Your Health Unbound
Rhubarb us often used in yogurts and desserts for its flavor-enhancing properties. When baked, the amount of anthocyanins in the rhubarb actually increases (due to the chemical breakdown of other polyphenols). Besides helping protecting our DNA and genomic activity, anthocyanins have anti-inflammatory effects and are linked to lower heart disease, obesity control, and diabetic alleviation…. Read More“
Christie Miller of EatTrainWin is known as a Healthy Living Architect. She wasn’t always health minded, especially in her workaholic days in the financial and legal industries. As she climbed the ladders of success she did it at the cost of her own health and happiness. In this podcast, you will hear her story about… Read More“
Jennifer Knollenberg is a nutritional consultant and recipe developer at one of the leading low-carbohydrate diet companies in the United States. She holds a master’s degree in chemistry and has done advanced studies in food science. Having always enjoyed baking, Jennifer became a pastry chef in 2008 and began teaching pastry-making and cooking courses. She… Read More“
In just 2 months since Christmas, I have a bountiful harvest of herbs. The gift that keeps on giving – my AeroGarden. I’ve watched and watered and now it’s time to take all these tasty herbaceous gems and store them for future use. After setting up my indoor herb garden, with all it’s high tech… Read More“
Spring onions contain high concentrations of cysteine, a sulphur-containing amino acid also found in garlic, leeks, and chives. Cysteine is a precursor of glutathione, a potent detoxification compound made in our body, which helps clear toxic insults from everyday life, including air pollutant, heavy metals, and painkillers. Our age-related decline of glutathione production can be… Read More“
