Healthy Never Tasted So Good Chew on This… Cuz That Ain't Right

May 3, 2013

Cilantro Pesto Recipe… Detox

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Cilantro Pesto Detox

Cilantro

Cilanto

This Cilantro Pesto is an excellent detox for pulling out the excess toxic minerals out of the body’s cells and eliminating them from the body all together.

Healthylicious!

It is easy to make and tastes great. 

Try it on sourdough toast, pasta, rice or a baked potato for just a few ideas.

Two teaspoons of this  pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, iron, copper and aluminum, thus effectively removing these toxic metals from your body.

Learn more about the importance of detoxing the hidden minerals that cause an excess of unwanted minerals leading to a decline in mental ability by reading, “How Petroleum Products Degenerate the Brain and Promote Cancer”.

I recommend using this recipe for detox  for three weeks at least once a year. the optimum time based on the peak season for cilantro is during the cool early spring or fall.

sourdough_with_cilantro_pesto

Sourdough with Cilantro Pesto

CILANTRO PESTO RECIPE

  • 4 cloves garlic (viral and bacterial)
  • 1/3 cup Brazil nuts (selenium)
  • 1/3 cup sunflower seeds (cysteine)
  • 1/3 cup pumpkin seeds (zinc, magnsium)
  • 2 cups packed fresh cilantro (detox)
  • 1/2 cup Italian parsley (detox)
  • 1/3 cup flaxseed oil (omega-3)
  • 1/3 cup coconut oil (omega-3)
  • 1/8 t turmeric (cancer prevention and brain enhancer)
  • 4 tablespoons lemon juice (vitamin-C )
  • Bragg’s Liquid Aminos™

Process the cilantro, parsley, flax seed oil and coconut oil in a blender until finely chopped.

Add the garlic, nuts, and seeds, turmeric and lemon juice and mix until the mixture is finely blended into a puree paste.

Add a dash of Bragg’s Liquid Aminos to taste and blend again.

Store in dark glass jars.

This pesto freezes well, so purchase cilantro in season and fill enough jars to last through the year. You can also freeze in ice trays, pop out like ice cubes and store in freezer bags.

Health Disclaimer

All information in this post is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

June 14, 2012

How Can Sourdough Bread Be Healthier than Wheat?

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August 1st is Lamas Day

Aug. 1 is Lamas Day

Like everything else in the commercial world of making money, the push for some time now has been to eat more wheat bread because it is healthier for you. Well, just like the rest of the sheep out there, I was following the Pied Piper right over the proverbial cliff. However, just before getting to the edge and falling into the whole wheat abyss, I stumbled, hit my head and woke up with amnesia. Wondering where I was and how I got there, I began my quest to discover why I was listening to the tune “whole wheat.”

Every where I looked, the information pointed to whole wheat; flakes, cracked, bread, pasta and anything else that the industry thought the consumers would buy. One day I decided to deconstruct the process of making bread which lead me to how to make bread the way it used to be made. Kinda like going back to organic, homestead style.

pumpernickel bread

Pumpernickel Bread

To my surprise, I discovered; “SOURDOUGH AND PUMPERNICKEL IS HEALTHIER THAN WHEAT BREADS.” Would you like to know HOW sourdough bread is healthier than wheat bread?

It comes down to the very beginning process of how it is made and then how it is digested in your body.

First, How it’s made:

Sourdough bread making is centuries old. The process was created for preserving ans storing yeast for long periods. this sourdough starter was kept “alive” as the basis for making loaves of bread for travel or just at home. Believe it or not, some of today’s starters are centuries old  and have been handed down from generation to generation and friend to friend.  Hence, the word used to describe this bread at times as “friendship bread”.  Back to the bread.

You need flour and water  to create an environment for yeast to grow.  yeast is floating in the air all around us and just needs the proper environment to land and grow. Yeast is leavening agent, a single-cell fungus that breaks down the starches in the flour, forming sugar. This is fermentation. When the yeast works on the starch and sugar molecules, it gives off carbon dioxide gas and alcohol that makes the bread rise.

