News

Intermittent Fasting Can Be Healthy (VIDEO)

2013-05-05T04:06:18Z

What did cavemen really eat when they sat down to dine, morning, noon and night?

The Paleo Diet guys spun some interesting theories -- all of which turned out to be nonsense.

But the truth is, if you're trying to isolate the "health key" to early man's diet, it really may hinge not so much on what he was eating.

Because one BIG health benefit early man had going: he rarely got three squares a day.

In fact, it might have regularly been a day or two (or four) between filling meals back in the bad old days.

So if you get a hankering to emulate cavemen, the key is probably this: eat a fair amount less than you're eating now.

This is the basic tenant arrived at when a leading British journalist and physican, Michael Mosley, set out to become healthier and lose weight, while making as few changes as possible in his life.

Dr. Mosley is considered the "Sanjay Gupta of England," and today we are recommending a video he recently produced on this subject (below).

Where this fascinating film leads is this: Mosley looks at calorie restriction diets and sees how incredibly healthy these individuals are.

He interviews a man who has been restricting his calories for some years, and takes him in for a medical evaluation. The man's health and physical condition, under careful examination -- is of someone 30 years younger than his chronological age. In his late 50's, the man's health in multiple tests compares to a man in his 20's.

But Mosley admits he can't go on a calorie restricting diet; it's just too hard to be hungry.

Next Mosley looks at fasting. In fact he does a 4 day fast, and at the end, his blood pressure, blood sugar, cholesterol, IGF-1 levels and more -- have all fallen way down into the normal range.

It turns out people who fast, and people who in general don't eat as many calories as most other people -- can become very healthy by doing so.

The only problem for Mosley -- to maintain the benefits of fasting, he would need to repeat the same fast several times a year, and that's just way too hard and out of the question for him.

Finally, Mosley decides to try another way to reduce his calorie intake, by "fasting" two days a week. On two nonconsecutive days a week, he consumes only 500 calories for the day. The other 5 days, he eats whatever food (including really unhealthy food) in whatever amounts he feels like.

What happens?

Well you'll want to watch the video to find out. But here's the spoiler: he loses about 15 pounds in 5 weeks and all his biomarkers that show disease risk -- plummet to normal.

Through this intermittent fasting experiment, Mosley eliminates his borderline diabetes and avoids medications completely. And he feels great getting thin.

Experts in the film discuss how hunger can actually turn on the body’s “repair genes,” providing anti-aging benefits -- and even giving big benefits to the brain, as the film shows. Just like stressing your muscles can make them grow stronger, stressing your body through some hunger can make it work much better.

In reality, most all of Mosley's benefits probably come from the fact that this diet made him lose weight quickly, close to a half pound a day. When he lost the weight, his numbers all improved significantly.

The key to Mosley's weight loss using this 5:2 intermittent fasting seems to be this: when you only eat 25% of your normal calories on Monday, you don't make up for all the lost calories on Tuesday. You only end up eating about 110% of your normal calories on Tuesday, just eating however you want.

Now imagine if instead of eating the bad foods Mosley eats, you wanted to try intermittent fasting while eating only HEALTHY foods.

All fruits, vegetables, whole grains, and beans are low in calorie density and nutrient rich. So a diet based on these foods, with some nuts & seeds thrown in -- and so long as it's low in salt, sugar and oil -- this is a diet already low in calorie density. It's a diet where you can already reduce weight if needed, and lower your risk of various diseases.

So do you need to intermittent fasting for further health? Not if you're already eating a healthy diet.

That said, an already healthy, low calorie dense diet coupled with this kind of intermittent fasting, could really boost health for those interested, by accelerating weight loss by lowering overall calorie intake. It would likely be a challenge and not as easy as just eating a healthy low calorie dense diet. And obviously you would want to make sure you're getting ENOUGH nutrients and calories, otherwise you get too hungry and may end up binging. But the combination could be one way to consider for people needing it to make big improvements quickly.

To learn more, watch the video. It's very interesting.

Watch video now (approx 1 hour):

American Urologist Association: PSA Tests No Longer Recommended

2013-05-04T17:25:50Z

The New York Times is reporting (article linked below) that the American Urological Association (AUA) has changed its position on PSA testing. Up until now, the AUA recommended all men over age 40 have an annual P$A test.

Now they are recommending regular PSA tests for -- nobody.

After a large body of solid scientific research has shown that PSA tests do more harm than good and don't
really extend lives, the AUA -- which previously fought tooth and nail to protect their lucrative prostate cancer screening and intervention business -- has finally backed off.

The AUA is now simply recommending that men between 55 and 69 "discuss the PSA test" with their urologist, in hopes that the urologist can scare them into taking the test.

Don't go down that road!

You may recall that several large, long-running and well-conducted studies of PSA testing followed by aggressive treatment -- showed that urologists have no way of distinguishing between very common prostate cancer which will never develop into anything life-threatening, and those cancers which will.

