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Aging is a fact of life and none of us are getting younger. But, it doesn't have to dramatically affect the way you look. If you're active in your efforts, there are many ways to fight the aging process. There are non-invasive approaches to encourage your skin to appear vibrant and healthy and these five incredible herbs are among the best. Herbs for Anti-Aging Ginseng Bilberry Gotu Kola Turmeric Vitamin D3 1. Ginseng The two most common forms of ginseng we see in the west are American ginseng and Asian […]

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…)

MegaHydrate is a cutting edge dietary supplement boasting one of the highest antioxidant potentials on the planet. It was created by physicist and medical doctor Patrick Flanagan as a way to boost cellular hydration by reducing the surface tension of water within the body, essentially making the water in and between our cells hydrated. The idea is that with optimal hydration and surface tension of this fluid we are able to more efficiently eliminate toxins and metabolic by-products on the most basic level. Add to this a potential increase in […]

The earthquake, tsunami, and subsequent nuclear power plant meltdown at the Fukushima Daichi reactor in 2011 brought up many concerns involving radiation levels in Japan and the entire globe. Here at Global Healing Center, we are committed to educating and helping individuals reduce radiation exposure caused by nuclear fallout, as well as everyday exposure to harmful electromagnetic frequencies. (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…)

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