalayan crystal salt so amazing? About 200 million years ago, there were crystallized sea salt beds that were covered with lava. Being kept in this untouched, pristine environment that has been surrounded with snow and ice for so many years means that the salt has been protected from modern day pollution. Many people believe that this pink salt from the Himalayas is the purest salt that can be found on the planet.

Minerals & Energy

Himalayan Salt contains the same 84 trace minerals and elements that are found in the human body, that alone is quite impressive! A few of these minerals include: sodium chloride, sulphate, calcium, potassium and magnesium. When using this salt, you are actually getting less sodium intake per serving than regular table salt because it is less refined and the pieces are larger. Therefore Himalayan salt has less sodium per serving because the crystals or flakes take up less room than the highly processed table salt variety. Another cool thing about this salt is that because of its cellular structure it stores vibrational energy. The minerals in this salt exist in colloidal form, which means that they are small enough for our cells to easily absorb.

What Exactly Are The Benefits?

Some of the benefits that you can expect by consuming this salt in place of regular table salt include:

  • Aiding in vascular health
  • Supporting healthy lungs and respiratory function
  • Promoting a stable pH balance within the cells
  • Reducing the signs of aging
  • Promoting healthy sleep patterns
  • Increasing libido
  • Prevents muscle cramps
  • Increases hydration
  • Strengthen bones
  • Lowers blood pressure
  • Improves circulation
  • Detoxifying the body of heavy metals

Comparing Himalayan Salt To Other Salts

Sea Salt

While still a better choice than table salt, sea salt is becoming increasingly over processed and let’s face it, our oceans are becoming more and more polluted each year, just think about the massive oils spills that have occurred. Because of the pristine conditions that the pink salt is kept in, it is said to be the purest salt available today.

Table Salt

Regular, commercial table salt is completely stripped of the majority of its minerals with the exception of sodium and chloride. It is then bleached, cleaned with chemicals and then heated at extremely high temperatures. The iodine that is added to table salt is almost always synthetic which is difficult for our bodies to properly take in. It is treated with anti-caking agents, which prevents the salt from dissolving in water and in the salt container. These agents then prevent the salt from absorbing in our own bodies, which leads to a build up and deposit within the organs. This can cause severe health problems. Studies have shown that for each gram of table salt that is consumed that the body cannot process, your body will use 20 TIMES the amount of cellular water to neutralize the amount of sodium chloride that is present in this chemically treated salt.

This is large in part of how salt has gotten such a bad name. It is not necessarily salt that is unhealthy for us, it is refined table salt that is inferior for our health. Aside from that, many of us are consuming way too much processed food. These foods contain astronomical amounts of salt, and it isn’t the good kind. It’s not about limiting our amount of salt; it’s about consuming more natural, homemade whole foods. This way we can add salt while cooking or sprinkle some on our meals without having to worry about high blood pressure and so on.

source: http://www.collective-evolution.com/2014/02/19/the-amazing-benefits-of-himalayan-pink-salt/

Leave a comment

Filed under Uncategorized

How Flavor Chemists Make Your Food So Addictively Good

ku-xlarge

If you eat processed foods — which most of us do — there’s a good chance you’ve tasted something that was designed by a flavor chemist. But getting pre-packaged foods to taste exactly the way they do is no easy task. It’s a process that requires everything from supertasting chemists to the sourcing of hundreds of complex ingredients. Here’s how these flavor engineers make you keep coming back for more.

The flavor industry

Flavor engineering is a surprisingly secretive multi-billion dollar industry, whose in-house chemists work to create both natural and artificial flavorings that consumers find delicious and appealing. These chemists design various taste experiences by blending aromatic chemicals, essential oils, botanical extracts, essences, and whatever else it takes to create a specific kind of taste.

Companies like Givaudan and Cargill create and manufacturer flavors for a wide variety of foods, beverages, confections, pharmaceuticals (including chewable medications and liquid prescriptions), oral care products (like toothpaste and mouthwash), cosmetics (including lip balm), nutrition products (vitamins and sports gels), and even pet food. And in fact, the general principles they follow are very similar to what’s done in the perfume industry.

In addition to creating flavors, they also have to ensure that their products are safe for human consumption (which includes preventing allergic reactions or avoiding toxicity), and that the foods can withstand various compositional changes brought about by cooking, freezing, and other forms of preparation.

