There’s an old adage that says TV rots your brain. While this may not be literally true, there are ways it can contribute to the spoiling of your health. A newly published meta-study carried out by researchers at Loughborough University’s School of Sport, Exercise and Health (SSEHS), in England, has underscored potential health hazards of spending too much time in front of the tube. (more…)
When developing a raw vegan diet, or any diet for that matter, you should focus on choosing foods that provide your body with the five most essential types of nutrients: carbohydrates, proteins, fats, minerals, and vitamins. Fortunately, these essential nutrients are present in a wide range of fruits, vegetables, herbs, and plants, so it is actually pretty easy to create a diet for yourself that is highly varied, palatable, and rich in nutritious value. (more…)
Aging is a fact of life, and none of us are getting younger. But, if you're active in your efforts, there are several ways to slow down the effects and age gracefully. Many of which are non-invasive methods that'll help your skin look vibrant and healthy, and these five incredible herbs are among the best ways to achieve that. Best Herbs for Anti-Aging Ginseng Bilberry Gotu Kola Turmeric Vitamin D3 1. Ginseng Probably the most popular and common form of ginseng include Korean (Panax) ginseng, but there's also Siberian ginseng […]
What Is Damiana? Damiana, or Turnera diffusa, is a flowering shrub found throughout Mexico, the West Indies, and parts of Central and South America. The leaves have historically been used as traditional herbal therapies for tonic and cleansing purposes. Indigenous people in Central and South America have used the leaves to make a tea, which is believed to have relaxing and aphrodisiac effects. (more…)
Maltase is a carbohydrate-digesting enzyme that cleaves the bond linking the two parts of the maltose sugar molecule. Maltose is a naturally-occurring sugar that is produced as the body breaks down starches from long chains into shorter molecules using the amylase enzyme and also in germinating seeds as preparation for sprouting. It is also a by-product of heating sugar during various cooking processes, specifically during caramelization at higher temperatures in which the the sugar present in food turns brown. (more…)