Moreover, these multiple studies have shown PSA tests followed by aggressive therapies like surgery and radiation save no lives, when compared with control groups receiving no testing and no intervention.

So the truth from the science is that PSA tests, followed by surgery, radiation, hormone treatment and other interventions -- don't actually save or extend lives at all.

Treating cancer aggressively can feel like the "right" thing to do, because you're "taking action," and your urologist may be urging you to do so. What is "right" for your urologist, who will earn around $18,000 as their fee for prostetomy (the hospital earns between $30,000 and $40,000) may not be "right" for you. Think about whether you want to go through that, when science shows it will not change your outcome, but will likely harm you permanently.

The AUA changing their guidelines is rather major. The urology association is financed by dues paid by urologists, advertising and contributions from drug companies, and research grants. This is an acknowledgement of the research showing their expensive treatments are not what they once claimed.

So where does that leave us?

Obviously it leaves us with what science IS showing is the best way to deal with the threat of prostate cancer -- a healthy, dairy-free, plant-based diet, which can dramatically lower Insulin-like growth factor 1 (IGF-1) level.

Studies have shown that increased levels of IGF lead to increased growth of existing cancer cells. Arnaldez FI, Helman LJ (June 2012). "Targeting the insulin growth factor receptor 1". Hematol. Oncol. Clin. North Am. 26 (3): 527–42, vii–viii.

The Standard American Diet, with it's emphasis on animal protein and dairy, is an IGF-1-making machine!

You can find out what your IGF-1 level is through a simple blood test. If yours is high, you're at a higher risk for prostate, breast or colon cancer.

A high protein diet raises your IGF-1 levels, and increases risk of cancer.

Plant-based diets are naturally low in protein, devoid of animal proteins, and thus lower risk of cancer. T. Colin Campbell PhD discusses IGF-1 research and mechanisms in detail in his books.

Why isn't the American Urology Association telling its members to test for IGF-1, and to advise the public to eliminate animal products and excessive protein in the diet, in order to lower IGF-1 levels?

The answer is obvious: there's no money in that.

This is why VegSource.com came into existence, because the medical world is focused on treatments, interventions, pills -- and profits.

Focus on food, not urologists who push services that science shows, decades later, are worthless and in fact quite harmful.

To read the New York Times article about the AUA's PSA guideline change, click here.

Five Drawbacks to Being a Vegan

2013-04-19T01:36:26Z

What do vegans complain about when they are among themselves? I thought it was time to go public with the private thoughts of many vegans.

Bathroom Blues

Whereas most people we know can flip through a magazine or check their email while on the toilet, vegan food is so high in fiber, we don’t spend enough time in the bathroom to get any reading done. Despite going sometimes two or more times a day, we are on and off the seat in no time, and there is no reading in the john for us. Also, we spend more than non-vegans on toilet paper, which we use at a rate that would shock the people who keep laxatives in their medicine cabinet. You might say we are number one at number two. But it’s not something we can talk about in polite company.

No Second Helpings

At gatherings where food is served family style and non-vegans are in the majority, the vegan dishes are always among the most popular. Hence, when we go back for another serving of the vegan lasagna, the salad that doesn’t have cheese in it, or the vegan brownies, they are invariably gone. We would love to take another helping at the pot luck dinners and picnic lunches, but the vegan food seldom lasts as long as the meat and dairy offerings. If you are reading this, please bring a vegan dish to your next event.

Stuck in the Middle

Statistically, vegans are more slender than our meat eating friends. So when five people ride in one car, we are usually designated as the middle passenger in the back seat. We don’t mind too, too much. But just once in a while we would like to ride shotgun. Drivers: Please dig out that middle seat belt for us before we are cheek to cheek with the other two passengers.

Indecision

Vegans have too many options when we buy milk. We have to decide if we want almond milk, rice milk, soy milk, rice/soy combinations, coconut milk or hemp milk. And as if that’s not enough, we have to choose among vanilla, chocolate, original, no sugar added or enriched. So while our hearts are breaking for the cows and their babies, we are sometimes befuddled by the variety of non dairy milks that leave us breathless with indecision.

Hearing Confession

When people know that we are vegan, they feel compelled to tell us what they ate at their most recent meal. Frequently, vegans are thrust into the role of confessor as friends confide in us, “I hardly ever eat red meat any more,” or “I thought of you last night; I had the most wonderful salad with my dinner. Oops, I did eat fish.” And while we try hard to be supportive of any move toward more conscious eating, we really wish these people would imitate us rather than confess to us. I suppose it’s a good thing that others seek our approval and our blessing, as it probably means that they think we’re on the right path. But we want to tell these people: It’s a wide enough path for everyone! Join us!

- - - - -

Author Patti Breitman’s next book, co-authored with Carol J. Adams, and Virginia Messina, is Never Too Late To Go Vegan; The Over 50 Guide to Adopting and Thriving On a Plant Based Diet (to be published in January, 2014, The Experiment publishing company).