Moreover, they have to create flavors that don’t just make the end consumers happy — but their clients as well (they are typically outsourced by food manufacturers). Most of all, they also have to help the food companies make huge profits.

Flavor profiling

25% of the population are supertasters — are you one of them?
About a quarter of the population of the world has super-powered tongues. They experience taste more intensely than the rest of us. Find out if… Read…
Flavor chemists do more than just mix compounds — they have to be supertasters as well. Many of them attend cooking clinics and follow the work of famous chefs. Moreover, they also have to know the in’s and out’s of taste — and that’s a very complex set of sensory experiences.

Indeed, the sense of taste is a multifaceted physiological process. Working in conjunction with our sense of smell, our 100000 taste buds elicit sensations of sweet, bitter, sour, salty, and umami (a Japanese word for a pleasant savory taste, but distinct from pure saltiness). The challenge for flavor chemists is to create the perfect mixture of compounds that hit all the right marks.

A company like Givaudan, a Swiss firm that employs nearly 9000 people in 45 countries, has created thousands of flavors that are used in a variety of products. In order to come up with all these tastes, whether it be the mimicry of an existing flavor or something completely new, flavor chemists often work to modify existing aromas and tastes as opposed to creating abstract smells from scratch; they’re basically trying to ‘improve’ upon the original (what is often a requirement in processed or pre-packaged foods). Interestingly, the two most commonly simulated flavors are chicken and strawberry.

After finding something they like — say a delicious, ripe orange — flavorists extract the fruit’s flavor molecules for further analysis (either by sourcing the vast scientific literature on the subject, or through lab techniques like gas chromatography and and mass spectrometry). They then go about the process of finding a way to simulate or improve upon the original taste.

For example, when designing fruit flavors, they try to create a bursting flavor sensation at the beginning, followed by a finish that doesn’t linger. And fascinatingly, flavorists can create an incredibly diverse array of experiences from a single source; Givaudan has developed 750 flavors of orange, tangerine, and mandarins. Subtle variations include jammy, sweet, floral, seedy, and so on.

A little too tasty?

Flavorists also try to create foods that consumers crave. And in fact, in a recent interview with CBS, Givaudan employees did not deny that this is what they’re trying to do — create food addictions. It’s “a good word,” they admitted, and that they’re trying to develop “something that [consumers] want to go back for again and again.”

And their work is serious business. Companies consider their formulas to be valuable intellectual property, hence their secretive nature — not to mention the fact that most food manufacturers would rather not have it known that most of their processed foods are flavored with a cornucopia of chemicals.

Mmmmm, isoamylacetate

And indeed, flavor chemists use a variety of compounds to create their formulas. A typical lab uses of 2000 chemicals and 500 natural flavors — and it can take anywhere from 70 to 80 tries to get the flavor just right. Some formulas require upwards of hundreds of different notes.

When trying to simulate the taste of chocolate, for example, flavorists will use substances that individually taste and smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, dirt and other distinctly un-chocolate-like aromas. And in fact, in some cases it can get quite weird; some strawberry and vanilla flavors are derived from the gland found in a beaver’s backside.

Once the compounds have been selected, the chemists use a “flavor profile” to help them architect the taste they’re trying to simulate. This profile is typically constructed with mathematical assistance, allowing the chemists to make the most minutest of adjustments — what’s typically measured in parts per million (ppm). They also need to be sensitive to how all the various chemicals might react to one another, and whether the mixtures will lend themselves to cooking.

And in terms of the chemicals themselves, it’s a veritable rainbow of possibilities.

The various compounds used include metabolites like acids, aldehydes, ketones, alcohols, esters, sulfur compounds, furans, phenols, terpenes, epoxides, and lactones — many of which are derived from various biosynthetic pathways.

Another common chemical that’s used is ethyl butyrate. It’s one of 30 compounds that are typically found in orange juice. This chemical, along with acetaldehyde, is what gives OJ its succulent quality. Other chemicals include butyric acid artificial and butyric acid natural. Isoamylacetate is typically used to mimic the taste of a banana, while methoxyfuraneol is used to simulate strawberries.

The list of chemicals that are used to flavor a single food can get quite extensive. It can take upwards of 300 individual compounds to endow a food with the flavor associated with a ripe strawberry and 400 volatiles to give a food the aroma of tomatoes. The concentration of these compounds will vary from food to food and can be measured between 10 to 100 ppm — and even as sparse as one part per billion.

