millie says buy into brown apricots

buy into brown apricots. sulphates are one of the oldest preservatives in food, keeping everything from dried fruits to wine and beer to deli and luncheon meats to sausages to instant potatoes aged just-right for the taste of convenience. these foods made at home would contain health preserving probiotics and sea salt, but for the million-mile diet without the sulphates (sulfates), foods dont keep as long and cost more due to ‘get-what-you-pay-for’ philosophy of cost over quality. key point is that studies show it’s better to keep this nasty preservative out of the diet as it’s been linked to the embarrassing rotten egg smell emanating from you-know-where to food allergies to inflammatory bowel diseases to colon cancer. due to a string of chemical processes that create sulphur-reducing baceria in the gut, your intestines could resemble the sludge at the bottom of from a scottish swamp, and that aint healthy but capable of coroding metal tubes, let alone tissue pipes. here we go: sulphates in food and drink > sulphites > then create a poisonous waste product called hydrogen sulphide (odorous), which to humans, the compound is as toxic as cyanide > in water, it rapidly becomes highly corrosive sulphuric acid. so eat suphur like cabbage and garlic but not sulphates like orange apricots and pastrami.

xox dr millie lytle nd

millie says cooks the reds

cook the reds. lycopene, a bright red phytochemical related to beta carotene (double-bond-vitamin A) has been singled out a quencher of radical oxygen species, surmounting those abilities in Vitamin E by 100 times. finally providing another benefit for mass-pasteurization of food, this juicey red pigment becomes bio-active only when cooked because it is not destroyed in boiling water, concentrates when water evaporates, binds to fibre and fat…so the more processed the tomato product theoretically the more lycopene available to the crimson-eater . while studies are up in the air as to its benefit for the following diseases: osteoporosis, cardiovascular, diabetes, cancer and male infertility, it remains a stable reason why red fruits and vegetables are encouraged eating material. though cooked watermelon pink grapefruit, pink guava and papaya might not be your thang, although delectable in jams, jellies and pasteurized juices, simmer red bell peppers and tomatoes in olive oil for assimilation is a strategic lycopene-heavy side dish or sauce. or have a cup of rosehip tea a day to keep the prostate at bay.

xox dr millie lytle nd