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Confused About Fats? Here's the Skinny

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

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Top 12 Power Foods

By Edward Bauman, M.Ed, Ph.D. The top 12 most health-enhancing foods.

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How America's Corn-ucopia Is Making Us Fat

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.

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Hashimotos Autoimmune Thyroiditis: Eating for Health Applications for Recovery

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

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Gluten Sensitivity: A Rising Concern

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

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Aspartame: Sweet Dangers

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

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