‘Alligator pears’ is the nickname given to avocados. They do have a peculiar shape and general outer appearance I must admit, but there is no denying that they may just be one of the healthiest and most versatile foods around.
Avocado is the fruit of the avocado tree, scientifically known as Persea americana.
Avocados first arrived in Australia from North America in 1840 in seed form, but it wasn’t until the late 1960’s that a developing Australian industry began to take shape.
The two main varieties of avocados grown in Australia are Hass and Shepard.
The yellow-green flesh inside the fruit is eaten, but the skin and seed are discarded.
The faithful avocado is a rather unique fruit.
If there was one product I would always recommend you keep, it’s apple cider vinegar (ACV) no doubt. It is probably the most useful liquid I know of after water and lemon juice. But, before you run down the street to get some, make sure its unpasteurized ACV with the ‘mother’.
The word ‘mother’ refers to strands of proteins, enzymes and friendly bacteria that can often give the vinegar a muddy-like appearance especially at the base of the bottle.
The mother segment is the culture that is usually used to begin the next batch of vinegar. A lot of vinegar manufacturers filter or pasteurize this out so that their products look nicer on the shelf. Do yourself a favour and leave those brands on the shelf.
Millions are being warned about the dangers of high cholesterol and heart disease.
Don’t believe the hype. It’s time for some shocking insight about cholesterol.
Consumers are being told to reduce their cholesterol as if is a curse to good health.
Sadly, there is no allowance for the action of cholesterol during disease states nor is there any understanding as to why cholesterol levels can rise above normal ranges.
Pharmaceutical companies have convinced doctors that the only way to effectively treat cholesterol is to medicate their patients with cholesterol-lowering statin drugs.
To fully understand the problem of using medication to lower cholesterol, we must first understand what cholesterol actually does.
If you haven’t stopped using artificial sweeteners, please do so immediately. Artificial sweeteners have been controversial since they were first introduced to the market in the 1950s, and scientific research shows they are associated with many dangerous side effects.
What’s the first thing you think of when I say allergies? For me, it’s definitely antihistamines. Same as you I bet. And by allergies, I guess I can assume you’re mainly thinking of itchy, red rashes, hayfever, as well as food and drug intolerances.
Histamine reactions are so common in our society. In fact, allergies are something we have come to accept as a ‘normal’ part of living and simply a ‘nuisance’.
However, what you may not realize is just how many other problems histamine can cause in the body of susceptible individuals. Many of my clients have complex and unusual symptoms which can be linked to an array of conditions, but which I find are in fact connected to histamine.
If I had to choose one thing above anything else that could improve health, it would most definitely be salt. “No..that’s not right”, I hear you say. If I said this five years ago, even I would be skeptical. My pharmacist training told me salt is taboo – it lifts blood pressure and is bad for cardiovascular health in general.
Well, here I stand today with my natural medicine hat on and tell you that this is not true. In fact, the right type of salt in the right amount actually lowers blood pressure, improves circulation, and aids vascular health.
Who would have known?
“So, what is the right type of salt then?” you ask.