Resolving Corruption -- How to "Reboot" Your Brain so that Healthy Eating is Preferred

2013-04-17T16:56:11Z

Adopting a health-promoting diet in the modern world is among the most difficult challenges facing humans living in industrialized societies. In the world of our ancient ancestors, the biological imperative of life was getting enough to eat while avoiding being eaten. Most early humans were unsuccessful and did not live long enough to reproduce. The few that survived (our ancestors) lived exclusively on whole, natural foods. They never ate refined carbohydrates or processed oils because these artificially concentrated food-like substances did not exist.

Drugs like alcohol and cocaine create intense pleasure feelings by fooling the brain into producing increased quantities of pleasure-inducing neurochemicals, including dopamine. Eventually, the body becomes dependent on this artificial dopamine stimulation and the person must continue to use increasing quantities of these substances to avoid the pain of withdrawal. They have become addicted.

When we include these processed “chemicals” in our diet, including sugar (C6H12O6) or oil (C17H35COOH) we enjoy the resulting feelings that the production of dopamine induces. We become habituated. If we stop adding these substances, we may experience whole, natural foods as tasteless and unappetizing in comparison. Withdrawal symptoms may be similar to drug withdrawal symptoms, including headache, fatigue, nausea, joint ache, pain, irritability, etc. We have been caught in the dietary pleasure trap. We are addicts.

Unlike our ancient ancestors that usually died from deprivation and predation, modern humans increasingly suffer and die from the results of excesses associated with being caught in the dietary pleasure trap. The resulting obesity, diabetes, cardiovascular disease and autoimmune disorders make up the majority of the deaths and disability that plague humans today.

Alcoholics must struggle to avoid the use of alcohol, even when they realize their lives are being devastated by the consequences of their addiction. Even with the support of a 30-day, in-patient program, regular attendance at a 12-step outpatient program and family support, well over 70 percent of alcoholics will fail to quit drinking and sustain sobriety.

When it comes to the dietary pleasure trap, the results are even more startling. Over 97 percent of attempts to loose substantial weight and keep it off will fail. We live in a world that is designed to give us what we want (pleasure) not what we need (a health-promoting diet and lifestyle).

The majority of conventional medical care is aimed at treating the symptoms of diseases, particularly our chronic diseases associated with dietary excess. If you have high blood pressure and you follow your doctor’s advice, you will be guaranteed to never recover. You will be on the drugs for the rest of your life (however long that may be), as these drugs will not correct the cause of your high blood pressure. This is also true for diabetes, arthritis, asthma, colitis, and many other chronic conditions.

If your goal is to lose weight and keep it off, conventional medical advice fails. Some doctors have become so frustrated with universal failure that they give up and tell people to just accept themselves as they are, because achieving optimum weight and health can’t be done. Or, they may resort to drastic (and very lucrative) surgeries with all of their attendant problems and risks.

For the past 30 years the doctors at the TrueNorth Health Center have worked with over 10,000 patients, many of whom struggle with the dietary pleasure trap. Some start off unaware of what a health-promoting diet is and have been deluded into thinking that their lean meat, low-fat dairy products, sugar-free sodas, dark chocolate, sugar substitutes, such as honey or agave, and their red wine ARE health promoting.

Others understand that health is the result of healthful living, and that means eating a plant-based diet that is also SOS-free (free of added sugar, oil and salt) but they have trouble sticking to the program, given the temptations that they face each day.

The result for both groups of patients, regardless of their knowledge is the same: obesity, diseases of dietary excess, and premature disability and death. Both groups find that the more the dietary pleasure trap has ensnared them, the less appealing are whole, natural foods. Our work at the TrueNorth Health Center is focused on helping people overcome this trap and adopt a diet and lifestyle that will control and even reverse this process instead of just treat symptoms. It is not easy or simple, but it can be done, as the following examples illustrate.

When the program at the TrueNorth Health Center gained acceptance as a fully covered benefit of a major labor union, we admitted a crane operator who was a very large and rather gruff man. Almost 100 pounds overweight with a history of high blood pressure, diabetes, digestive difficulties and impotence, he questioned me immediately about the need for him to stay at our facility and undergo a period of medically supervised, water-only fasting. I explained that the combination of obesity, hypertension and diabetes increased his chances of dying.

He reminded me that “we all have to die sometime.” I reminded him that his deteriorating health had led to his use of eight prescription medications costing over $1,000 dollars a month. He countered that his union paid for his medications which cost him nothing. In desperation, I suggested that if the fasting and diet change were successful, there was a good chance we could get him off his medications and do something about his “little problem” he was having with “Captain Johnson.” When he looked up suddenly at the mention of his impotence problem, and I noticed that his neck was bigger than my thigh, I was worried I may have just poked an angry lion in the eye. He looked at me and said, “Well, why the hell didn’t you just say so.” He picked up his bag and checked into his room.