Mmmm, food never tasted so complicated.

source: http://io9.com/5958880/how-flavor-chemists-make-your-food-so-addictively-good
image credits: brickrena/shutterstock

Leave a comment

Filed under Uncategorized

How to heal cavities naturally

promotes-cavities_7-reasons-to-avoid-soda

By: Derek Henry

The world is slowly waking up to the fact that, when you give the body what it needs, it can heal things we previously thought were impossible. A fine example of what is often deemed as an incurable health problem is dental cavities, but extensive research is now becoming more public about the true nature of tooth decay and the fact that there are proven remedies that can remedy it.

The lies perpetrated about tooth decay

According to the American Dental Association, the reason we have tooth decay is as follows:
“[Tooth decay] occurs when foods containing carbohydrates (sugars and starches) such as milk, pop, raisins, cakes or candy are frequently left on the teeth. Bacteria that live in the mouth thrive on these foods, producing acids as a result. Over a period of time, these acids destroy tooth enamel, resulting in tooth decay.”
There are a few problems with this theory, including:

  • Groups of indigenous people who had fermentable carbohydrates stuck on their teeth all the time that did not brush or floss were mostly or completely free of tooth decay.
  • Bacteria do not consume processed sugar or flour because of the lack of nutrients in them.
  • Foods that bacteria like to eat, such as milk, vegetables, meat, fish and fruit, are not commonly implicated in causes of tooth decay.

So if the modern explanation of tooth decay is not accurate, what is actually the cause of tooth decay?

What actually causes tooth decay

Tooth decay, as researched by Dr. Weston Price and other dental pioneers, boiled down to three factors:

  • Not enough minerals in the diet.
  • Not enough fat-soluble vitamins (A, D, E, and K) in the diet.
  • Nutrients not being readily bioavailable, and your intestinal system not properly absorbing them. The presence of phytic acid largely influences this factor.

Over a period of time, if your diet lacks vitamins and minerals from a poor diet and/or contains high levels of phytates (from grains, seeds, nuts, and legumes), the blood chemistry and the ratio of calcium and phosphorous become out of balance, which results in minerals being pulled from bones, causing tooth and bone loss.
So, the long-standing belief that sugar causes tooth decay is true, but as a result of it depleting nutrients from the body, not because bacteria eat it and produce acid that ruins your teeth.

The food remedies that can heal cavities and tooth decay

In order to restore the ratio of calcium and phosphorus in our blood, and to enable minerals to bond to our teeth, it is not enough to just avoid eating too many sweet or processed foods. We must also eat health-building foods, containing copious amounts of minerals and vitamins that will build a glassy hard tooth structure.
Foods to focus on are:

  • Coconut oil, grass-fed organic dairy (especially butter), grass-fed meats, seafood and bone broths.
  • Organic cooked vegetables (soups with bone broth are ideal).
  • Organ and gland meats, like liver.

Limit foods that are high in phytic acid, like grains, beans, nuts and seeds, as well as limiting processed food intake full of processed flours and sugars that upset blood sugar balance

Supplements to consider are:

  • Fermented cod liver oil – very high in fat soluble vitamins A, D and K.
  • Magnesium – required to use calcium and phosphorous effectively.
  • Gelatin – if you don’t have time to make bone broth, this is a good alternative and is great for gums and digestion.

source: http://livefreelivenatural.com/heal-cavities-naturally/
picture credit: http://www.memetics.com

Leave a comment

Filed under Uncategorized

Holy Fukushima. Radiation from Japan is already killing North Americans

Holy-Fukushima-–-Radiation-From-Japan-Is-Already-Killing-North-Americans-

By Jeromie Williams

If you live on the west coast of Canada or the United States, you’re pretty much already screwed at this point thanks to the Japanese earthquake and tsunami of 2011. Radiation levels are already increasing in the food and water, babies born with thyroid issues linked to radiation are rising quickly and governments in Canada and the United States are raising the “acceptable levels” of certain toxic substances in the food being shipped in from Japan.

This isn’t a conspiracy theory, this is happening and it’s happening right now.

The fancy little picture at the top of the article isn’t showing you the flow of happy fun time thoughts from Japan back in March of 2012, it’s showing you the flow of radiation from the Fukushima nuclear plant after the devastating earthquake and tsunami of 2011. Yes, that sharp pain you just felt in your chest is the sudden realization that the image shows the radiation reaching almost past Hawaii more than a year ago.

