The secret to great scrambled eggs isn’t adding cream or milk or water. It’s heat. By thoroughly preheating the pan, you can create a delectable breakfast with nothing more than a couple of eggs and some salt. We like coconut oil for its low reactivity and medium smoking point, but if you find the flavor […]
In this 1953 speech, Dr. Ralph Bircher—son of the famous Maximilian Bircher-Benner who created the raw Swiss health food muesli—explains the science behind raw foods and why a diet of processed foods leads to “mesotrophy,” a state in which a person eating such foods continues to function almost free of symptoms as degenerative disease silently develops within. […]
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Mar
Salmon will become the first approved GMO animal produced for human consumption. Is it a safe food? Who knows. Certainly not the FDA. As Earth Open Source points out, based on the evidence presented in their report GMO Myths and Truths, there is no need to take risks with GM foods when effective, readily available, sustainable solutions already […]
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Mar
Shiitake mushrooms, long renowned in China for their medicinal properties, are considered immune adaptogens, meaning they boost a diminished immune system but also calm an overreactive one (as in people with autoimmune issues). They also have a deep flavor that makes meat unnecessary to create a rich, satisfying broth. If you’ve got shiitakes on hand, […]
Daily we are hit with commercials and articles—fear tactics—that make us question everything we put in our mouth. “Fat Is Bad!” “Fat Is Good!” “Low Carb! “No, High Carb!” The list goes on and on. Don’t you wish we could just get back to eating like our grandparents did and enjoy every succulent bite of […]