“Those with cardiovascular disease not identified with diabetes…are simply undiagnosed.”

 

Any heart disease in your family? Do you have any kind of heart or artery disease? Odds are really good because cardiovascular disease is the primary cause of death in America. And maybe you are kinda worried about that heart attack, stroke, or  aneurysm. So maybe you would like to avoid that. Continue reading

What are your triglycerides and HDL cholesterol? Do you care?

What are your triglycerides and HDL cholesterol? Do you care? When I ask people who are diabetic or those worried about their “cholesterol” what their trigs and HDL measures are, they rarely know. And yet these are crucial pieces of information relative to heart disease risk and the dangers of diabetes. Chapter 10 (page 61) in It’s All About the Food is short but pointed in explanation. The attached link, on the other hand, is long and very detailed, including a mountain of research in support. But the message is still the same. Diet is the essential element in both diabetes and heart disease. Continue reading

Reversing Type 2 Diabetes Starts with Ignoring the Guidelines

It’s All About the Food   was not written specifically for diabetics. But the truth is that many of the folks who have diabetes got it through a poor diet. This TED Talk by a physician is pointed directly at diabetics, short and easy to understand. Diabetic? Watch this video. And share with anyone who needs to know.

Can a person be “cured” of Type 2 Diabetes? Dr. Sarah Hallberg provides compelling evidence that it can, and the solution is simpler than you might think. Continue reading

How The Food Industry Helps Engineer Our Cravings

“No one can eat just one.” Remember that potato chip commercial? They were serious.  Learn more about how the commercial food industry “engineers” our food cravings.If this had not happened, It’s All About the Food would probably have not been needed to help you protect yourself.

How The Food Industry Helps Engineer Our Cravings

The food industry has processed lots of foods to hit that “bliss point” — that perfect amount of sweetness that would send eaters over the moon. In doing so, it’s added sweetness in plenty of unexpected places – like bread and pasta sauce, says investigative reporter Michael Moss.

Read More & Listen: http://www.npr.org/sections/thesalt/2015/12/16/459981099/how-the-food-industry-helps-engineer-our-cravings

Read Even More: Salt Sugar Fat: How the Food Giants Hooked Us, by Michael Moss http://www.amazon.com/Salt-Sugar-Fat-Giants-Hooked/dp/0812982193