Do the math – If that radiation screamed across the Pacific Ocean that far in one year, just how far do you think it has gotten since then? Look at what World Truth TV is saying and then you decide.

Samples of milk taken across the United States have shown radiation at levels 2000 percent higher than EPA maximums. The reason that milk is so significant is that it is representative of the entire food supply. According to an article published on Natural News, “Cows consume grass and are exposed to the same elements as food crops and water supplies. In other words, when cows’ milk starts testing positive for high levels of radioactive elements, this is indicative of radioactive contamination of the entire food supply.”

The Food and Drug Administration and the Environmental Deception Protection Agency, instead of refusing to prohibit the sale of tainted foods and mandatory testing of foods produced and harvested from the Pacific Coast, have simply raised the “acceptable levels” of radioactive material in foods.

If that doesn’t scare the ever-living crap out of you, then take a look at the list of foods you are now supposed to be wary of, you know, for only the next 30,000 years.

How can we protect ourselves? First, be aware of what items are likely to be highly tainted.

1. SEAFOOD: Question the origin of ALL seafood. Fish and crustaceans from the Pacific Ocean should all be considered to be poisoned with radiation.

2. WATER: The rainfall and snowfall are all radiated. Do not drink any water that has not been filtered. The tap water that flows from your faucet has NOT been treated to rid it of radioactive particles. A recent report from the NY Times stated, “A rooftop water monitoring program managed by UC Berkeley’s Department of Nuclear Engineering detected substantial spikes in rain-borne iodine-131 during torrential downpours …

3. DAIRY PRODUCTS: Milk and milk products from the West Coast states currently have the highest levels of radiation in North America.

4. PRODUCE: Leafy Vegetables, Wines, Tomatoes, Strawberries….all produce from California or any other West Coast State are also likely to be tainted.

5. MEAT: If an animal eats any leafy vegetable all along the West Coast, that animal has consumed radiation, and is poisoned. This is any animal from cows, pigs, goats, sheep to wild deer and other game.

If you eat the above foods from areas with high radiation levels, you are eating radiation and feeding it to your children. Slowly the radiation levels within your body will build up. This is PERMANENT.

Infant mortality rates across the United States have increased by more than 35% since the nuclear disaster, according to a court statement by Dr. Sherman with independent scientist Leuren Moret, MA, PhD. A study published in The International Journal of Medicine indicates that more than 20000 deaths right here in North America can be directly attributed to the release of radioactive material from Fukushima.

Radioactive isotopes of the type released from Fukushima have a half-life of 30000 years. This means that we must permanently change the way we prepare our food.

  • Wash your food with soap and rinse it in filtered water. 
  • Be aware of the origins of your vegetables, fish, game and seafood.
  • Keep abreast of radiation levels to help monitor where your food is acquired.
  • Use only filtered water for drinking, cooking and ice.

I don’t know about the rest of you, but that one way trip to colonize Mars is looking pretty damn attractive right now.

sorce: http://www.pakalertpress.com/2013/06/08/holy-fukushima-radiation-from-japan-is-already-killing-north-americans/

Leave a comment

Filed under Uncategorized

Mucus. Foods that create and foods that eliminate it

Excess mucus can restrict transportation along the many pathways of the body, creating a feeding ground for viruses and pathogens, so what food better to avoid and which food is better to consume to prevent the elimination of mucus.
999484_680880571938504_991678699_n

Leave a comment

Filed under Uncategorized

Iron rich foods

1185650_537288882992989_1642151910_n

Leave a comment

August 22, 2013 · 4:05 PM

Foods to avoid if you have Hypothyroidism

AvoidFoods-HT-JuiceandEat-2

Leave a comment

August 22, 2013 · 4:04 PM

Quit Smoking naturally by Consuming more of these Foods

1379962_93819976

by Mike Barrett

Not every smoker is interested in quitting, but for those of you who are trying to quit smoking, implementing simple dietary changes may be the way to go. While smokers try everything from hypnosis to electronic cigarettes, research is showing that if you simply eat more fruit and vegetables, you may have an easier time staying tobacco-free for longer. The research should be of even greater interest to those who want to quit smoking naturally.

Quit Smoking Naturally

For the study, which was published online by University of Buffalo public health researchers, authors from UB’s School of Public Health and Health professions surveyed 1,000 smokers aged 25 and older from across the nation. Fourteen months after the survey, the authors followed up with the respondents to see if they stayed tobacco-free during the previous month.

