Nutrition

The concealed vitamin B17 amygdalin laetrile

“The ultimate reason of resistance to an innovation in medicine is always that hundreds of thousands of people live on the fact that something is incurable …” Vitamin B17, also called laetrile or amygdalin, was discovered by the researcher Dr. Krebs to be a vitamin-like and water-soluble substance and was

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Why we should only consume organic foods

Out of concern for our health, we usually ask our food to be free of chemical additives. In order to maintain the attribute “healthy”, however, it is not enough for a product to remain untreated after harvest. Rather, it must have been grown naturally, on soil that has been kept

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GMO Monsanto Glyphosate Wheat Products

In some countries, flour bleaching is legal. Flour remains slightly yellow even after sieving out because it contains xanthophylls; Bleaching is done with chlorine dioxide or nitrogen compounds that convert methionine to methionine sulfamide, which is toxic and can cause damage to the central nervous system. Dibenzoyl peroxide is sometimes

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Genetic engineering: the risks and the consequences

Genetic engineering or genetic engineering is the targeted use of technical means at the molecular level in order to use the genetic information of microorganisms, plant, animal or human tissue in the sense of anthropocentric goals. When organisms are genetically manipulated, the chemical basis of the genetic information of cells

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Well chewed is half digested – the importance of chewing!

The digestive process begins with the movements of the sun, the earth, and other celestial bodies that provide the power and light so that our food can grow and be filled with QI or life energy. Careful cultivation, harvest, storage, traditional processing and cooking also influence the energy and nutritional

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Sick awareness – sick food – sick people

Industrial processed foods and foods Industrially processed foods no longer “live” and are at most just food – so it is more like “dead food” or “dead food” because it no longer has any nutritional value. Caution is therefore advised with industrially processed foods. The food industry has long recognized

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Umami – the fifth quality of the sense of taste

UMAMI – SWEET, SOUR, SALTY, BITTER … Umami (“Meaty and hearty, tasty”) is considered to be the fifth quality of the sense of taste alongside sweet, sour, salty and bitter. It is the name for a full-bodied taste. The umami taste is caused by the amino acid glutamic acid, which

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The cress – another wonder herb of nature

Watercress has a blood-purifying effect, aids digestion, stimulates the kidneys and the entire glandular system and contains a lot of vitamins A, C and D, bitter substances (increase gastric and bile secretion and thus stimulate appetite and promote digestion) and minerals. Another ingredient in watercress is the hot mustard oil

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GMO glyphosate corporations and the expropriation of farmers

More than a hundred Nobel Prize winners have written an open letter on the genetic engineering debate. In doing so, they are head-on against the environmental protection organization Greenpeace. The letter is addressed to all governments in the world and to the UN. So I ask you – how can

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