Difference between fresh sourdough bread and average store bought bread:

The big difference between sourdough bread and store bought is the source of the yeast. Most bakers today use pre-packaged yeast.  The yeast has been dried, preserved and formed into a powder. You add flour, water, sugar and salt to the yeast to make a loaf of bread. The water re-activates the yeast fungi, which feeds on the sugar and starch to make the bread rise.

Old fashioned sourdough bread works with yeast in a completely different way. Fresh sourdough yeast fungi are  kept alive continuously a starter medium. You can either capture wild yeast that floats in the air as described above to create starter from scratch or get a cup of active starter from a friend.

It is this  starter that gives sourdough bread its distinctive taste…

Sourdough Starter with Cheese Cloth

Sourdough Starter with Cheese Cloth

The yeast causes a lactic acid fermentation process that not only helps to preserve the sourdough bread, but increases its nutritional value by:

  • pre-digesting starches, making the bread more easily digestible
  • lowering insulin response/improving glucose tolerance
  • protecting Vitamin B1 from the damage of the heat of baking
  • breaking down gluten, which may result in a bread that gluten-sensitive people can eat
  • activating phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as:
    • zinc
    • iron
    • magnesium
    • copper
    • phosphorus

Sourdough rye is the most nutritious of them all, because it has more phytase activity and thus even fewer phytates in the finished product to bind to your minerals. I just love that the traditional phrase “sourdough rye” turns out to be scientifically proven as the healthiest bread. Somehow our ancestors figured out all the good stuff without the benefit of labs!

Prof. Terry Graham and his team of researchers at the Department of Human Health and Nutritional Sciences found that eating sourdough bread for breakfast had a profound positive effect on digesting your breakfast as well as on digesting your lunch even though the bread was consumed hours prior.  The enzymes in the bread created during fermentation changes the nature of the starches in the bread, creating a more beneficial bread.  This is is also promising to assist overweight people in losing weight.

According to and article in Keeper of the Home, sourdough bread is rated 68 on the Glycemic Index (GI) whereas other breads are rated 100.

According to Mark Sircus Ac., OMD, International Medical Veritas Association, sourdough bread as “the staff of life,” for it enhances the entire immune system. He further suggests that sourdough bread can stop the growth of cancer without killing it.

REFERENCES:

Health Benefits of  Sourdough Bread

Sourdough Bread Has Most health Benefits

Sourdough Bread and Health

Honest Pumpernickel Bread

 

Health Disclaimer http://www.mamavega.com and http://www.mamavega.com/blog

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

 

How to Eat Healthy on a Budget

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Count Every Penny… They Add Up

To Eat healthy is a life-style, not a choice. Eating healthy is a conscious decision made with every meal prepared and everything we consume. Education is the key; knowledge is power. It is more important to learn how to fish than it is for someone to give you a fish. Once you learn how to fish, you can get as many fish as you can catch. Learn how to grow your own food, shop for best quality and prices and cook nutritious meals.

To eat healthy foods, especially without preservatives and additives tastes better, provides you with more nutrition and promotes better brain functioning and overall health. Better brain functioning allows you to think more clearly and better health gives you more stamina and energy. Maintaining a healthier life-style can reduce your overall medical bills saving you additional money as well. Money saved is money earned that can be used to eat healthy foods.

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Suggestions for parents to eat healthy:

