By Edward Bauman, M.Ed, Ph.D. Consensus is emerging in the scientific and medical literature that what we eat or fail to eat is an important contributor to the incidence and prevalence of cancer. Many foods, herbs and nutritional factors have been identified as being cancer protective. Find out how you can help protect yourself and … Read More
By Edward Bauman, M.Ed, Ph.D. Our environment is getting more and more toxic every day. Meanwhile obesity is becoming a worldwide epidemic. Is there a connection? Read more: Fatal Attraction: Toxicity and Obesity
By Ed Bauman, M.Ed., Ph.D. and Barbara Liss, N.E. It is essential to learn how to differentiate good fats from bad. Despite prevailing rhetoric, it can be as unhealthy to fear and avoid all fats as it is to consume them in large quantities. Our bodies create substances from fats that are necessary for good … Read More
By Edward Bauman, M.Ed, Ph.D. The top 12 most health-enhancing foods. Avocado: Reduces risk of heart attack. Aids in blood and tissue regeneration. High in protein, phosphorus, magnesium, calcium, and manganese. Stabilizes blood sugar and excellent for heart disorders. Beets: Richer than spinach in iron and other minerals. One of the best foods to relieve constipation. Good … Read More
By Jodi Friedlander, M.S. and Edward Bauman, M.Ed, Ph.D. Theories and hypotheses abound as to why the United States is experiencing what many regard as its most serious public health threat, an epidemic of overweight and obesity.
By Jodi Friedlander, N.C. & Edward Bauman, M.Ed., Ph.D. As the world becomes more polluted, the incidence of “autoimmune” disease will steadily increase. Our environment is killing us and no medicine can protect us. In most cases, little attention is paid to the causes or contributing factors that drive autoimmune conditions. Autoimmunity is most easily understood … Read More
By Jodi Friedlander, M.S. and Edward Bauman, M.Ed, Ph.D. When we question the health benefits of bread, even the whole-grain variety, we are raising concerns about the entire fabric of our food supply. Bread has been the staff of life for eons. Read more: Gluten Sensitivity: A Rising Concern
By Jodi Friedlander, N.C. and Edward Bauman, M.Ed, Ph.D. Aspartame, accidentally discovered by a researcher working on a stomach ulcer remedy in 1965, has been in use in the United States since the 1980s and is currently one of the most widely used artificial sweeteners in the world. Aspartame is a dipeptide (two bonded amino acids) and … Read More