BIO E® World

The Good the Bad and the Ugly of Food Additives Each and every day there are news bulletins and research findings supporting or warning us against this additive or that coloring. It’s often very difficult to keep it all straight. It can be terrifying to walk down the grocery store aisle where virtually every product is loaded with preservatives. We’ve all heard the rules about shopping around the perimeter of the store for fresh foods, but today’s world often dictates an occasional shortcut down those middle aisles. Here’s a brief summary of the good, the bad and the ugly to watch out for when consuming processed foods. THE GOOD   Alginate or Propylene Glycol Alginate is a thickening agent used in beer candy and yogurt and are made from kelp. Alpha Tocopherol is another name for Vitamin E. It is added to oils to prevent them from becoming rancid. Ascorbic Acid or Vitamin C is an antioxidant and color stabilizer used in cereal, fruit drinks and even cured meat. It i

GMOs in Formula: Let companies know that you don't want to feed your baby GMOs and buy organic formula instead. "Breastfeeding is the greatest gift you can give your child"....Elaine McFadden, MPH, RD and host Smart Health Talk Radio show. "As a NON GMO dietitian that is knowledgable of the birth defect risks of GMOs, tell parents that before you conceive go on NON GMO diet months if not a year prior for healthiest baby. Continue eating NO GMOs while breastfeeding. Also lowers the IQ.

Why do we care so much about the right fuel for our cars and yet so Little about the fuel for our own bodies!

Here's the link :  http://twistedsifter.com/2013/08/surreal-landscapes-made-from-food-carl-warner Artist and photographer Carl Warner began his career in landscape and still ph ... otography, working many years in the advertising industry.

Both have the same amount of calories, butter is slightly higher in saturated fats at 8 grams compared to 5 grams. Eating margarine can increase heart disease in women by 53% over eating the same amount of butter according to a recent Harvard Medical Study. Eating butter increases the absorption of many other nutrients in other foods, butter has many nutritional benefits where margarine has a few only because they are added! Butter tastes much better than margarine and it can enhance the flavors of other foods. Butter has been around for centuries where margarine has been around for less than 100 years. Now for Margarine, very high in trans fatty acids triple risk of Coronary Heart Disease, Increases total and LDL ( This is the bad Cholesterol), Lowers HDL cholesterol and this is the good one, Increases the risk of cancers by up to five fold, lowers quality of breast milk, decreases immune response, and decreases insulin response. And here is the most disturbing fa

FOODS:  The Faster It Spoils, The Healthier It Is - The Toxic Preservation of Food Is Killing Us... The food industry has created an era of convenience for consumers through packaged, preserved, emulsified, pasteurized, sterilized, irradiated and chemically altered foods. It's not an exact science, but generally speaking the faster a food spoils, the higher the nutrient density it contains. Living  foods will perish within days to weeks while processed foods can last months or even years due to the removal of all microorganisms, enzymes, oxygen, and moisture in food. Foods such as packaged chips, crackers, wheat products containing harmful oils, soy, corn, artificial sweeteners, sugars, salts, as most other junk food, maintain the slowest spoil rates while offering little if any nutritional value along with the highest risk in terms of promoting disease. These are the money makers for the food and disease industries. On the other hand, foods with the highest nutrient den