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Overview of Palmitoylethanolamide (PEA) for Chronic Pain

Palmitoylethanolamide (PEA) is a natural compound found in small amounts in egg, milk, peanut, and soy [1]. PEA is also naturally-produced by the human body [1]. “PEA was identified in the 1950s as a therapeutic principle with potent anti-inflammatory properties. … Continue reading

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Reduce your Risk of Cataracts

— Dietary factors shown by studies to REDUCE risk of cataracts (clouding of the lens in the eye) — potassium, magnesium, phosphorus, manganese, vitamin E, vitamin C, riboflavin, folic acid: [1] iodine with borderline statistical significance (p=0.07): [1] protein, vitamin … Continue reading

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Can Amaranth help save the world from hunger?

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Grain amaranth is highly nutritious. per 100 grams: 371 kcal 13.56 g of protein 7.02 g of fat 65.25 g of carbs 6.7 g of fiber 159 mg of calcium 248 mg of magnesium 557 mg of phosphorus 508 mg … Continue reading

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Why We Can’t Do Away with Palm Oil Yet

In terms of the total calories provided to the world, palm oil ranks sixth, behind corn, wheat, rice, soy, barley [PDF file]. The palm oil tree also provides palm kernel oil. FAOSTAT data for 2012 puts the world total for … Continue reading

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Land Use for Vegan Diet versus typical American Diet

Let’s compare the amount of agricultural land used to produce plant-source foods (vegan food) versus animal source foods (meat, poultry, dairy). The comparison is enlightening. According to the USDA ERS [1], the United States uses the following areas of agricultural … Continue reading

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A Vegan Diet saves land and grain

Per person, a vegan diet saves: 1.9 acres of grassland used for grazing cattle calculation: 613.7 million acres of “Grassland pasture and range” used for cattle, divided by 322 million persons in the U.S. sources: USDA ERS Major Land Uses; … Continue reading

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Will Processed Meat Give You Cancer?

The World Health Organization (WHO) cancer research agency IARC published a report stating that consumption of processed red meat increases risk of colorectal cancer: “Red meat After thoroughly reviewing the accumulated scientific literature, a Working Group of 22 experts from … Continue reading