Steven Schram DC on YouTube

Are vaccines really safe?

Wed, 22 Oct 2025 22:38:02 -0400

We were taught in high school that vaccines have saved millions of lives in America and Europe. One of the greatest heroes of modern medicine is Louis Pasteur, the creator of the “germ theory,” the ideological foundation for vaccines. But the real history of vaccines, and the real story of Louis Pasteur, is something quite different.

In his early career, Pasteur did believe that germs were the cause of disease. But 15 years before his death he recanted this belief. He came to believe that it was not germs but the degradation of an organism’s internal environment that causes disease. He came to believe that germs took advantage of degraded or susceptible “terrain.”

Over a century of scientific research has validated Pasteur’s terrain theory. Maintaining a healthy terrain, not eliminating germs, has proved to be the key to disease prevention. But Pasteur’s germ theory retains a powerful hold on our collective imagination.

The polio vaccine is the most touted example of the human endeavor to triumph against germs. “Every school kid knows” that the polio vaccine eradicated polio in the Western hemisphere. But in fact, there is no evidence to support this claim.

From 1923 to 1953, before Jonas Salk’s killed-virus polio vaccine was introduced, the polio death rate in the U.S. and England had already declined by 47 percent and 55 percent, respectively. The epidemic ended not just in the United States and England, but in European countries that questioned the vaccine’s safety and refused to systematically vaccinate their citizens.

Not only was the vaccine ineffective, it produced results opposite to those intended. In the U.S, the number of polio cases following mass vaccinations was significantly greater than before mass vaccinations.

Doctors and scientists on the staff of the National Institute of Health during the 1950s were well aware that the Salk vaccine was ineffective. Some frankly stated that it was worthless as a preventive and even dangerous. Many refused to vaccinate their own children. Dr. Salk himself said: “When you inoculate children with a polio vaccine you don’t sleep well for weeks.” But the National Foundation for Infantile Paralysis, and pharmaceutical companies with a large investment in the vaccine, convinced the U.S. Public Health Service to sign a proclamation claiming that the vaccine was “safe and 100 percent effective.”

From the early 1960s to the mid-1970s, a new live-virus polio vaccine became, in Salk’s words, “the principal if not sole cause” of all reported polio cases in the U.S. Between 1973 and 1983, 87 percent of all cases of polio (excluding imported cases) were caused by the vaccine. More recently, every case of polio in the U.S. since 1979 (excluding five imported cases) was caused by the vaccine.

In Dr. Benjamin Sandler’s book “Diet Prevents Polio,” an unequivocal correlation is found between diet and susceptibility to polio. Sandler found that persons in contact with the virus but eschewing foods high in sugars and starches have significantly greater protection from the polio virus. Dr. Sandler is one of many advocates of the terrain theory whose work has been systematically ignored. The details of his work were published in the American Journal of Pathology in 1941.

Sixty years later, in the waning days of the year 2000, members of the Association of American Physicians and Surgeons (AAPS) unanimously voted for an end to all government-mandated childhood vaccines. Jane M. Orient, M.D., AAPS executive director, said: “Children face the possibility of death or serious long-term adverse effects from mandated vaccines.”

One of the most serious adverse effects of vaccines is that they cause the very diseases they’re meant to prevent. Measles, for instance, which declined by more than 95 percent before the vaccine was introduced, is 14 times more likely to be contracted by vaccinated than by unvaccinated persons.

A recent study in Pediatrics found that women vaccinated with the measles vaccine pass on far less immunity to their offspring. Before the vaccine was introduced, it was extremely rare for an infant to contract measles. Now more than 25 percent of all measles cases are babies under a year of age.

One significant concern with vaccines today is their casual relation with the growing epidemic of childhood autism and attention deficit hyperactivity disorder (ADHD). ADHD has increased from 900,000 in 1991 to 5 million today. The MMR (measles-mumps-rubella) vaccine is the primary suspect.

Dr. Viera Scheibner, author of “Vaccinations: 100 Years of Orthodox Research” sums up the position of researchers not funded by pharmaceutical companies: “There is no evidence whatsoever that vaccines of any kind … are effective in preventing the infectious diseases they are supposed to prevent.

Further, adverse effects are amply documented and are far more significant to public health than any adverse effects of infectious diseases. Vaccinations have caused more suffering and more deaths than any other human activity in the history of medical intervention.”

Vaccines are only the tip of the iceberg for a look at how the medical industry has consistently defrauded the American public on issues from cancer to childbirth.

And, let’s not forget President Bush’s law passed in 1990 giving the pharmaceutical industry full immunity from lawsuits even when the results of vaccinations caused death.

Welcome to the world of HIV, Ebola, Sars, Mersa, Swine, and now the worst scam of all, Covid-19. It never ends.

