Do Vitamins equal Vitality? Have you ever heard the saying “You are what you eat!”? Well, many people see this as just a saying or a funny little line to tell children — but what if it’s really true? Take a step back and think about how you’ve been feeling lately. If you have been
Carbohydrates are often demonized by the media and diet culture as being a source of weight gain. Low-carb diets are more popular than ever. It started with the rise of the Atkins diet in the early 2000s, and by the time that fizzled out the Keto diet came to fame in 2013. Are carbs really
Why your olive oil is doing more harm than good! Olive oil is a staple of the heart-healthy Mediterranean diet and for good reason! Enjoyed liberally in Mediterranean cuisine and around the world, olive oil is frequently used on cold salads, to cook with, and for dipping fresh bread. Not only does it satisfy the senses
Part 3 of 3: Raising awareness: the dangerous truth behind the toxins present in our food supply BPA: a chemical that plays a role in more than just plastic, but a hormone too! By now, we’ve all heard about BPA, right? If not, you’re in the right place! In this article, you’ll learn about the
Part 2 of 3: Raising awareness: the dangerous truth behind the toxins present in our food supply Your child’s favorite breakfast cereal could contain toxic pesticides! Did you know that oats, rice, and wheat are major but lesser-known, sources of toxic pesticides? The USDA Dietary Guidelines for Americans recommends that at least half of our
A report was released earlier this month that stated popular brands of baby food and infant formula contain significantly high levels of toxic heavy metals including arsenic, lead, cadmium, and mercury (1). To add to these already alarming findings, most of these brands are certified USDA organic. The Food and Drug Administration and World Health
Gluten is a type of protein found in grain that is made up of gliadin (what gives bread the ability to rise) and glutenin (what’s responsible for its elasticity). The most common gluten-containing grains are wheat, barley, rye, and triticale, but are also present in oats and other cereal grains unless otherwise verified with a
There are two main questions at the heart of functional medicine, “what harms us?” and “what makes us thrive?”. It is easy to overlook our role in choosing what harms us and what makes us thrive and instead focus on external factors we have no control over (i.e. watching your favorite sports team, time with