  1. put pre-cut fruits and vegetables in containers with cold water in the refrigerator so kids have easy access for snacks,
  2. have children use child safety scissors to cut coupons for fruits, vegetables, whole-grains, whole-grain cereal (both you and the child benefit; save money and better health),
  3. for younger children, you pre-cut the coupons and the child has to match the picture with the product in the store,
  4. shop Wednesday and Thursday when most stores run additional specials,
  5. buy what is in season, Seasonal Fruits and Vegetables, Seasonal Fish
  6. buy frozen if not fresh not canned it has preservatives and water which you are also paying for unnecessarily,
  7. shop at ethnic stores (Asian, Indian, Hispanic, etc) prices are generally cheaper and fresher for items used in their daily cooking, also often sold in bulk so you can decide how much to buy rather than buyer prepackaged,
  8. shop Farmer’s Markets
  9. prepare and cook using the stove not the microwave, nutrition is retained and overall texture and flavor is better,
  10. take a cooking class that also teaches nutrition, food combining and budgeting
  11. search YouTube for visual answers, we learn better wen we see it but even better when we do it ourselves,
  12. Mindful Eats has additional suggestions,
  13. Repurpose  and Upcycle leftovers (food recipes),
  14. check out Eating Healthy Because of Food Stamps,
  15. check out How to Eat When You’re Really Broke ,
  16. If you need more assistance contact Food Assistance, USA Family.

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

May 20, 2012

How to Destarch High Carb Vegetables

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What are high carb (carbohydrate) starchy vegetables and why do we want to destarch them?

High starch vegetables are vegetables that are high in carb (carbohydrates) and sugars and low in protein.  Some high starch vegetables are: corn, potatoes, beans, peas, yams, and many other root vegetables (vegetables that grow under the ground). High starch vegetables generally contain 80% – 90% carbohydrates  of their nutritional value with 20% indigestible starch.

There are several health and nutritional reasons we should destarch these vegetables before consuming. First, reducing the starch content reduces sugars that lead to increased potential for diabetes, obesity, and other diseases.  the body uses carbohydrates and sugars for energy, but the unused carbohydrates that have been consumed  gets stored and converts to fat.  Reduction in carbohydrate (sugar) intake can prevent rapid rises and falls in blood sugar, which can cause irritability and difficulty concentrating.

“These high carb (carbohydrate) vegetable  cells are held together by pectin, a form of sugar that acts as a type of glue. These cells also contain starch granules—tiny sacs that resemble water balloons, as well as simple sugars. When these starch granules are exposed to water and heat, they begin to swell, eventually bursting, and releasing a shower of swollen starch molecules. ” (www.seriouseats.com)

Why do we want to destarch high carbohydrate vegetables before consuming? Vegetables rich in starch and sugar and low in protein that are cooked at high temperatures crate a toxic substance, acrylamide, that inhibits brain functioning.

Soaking these high carbohydrate vegetables  has benefits beyond removing approximately half the starch. Soaking also  reduces the levels of acrylamide, the chemical formed when foods high in starch are fried or cooked at high heat, such as baking, toasted or roasting. Acrylamides may contribute to cancers and reduction in brain function . Soaking these vegetables for two hours before cooking reduced the level of acrylamide by 48 percent, researchers from Leatherhead Food International reported in the March 2008 issue of the “Journal of the Science of Food and Agriculture.”

The soaking process may also remove some pesticides that were used in the growing of these vegetables. The soil in which they were grown often contain toxic metals, and are suspected as a possible cause of some cases of autism. The vegetables will feel noticeably smoother as the rough starch granules have been pulled out of the vegetables and are now in the water. The water will appear cloudy.

If possible, eat organic foods as they do not contain pesticides, and have more nutrients (vitamins and minerals). If eating non-organic food, wash fruit and vegetables well if eating the outside.

Below is a healthier way to prepare  root vegetables for coking as you would French fries:

  1. Using a vegetable brush and clean water with a few drops of Clorox or vegetable cleaner, wash and scrub the outside of the vegetables (reduces acrylamides 23%),
  2. cut in strips so they resemble French fries,
  3. as you are cutting the strips, place them in a bowl of ice water,
  4. soak in the ice water for twenty (30) minutes (reduces acrylamides 35%) ,
  5. scoop the vegetables out of this water making sure to leave all this water behind,
  6. put the vegetables in another bowl of clean ice water,
  7. refrigerate for 2 hours making sure the vegetables are covered with cold water (reduces acrylamides 48%),
  8. remove from refrigerator and pat dry,
  9. vegetables are now ready to bake or fry; baking is my recommendation as it is healthier and any acrylamides produced will be half those created by frying provided the baking temperature is less than what you would use in frying.