In God we trust. All others pay cash!

Aloha!

Sources:

www.chiropractic.org/truth-will-prevail

www.griebchiropractic.com

The post Are vaccines really safe? appeared first on NaturalNewsBlogs.

Cilantro – Tasty, spicy, beneficial herb

Wed, 22 Oct 2025 22:35:12 -0400

Cilantro is a popular herb packed with flavor and versatility. It is widely used in dishes/recipes from the Mediterranean, Mexico, Asia, and India. Cilantro can be an ingredient in salsa, noodle dishes, curry, and guacamole. Some say salt and other spices are needed when this herb is included. The flavor of cilantro leaves has a citrus taste many enjoy. Besides its taste, cilantro also has several health benefits.

One reason to eat cilantro is because it can help lower blood sugar levels. Cilantro can help support liver function and balance blood sugar. Cilantro can help lower cholesterol and triglycerides which can support heart health. Many people with diabetes add cilantro to smoothies, salsa, and salads.

This herb has antibacterial properties which may help fight urinary tract infections (UTI’s). It has been shown to reduce the symptoms of UTI when it happens. By soaking the leaves in water and drinking it, cilantro can be a natural UTI remedy. Cilantro can also support having a healthy menstrual cycle because it can regular endocrine gland function and the hormones associated with menstruation. It can also suppress bloating and cramps. This herb can also support a healthy digestive tract. Cilantro can help relieve indigestion, heartburn, gas, bloating, nausea, and stomach cramps. Because of its antibacterial properties it can help ward off food poisoning.

Cilantro can help detox toxins in the body. The coriander in cilantro can help prevent colon cancer. It can reduce cholesterol levels and increase the excretion of sterol compounds and bile. Metals including arsenic, cadmium, aluminum, lead and mercury can reside in tissue*es. The coriander in cilantro can help loosen and unbind these to eliminate them from the body.

This herb also contains antioxidants, specifically quercetin. Therefore, cilantro can help reduce oxidative stress and lower inflammation in the body. Because of this cilantro can help protect against neurodegenerative diseases which are caused by chromic inflammation.

The list of benefits continues. Cilantro has been shown to help lower anxiety. It can help calm nerves and improve sleep. It can also help with skin irritation including poison ivy, sunburns, and hives.

Cilantro is probably more beneficial to the body than one might have assumed. It is known for its taste, while being underrated for all else it can do. Cilantro is inexpensive, natural, won’t add to the waistline, all while improving health inside and out.

Cilantro – an overview | ScienceDirect Topics

Evaluation of the composition and in vitro antimicrobial, antioxidant, and anti-inflammatory activities of Cilantro (Coriandrum sativum L. leaves) cultivated in Saudi Arabia (Al-Kharj) – PMC

(PDF) Cilantro—Culinary Herb or Miracle Medicinal Plant?

Journal of Plant Medicines: Cilantro & Coriander Seed: Health Benefits and Traditional Uses

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Fasting – Weight loss pros and cons to this approach

Wed, 24 Sep 2025 23:59:21 -0400

Fasting has become one of the most talked-about trends in the health and fitness world. From intermittent fasting (IF) to prolonged fasts, many people are turning to these eating patterns in hopes of shedding pounds and improving health.

But is fasting really a magic maker for weight loss or just another passing fad?

Pros

One of the biggest advantages of fasting is its simplicity. Instead of tracking calories or following complicated meal plans, fasting limits eating to specific windows of time. This naturally reduces overall calorie intake for many people. For example, a popular method like 16:8 intermittent fasting means you fast for 16 hours and eat during an 8-hour window. This is usually skipping breakfast and eating lunch and dinner only.

When you limit your eating window, you’re more likely to consume fewer calories. This can feel like you are eating less even without trying. This makes it easier to enter a caloric deficit, which is the central focus of any weight loss plan.

Some studies suggest fasting can improve insulin sensitivity, which may help your body use stored fat more efficiently. This could be particularly beneficial for people with insulin resistance or type 2 diabetes (though it should be done under medical supervision).

After a certain period without food, your body begins using stored fat for energy. This metabolic switch from burning glucose to burning fat can accelerate fat loss, especially during longer fasts or consistent intermittent fasting.

Many people report clearer thinking, improved energy levels, and reduced inflammation during fasting. There’s also some evidence that fasting may promote cellular repair and longevity, though more human studies are needed.

Cons

Going for long hours without food isn’t easy for everyone. Some people find fasting too restrictive or difficult to maintain, especially in the long term or during social events. One of the common pitfalls of fasting is the tendency to overeat when the fasting window ends. This can negate the calorie deficit and even lead to weight gain if not managed carefully.

In the early stages, fasting can cause fatigue, irritability, dizziness, or brain fog. These side effects often subside over time but can be difficult for some to adjust to.

