Tons of Questions. Lots of answers. Mostly (according to Dr. Corey Schuler) you’re getting the answers here, first! Lots of “fist fights” among clinician experts on what to do: to use or not to use antimicrobials (pharmaceuticals or botanicals) with the ED; adding probiotics: good practice or totally contraindicated?
Waaaaaay before Atkins put the butter-and-bacon version of the ketogenic diet on the map (based on the 1958 work of Pennington), very low carb diets were…
Sardines are one of the world’s most nutrient-dense, bang-for-your-buck foods.
Acetaminophen use before and during pregnancy increases ADHD risk
21 percent rise in peanut allergy since 2010, black children have double the risk
Oral Allergy Syndrome Associated with Eosinophilic Esophagitis
Excess B vitamins aren’t ‘harmlessly peed out’
Any regular alcohol intake may raise lifetime cancer risk
“Old fashioned” diets protect against leaky gut and autoimmunity
Gut dysbiosis plays a role in MS onset and progression
Choose a park over the mall to reduce fatigue and restore attention
Zucchini is very easy to digest once it’s cooked to soft. We love this recipe for the combination of sesame oil, spices and lemon which really add another dimension.
Dessert is often one of the hardest items to replace on any kind of healthy diet. Almost every regular option is made with lashings of sugar, dairy, and wheat flour. This Lemon-Coconut Tart recipe, however, is just the job.
This Coconut Carrot Puree is a sure crowd pleaser – the natural sweetness of the carrots, melded with cinnamon, is too hard to resist. And carrots are one of the most economical vegetables so your wallet will be happy too!
This Carrot Cake Pudding has a soft, mousse-like consistency, and bursts with the flavors of fall and the Holidays.
Ahhh, squashes – the epitome of fall. Though pumpkin usually dominates fall recipes, it’s not the only sweet-tasting squash that you should be featuring this season.
Any kind of oil-cooked cabbage disappears pretty fast in our house. Often I like to finely shred the cabbage and saute it with oil and sea salt until it’s just given in and wilted a little.