Quoted: Don't beleieve everything you read some 'BAD' foods are actually good for you....

Food for thought (haha).

Quoted: Humans have been growing grains for somewhere around 7,000 years. This seems like a long time, but in evolutionary terms it is a very short time. Grain eating, especially the incredibly large amounts of carbohydrates we eat today, is a relatively new adaptation for humans.

Who would have thought that canned vegetables can sometimes be healthier than fresh vegetables? The explanation sounds reasonable:

Quoted: But what about canned pumpkin?” (We had the same question.) Ready for a possible revelation? According to a University of Illinois study, canned pumpkin packs some 20 times the amount of beta-carotene of fresh, cooked pumpkin! The reason? Canned foods are generally picked and quickly cooked and packaged at the peak of ripeness.

Wild salmon is far superior, if you can find it.

Quoted: Here Fishy, Fishy, Fishy, Fishy... Last week I noted in my podcast with Jimmy Moore how expensive genuine wild salmon can cost. Since then, I’ve received

Yum, cupcakes.

Quoted: Over a lifetime of carb-“rich” meals, these poor POMCs become increasingly damaged and dysfunctional. Given our society’s focus on carbohydrates, Andrews explains, we’re setting ourselves up for “premature cell deterioration.” Andrews also says those of us between ages 25-50 are most “at risk.” Our efforts in these years to avoid excessive carbs can encourage the longevity of these neurons and our hunger-regulating cellular balance.

Good to know

Quoted: Did you know there are more than 15 types of saturated fat? And despite the fact that they've been damned as a whole by nutrition experts for decades, some of them are actually heart healthy. That's good news, since high-fat foods are often the tastiest.

Chunk-light tuna generally has the lowest mercury content.

Quoted: But, in general, light tuna harbors less mercury than albacore, which comes from larger fish. And chunk-light is likely to contain less than solid-light, according to Consumer's Union.

Brown rice has the same amount of carbs as white rice. But, the extra fiber in brown rice slows down the absorption of the carbs.

Quoted: Since brown rice still has the bran intact, it is a much better source of fiber. In fact a cup of brown rice has 3.5 grams of fiber while white rice has less than one gram of fiber.
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Another benefit from eating brown rice is caused by the fiber slowing down the absorption of carbohydrates. This will help tame the blood-sugar roller coaster that can happen from a high sugar-low fiber meal.