Fasting isn’t recommended for everyone. People who are pregnant or breastfeeding women, people with a history of eating disorders, and those with certain medical conditions (especially diabetes or low blood pressure) should fast. Children or teenagers are not good candidates either. Always check with a healthcare provider before starting any fasting regimen. If fasting results in fewer meals and lower overall food intake, there’s a risk of not getting enough essential nutrients

Fasting can be a powerful tool for weight loss if done correctly and sustainably. It’s simple, flexible, and often effective. It’s not a one-size-fits-all solution. If you’re considering fasting, start slow, listen to your body, and focus on nutrient-dense meals when you do eat. Most importantly, remember that the best weight loss method is the one you can stick with long term.

Intermittent fasting for weight management and metabolic health: An updated comprehensive umbrella review of health outcomes – PubMed

Effectiveness of intermittent fasting for weight loss in individuals with obesity: A meta-analysis of randomized controlled trials – ScienceDirect

The impact of intermittent fasting on body composition and cardiometabolic outcomes in overweight and obese adults: a systematic review and meta-analysis of randomized controlled trials | Nutrition Journal | Full Text

Intermittent Fasting and Obesity-Related Health Outcomes: An Umbrella Review of Meta-analyses of Randomized Clinical Trials | Nutrition, Obesity, Exercise | JAMA Network Open | JAMA Network

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Emotional eating – When food isn’t just food

Tue, 23 Sep 2025 22:23:11 -0400

Emotional eating isn’t just about food….it’s about feelings. The late-night ice cream binge or the bottomless bag of chips during a stressful day isn’t always driven by physical hunger. It’s often a response to emotional discomfort, a way to soothe, distract, or even punish us. But why do we turn to food when our hearts, not our stomachs, are aching?

Emotional eating is the act of consuming food in response to feelings rather than hunger. These foods are usually high in sugar, fat, or carbs. Feelings can range from stress and sadness to boredom and loneliness. Unlike physical hunger, which builds gradually and is satisfied by any food, emotional hunger strikes suddenly and craves specific comfort foods.

There arecommon emotional triggers and psychological patterns that lead to emotional eating. Stress and cortisol overload are big contributors. When we’re stressed, our bodies release cortisol, a hormone that increases appetite and cravings for fatty, sugary foods. It’s a survival mechanism. However, in modern life, it often leads to overeating. Comfort and nostalgia with certain foods are tied to memories. Examples could be mac and cheese from childhood, or cookies baked by a loved one. Eating them can recreate a sense of safety or warmth.

Emotional eating can be a distraction from pain. It can act as a numbing agent. Instead of facing anxiety, grief, or anger, we distract ourselves by eating food. It’s a temporary escape from discomfort. Emotional eating can be a reward and self-soothing. Many people use food as a reward. Ever said to yourself, “I’ve had a hard day, I deserve this”? It becomes a way to self-soothe when other coping mechanisms aren’t available or feel too hard. Plus, boredom and lack of stimulation can stimulate emotional eating. When life feels dull or unstimulating, eating provides a quick hit of pleasure. It fills the void.

Emotional eating often leads to guilt, shame, and regret, which can trigger more emotional distress and more eating. This creates a vicious cycle which involves the following:

Emotional trigger (stress, sadness, etc.)
Eating for comfort
Temporary relief
Guilt or shame
Emotional distress returns
Repeat

Understanding the “why” is the first step toward change. There are suggestions for strategies to make change. Practice mindful eating. Pay attention to hunger cues, emotional states, and the sensory experience of eating. Emotional awareness helps. Journal or talk about your feelings instead of suppressing them. There are also alternative coping tools such as walking, meditating, calling a friend, or engaging in hobbies when emotions run high. Self-compassion goes a long way too. Replace judgment with kindness. Emotional eating doesn’t make you weak, rather, it makes you human.

Emotional eating isn’t a failure of willpower. Something deeper is going on beneath the surface and a signal is going off. Listening to that signal. Then one can begin to heal not just their relationship with food, but with themselves.

Emotional eating in healthy individuals and patients with an eating disorder: evidence from psychometric, experimental and naturalistic studies – PMC

Exploring the Impact of Emotional Eating Among University Students: A Literature Review

Emotional Eating in Adults: The Role of Sociodemographics, Lifestyle Behaviors, and Self-Regulation—Findings from a U.S. National Study – PMC

Do Emotions Cause Eating? The Role of Previous Experiences and Social Context in Emotional Eating on JSTOR

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Eat right, live longer!