There are a few more steps to getting that perfect baked vegetable French fry; crispy out side and soft inside.  Check out our blog post: How to Cook Homemade Fries

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

 

 

 

 

 

March 22, 2012

Allergies & Cancer are Related! How…

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The Cancer, Allergy and Alkaline Connection

First, let me inform you that this is the information I have gathered due to the large number of requests from my readers to write on allergies. As usual, I encourage you to validate anything you read that I post. My educational background as a teacher and nutritionist allows me to combine the two when providing you with information.

“Teaching is not the mere imparting of information, but the cultivation of an inquiring mind which will penetrate into the question of what is, and not merely accept established rituals”                        by   Krishnamurti

Researchers around the world have determined that people with allergies are LESS likely to develop cancer.  Of course, this cannot be over generalized. They did find that specific allergies may reduce the risk of specific cancers. At first, this may seem to be contradicting, but let me explain.

Packman to the Rescue

When you have an allergy, your immune system is over sensitive and on alert. Think of your cells within your immune system as Packman eating up the foreign invaders or better still like a tennis racket hitting those pollen invaders and foreign particles out of your court. Your allergic response team is your protection. As with any exercise, the inflammation comes from excessive use. However, generally speaking, the immune system wins.

Now, on the other hand with people who get cancer, their cells are not on high alert and the foreign invaders are allowed to penetrate. Think of this like the Trojan horse. The system did not recognize the foreign bodies as foreign until they penetrated the barrier and then it is too late. Gotcha!

Regarding alkalinity, cancer cells cannot survive in an alkaline environment. People with allergies generally have a more alkaline body environment, thus, cancer does not survive. Remember, the alert immune system wants to keep that alkaline environment and will volley acid forming pollens, foods, smells and cells out before letting them into its court.

Common Allergy Triggers

Ninety percent (90%) of the common things that cause an allergic reaction are acidic. Hmmmmm interesting. Let’s look at a few: milk, eggs, peanuts, nuts from trees, shell fish, soy, wheat, mold, mildew, oak trees, tumbleweed, cypress, pine trees, grasses, sunflower seeds, birch, maple trees and pork.

Suggestion, eat more alkaline foods. For starters, eat more fruits, vegetables and whole grains. Stay away from white sugars, white flours, citric acid, preservatives and food additives. Eat organic as much as possible. If you have an allergic reaction to specific foods then that food is more than likely going to make your body environment acidic. If a fruit, removing the skin may help because that is where much of the pollen would have contaminated. You could also resort to dried fruits as the proteins that cause the allergic reaction is no longer the same.

What else can you do to protect yourself?

           Read my next blog “Allergies, protect yourself naturally! How…”

Health Disclaimer

All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

December 28, 2011

Mobile Apps to Assist You with Making Healthy Choices

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Staying healthy is foremost in the minds of the “Baby Boomers” whose population is getting older, but have the potential to live longer. Other groups wanting to stay healthy or get healthy are those afflicted with diseases such as diabetes, glaucoma, obesity, hypertension and cancer to mention a few. Now, there are two apps to assist with providing you with instant information while on the go.

Fooducate which has been available for some time now and INRFOOD which was recently launched provide you with instant access to over 200,000 products and 40,000 ingredients in their data bases. The choice is up to you as to which one suits your personal needs the best. I have personally used Fooducate, but have not used INRFOOD at the time of writing this article. However, those who have used INRFOOD said they really liked it and its features.

With both applications, you scan the product bar code  in question with your cell phone after downloading the application to your phone.

The Fooducate application gives  foods a letter grade based on their ingredients and  nutritional information. The INRFOOD application then downloads the product information which includes what the ingredients are used for and where they came from.  Additionally, in the INRFOOD application, the ingredients are color coded with red, yellow or green based on their nutritional values and includes medical conditions such as pregnancy, allergies and cultural preferences.

