According to Dr. Paul Kouchakoff (Suisse), M.D. Nobel Prize Nominee “The Influence of Food Cooking on the Blood Formula of Man of the Institute of Clinical Chemistry, Lausanne, Switzerland, Proceedings: First International Congress of Microbiology, Paris 1930. “After every dose of food, we also observe a general augmentation of white corpuscles, and a change in the […]
If you are deciding whether or not to pass the garlic tonight at dinner, this may help you decide to add it more regularly to your diet. Used since ancient times for both culinary and medicinal purposes, garlic is a relative of the onion and the leek. It has four edible components: the root bulb, […]
It might be hard to imagine that our favorite, delicious fruits and vegetables might be carrying some not so delicious toxins. Conventional farming uses pesticides, herbicides and chemicals and we now have reason to believe that residues from some of these chemicals are left behind on fruit, vegetables, and grains. The U.S. Department of Agriculture, […]