Fri, 29 Aug 2025 20:13:01 -0400

There is a saying that “If slaughterhouses had glass walls, we all would be vegetarians”. What will be presented in this article is what happens behind those windowless walls. One of two things will happen by the end of this article. One, you will feel sadness and make an attempt to change how and what you eat, or two, you will put it aside and continue doing what you have been conditioned to do and live with the reality that you most definitely are what you eat – a compassionless, hard-hearted person.

All animals go to slaughterhouses. While there, they can hear, smell and hear the death around them. And while these animals struggle to keep alive, the workers, to not slow down “production”, exhibit impatience to these poor animals.

The government, in their compassion, requires that an animal be stunned prior to its being murdered. How do the do this? With a method called, captive bolt stunning. A gun is put against the animal’s head that shoots a metal rod into its brain. What if the animal struggles and the rod misses? Easy. Do it again and again until it hits the right mark.

Then, there’s electrical stunning. This electrically zaps the animal creating a grand mal seizure. But, what if the electrical charge is not high enough? Then the animal will become paralyzed but will not lose sensibility. Whatever it takes, right?

Next is ritual slaughter where the animal’s throat is cut while fully conscious. Supposedly, the animal will become unconscious within seconds. The reality is that because of blood flow through the back of the neck the animal can remain conscious and bleed up to a minute, all the while screaming in pain.

There was an article in the Washington Post that revealed that hogs are immersed in scalding water after they are stunned to soften their hides for skinning. Given the mental acuity of the employees most of the hogs are scalded and drowned while conscious and kicking and squealing while being lowered in to the water. The same applies to chickens, turkeys, ducks and geese that undergo electric stunning. They are usually conscious as they are boiled or drowned.

Many slaughterhouse employees get their rocks off by punching the animals while alive or ripping the eggs out of a hen’s body and then having egg fights or ripping the heads off of turkeys that got their feet stuck in the transport truck cages. If a bird missed the throat-cutting machine a worker simply rips its head off to not slow down production.

Some of the other employee pastimes include throwing live chickens into a wall, picking chickens up by their feet and swinging their heads into walls or the floor, or throwing them on the floor, while alive, and jumping up and down on them.

The USDA, which oversees the treatment of animals and birds in the slaughter houses says, “Drastic increases in production speeds, lack of support from supervisors in plants, new inspection policies which significantly reduce our enforcement authority, and little or no access to the areas of the plants where animals are killed, have significantly hampered our ability to ensure compliance with humane regulations”.

The good news – even when problems are reported to the inspectors, the government ignores them. A case in point was that no action was taken against a Texas beef company for chopping the hooves and ears off of live cattle.

It’s up to you to look into your heart and decide if you want to be a part of this or not.

Aloha!

Sources:

www.100percentpure.com

www.alurxwellness.com

The post Eat right, live longer! appeared first on NaturalNewsBlogs.

Alfalfa – Secrets revealed of this herb

Fri, 29 Aug 2025 20:11:26 -0400

Used primarily to feed livestock, alfalfa is a herb some people incorporate into their diet. It is considered both a herb and legume originating from South and Central Asia. Dried leaves can be used to make a supplement form, but more common is to eat the sprouted seeds as alfalfa sprouts. Because alfalfa is sold as a herb, there isn’t necessarily a formal nutrition label to identify all the benefits it has. Alfalfa sprouts are commonly used as a topper for salads and in sandwiches.

One cup of alfalfa sprouts has only 8 calories, 1 gram of protein, and one gram of carbs. Alfalfa sprouts also contain vitamin C, vitamin K, riboflavin, thiamine, magnesium, iron, copper, and magnesium. It also has nutritional plant compounds including phytosterols, phytoestrogens, saponins, coumarins, flavonoids, and alkaloids.

Alfalfa does have health benefits. The most studied benefit is its ability to lower cholesterol. It has been shown to lower cholesterol bad LDL cholesterol, raise good HDL cholesterol, and lower triglycerides. Saponins are responsible for the cholesterol lowering effect. Alfalfa has also been used to help improve cardiometabolic health. This is because it can lower blood fat and blood sugar levels.

Ayurvedic medicine uses alfalfa for its antioxidant effects. It helps treat conditions by lowering inflammation and oxidative damage. Alfalfa also has phytoestrogens which act like the hormone estrogen in the body. Alfalfa can help sooth some of the uncomfortable symptoms of menopause. Although not scientifically proven, some people use alfalfa for its diuretic effects, to treat arthritis, get rid of kidney stones, and to increase breast milk production.

There can be potential food safety precautions to consider with alfalfa sprouts. Because of the way they’re packed, alfalfa sprouts can potentially contain foodborne pathogens like E. coli, salmonella, and listeria. The FDA has not approved alfalfa supplements so these should be taken with precaution. People with autoimmune disorders and pregnant women should be careful about taking alfalfa supplements. People who take blood thinners should also be careful about taking alfalfa supplements because vitamin K can interfere with the effectiveness of these medications.

