by Carol Dreibelbis
Worldwatch Institute’s State of the World 2014 explores the role of ethical capitalism in the quest for sustainable economies...
Editor's Note from Susan Lutz: Time to put true ethics back into the business of food.
by Donna Hardin
There are many benefits of organic cooking that you can have and here are a few very important ones:
No Additives or Preservatives
First of all, when we hear organic, we automatically think that there are no preservatives. This benefit is exactly that. You will have the health-boosting little to no preservatives, additives or flavorings to your food...
Editor's Note from Susan Lutz: Wondering where to start when cooking organic? A great place to start for launching into organic cooking.
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Animals & Pets
Editor's Note: This documentary, produced by award-winning filmmaker, Catherine Gund of Aubin Pictures in New York City, highlights the importance of young people learning about eating healthier, more organic and local foods. What's On Your Plate was filmed over a span of one year, and follows Sadie and Safiyah, two eleven-year-old friends from New York City, as they explore and learn...
by Cheryl Murphy, CNE
Just like the weather, our bodies go through an unsettled time during the spring season. With cloudy skies, turbulent storms, spring not only brings showers and flowers, it also brings unpredictable digestive issues, headaches and stomach pain...
Editor's Note: If aches,pains and headaches bring you down this spring season, don't fret. It could be your liver just trying to find some comfort. Our bodies need to adjust to a new time of year. Our diet is changing, new growth is all around us and a spring cleaning could be in store. Read about what particular food choices make springtime a smooth transition.
By exploring exactly how the edible concoctions sold to us as “food” are made, the book sheds light on why we would all be better off eating real food, grown in soil and raised on farms, rather than the creations of food chemists in lab coats that are assembled in factories rather than cooked in kitchens...
Editor's Note from Susan Lutz: Processed foods didn't just "happen," we've bought into it over a process of time. It is time to become educated on how and why we consume what we do. Handing over our health with such confidence to the powers-that-be has lead us to a doomed road of obesity, disease, and unhappiness.
by Alex Duncan, PhD
According to Charaka Samhita, one of the oldest medical texts known to man, one of the most important factors in human nutrition is the quantity of food we eat at any one meal. This may be stating the obvious, yet my impression, albeit anecdotal, is that many folk lack a sense of self-understanding when it comes to hunger, which combined with socio-behavioral conditioning, results in a failure to consume ‘correct’ amounts of food...
Editor's Note from Julie Cerrato: As the holidays fast approach, many of us wonder how to keep a healthy, portioned diet in the face of delicious temtations. Ayurveda offers much advice on the quantity, qualities and timing of meals according to our environment and prakriti. Vaidya Alex Duncan offers some clarity as to healthy eating with reference to passages from the Charaka Samhita. Take a moment before your holiday season begins to reflect on how you may better approach food and celebrations through Ayurvedic eyes. Namaste
by Dr. Lena Kian
If someone would like to reverse their migraine headache, I recommend that they adopt a natural living lifestyle. This includes eating a whole foods organic based diet and also to avoid eating processed foods and synthetic ingredients such as MSG and aspartame. I also recommend that they take nutritional supplements such as calcium and magnesium and to see a naturopathic doctor...
Click "read more" to see the video on migraines and their treatment by Lena Kian.
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