Some of the main dangers of commercial meat and animal farming today is linked to the use of antibiotics. Such drugs are used to fight illness in the animals, which are almost always raised in unhygienic and overcrowded conditions.
Besides the fact that most of us consume such meats, the following article outlines another way in which the toxins resulting from such farming practices may be making their way into our lives. (more…)
A number of recent studies have highlighted some possible things we can do to prevent and beat cancer.
The findings of these studies are summarized below. Click on the respective links to read more. (more…)
As a consumer, if I see a food packaging label which claims that a product is “sugar-free”, “fat-free”, “organic”, “contains no preservatives”, or some other similar sounding phrase, I would assume it to be true.
If I see a label which states that a chicken is “raised without antibiotics”, I would presume, ethically and legally speaking, the food manufacturer is telling me the truth. But, unfortunately, that does not seem to be the case, and food corporations are making use of sneaky and misleading word play. (more…)
A molecule introduced into the body when one consumes red meat or milk could trigger a state of chronic inflammation in one’s body, a situation which then increases the likelihood of cancer developing.
The said molecule is N-glycolylneuraminic acid, or Neu5Gc for short. (more…)
Consumption of red meats and processed meats has long been linked to colorectal cancer.
Now, recent research which was reported in Cancer Research has given an indication that these foods might also cause small intestine cancer, a disease which has been on the rise since the 1970s. (more…)