We tried to feed him a very nice plant-based, SOS-free final meal before starting the fast, but he was clearly having difficulty eating the food. I thought he might have an esophageal stricture from the difficulty he was having swallowing. With each bite his face cringed as if he were swallowing the most bitter and disgusting fare you can imagine. I sat down next to him and said, “It looks like you’re having some trouble eating.” He said, “This stuff is AWFUL! If I have to eat tasteless swill like this in order to get healthy, I would rather DIE!” He suggested that rather than guiding him through a fast, he would prefer that I just go out to his truck, bring in his 12-gauge and SHOOT HIM IN THE HEAD!

After almost three weeks of fasting, the loss of almost 40 pounds and the elimination of all of his medications, the time came to begin refeeding. This time he was able to chew AND SWALLOW his health-promoting fare. When I commented on his improved ability to eat and enjoy whole, natural foods, he suggested that our chef was FINALLY getting the “hang of it.” I told him it was the same food he had tried before. He vehemently denied that and said that the food I had fed him three weeks ago was tasteless swill, but this stuff was “not bad.”

He returned to work as a crane operator. Six months later I ran into him while I was doing blood pressure screening at a union health event. I asked him how he was doing. He said he had stuck to the rabbit food diet, had lost an additional 60 pounds, had used NO medications and, as he made a fist and held his arm up in an “erect” fashion, he assured me that he was doing “JUST FINE.”

Without the benefits of a fast, it would have been very difficult to get compliance with diet change. Improving health enough so that good foods “taste good” is a very powerful benefit of fasting. We call this change "taste neuroadaptation." It lasts as long as people keep eating well.

One sure sign that someone may need to consider fasting is when health-promoting foods lose their natural appeal. Patients caught in the dietary pleasure trap cannot fully enjoy (or in some cases even tolerate) the pleasure of eating whole, natural foods. For people who have the motivation and determination to stick to a vegan, SOS-free diet for long enough periods of time, many problems of dietary excess will begin to slowly improve. For those who are unable or unwilling to give up their addictions easily, or who do not respond quickly enough, a period of medically supervised water-only fasting can, in some cases, save their life.

Free phone consultation: If you would like to have a no-cost phone consultation with Dr. Alan Goldhamer to determine if a stay at TrueNorth Health Center might be helpful to you, go to the Center’s website at www.TrueNorthHealth.com and click on the "registration forms" button. Answer the health history questions and click "submit" and then call (707) 586-5555 ext. 2022. Dr. Goldhamer will help you evaluate your options.

How does our program work?

First we review your medical history and offer a free phone consultation to determine what program might be appropriate.
You will receive a physical examination and appropriate testing by a TNH medical doctor.
We’ll discuss our various programs: healthy eating, juice fasting or water fasting to eliminate the dependence on medications and dietary chemicals, etc.
We’ll help establish a program for flexibility, strength and endurance as well as relaxation and healthy sleep.

Alan Goldhamer, D.C., is the founder of TrueNorth Health Center in California. He is a member of the NHA Board of Directors. Dr. Goldhamer is the author of the Health Promoting Cookbook and co-author of The Pleasure Trap. Jennifer Marano, D.C., is the co-founder of TrueNorth Health Center. Both are Life members of the National Health Association.

Vegan For the Holidays -- New Book!

2013-03-21T17:11:06Z

When you hear "holidays" you think of Thanksgiving or New Years season. But actually we have holidays round the year -- and today I want to tell you about a new book by a good friend, Zel Allen.

Zel's new cookbook, Vegan for the Holidays, may have played a special role in bringing delicious foods to our holiday tables.

But did you know that Vegan for the Holidays can continue to bring dining pleasure throughout the year with its multitude of non-seasonal recipes?

Dishes like Yin-Yang Thanksgiving Paté and Stuffed Tomatoes with Edamame Paté contain year-round ingredients. Sesame Appetizer Balls make delicious finger food for any occasion.

Throughout the book you'll find soups like Curried Kabocha, Lemony Carrot, Curried Pumpkin-Peanut, New Year's Resolution, and White Bean and Root Vegetable that are hearty and delicious no matter what season. These soups contain ingredients you'll find at any market all year long.

So many of the side dishes featured for the holidays are ideal even in April, June, or September.

Imagine serving Orange-Ginger Glazed Carrots to brighten up any plate or buffet. Red Cabbage and Apple Stir Fry, packed with nutritious goodness, is a quick and easy-to-make vegetable dish for everyday dining.

Yum!

Check out this terrific book on Amazon and then order a copy:

VEGAN FOR THE HOLIDAYS on AMAZON

Dr. Barnard on Dr. Oz: Preventing Alzheimer's Is Easy

2013-03-14T16:45:56Z

50% of Americans have Alzheimers' Disease by age 85.

Fifty percent!

Half the people reading this page right now will get Alzheimer's by age 85, assuming they make it to that age.

But there's good news -- it doesn't have to be you.

Neal Barnard MD has a fantastic new book, POWER FOODS FOR THE BRAIN: An Effective 3-Step Plan to Protect Your Mind and Strengthen Your Memory.

This book presents the latest cutting-edge information about the causes of Alzheimer's -- and how to avoid it. Order a copy at the link below.