Both applications are free. The platform for color coding, cultural preferences, medical considerations and product recalls in INRFOOD is free for 30 days.  You can opt to pay a one-time fee of $2.99 for the full version and lifetime updates. The focus on ingredients and the additional platform makes INRFOOD a more informative application.

Which ever one you choose, it will help both you and your loved ones make healthy choices.

 

October 10, 2011

Mama Vega presents “The Good Stuff”

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HEALTH – Have you ever thought of combining pumpkin, salsa and ginger in a soup? How about pumpkin cheesecake, oatmeal pumpkin cranberry cookies, or sweet potato/yam sauce as a topping on yogurt? Not many of us have, but these combinations make for tasty, mouthwatering treats. These and other unique recipes will be highlighted as…  go to the link below to read both articles

http://www.theavtimes.com/category/health/

July 4, 2011

If Ya Gonna Eat Meat, Eat Fresh!

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The article below was copied from (NaturalNews)

In addition to the recommendations and reasoning in the article regarding eating fresh meat, if you are going to eat meat at all, for my catering clients, I have created a line of spices that assist the body in breaking down meats while adding flavor as well as functional health benefits. You will have to contact us direct because they are also created based on individual dietary needs. Adonias Herbs and Spices (TM), “seasoning with purpose” (TM)

Every July 4th, Americans gobble down enormous quantities of meat. Some of it actually from animals. The rest comes from factories that assemble bits and pieces of meat scraps, using chemical additives to make the final substance resemble something edible. That’s where hot dogs come from… and sausage, pepperoni and deli meats.

If you’re eating hot dogs this Fourth of July, you’re engaged in acts of nutritional tyranny against your own body. So if you eat meat, eat fresh meat, not processed meat. Here’s why:

Read meat versus processed packaged meat

Countless scientific studies have concluded that eating red meat is bad for you. But in those studies, researchers routinely fail to differentiate between processed junk meat versus free-range, grass-fed organic beef which isn’t processed with chemicals. And in doing so, they cast a dark shadow of doubt over all red meat when the reality is that there is a huge difference in the health impacts of fresh meat versus processed factory-made meat.

Just like the primary health risk of smoking cigarettes is from the chemical additives, not merely the tobacco (http://www.naturalnews.com/032795_t…); the primary health risk from eating red meat is from the chemical additives, not from the meat itself.

That’s my conclusion after reading tens of thousands of news headlines, research reports and study abstracts: Red meat may be objectionable for lots of reasons — the ethics of raising animals in food factory concentration camp conditions, for example — but any focus on the health impacts of the meat must conclude that the chemicals are the real problem, not merely the meat. (Unless, of course, it’s meat raised on genetically modified corn, in which case the meat probably is biologically toxic, and that’s 95% of all conventional meat, just so ya know…)

Why I don’t eat red meat

I don’t eat red meat, by the way. That fact possibly gives this article even more impact, because it’s not even being written by a routine red meat eater. (I tried a bit of organic free-range beef a month ago but just couldn’t stomach it. Not my bag, baby!)

From an ethical standpoint, I personally don’t wish to participate in the beef industry’s treatment of cattle, yet at the same time I’ve found myself advocating grass-fed organic beef to those who still choose to consume beef for their own reasons. I’m not a food Nazi. People can eat whatever they want — I just try to help them make healthier choices, and all the evidence I’ve seen on this issue convinces me that it’s the additives in processed meat that are killing people, not the consumption of fresh meat itself.

It doesn’t take much sodium nitrite, for example, to greatly increase a person’s risk of pancreatic cancer or colon cancer. And guess where you find that chemical? Hot dogs, bacon, sausage, pepperoni, ham, lunchmeat and even beef jerky. It’s also in all the quick lunch trays for children, by the way. But never in the fresh meat.

People who eat fresh meat don’t poison their bodies with sodium nitrite. Nor MSG (bacon, sausage, beef jerky) nor all the other chemical additives typically added to meat products. That’s something to remember if you shop for meat of any kind. And don’t forget that unless it’s organic meat, it’s almost certainly contaminated with GMOs, because cows, pigs and chickens are all fed genetically modified corn and soy as part of their diets.

