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Iodine, a critical mineral in the prevention of cancer, has been used in one form or another for centuries. First as medicine (for everything from breast cancer to syphilis) and consumed in the form of seaweed, and eventually added to bread. Then, in 1948, iodine was suddenly thought of as dangerous and was removed from medical arsenals – as well as from our food in the 1970s.

Our politicians suggested that people could get trace amounts of iodine in iodized salt, but then two things happened. First, recommendations were made to reduce sodium intake, and second, few realized that the iodine in salt evaporates under certain conditions, such as moisture, storage, and exposure to oxygen. One study showed that among samples all lost iodine over the 12-month sampling period, many as much as 100%. The rate of iodate loss was influenced by the salt’s origin and composition, the packaging material, and the relative humidity during storage.1 Plus, when iodine is added to salt, including potassium iodide, it includes an anti-caking agent, which isn’t a particularly healthy option. Unrefined salt is made from seawater and contains many more minerals than iodized table salt, but not much iodine.
On hot summer days, a lot of people look forward to eating sweet and juicy pineapples. However, even if it’s not yet summer, there are still plenty of reasons why you should enjoy this tropical fruit.

Pineapples are packed with vitamins and minerals, such as vitamin C, manganese, vitamin B6, copper, thiamine, folate, potassium, and magnesium. Aside from these, one of its most notable components is an enzyme called bromelain, which is widely used for various medicinal applications. Because of these bioactive compounds, people can enjoy a lot of health benefits just by eating pineapples. Some examples of these health benefits include the following:
Both diabetes and cigarette smoking can increase the risk of cardiovascular disease because they increase oxidative stress in the body. To protect your heart from damage caused by diabetes and smoking, take curcumin supplements. A study published in the African Journal of Traditional, Complementary and Alternative Medicines found that curcumin protects the heart from the combined oxidative stress induced by diabetes and nicotine.

In the study, researchers from King Saud University in Saudi Arabia assessed the ability of curcumin to ameliorate the combined oxidative stress induced by diabetes and smoking which can cause diabetic cardiomyopathy. Diabetes and cigarette smoking, which both cause oxidative stress, are primary factors that cause cardiovascular diseases. Curcumin is known to have protective effects against hyperglycemia-induced oxidative stress.
Groundbreaking research indicates that most of what we believed about the purportedly deadly properties of viruses like influenza is based on nothing more than institutionalized superstition and myth

Germ theory is an immensely powerful force on this planet, affecting everyday interactions from a handshake, all the way up the ladder to national vaccination agendas and global eradication campaigns.

But what if fundamental research on what exactly these ‘pathogens' are, how they infect us, has not yet even been performed? What if much of what is assumed and believed about the danger of microbes, particularly viruses, has completely been undermined in light of radical new discoveries in microbiology?

Some of our readers already know that in my previous writings I discuss why the "germs as our enemies" concept has been decimated by the relatively recent discovery of the microbiome. For in depth background on this topic, read my previous article, "How The Microbiome Destroyed the Ego, Vaccine Policy, and Patriarchy." You can also read Profound Implications of the Virome for Human Health and Autoimmunity, to get a better understanding of how viruses are actually benefificial to health.
Most people think that sugar consumption and Alzheimer’s disease are two unrelated health issues. However, according to various studies, consuming too much sugar can increase your risk of Alzheimer’s disease.

Excess sugar and Alzheimer’s
You need to be extremely careful when it comes to limiting your sugar intake, especially since most food companies try to add sugar to almost all kinds of food products. On the other hand, Alzheimer’s rates are also on the rise, along with obesity and the underlying metabolic syndrome.

While this could be nothing more than a coincidence, research implies that there might be a link between a diet high in sugar and Alzheimer’s. Since the condition is the third leading cause of death in the U.S., this matter should be thoroughly investigated.

Dr. Perlmutter, the author of the best-selling book “Grain Brain,” warned that the standard Western diet is linked to various neurological issues. Meanwhile, Dr. Emily Deans from Harvard University advised that new data suggests to a link between the standard Western diet and smaller brain size.

Nyeste kommentarer

21.10 | 21:15

Jeg har blodtype A1B RH+ (D POS) født 1952
Har absolutt ingen allergier, var plaget med øre nese hals som barn. Har de senere årene noe høyt blodtrykk.

10.09 | 18:12

Jeg har blodtype O og arvelig høyt kolesterol. Har senket behovet for tabletter fra 80 mg til 10 mg i løpet av et år. Havrehjerter og brokkoli er årsaken.

21.06 | 20:55

Hei :)
Håper det ikke medfører for store problemer på sikt, da jo tykktarmen har en viktig funksjon.
Anbefaler uansett at du bruker mat tilpasset Blodtype A!

21.06 | 20:50

Hei :)
Både ris og Havre er nøytrale, så kan fint brukes i et balansert måltid for Blodtype O :)

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