What causes Alzheimer's?

New research strongly points to the role of excess metals absorbed from the environment -- iron, copper, zinc, as well as aluminum. Even modest excesses of these metals can wreak havoc with your brain.

The number one way you can be exposed to these metals is through what you eat and drink.

Fortunately you can choose foods that prevent Alzheimer's, and avoid the ones which promote it.

The bottom line is to eat a healthy plant-based diet. Lose the saturated fat, avoid meat and dairy. Avoid sources of excess iron, copper, zinc and aluminum (in places you might not expect it). Exercise and get adequate sleep. Omea 3's are also important, but not through fish. Vitamin E is good -- but only through food, not through supplements. Think sweet potatoes, broccoli, mangoes, nuts.

SCROLL DOWN TO WATCH DR. BARNARD'S APPEARANCE (20 minutes):

Order Dr. Barnard's new book from Amazon:

http://amzn.to/1528CWu

Kindle version: http://amzn.to/YbVf63

Mediterranean Diet Study is Full of It -- Fat and Lies

2013-03-13T20:48:08Z

It's all over the news -- new research shows the Mediterranean Diet is heart-healthy, and it "reduces cardiovascular events by 30%" compared to a low-fat diet. Right?

Baloney!

Today we bring you a video with everything you need to know about the Mediterranean Diet.

If there were ever any question about whether the Mediterranean Diet is heart-healthy (it's not), this study puts the proverbial nail in the Mediterranean coffin.

Howie Jacobson is a contributing author to T. Colin Campbell's forthcoming book WHOLE: RETHINKING THE SCIENCE OF NUTRITION.

In this 5-minute video, Howie breaks it all down for you.

One clue? The "low fat diet" in the study contains more fat than the average McDonald's and Burger King-chomping American eats.

CNN and the rest of the Big Pharma media didn't notice that.

After your friends who champion the Mediterranean Diet see this video, they'll have egg -- and olive oil and nuts -- on their face...

SCROLL DOWN TO WATCH NOW (5 minutes):

Dr. Klaper: Olive Oil is Not Healthy (VIDEO)

2013-02-02T02:17:25Z

Could it be that the "olive oil is heart healthy" notion is just a marketing ploy?

In a word: YES!

The beneficial components of the Mediterranean Diet and Lyon Diets -- are that they are largely vegetarian diets. The health benefits of those diets are IN SPITE OF the olive oil, rather than because of it.

Esteemed veg icon, Michael Klaper MD, gave an amazing talk at the 2012 Healthy Lifestyle Expo. The title was "Salt, Sugar and Oil: What's The Problem?"

Watch this short excerpt focused on olive oil -- then sign up to join us for this year's Expo 2013 in October -- see link and info below video.

SCROLL DOWN TO WATCH VIDEO (10 minutes):

Join us this year at the Healthy Lifestyle Expo and hear top speakers live! It's a great weekend to meet old friends, make new ones, ask questions of iconic health experts -- and get supercharged to be the healthiest you possible:

For more information about this year's Expo, CLICK HERE

For info about the 2012 Bronze EXPO DVD, CLICK HERE

Look at How Much Salt is in Chain Restaurant Meals!

2013-02-01T19:18:17Z

Just how much sodium is in a meal from popular chain restaurants? You may be shocked (though probably not surprised).

A recent story in Time Magazine reveals that major restaurant chains put a LOT more salt in the foods served in their America outlets, than those same chain restaurants do in other countries.

Part of the reason Americans eat the worst food is that it's easy for food chains to juice their foods up with a lot of extra salt, sugar and oil.

High sodium levels are a factor behind elevated blood pressure, which increases the risk of heart disease and stroke, the number one cause of death and disability worldwide.

The World Health Organization recommends keeping sodium intake below 2,000 mg per day for adults.

As you can see from the chart below, which represents sodium content in some popular chains in California, it is easy to get almost THREE TIMES the daily recommended amount -- in just one dish at just one meal!

Scroll down to see how much salt is found in dishes served at some of the most popular American eating outlets.

. Individual American Daily Salt Consumption
Average Daily Consumption	3,500 mg
Adult Recommended Daily Maximum	2,000 mg (less for at risk groups)