It can be healthy to eat raw foods but always be careful of contamination. Alfalfa can be part of a plant-based diet. Not everyone likes their taste and not every store carries it. Herbs have researched and unresearched theories behind them. Foods without labels and in the produce aisle are whole, nutritious, and clean. Not every type is for every person, but alfalfa sprouts might be one to eat every now and then.

Advances in basic biology of alfalfa (Medicago sativa L.): a comprehensive overview | Horticulture Research | Oxford Academic

Alfalfa as a nutritional and functional food resource: Applications and health benefits – ScienceDirect

Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration – PMC

Adaptability, forage yield and nutritional quality of alfalfa (Medicago sativa) genotypes

The post Alfalfa – Secrets revealed of this herb appeared first on NaturalNewsBlogs.

The truth about vaccines is that they rake in the bucks!

Fri, 18 Jul 2025 01:44:33 -0400

We were taught in high school that vaccines have saved millions of lives in America and Europe. One of the greatest heroes of modern medicine is Louis Pasteur, the creator of the “germ theory,” the ideological foundation for vaccines. But the real history of vaccines, and the real story of Louis Pasteur, is something quite different.

In his early career, Pasteur did believe that germs were the cause of disease. But 15 years before his death he recanted this belief. He came to believe that it was not germs but the degradation of an organism’s internal environment that causes disease. He came to believe that germs took advantage of degraded or susceptible “terrain.”

Over a century of scientific research has validated Pasteur’s terrain theory. Maintaining a healthy terrain, not eliminating germs, has proved to be the key to disease prevention. But Pasteur’s germ theory retains a powerful hold on our collective imagination.

The polio vaccine is the most touted example of the human endeavor to triumph against germs. “Every school kid knows” that the polio vaccine eradicated polio in the Western hemisphere. But in fact there is no evidence to support this claim.

From 1923 to 1953, before Jonas Salk’s killed-virus polio vaccine was introduced, the polio death rate in the U.S. and England had already declined by 47 percent and 55 percent, respectively. The epidemic ended not just in the United States and England, but in European countries that questioned the vaccine’s safety and refused to systematically vaccinate their citizens.

Not only was the vaccine ineffective, it produced results opposite to those intended. In the U.S, the number of polio cases following mass vaccinations was significantly greater than before mass vaccinations.

Doctors and scientists on the staff of the National Institute of Health during the 1950s were well aware that the Salk vaccine was ineffective. Some frankly stated that it was worthless as a preventive and even dangerous. Many refused to vaccinate their own children. Dr. Salk himself said: “When you inoculate children with a polio vaccine you don’t sleep well for weeks.” But the National Foundation for Infantile Paralysis, and pharmaceutical companies with a large investment in the vaccine, convinced the U.S. Public Health Service to sign a proclamation claiming that the vaccine was “safe and 100 percent effective.”

From the early 1960s to the mid-1970s, a new live-virus polio vaccine became, in Salk’s words, “the principal if not sole cause” of all reported polio cases in the U.S. Between 1973 and 1983, 87 percent of all cases of polio (excluding imported cases) were caused by the vaccine. More recently, every case of polio in the U.S. since 1979 (excluding five imported cases) was caused by the vaccine.

In Dr. Benjamin Sandler’s book “Diet Prevents Polio,” an unequivocal correlation is found between diet and susceptibility to polio. Sandler found that persons in contact with the virus but eschewing foods high in sugars and starches have significantly greater protection from the polio virus. Dr. Sandler is one of many advocates of the terrain theory whose work has been systematically ignored. The details of his work were published in the American Journal of Pathology in 1941.

Sixty years later, in the waning days of the year 2000, members of the Association of American Physicians and Surgeons (AAPS) unanimously voted for an end to all government-mandated childhood vaccines. Jane M. Orient, M.D., AAPS executive director, said: “Children face the possibility of death or serious long-term adverse effects from mandated vaccines.”

One of the most serious adverse effects of vaccines is that they cause the very diseases they’re meant to prevent. Measles, for instance, which declined by more than 95 percent before the vaccine was introduced, is 14 times more likely to be contracted by vaccinated than by unvaccinated persons.

A recent study in Pediatrics found that women vaccinated with the measles vaccine pass on far less immunity to their offspring. Before the vaccine was introduced, it was extremely rare for an infant to contract measles. Now more than 25 percent of all measles cases are babies under a year of age.

One significant concern with vaccines today is their casual relation with the growing epidemic of childhood autism and attention deficit hyperactivity disorder (ADHD). ADHD has increased from 900,000 in 1991 to over 5 million today. The MMR (measles-mumps-rubella) vaccine is the primary suspect.

