Cherries — A Potent Super Food

By Dr. Mercola Cherries are a favorite summer treat with a number of health benefits. Harvest season runs from May through July, and with high susceptibility to disease and a short shelf life, cherry season is a short one. An exception is if you grow your own Barbados or West Indian cherry, more commonly known as the acerola cherry. I have several acerola trees and harvest cherries nearly nine months of the year. Acerola cherries1 also are one of the highest sources of vitamin C. Each acerola cherry provides about 80 milligrams (mg) of natural vitamin C with all the other important supporting micronutrients, unlike synthetic vitamin C. When I have a bountiful harvest and eat more than 100 cherries, I get close to 10 grams of vitamin C. The recommended daily allowance for vitamin C in the U.S. is a mere 75 to 90 mg for women and men respectively, so just one of these cherries can provide you with all the vitamin C you need for the day. You pretty much have to grow acerola cherries on y


This Common Food Ingredient Is ‘Scary as Hell’

By Dr. Mercola Up to 180 million Americans use artificial sweeteners, including aspartame, routinely.1 But the idea that they’re a safe alternative to sugar, even one that promotes weight loss, is a deceiving myth. In fact, the story of aspartame has been deceitful from the beginning. Drug company G.D. Searle & Company first discovered aspartame in the 1960s. It was approved by the U.S. Food and Drug Administration (FDA) in 1974 based on studies submitted by the drug maker. An FDA scientist pointed out “serious shortcomings” with all the studies the FDA used to make their approval decision. Tonic, which described the story of aspartame’s approval as “scary as hell,” reported: “For example, some rats in the studies died but were not autopsied after to discern the cause; in other cases, the aspartame was not mixed well enough into the feed and the rats were eating around it. There was also evidence of brain tumors in the rats in several studies,” they said.2 The FDA’s next move was to s

This Disastrous Trend Is Snowballing and It’s Ripping Away Our Food Choices

By Dr. Mercola The seed saving movement is growing. Communities are banding together to save and share heirloom and open pollination seeds that are in danger of disappearing off the face of the Earth as a result of industrialized agriculture and multinational corporations that control the majority of our seed supply. The documentary “Open Sesame: The Story of Seeds,” by M. Sean Kaminsky seeks to inspire people about the importance of seed saving — and its urgency.1 When you save seeds, you’re joining a chain of farmers, gardeners and seed enthusiasts that dates back to the Stone Age — our civilization literally arose due to seed saving. Early humans selected the best wild plants with which to feed themselves, and passed those varieties along to others by saving and sharing seeds. Seeds are the foundation of life, from fruits and vegetables to grain and livestock feed — without them, we have no food. It’s estimated that upward of 90 percent of our caloric intake directly or indir

How to Know When Flax Is Rancid

By Dr. Mercola Flax is a food that many may say wasn’t on their shopping list 10 years ago, but because of the healthy benefits it offers, this small oilseed has escalated in the American consciousness. Flaxseeds are much more common in other parts of the world. Cultivated in Babylon as early as 3,000 B.C., Linum usitatissimum (flax) was used to weave strong linen cloth and was ground to add to breads, muffins and cookies. Containing 42 percent fat, 29 percent carbohydrates and 18 percent protein,1 today flaxseeds are acknowledged as a bona fide superfood, primarily due to three key elements: Fiber Omega-3 fats Lignans These and other compounds found in flaxseed are associated with benefits throughout your whole body. Flaxseeds contain more polyphenols than vegetables like olives and fruits like blueberries,2 relating to improved digestion and a lower risk of serious diseases such as type 2 diabetes,3 heart disease and cancer. Being either brown or yellow, flaxseeds are available whol

Avoid Food and Supplements With This Common Filler

By Dr. Mercola Nothing more than a filler, without nutrient value or necessity in your products, titanium dioxide is used simply to whiten products from paint to sunscreen and food products. When used in food products it is known as E171; when in other products as PW6 or CI 7781.1 Although it is an inorganic compound, titanium dioxide carries significant risk when inhaled, ingested or absorbed.2 Millions of tons of titanium dioxide are produced each year. The compound naturally reflects ultraviolet (UV) light, which is why it is often added to sunscreen. While most of the product is used to pigment paint, it is also added to pharmaceutical drugs, toothpaste, paper and foods. The full extent of the compound’s impact on health is still under investigation, even though you can find it in many of the products you may use each day. Topical use has resulted in allergic reactions, some of which may be serious.3 However, while some reactions are still under investigation, recent research has

How Clothes Are Polluting the Food Supply

By Dr. Mercola Every day, each and every one of us contribute to the ongoing destruction of the environment simply by participating in modern society. Not only do people inappropriately dispose of drugs by flushing them down the toilet, the cleaning and personal care products we use and the clothes we wear and wash on a daily basis also contribute to the environmental pollution. Indeed, the environmental impacts of our clothing choices are shocking, as studies assessing toxic effects of various fabric treatments (such as dyes,

Fumigants and Fast Food Packaging Are a Source of Toxic Fluoride

By Dr. Mercola One of the most common sources of fluoride exposure for Americans is their tap water, as many municipalities still fluoridate their water. But did you know your FOOD may also expose you to fluoride on a regular basis? Not only are certain pesticides fluoridated, such as cryolite,1 food processors may also use sulfuryl fluoride as a direct fumigant on certain foods, and for preventing pests in closed storage structures. Fast food wrappers are yet another source of fluoride, scientists warn. Pesticides and Fumigants May Turn Food Into Source of Fluoride Sulfuryl fluoride, a commonly used fumigant, breaks down to fluoride after application.2 As noted by “Unlike virtually every other western country, the EPA [Environmental Protection Agency] does not require that food processors remove food prior to the fumigation. As a result, any food that is being stored in the facility during a structural fumigation will be contaminated with fluoride.” According to E