. Fast Food - Salt Content Comparison Chart
Chili's
Item	Sodium	Item	Sodium
Skillet Queso w/chips	4,770 mg	Texas Chili Fries w/ Jalapeno Ranch	5,450 mg
Chicken Club Tacos	4,770 mg	Texas Chili Fries w/ Chili & Jalapeno Ranch	5,950 mg
Buffalo Chicken	5,350 mg	Southern Smokehouse Burger w/Ancho Chile BBQ	6,310 mg
Buffalo Chicken Crisper Bites w/ BC	5,370 mg	Jalapeno Smokehouse Burger w/Jalapeno Ranch	6,710 mg
Taco Bell
Item	Sodium	Item	Sodium
1/2 lb. Beef & Potato Burrito	1,720 mg	Grilled Stuft Burrito - Steak	1,930 mg
Fiesta Taco Salad	1,780 mg	Southwest Steak Border Bowl	2,120 mg
Zesty Chicken Border Bowl	1,800 mg	Grilled Stuft Burrito - Beef	2,120 mg
Chicken Fiesta Taco Salad	1,830 mg	Grilled Stuft Burrito - Chicken	2,160 mg
Burger King
Item	Sodium	Item	Sodium
BK Triple Stacker	1,390 mg	BK Quad Stacker	1,740 mg
Double Whopper w/cheese	1,530 mg	TenderCRISP Garden Salad	1,740 mg
Triple Whopper w/cheese	1,600 mg	A1 Steakhouse XT Burger	1,930 mg
TenderCRISP Chicken Sandwich	1,640 mg	Country Pork Sandwich	3,310 mg
K.F.C.
Item	Sodium	Item	Sodium
Fiery Buffalo Wings Value Box	1,580 mg	Double-Down with Grilled Fillet	1,760 mg
Crispy Twister with Crispy Strip	1,600 mg	Chichen Pot Pie	1,760 mg
Popcorn Chicken Large	1,600 mg	Popcorn Chicken Value Box	1,900 mg
EC Thigh Value Box	1,600 mg	KFC Famous Bowls Mashed Potato with Gravy	2.260 mg
McDonald's
Item	Sodium	Item	Sodium
Premium Chicken BLT c.	1,400 mg	Chicken Selects	1,680 mg
Premium Chicken Club	1,410 mg	Big Breakfast	1,680 mg
Premium Chicken BLT g.	1,440 mg	Deluxe Breakfast	1,790 mg
McSkillet Burrito w/s	1,470 mg	Gourmet Hot Pretzel	2,010 mg
Subway
Item	Sodium	Item	Sodium
Meatball Sub	1,360 mg	Dijon Horseradish Melt	1,620 mg
Subway Melt Salad*	1,410 mg	Cold Cut Trio Sub	1,680 mg
Red Wine Vinaigrette Club	1,520 mg	Subway Melt Sub	1,730 mg
Italian B.M.T. Salad*	1,590 mg	Italian B.M.T. Sub	1,900 mg
Note -- Salad dressing NOT included - add another 400-600 mg

New Vegan TV Show with Julieanna Hever MS RD (VIDEO)

2013-01-24T20:53:38Z

Julieanna Hever, MS, RD -- AKA the "Plantbased Dietitian" -- has brand new talk show, What Would Julieanna Do?, set to preimiere on Monday, January 28th, 2013 on Veria Living.

Throughout the 39 episodes, Julieanna explores nutrition, cooking, fitness, yoga, fashion, beauty, raising kids, men’s health, women’s health, psychology, stress management, healthy living, travel, pets, and a whole lot more…

Julieanna is joined by many world-renowned guests including PCRM’s Dr. Neal Barnard, author of Eat to Live Dr. Joel Fuhrman, researcher and author of The China Study Dr. T. Colin Campbell, Toronto Maple Leafs Center Mike Zigomanis, former NFL player John Nies, author Dr. Melanie Joy, author and nutritionist Alex Jamieson, eco-expert Danny Seo, psychologist Elizabeth Lombardo, vegan bodybuilder Derek Tresize, and many more!

Go Julieanna!!

To watch the show, tune into Veria Living Network via DISH network, Verizon FIOS, and more or watch live on the Veria App available.

To learn more about the show, go to: http://plantbaseddietitian.com/wwjdtv/

SCROLL DOWN TO WATCH SHOW PROMO (30 seconds):

Fake Obesity Experts (VIDEO)

2013-01-24T06:18:44Z

A lot of top obesity "experts" say they know what makes people fat, and how to fix it.

The only problem is: they just can't seem to do it where their own body is concerned!

How is it that in this country, fat people can get on television posing as obesity experts?

We all know there's one group of weight loss experts who aren't fat -- those who teach a healthy, whole food, plant-based diet.

SCROLL DOWN FOR VIDEO (3 minutes):

What To Eat

2013-01-18T18:57:26Z

Reprinted from Health Science Magazine.

When readers of Health Science are asked, “What should I eat,” the first thing that probably springs to mind is to recommend a vegan, meaning plant-based, diet. But just recommending a vegan diet is not enough. The average American diet is not health-promoting, as we can tell by looking at the average American: most likely overweight or obese, and frequently suffering from such degenerative diseases as diabetes, high blood pressure, cardiovascular disease, cancer, and arthritis.

So, to tell the average American to stop eating animal products is not a sufficient amount of information. If the average person just removes the animal products from his/her diet and ate more of the non-animal products they were currently eating, they might be in far more danger than before. There are many very bad vegan choices out there, and it is entirely possible to consume a totally vegan and terribly unhealthful diet.

Dietary choices will have a profound effect on the quantity and the quality of each person’s life. You and everyone around you are faced with thousands of decisions a year regarding what fuel you will feed your body, so it is imperative that everyone have a basic nutritional information framework to help guide them in making these choices.

