By Lucille Chi •
October 15, 2009
Going to a body and nutrition expert with my husband is one of the best things we’ve done for ourselves. What was the key take away? Warning! Turn Alkaline!
Turn Alkaline? Are we magicians? Well according to biochemists we are! You can change your body chemistry with what you eat!
Chemicals have seeped into foods, air, and water, which in turn lower our system’s ability to control the chemistry of our body fluids, increasing illness and chronic disease.
The sad fact is that most food consumption in the wealthiest nations has shifted from nutritious raw foods to low nutritional value processed foods and we need to shift it back. Now that our total biological terrain is at risk, we urgently need to do some clean up by shifting our body chemistry back to the raw, organic foods it was designed to function on as we’ve evolved.
Below I’ve listed out a quick list of the good foods (alkaline) to treat your body to often…
By Zachary Shahan •
July 28, 2009
I’ve been living in Poland for ten months now. When I first got here, a few food ideas stood out to me that I thought were cool. After ten months, I have picked up a couple more as well. Hope you enjoy the food tips Poland has to share.
By Gina Munsey •
July 27, 2009
Do you ever have an insatiable craving for a delicious, summery burger — but don’t want the autolyzed yeast extract and soy protein isolates contained in many commercial veggie patties? There’s no need to go without! You can make your own grain-free version using just a handful of healthy ingredients. Organic french lentils and fresh portobello mushrooms combine to make a nutritious, mouthwatering vegan burger.
By Mei Li •
June 16, 2009
I’ve always loved the idea of foraging for food, but the idea of dying from a poisonous mushroom overdose has always put me off from plucking edibles from the ground for dinner. Luckily, you can often find a carefully selected array of wild and exotic mushrooms at grocery stores or farmers markets. Sometimes, when there’s potential for serious injury, I find it’s best to leave things up to the professionals.
I found this gorgeous array of exotic mushrooms at the Sporeboys stall at London’s beautiful Broadway Market. Mushrooms are easy to cook, good for you, and have a deliciously rich, almost meaty taste that’s a great vegetarian substitute. I made a simple sautéed mushroom mix with olive oil, herbs, and cheese that tasted great on toast as well as pasta. It could also top a number of other dishes that you’ve already got in your kitchen. It’s simple, versatile, and oh so tasty…and no fear of poison! What more could you ask for?
Here’s an easy way to cook your mushrooms and a number of ways to serve them too:
By Amy Bell •
February 21, 2009
Every year more than 500,000 people die from cancer in the United States alone.
Many researchers and cancer specialists believe that up to 60% of those deaths can be prevented if Americans adopt healthier lifestyles.
According to Rachael Stolzenberg-Solomon, a researcher at the National Cancer Institute,
“The easiest and least expensive way to reduce your risk for cancer is just by eating a healthy diet.”
Here is an overview of ten important cancer fighting foods to include in your diet on a regular basis:
By Meg Hamill •
November 4, 2008
New research shows that mushrooms feeding on dead vegetation in soils of northern areas like Alaska and Siberia, eat less and produce less harmful carbon dioxide, when temperatures climb.
When researchers from UC Irvine set out to investigate how climate change was affecting carbon dioxide output by fungi in dryer parts of the Northern Hemisphere, they discovered something altogether surprising, and not at all in line with predictions.
Oftentimes mushrooms feed off of dead vegetation in the soil. During this process, they emit carbon dioxide that was being stored in that dead matter, into the atmosphere.
Scientists expected warmer than normal soils to emit larger amounts of carbon dioxide because cold temperatures are believed to slow down the process by which fungi convert soil carbon into carbon dioxide.
By Ariel Schwartz •
October 9, 2008
Even the most environmentally-conscious among us use batteries containing toxic heavy metals on a daily basis. But a discovery made by chemists at Oxford University could one day lead to cleaner batteries for everyone. The researchers recently discovered that an enzyme produced by fungi growing on rotten wood can be used as a cheap and efficient catalyst in fuel cells.
By Max Lindberg •
January 15, 2008
An unusually mild winter in the land of my ancestors has fooled nature into believing spring has arrived. The so-called “killer slug”, a 10-15 cm beast is beginning to eat its way through the new flora, and ticks are ready for suck some blood from anything that bleeds. Even mushrooms have been spotted in a province south of Stockholm.
Read on, one Swedish gardener has a solution for the killer slugs in his [...]