If you’re eating that stuff, you’re committing slow suicide. And maybe not even that slow, come to think of it.

People who eat their own farm-fresh meat are remarkably healthy

One interesting angle in all this is that people who eat farm-fresh meat usually don’t have all the chronic health problems of people who buy and consume processed factory-made meat. It’s the quality of the meat that makes all the difference. I know people who eat their own chickens, cows and pigs, and their health is just great! (But they wouldn’t dare eat GMO-contaminated pork sausage sold at the grocery store…)

When research says that “red meat” is linked to pancreatic cancer (for example), what they mean is processed red meat laced with chemical additives. We’re never told this, of course, because the entire medical system is so nutritionally ignorant that modern medical researchers don’t even recognize any qualitative difference between LIVE foods versus DEAD foods — nor fresh meat versus processed meat. To them, it’s all the same. So their questionnaires simply ask study participants about “meat consumption” without breaking it out into “fresh” versus processed. That’s why all meat gets a bad rap when it’s really just the processed, GMO-contaminated meat that’s the culprit.

Avoiding meat isn’t a guaranteed health strategy, either

Interestingly, avoiding meat doesn’t automatically make you healthier. While I personally follow a largely plant-based diet that’s rich in superfoods and smoothies, I’ve also met quite a few sick vegetarians and vegans who are eating processed vegetarian foods (pastas, white rice, factory-made foods, etc.) that make them look like they’re about to die from malnutrition. An alarming number of vegetarians, I’ve discovered, are chronically deficient in omega-3s and vitamin B12. They’ve taken on vegetarianism but never learned how to pursue a plant-based diet in a healthy way.

(Veganism, when done correctly, is undoubtedly the best diet for a sustainable planet, but personally I’ve found it impossible to follow as someone who works on a ranch and engages in a fair amount of physical work each day. For me, powering my work takes a small amount of fish, fresh farm eggs, some Moxxor omega-3s and other fish oils such as those from Living Fuel. Overall, my diet is probably 95% plant based. No dairy. I do buy grass-fed free-range beef bones for my dog Roxy who greatly benefits from the raw bone nutrition.)

The real answer in all this is simple:

The QUALITY of what you eat matters more than you think.

A vegetarian living on Cheetos and Diet Coke is going to have far worse health than a farmer eating farm-fresh eggs and his own home-grown beef steaks. It’s not merely about meat versus no meat, it’s about the quality of the food (meat or otherwise) you choose to consume.

From a nutritional standpoint alone, I’m convinced that avoiding chemical additives and GMOs is far more important than merely avoiding meat.

What about the ethics of eating meat? Well, that’s a question for another article.

Learn more: http://www.naturalnews.com/032890_red_meat_food_additives.html#ixzz1RA8qDs7I
Also check out http://www.mamavega.com

May 31, 2011

A Summertime Favorite: Fresh Mint Recipes

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Nothing is more invigorating to me than the aroma of mint. My senses feel sharper, my mind keener and my attitude is immediately elevated. If you’ve never grown herbs or had bad luck with them, you will be successful growing mint. It will grow everywhere, except possibly the frozen tundra of Alaska. Keeping mint from overtaking a garden can be a full time job, unless you plant it in containers.

Read more: http://www.herbcompanion.com/herbs-in-the-kitchen/a-summertime-favorite-fresh-mint-recipes.aspx#ixzz1NyCSZl7P

posted by: chianti_august@mamavegasbistro.com

May 25, 2011

No More Headaches: 10 Surprising Headache Triggers

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Headaches are a very real, very large pest. What you consume or do not consume has a large effect on whether or not you get a headache today, tomorrow, or the next. Check out these triggers, and get ready for a headache-free future. Happy healing.

http://www.health.com/health/condition-article/0,,20327070_1,00.html

Chianti for Mama Vega

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