In order to make wise choices we must think about the caloric density of foods. Our brains are wired to crave the most concentrated sources of food available. This ability to distinguish between calorically dense foods, such as bread and avocados, and foods less dense in calories, such as salad and vegetables, was a useful talent in times of scarcity. This talent seems so obvious to us today that we tend to ignore it. We don’t think about why we prefer bread or pasta to salad. We don’t think much about why gelato tastes “better” to us than non-fat ice cream. In the distant past we never had to think about what to eat — we just ate whatever we could get our hands on. Consequently we are not well prepared to live in an environment of abundance, not only of natural foods, but an environment of artificial food-like substances designed to seduce our brains and extract money from our wallets while making us sick. At TrueNorth Health Center we call this modern dilemma the “pleasure trap.”

Two main keys to making wise dietary choices are knowing the difference between caloric density and nutritional density, and understanding the role of food processing. That probably sounds a bit complicated, but it isn’t, as we shall see.

First, density: Fats and oils contain more calories per gram than any other nutrient, so any food that contains a lot of fat or oil is a high-calorie food. All natural foods contain some fat. Most vegetables and fruits have small amounts, while nuts, avocados, and olives, and, of course, meat and fish contain a lot more. Natural foods also contain carbohydrates and protein, and again, amounts vary. Grains and root vegetables are more concentrated and contain less water, and thus have more calories, while fruits and green vegetables are less calorie-dense. But natural foods, particularly fruits and vegetables, are very high in nutrients other than calories. These include vitamins, minerals, antioxidants and other compounds that are essential for our health. This is what is meant by nutritional density.

The second key is understanding food processing. Processing is anything you do to the food to alter its natural state. You can cut it into smaller pieces to make it easier to eat. You can cook it, which softens it and makes the nutrients more available. You can grind it up to avoid having to chew, as in blended salads. These are fairly minimal forms of processing, and thus do not change the nature of the food too much.

But humans have learned to do a lot more than simple processing. We can squeeze the juice from fruit and get rid of all the fiber, leaving a very sweet, concentrated liquid. We can remove the fibrous coating from grain and grind it up very finely to make flour and then turn that into bread, a highly concentrated food. We can extract the fat or oil from foods and bottle it to be sold separately or add it to other foods. We can extract the sugar from cane or beets or corn and then use the concentrated sugar to concoct foods that do not exist in nature. Essentially, we’ve learned to isolate the various components of foods that we find most desirable (mainly sugar, starch and fat) and combine them to form cookies, cakes, ding-dongs — you name it! And it is these artificially concentrated, food-like substances that lead us straight into the pleasure trap.

We have to think about the food we put in our mouths if we want to promote optimal health. There just isn’t any getting around it. We don’t live in an environment where we can rely on “instinct.” We need foods with high nutritional density and we need to be aware of, and probably limit, how much high calorically dense food we eat. We need to avoid foods that have been processed to the extent that the fiber has been removed and the sugar and fat content has been concentrated or artificially enhanced.

We know that smoking is addictive, that heroin and cocaine are addictive, and that alcohol can be addictive. But we don’t often think about how artificially concentrated foods packed with added sugar, oil and salt can act just like drugs by over-stimulating the reward centers in our brains. But large food processing companies understand how this works, and they put a lot of effort into designing products that activate this addiction-like reaction and keep us coming back for more.

As a result of this dietary pleasure trap, many people are suffering from the diseases of excess that were previously mentioned. Fortunately, adopting a health promoting diet is a cost effective and reliable way to achieve optimum weight and avoid, and even reverse, the diseases associated with dietary excess.

The most effective way to get the proper nutrients without overdoing the calories is to include large quantities of high nutritionally dense and low calorically dense vegetables in your diet. This includes salad greens (lettuces, spinach, mescaline, sprouts), root vegetables (carrots, beets, jicama, sweet potatoes, white potatoes), dark greens (kale, chard, collards, purslane), cabbage family (broccoli, cauliflower, bok choy), and green beans and squashes. Most of these can be eaten raw, juiced, blended, steamed or baked. If you are trying to lose weight, these vegetables should be eaten first, before any more concentrated foods are eaten.

In addition to vegetables you will want to include fresh fruit and whole non-glutinous grains like brown rice, quinoa, millet or corn. Also, beans, including lentils and peas, may be included. Limited quantities of high-fat vegetable foods such as nuts and avocado may be included, depending on your goals regarding weight.

A vegan diet lacks a significant source of vitamin B12. We recommend that all vegans consume 1000 mcg per day of vitamin B12 in the form of methylcobalamin in order to insure that adequate vitamin B12, an essential nutrient, is present.

An excellent resource for preparing this type of diet is a cookbook called Bravo! written by our own chef here at TrueNorth Health Center.

