A simple way to track your everyday exposure to chemicals | April 18, 2016 Issue - Vol. 94 Issue...

This is a fantastic idea. Not until people can see a physical measure of toxins in our environment will they realise the impact unnecessary chemicals are having on our health.

Photos from Tracie James Nutrition's post

What a beautiful day for a yoga and nutrition retreat!

Photos from Tracie James Nutrition's post

A retreat Just for you! Join us on the 16th of April at Monalea barn, Co Wexford for an overnight retreat tailored to renew and nourish your mind and body. Combining yoga, nutrition & self-care you are sure to leave with a renewed sense of well-being. No previous yoga experience necessary, this retreat is suitable for everybody. Arrive & Check In Sat 9.30am, departure Sun 11.00am. Prices start from €150 per person sharing. Single and double room options available. Price includes accommodation in the beautiful Monalea Barn, excellent vegetarian meals, demonstrations from our onsite nutritionist, Tracie James Nutrition, 3 invigorating yoga sessions, and lots of time to relax & enjoy the beautiful Wexford countryside. To book your space call Suki on 086 730 9115

Doctor Inspired by The China Study for His Cancer Patients

Slowly but surely the medical profession are opening up to the fact that nutrition is a major contributor to optimum health!

Prolonged Metformin Use Found to up B12 Deficiency, Anemia Risk

Up To 25 Spoons Of Sugar In Cafe Hot Drinks

Up To 25 Spoons Of Sugar In Cafe Hot Drinks

Making your own almond milk at home is surprisingly easy! How To Make Almond Milk at Home Makes about 2 cups What You Need Ingredients 1 cup raw almonds, preferably organic 2 cups water, plus more for soaking Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional Equipment Bowls Strainer Measuring cup Blender or food processor Fine-mesh nut bag or cheese cloth Instructions Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk. Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.) Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water. Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.) Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer. Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste. Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.

The Truth About Almond Milk: Industry Insider’s Shocking Admission. | AltHealthWorks.com

When foods become mass produced this is what happens.