From the Office of Gary M. Verigin, DDS, CTN – Integrative, Biological Dentistry
Recently seen in our Facebook news feed: That’s a compelling message – compelling but not entirely accurate. Certainly, some conditions may be helped by nutritional improvements, but modern chronic illness generally requires more, as this article by colleague Dr. Christopher Fabricius explains: Can Nutrition Alone Cure Illness? Good nutrition is the foundation of health, and …
Continue reading “Good Nutrition: Necessary, Not Sufficient”
You know what Soylent Green is. Just plain “Soylent,” on the other hand, is a mix of vitamins and minerals intended to replicate “exactly what the body needs to survive” and replace meals altogether. We’re not sure if it’s named for the other stuff to reflect the idea of a “food of the future” or …
The same day Dr. Mercola posted his latest commentary on food industry politicking and spin, we ran across another industry press release touting a study to praise its own products – in this case, potatoes. Again. But whereas the previous study was funded by the UK Potato Council, not (apparently) published in a scientific journal …
Originally posted May 30, 2012 There are some stunning statistics in the International Food Information Council (IFIC) Foundation’s latest Food & Health Survey, released last week. Here’s one mind-blower: Nine out of ten Americans describe their health as good or better, a significant increase from previous years. The majority (60%) report that their health is …
Continue reading “KTH Flashback: Harder Than Doing Your Taxes? Hardly!”
The headline seems full of good news! But which sources of monounsaturated fats? Olive oil? Avocado? Sunflower? Maybe. Maybe not. You see, although the study compared the effects of 5 different oils on abdominal fat, three were oil blends not especially high in monosaturated fats. Only the two non-blends had a significantly positive effect. Those …
A while back, we looked at a fluoride study that inadvertently raised the issue of whether fluoridation is really all that effective. Other papers have noted its limits, as well. Consider the study published in JADA back in 2004, which sprang from the possibility that “dietary patterns in young children may offset some of the …
From the office of William P. Glaros, DDS: Sugar has one thing going for it: It makes things taste good. And it’s a taste we’re born to prefer. In the natural settings that human primate ancestors evolved in, sweetness intensity should indicate energy density, while bitterness tends to indicate toxicity. The high sweetness detection threshold …
Continue reading “Sugar & the Modern Food Environment (Guest Post)”
TV has never been the most reliable source of health news and information – a fact underscored by a recent Today Show segment pooh-poohing one of the most widely accepted manifestations of the oral-systemic connection: the link between periodontal and heart health. The “evidence” given to “prove” that link a “myth”? A superficial reference to …
You’re probably familiar with the rule of thumb for ingredients labels, “If you can’t pronounce it, don’t buy it.” It’s a rough guide, to be sure, but useful when buying processed food. (Though we recommend a diet based on whole foods, most of us will buy at least some processed .) At least one industry …
Continue reading “Big Food Is Concerned You May Be Confused”
A conversation with Michelle Simon, author of Appetite for Profit: How the Food Industry Undermines Our Health: Part 2 Part 3 Part 4 Learn more at Simon’s website, appetiteforprofit.com.
Know Thy Health 