Considering that eggs contain all the nutrients needed to develop healthy chicks, it is unsurprising that studies into their numerous health benefits for humans abound. Eating more eggs has, for instance, been repeatedly linked to reduced LDL cholesterol, a lowered risk of macular degeneration, and improved cognitive and nervous system function. Scientists based at Clemson University in South Carolina, however, have discovered another good reason to add more eggs to our diets – a peptide…
Chlorella is a single-celled, green algae that grows in the sunniest parts of freshwater bodies. According to Dr. Beth M. Ley, author of the book Chlorella: The Ultimate Green Food, it is one of the Earth’s oldest living organisms, and has been harvested as a food source for thousands of years. However, a true understanding of chlorella’s nutritional value only emerged in the 20th century, when Western scientists began to study its chemical composition. By…
Moringa oleifera, also called the drumstick tree and the horseradish tree, is a drought-resistant tree that grows in the foothills of the Himalayan mountains in northern India. It is also cultivated throughout Africa and Central and South America, where it is treasured for its significant medicinal value. In fact, moringa is nicknamed “The Tree of Immortality” and “The Miracle Tree” in its native lands due to its remarkable healing properties and its ability to grow…
As ongoing soil erosion continues to deplete the nutritional value of many of our healthiest fruits and vegetables, more and more people are starting to seek out less conventional foods to meet their daily vitamin and mineral requirements. Indeed, the sales of little-known but nutrient-rich foods such as blackstrap molasses, Moringa oleifera, and maca root continue to rise. The same is also true of bee products, which are renowned for their unusually impressive profiles. The…
Until the early part of the twentieth century, raw milk – natural, untreated milk straight from the cow – was considered a medicine for a plethora of chronic diseases. Even in the tropics, long before refrigeration was invented, raw milk was an essential and safe food source for many cultures. It was regarded as “white blood,” a kind of “stem cell” of foods, and people understood that in trying circumstances, you could live on it…