Dr. Viera Scheibner, author of “Vaccinations: 100 Years of Orthodox Research” sums up the position of researchers not funded by pharmaceutical companies: “There is no evidence whatsoever that vaccines of any kind … are effective in preventing the infectious diseases they are supposed to prevent.

And, let’s not forget President Bush’s law passed in 1990 giving the pharmaceutical industry full immunity from lawsuits even when the results of vaccinations caused death.

Welcome to the world of HIV, Ebola, Sars, Mersa, Swine, and now the worst scam of all, Covid-19. It never ends.

In God we trust. All others pay cash!

Aloha!

Sources:

www.chiropractic.org/truth-will-prevail

www.griebchiropractic.com

The post The truth about vaccines is that they rake in the bucks! appeared first on NaturalNewsBlogs.

Jell-O –Jiggle of gelatin

Fri, 18 Jul 2025 01:42:28 -0400

Since 1897 Jello has filled happy bellies as a jiggly dessert. May associate it with eating a low-calorie diet, on hospital trays, and in school lunches/cafeteria food. Kraft foods is the owner of “Jell-O”. It can be sold as a powdered mix or premade.

The main ingredient in this product is gelatin. This comes from animal collagen that is found in connective tissues such as tendons, bones, skin, and ligaments. Cows and pigs are commonly used to boil, dry, and treat the bones with strong acid base to extract the collagen. The collagen is dried, ground into powder, and then made to the finished gelatin product. Because gelatin is derived from animals, it is not considered vegetarian or vegan.

Gelatin is what gives Jell-O its jiggle. Coloring, sweeteners, and flavor agents are the other ingredients. Aspartame is popularly used because it keeps the label “calorie free”. The color comes from artificial food dyes. There is a demand for natural Jell-O, so beet and carrot juice are being used. The famous Strawberry Jell-O has sugar, gelatin, adipic acid, artificial flavor, disodium phosphate, sodium citrate, fumaric acid, and red dye #40. If natural is desired, reading labels is a must.

In terms of being healthy, it depends how the Jell-O is made. One serving (21 grams of dry mix) has 80 calories, 1.6 grams of protein, and 18 grams of sugar (4.5 teaspoons). On the other hand, one serving (6.4 grams of dry mix) of sugar-free made with aspartame has 13 calories, 1 gram of protein and no sugar. The consequences of artificial sweeteners aren’t to be forgotten. Gelatin comes from collagen which is good for bone health and joint pain. It can help with ageing skin. The amount of collagen in Jell-O might not be enough to have significant benefits.

Food choices always have their pros and cons. Some people really enjoy Jell-O for what it is. Others eat it as an alternative to sweets they would rather have with much more sugar and fat. Jell-O with whip cream, in dishes, and even with alcohol, are reasons it can be found in the pantry. It is “old-school” and sometimes simple and easy is the reason we eat things. Jell-O does keep it convenient.

How Jell-O Wobbled Its Way to Pop Culture Greatness – JSTOR Daily

A review of gelatin: Properties, sources, process, applications, and commercialisation – ScienceDirect

Gelatin based preservation technologies on the quality of food: a comprehensive review – PubMed

A Review of the Effects of Collagen Treatment in Clinical Studies – PMC

The post Jell-O –Jiggle of gelatin appeared first on NaturalNewsBlogs.

Is there a diet that promotes good health?

Sun, 22 Jun 2025 22:15:16 -0400

In this world we are all subjected to various ways of life. When we select an option, we cannot convince people to make changes. All we can do is to present options and explain how the choice we made worked for us.

So, veganism denotes a philosophy and way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing, or any other purpose. It also promotes the development and use of animal-free alternatives for the benefit of humans, animals, and the environment.

The word “vegan” is newer and more challenging than “vegetarian”. “Vegan” includes every sentient being in its circle of concern and addresses all forms of unnecessary cruelty from an essentially ethical perspective. With a motivation of compassion rather than health or purity, “vegan” points to an ancient idea that has been articulated for many centuries, especially in the world’s spiritual traditions.

“Vegan” will hopefully indicate a mentality of expansive inclusiveness and is able to embrace science and virtually all religions because it is a manifestation of the yearning for universal peace, justice, wisdom and freedom.

The contemporary vegan movement is founded on loving-kindness and mindfulness of our effects on others. It is revolutionary because it transcends and renounces the violent core of the “herding culture” in which we live. In some cases, it is founded on individuals living their truth of interconnectedness and thereby minimizing the suffering we impose on animals, humans and bio-systems; it will also take us away from the slavery of becoming mere commodities.

“Veganism” also signifies the birth of a new consciousness, the resurrection of intelligence and compassion, and the basic rejection of cruelty and domination. It also gives us hope for the future of our species because it addresses the cause rather than being concerned merely with effects. From this new consciousness we feel we can accomplish virtually anything. It represents the fundamental, positive, personal, and cultural transformation that we yearn for, and it requires that we change something basic – our eating habits.

