The Toxins We Live With

by Tracy Rohland

The world is filled with potentially harmful substances. Most people do not pay attention to this fact and do not realize that many toxins surround us in our daily lives. But by understanding where and how they exist, it is often possible to avoid them.

Teenage Tidal Wave

Out in the not too distant sea of eating, the food industry caught sight of a swelling wave moving towards the shores of the consumer market. Those in the National Cattlemen's Beef Association tried to say that it was nothing, just a passing trend. Now, as this tidal wave of change is breaking, America's beef producers are shaking—in their cowboy boots. America's youth is quickly losing interest in supporting an industry of slaughter and suffering and the numbers of those embracing a vegetarian diet is on the rise, particularly among teenage girls.

Super Greens

Wheat grass and micro algae consumption throughout the world, especially in western countries, has sky rocketed in the recent years. However, the dietary use of these substances is nothing new. It has been discovered that in both South America and Africa cereal grasses such as wheat grass and micro algae have been used internally for nutrition and externally as an antiseptic healing salve. Today, we generally use these substances as a supplement to improve our health and vitality. Individuals that use them regularly enthusiastically testify to their amazing healing properties.

Is Sucralose a Dangerous Sugar Substitute?

by Sabra Leomo, RD

Sugar, the ingredient that is on everyone’s mind. In the United States more than one-third of adults are obese and dietary guidelines are cracking down on added sugar. Sugar substitutes have become an increasingly popular option for people who want sweets without the additional calories.  In 2015 the sugar substitute business was valued at over 13 billion dollars and continues to grow.1  Sucralose is a widely used sugar substitute that is considered safe by the U.S Food & Drug Administration (FDA) but recent research is challenging the safety of sucralose.

Important News for Diabetics: Stevia the Natural Sweetener

Stevia is an herbal sweetener that will not raise blood sugar and has been used throughout history for its medicinal properties. There are indications that stevia was used in native beverages since pre Columbian times. However, the first written record was found in the late 1800's in South America. Scientist Dr. Moises Santiago Bertoni wrote, "In placing the smallest particle of a leaf or twig in the mouth, one is surprised at the strange sweetness contained therein. A fragment of the leaf only a few square millimeters in size suffices to keep the mouth sweet for an hour.

Gearing up to Stay Cool

by Tracy Rohland

Summer is here. That means long days at the beach, hikes in the mountains, family get-togethers, outdoor parties and plenty of fun and sun. Unfortunately, summertime can also mean sunburn, dehydration, and heatstroke if you are not careful. But with a little forethought and planning before you head outdoors, you can avoid some of these common mishaps and make the most of your summer.

Shintani Seminar

Down to Earth recently co-sponsored a health workshop hosted by well-known Hawaii physician Dr. Terry Shintani and his non-profit organization, the Hawaii Health Foundation.

The workshop, called “You Can Reverse Disease in 10 Days,” was held at the Toho No Hikari building, formerly known as the MOA True Health Center in Honolulu. It was attended by over 100 people seeking help with different health problems or concerns. At the workshop, they learned how much of their health problems are diet-related and how easy it is to reverse following a plant-based diet.

Eating Red Meat Increases Cancer Risk, Study Shows

National Cancer Institute says the more red meat and processed meat you eat, the greater your risk of getting cancer.

The more red meat and processed meat you eat, the greater your risk of cancer, according to results of a National Cancer Institute study that was published in the December 2007 issue of the online journal PLoS Medicine. In one of the largest studies of its kind, over 500,000 people aged 50-71 were monitored for nearly 8 years to track the connection between eating red meat, processed meats, and cancer.

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