Q: Why Do I Crave Foods That Are “Bad” For Me? A: This is a big question. Part of the answer involves understanding the relationship between your individual digestive system and the wide variety of food choices out there. Much of what passes for “food” has not even been grown in the ground. Start with this: eat real food. Eat food that HAS grown in the ground, optimally in certified organic soil, and choose food that grew there in the good earth not too long ago. Each person has a unique relationship with food depending on various factors. For example, family background. How was food presented to you as a child? Was candy given as a bribe or treat? Food choices would ideally also be predicated on blootype. Also, consider your caloric requirements: how much do you exercise, are you mostly sedentary during the day, is your day-to-day work highly mentally demanding? When you crave a certain food, and it’s a whole food (such as a juicy ripe peach) and when you eat that food and feel good and satisfied,...

A Reuter’s news item appeared mid April this year in time for some tax-season levity: Lizard saliva may save your brain! No kidding. Apparently, a New-York-based biotechnology company has decided that ingesting the drool of the scary-looking southwest desert Gila monster may free the mind from the grip of Alzheimer’s disease (proceedings from the 7th International Geneva/Springfield Symposium on Advances in Alzheimer’s Therapy, Switzerland, April 8, 2002). Stay tuned! Meanwhile, other natural nootropic substances, with research behind them, hold promise for keeping mental functions sharp. (For more tips on how to enhance your memory, see the Brain-Booster Checklist below.)

Is it possible to get all the vitamins and minerals we need from our food? There is no easy answer to this question because it depends not only on how well we digest and assimilate the food we eat, but also on the quality of the food. For example, the highest per portion sources of Calcium are kelp (1093 mg per 100 grams edible portion, or roughly 3 1/2 ounces) and Swiss cheese (925 mg/100 gm). A serving of either of these foods would generously cover the USRDA of 800 mg/day for both men and women in midlife. The question is now whether the kelp has been dragged up through toxic waters in the harvesting process; and whether the milk that the Swiss cheese was curdled from is contaminated by a cow fed on antibiotics and pesticide-laden grain…? Here is a place to consider juiced collard greens (about 12 ounces of the raw vegetable would give 800 mg of Calcium), turnip greens (12 oz), parsley (1 lb), dandelion greens (1 lb) or beet greens (1.5 lbs). Brewer’s yeast, as another...

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