The coconut craze looks like it’s here to stay, and for good reason. The industrialized nations are still quite new to recognizing the coconut for its health benefits, many of which have been known for years by islanders with abundant coconut supplies.Read More
Dr. Clark Store's Blog
Topics: food as medicine
How many colors did you eat today? And artificial colors don’t count! In terms of real, minimally processed foods, what was the color palette of your food intake?Read More
What would you say if I told you there was a new vegetable that will grow in any climate, rivals meat in nutritional value, matures in three to five days, can be planted any time of the year, requires neither soil nor sunshine, rivals tomatoes in Vitamin C, is free of waste in preparation, and can be cooked quickly with little fuel? You might cast a skeptical look my way before I explained this vegetable isn’t new at all, just enjoying a re-discovery of sorts, especially in the Western hemisphere.Read More
Mushrooms are fungi, consisting of a fleshy, spore-bearing, fruiting body. Besides adding wonderfully earthy and meaty flavors to food, mushrooms also contain essential nutrients. They are a great source of phosphorus, magnesium, potassium, and selenium, minerals often lacking in our diets. In addition, mushrooms contain virtually no fat or cholesterol, are an excellent source of protein and fiber, and are naturally low in sodium. Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, including those more commonly found in meat, beans, or grains.
It’s no secret that a good diet and regular exercise are the best first line of defense against disease. The emerging science of culinary medicine maximizes what’s on your dinner plate to combat illnesses like heart disease, cancer, and diabetes with recipes and meals designed to heal.
Disclaimer: For all our Dr. Clark purists, you know that she was an advocate of using only white distilled vinegar. Through her research, she concluded, and states in her book The Cure for All Diseases, that “A common mold found on bread, nuts and fruit and in beer, apple cider vinegar and syrups, produces aflatoxin. This is what prevents you from detoxifying tiny bits of propyl alcohol that get into your body!”
“Raw milk” is simply milk that has not been pasteurized, homogenized, irradiated, or frozen; neither is it treated with additives, chemicals, or UV light. Raw milk is natural, untouched milk straight from cows, goats, or sheep, and in some countries, camels or buffalo. Pasteurization heats milk to 161 degrees Fahrenheit to kill microbes, but it also kills beneficial probiotics, proteins, and enzymes. Raw milk is never heated above the animal's highest body temperature, which is usually 101-105 degrees Fahrenheit.
With the arrival of sunny weather, it's time to think about sun protection - although it should be on your mind all year long.