Marvelous Processed-Free Coach and Chef

The New List is here!!! Use this guide to help you navigate the produce aisle for buying organic.

Apples are still the MOST CONTAMINATED produce item. Key findings of the Environmental Working Group (EWG) full report show this:

NINETY NINE percent of apple samples, 98 percent of peaches, and 97 percent of nectarines tested positive for at least one pesticide residue.

The average potato had more pesticides by weight than any other produce.

A single grape sample and a sweet bell pepper sample contained FIFTEEN different pesticides.

Single samples of cherry tomatoes, nectarines, peaches, imported snap peas and strawberries showed THIRTEEN different pesticides apiece.

Get your downloadable copy at foodnews.org.

World Renowned Heart Surgeon Speaks Out On What Really Causes Heart Disease | MyScienceAcademy World Renowned Heart Surgeon Speaks Out On What Really Causes Heart Disease Posted on 2012/08/19under Cholesterol, Heart Disease, Nutrition, Obesity We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So…

You should think of parsley as a vegetable and eat it often. Parsley contains two classes of unusual components that provide unique health benefits. The first type are volatile oil components and the second type are antioxidants called flavonoids. Parsley's volatile oils - particularly one called myristicin - have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. Myristicin has also been shown to activate glutathione, the powerfully helpful compound involved in liver detoxification. The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (especially those found in cigarette smoke and charcoal grill smoke). Parsley's volatile oils are also what gives it its legendary ability to freshen your breath at the end of your meal.

The flavonoids in parsley are strong antioxidants that protect against free radical damage to the cells. In addition to its volatile oils and flavonoids, parsley is an excellent source of two other antioxidant nutrients, vitamin A and vitamin C, that are also important for the prevention of many diseases, including lowering the risk of heart disease and stroke, and alleviating rheumatoid arthritis.

Enjoy raw parsley sprigs added to salads or soups, or sprinkle chopped parsley on top of scrambled eggs. Toss it into rice or quinoa, and use dried parsley in recipes.