It’s funny how we want transformation without having to change! Yet, the fundamental transformation called for today requires the most fundamental change – a change in our relationship to food and to animals, which will cause a change in our behavior.

To some, becoming vegan looks like a superficial step. Can something so simple really change us? We believe it does.

Given the power of childhood programming and our culture’s insensitivity to violence against animals, authentically becoming a committed vegan can only be the result of a genuine spiritual breakthrough.

In the Vedic culture, the cow was considered to be one of the “mothers of mankind”. Today, the cow is viewed in terms of dollars and cents relegating our net worth to be measured in dollars as cows are sold by the pound.

The suppression of awareness required by our universal practice of making a commodity out of life, enslaving, and killing animals for food generates the built-in mental disorder of denial that drives us toward the destruction, not only of ourselves, but of other living creatures and systems of this earth.

This practice of exploiting and brutalizing animals for food has come to be regarded as normal, natural and unavoidable and it has become invisible. Eating animals is thus an unrecognized foundation of consumerism, the pseudo-religion of our modern world. Because our greatest desensitization involves eating, we inevitably become desensitized consumers devoid of compassion and caring little of how what is on our plate got there.

If you really believe any living being facing death would actually feel like saying, “kill me, kill me, please kill me”, you have got to be kidding. The stark reality is that when any animal is faced with death their adrenalin flows like crazy and their fear hormones proliferates their body and stays there until you eat it. And you wonder why most people are angry and hostile.

There are some Interesting parallels between what we ingest and the consistent transformation of the flu virus. With the latest dietary guidelines calling for three servings of low-fat or non-fat dairy a day, the average family with two kids now consumes more than 85 gallons of milk a year.

What the government does not tell you, nor enforces the removal of, is that most liquid fat is filled with carcinogens and antibodies.

Cows digest dioxins, an industrial by-product and a known carcinogen, when they eat contaminated grass.

Milk that is conventionally produced often comes from cows that are raised under disturbing farm conditions in that they may graze on pastures that have been treated with pesticides, herbicides and sludge. When the cattle are not let outside, they feed on dried grass and hay, which may be GMO, and fish meal, which may contain PCBs and mercury.

Cows in conventional farms are often given antibiotics, even when they are healthy, to prevent them from getting sick. In some factory farms, thousands of cows are crammed inside barns to allow easy access for milking. Their milk production can be forced beyond normal capacity through Bayer/Monsanto’s synthetic growth hormones called rBST.

Studies show that these cows are more susceptible to diseases because their natural life cycle is being distorted. So, when you eat something that comes from a plant or an animal that has been tampered with by the “superior” intelligence of humans, that item you consumed becomes a part of you on a molecular level.

If cows ingest hormones, antibiotics, antibodies and carcinogens, and you eat or drink anything from that cow, you are ingesting those same antibiotics, antibodies and carcinogens. Time after time we self-medicate ourselves and in many instances, over-medicate. Rather than let your immune system do its job, you do it and pop a pill.

There are times when external medication is possibly needed, like when you experience an allergic reaction to something that puts your immune system into overdrive and you need a histamine blocker to keep your immune system from causing you harm.

The flu virus is not one of those incidents. Each year millions of people line up like good little lemmings to take their flu shots. The shot you take is actually a strand or strands of either dead or weakened flu viruses. With this in mind, your immune system sends out antibodies in response, and the belief is that that will keep you safe from the flu until next year.

But, we’ve been filling our bodies with antibiotics through our food. And, although the milk supply is tested before it reaches consumers to make sure it doesn’t contain antibiotics, the overuse of these medications might contribute to the rise of drug-resistant bacteria, making some disease more difficult to treat.

This is one of the main reasons that the flu virus mutates year after year. It certainly appears that the flu virus is more intelligent than humans. We keep trying to vaccinate and ward off all these viruses and bacteria, but this forces them to mutate over and over.

Look at it mathematically: if you have a virus you treat it with antibiotics to kill it, which is similar to a vaccine, except the antibiotic does the actual work of your immune system. In the process, some of the virus may not be eradicated and those antibodies have now formed the virus to mutate.

Next time around you might have some of the original virus and the mutated form to try and kill. So, what do we do? We create another medication or vaccine against the two, and in turn, the second mutates again and maybe even the original strand creates yet another new strand giving you three or more. What a lose lose situation! What then can you do to stay healthy during flu season?

For one thing, never ever touch your hands to your face, especially your mouth. Think about what you could transmit from what you touch: handles, doorknobs, faucets, other hands, and even worse, money, which is probably the dirtiest of the dirty.