What they found was that those who consumed the most fruit and vegetables were 3 times more likely to abstain from tobacco for at least 30 days than those consuming small amounts of fruit and vegetables. In addition, those consuming more fruit and vegetables smoked less often per day, waited longer before having their first daily cigarette, and scored better on a nicotine-dependent test.

“Other studies have taken a snapshot approach, asking smokers and nonsmokers about their diets,” says Gary A. Giovino, PhD, chair of the Department of Community Health and Health Behavior at UB. “We knew from our previous work that people who were abstinent from cigarettes for less than six months consumed more fruits and vegetables than those who still smoked. What we didn’t know was whether recent quitters increased their fruit and vegetable consumption or if smokers who ate more fruits and vegetables were more likely to quit.”

So how could increased consumption of fruit and vegetables help people to quit smoking naturally?

Less nicotine dependence.High fiber content makes people feel fuller – since smokers sometimes confuse hunger with smoking urges.Unlike meats, alcohol, and caffeinated beverages, fruit and vegetables don’t enhance and may even worsen the taste of tobacco.Engaging in a healthier lifestyle could consciously and subconsciously cause smokers to further shift out of an unhealthy lifestyle involving smoking.
While not everyone wants to quit smoking, most agree that quitting can be extremely difficult. For those who want to quit smoking, and especially for those who want to quit smoking naturally, this research should be a positive boost. If you don’t want to quit, but want to want to quit, then see what happens when you quit smoking – it may be enough to ignite that mental shift you’re searching for.”We may have identified a new tool that can help people quit smoking,” says Jeffrey P. Haibach, MPH, first author on the paper and graduate research assistant in the UB Department of Community Health and Health Behavior. “Granted, this is just an observational study, but improving one’s diet may facilitate quitting.”

source: http://truththeory.com/2012/06/12/quit-smoking-naturally-by-consuming-more-of-these-foods/
photo courtesy: http://qubarnacle.com

Leave a comment

Filed under Uncategorized

5 Reasons why you should try Hemp Seed Oil

Olive-oil

By Marina Daniell

Hemp seed oil is probably one of the healthiest oils on the planet. If you’re not using hemp seed oil as an essential part of your daily diet, you’re missing out on one of nature’s most amazing health foods.

The main nutritional advantage of hemp seed oil over other oils is both in the composition of its oil (i.e. its fatty acid profile) and in its protein, which contains all of the essential amino acids at a ratio closer to other ‘complete’ sources of protein (such as meat or eggs).

For many years there was a misconception that hemp seed oil contained THC (tetrahydrocannabinol), the psychoactive element of the cannabis plant. Needless to say, there is no THC within the hemp seed.

Here are 5 reasons why you should try hemp seed oil:

1. Full of vitamins

Hemp seed oil is the only plant that contains vitamin D, which is necessary for calcium absorption. It also contains acids and antioxidants in the form of vitamin E and carotene as well as a number of minerals such as calcium, magnesium, sulfur, potassium and phosphorus.

2. Excellent for skin care

Hemp seed oil can prevent skin disorders like psoriasis, eczema, acne and dry skin. You can also use hemp seed oil as massage oil.

3. High in protein

Hemp seed oil is made up of 25 percent high-quality protein and provides the body with all of the essential amino acids in quantities and at a ratio similar to that of meats, milk and eggs.

4. Rich in essential fatty acids

Hemp seed oil’s high content of essential fatty acids is what makes it so exceptional. Our bodies don’t produce essential fatty acids so we need to ensure we are consuming good sources of it daily. Essential fatty acids don’t only provide our hair and skin with nutrients but they’re vital for the function and development of the brain and nervous system, as well as important to restoring health and immune function.

5. A great alternative to fish oil

Fish oil is rich in the essential fatty acid Omega 3 however some sources of fish oils can be contaminated with mercury and other toxins. Hemp seed oil, contains Omega 3, 6, and 9, and will provide the same benefits as fish oil without the danger of consuming toxins.

There are a lot ways to use hemp seed oil and just a few teaspoons a day could make significant differences in your health. With a pleasant nutty flavor, hemp seed oil is great to use in salad dressings, pestos and dips. It’s not suitable for frying however, as this reduces the benefits.

source: http://fitlife.tv/5-reasons-why-you-should-try-hemp-seed-oil/

Leave a comment

Filed under Uncategorized