Next, you might want to consider eating to build your immune system: A vegan diet centered around organically produced vegetables, fruits, grains and seeds will hopefully give you optimum nutrition.

What about fish, you ask? What about mercury, PCBs, and toxic waste, I ask?

Wage a war against your tongue and allow your intelligence to prevail. And above all, if man made it, don’t eat it.

Nutritional supplements are beneficial as well. If I had to choose one, it would be organic sulfur crystals. Why? Because viruses cannot survive in an oxygenated environment, which is what the sulfur crystals release to permeate the cells and restore them to their natural healthy condition.

Even if someone had a stroke the crystals will bring the brain back to normal. For more info on the crystals go to www.healthtalkhawaii.com/Products.

Be aware of changes in the weather and dress accordingly to keep your body heat secure.

It might be good to drink plenty of unfluoridated water and fresh juices, power the anti-oxidants, never stop exercising and get good rest and sleep. Also, as a parting word, Dr. Russell Blaylock, a prominent neurologist, has said that when a senior takes a flu shot for five straight years, Alzheimer’s is right around the corner

So, if the food had a face or a mother, leave it alone!

Aloha!

Sources;

www.vegansociety.com

www.healthline.com

The post Is there a diet that promotes good health? appeared first on NaturalNewsBlogs.

Baked vs Grilled – Which meat preparation is healthier??

Sun, 22 Jun 2025 22:12:42 -0400

Making healthy eating choices doesn’t have to be complicated and sometimes we learn quite a bit along the way. Baking and grilling are healthier cooking methods versus frying (in most cases), but is it possible that between the two, that either baking or grilling is “healthier”?? To explore this question, chicken can be discussed as the food to be baked or grilled. A basic piece of chicken is about 3.5 ounces (100 grams). When it is skinless and boneless, it contains about 110-120 calories and about 20 grams of protein and no carbohydrates and minimal fat (if any around 3 grams).

BAKING

Most baking is done in an oven using dry heat to cook the food. It is called indirect cooking because no flame makes contact with the food. Steam and dry heat in the oven do the cooking. Chicken is typically baked at 350°F but can vary if it is in a covered versus uncovered pan or how high it is placed on the oven rack. If the chicken is baked at too high a temperature, nutrients can be compromised. Some vitamins are heat-sensitive, which include Vitamin B1, Vitamin C, and Pantothenic Acid (type of B vitamin).

GRILLING

When food is grilled, it usually cooks faster because direct heat is used. An open flame is used. Moisture and fat can melt away and at the same time those same water-soluble vitamins (Vitamin B1, Vitamin C, and Pantothenic Acid) can be dissolved and lost. The taste might be drier/smokier than baked chicken.

RESULT

The difference between baked and grilled chicken in terms of which is “healthier”, is marginal. The National Cancer Institute (NIH) has determined that cooking at high temperatures on an open flame can produce carcinogens. This does not hold true for baking. If the concern is weight loss or diet related for choosing to bake or grill, then there would not be a difference. If worried about possible cancer-causing agents, then baking would be safer. In the end, both are better than frying, but the tell winner would have to baking as the overall “healthier” version of chicken for us to consume.

(PDF) “It’s Important but, on What Level?”: Healthy Cooking Meanings and Barriers to Healthy Eating among University Students

Meat and Human Health—Current Knowledge and Research Gaps – PMC

Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats – ScienceDirect

Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons in Beef – ScienceDirect

The post Baked vs Grilled – Which meat preparation is healthier?? appeared first on NaturalNewsBlogs.

How do you respond to what's happening in the world? You can practice #compassion for yourself and others.

Sat, 06 Jun 2020 15:33:24 -0400

How do you respond to what's happening in the world? You can practice #compassion for yourself and others. 👉 Click here to learn more about practicing compassion in the face of adversity: bit.ly/2XAG1wQ

Maintaining calm in moments of confusion can help you cultivate peace and harmony - for yourself and for the world

Thu, 04 Jun 2020 20:00:00 -0400

Maintaining calm in moments of confusion can help you cultivate peace and harmony - for yourself and for the world 🌎 - when you need them most. #RT to help spread #peace and equanimity. pic.twitter.com/Om73A5xBZj

Thank you, @LalahDelia. Here's 4 of our favorite ways to energetically #cleanse and mentally #restore in difficult times:

Wed, 03 Jun 2020 20:00:00 -0400

Thank you, @LalahDelia. Here's 4 of our favorite ways to energetically #cleanse and mentally #restore in difficult times: 🙏 Loving-kindness #meditation 💨 Parasympathetic Breathing technique ✍️ Free-write journaling 🍃 Get outside pic.twitter.com/KMNhQtBm1a

Thank you for sharing your reflection. You are appreciated!