Alan Goldhamer, D.C., is the founder of TrueNorth Health Center in California. He is a member of the NHA Board of Directors. Dr. Goldhamer is the author of the Health Promoting Cookbook and co-author of The Pleasure Trap. Jennifer Marano, D.C., is the co-founder of TrueNorth Health Center. Both are Life members of the National Health Association.

My great-great-grandfather commanded an all-black company during the Civil War, and met Lincoln

2013-01-17T18:22:18Z

My great-great-grandfather commanded an all-African American company during Civil War. Below is his full diary – including his description of General Grant and President Lincoln unexpectedly appearing in camp to mingle with black troops.

(Note to Reditors -- I tried posting this on Reddit, but it is too long and was rejected. (I previously posted the first excerpt from this diary at http://www.reddit.com/r/history/comments/16pw1a/my_greatgreatgrandfather_was_a_lieutenant_of/ )

My grandmother and her brother transcribed this typed version from a written diary. To my knowledge, this personal history has not been released publicly anywhere. After interest from some Redditors in r/history I am posting the full diary documenting some of my great-great-grandfather's Civil War experiences.

My great-great-grandfather, Joseph Simpson McClelland, was from Tiffen, Ohio, and went on to become a newspaper publisher after the Civil War. He enlisted into the Union Army on September 11, 1863, in Seneca County, Ohio, to serve three years during the war. He was mustered in the U.S. service as 2nd Lieutenant of Captain George B. Cock's COMPANY "G", 5TH REGIMENT UNITED STATES COLORED TROOPS, Colonel James W. Conine commanding.

My father's cousin now has the diary which I am excerpting here. As you can read below, it is a series of incidents my great-great-grandfather recalled and decided to write down about 40 years after the war, in the early 20^th Century:

* * *

My first experience as a soldier was in West Virginia. We went out one night from Clarksburg to a little village a few miles south, arriving there at midnight, where we camped in a church. I was given eight men at daylight to go to a house and arrest a man for enticing young men to join the rebel army. I put my men on guard at each door and window and then knocked at the front door.

A woman's voice asked, "Who is there?"

I replied, "Soldiers."

"What do you want?"

"Breakfast."

"There is no one here to prepare it."

"Why can't you?" I asked.

Then came the reply, "I don't work."

"Well, I have a cook with me."

"You can't get in here, there's no one here but me."

I then gave her just five minutes to open the door or I would break it in. The key could be heard turning in the lock and a small black head peered out.

"Is your master in?" I inquired of the little black girl.

When she said, "No," I forced my way into the house and the men searched it thoroughly, but found no one.

We soon sat down to a good breakfast, but the madam was wonderfully bitter. She did all the talking and I forbade the boys to say anything.

Our command left the town soon afterwards but returned just before noon the next day. When we returned to the house, the lady opened the door for me and burst out crying. I thus knew that I had caught her husband. I soon arrested him, and, as they were just sitting down to a fine dinner, I took possession and asked them to have dinner with me, which they did. The lady had lost her fire and temper and acted very gently; I admired her very much. After dinner, I marched the man to headquarters. I learned afterwards he was sent north and remained a prisoner at Camp Chase, Ohio, until the end of the war.

* * *

The 5^th Regiment of the United States Colored Infantry was organized at Camp Chase, Ohio, and I received a commission as a 2^nd lieutenant in company “G.” We first went to Norfolk, Virginia, and made a raid from there through the Dismal Swamp to Elizabeth City, North Carolina. No hostile forces had been through that region so we lived high on turkey, chick, pork, etc.

The first day out, in passing through a dense wood, I stepped to the side of the road to rest and the next thing I knew, I was alone and the troops were just moving out of sight. I finally managed to attract attention and was assisted into an ambulance. I was sick for several days and although we were in a country swarming with guerillas, I refused to return to camp. We went to Elizabeth City where we tore down houses for firewood. We stayed there for only a few days.

On our return the troops were fired on by guerillas and two of my men were killed the first time we were under fire. The next day we burned every house in that region and then made a hurried march to Cirrintuck as a rebel force was trying to cut us off from Norfolk. We made good time and got out of their reach.

* * *

We were next sent to Yorktown, Virginia, and finally marched across to Ft. Monroe. On the 5^th day of May we steamed up the James River to City Point. Having been detailed to command the pioneer corps, we were the first to contact the rebel pickets [soldiers], who hurriedly fled before us. When Gilmore made his feeble attack on the Petersburg defenses, I was again in the advance with the pioneers and we were for the first time under artillery fire. We returned to City Point and on the 15^th of June again attacked the defense of Petersburg. Here we made our first charge, carrying all the works on our front. We captured seventeen twelve pound Napoleans (brass). When I got to the guns they were so hot I could not bear my hand on them. They had been used so frequently firing at us.

That day while my company was supporting a battery, I saw a shell come bounding along and put my foot out to stop it. Fortunately it was too far off, otherwise I might have lost a leg as another officer did the next day. In this charge a shell broke off the butt of Sergt. De Long's gun, who was next on my left. It struck me on the left leg, causing occasional lameness from that day to this, nearly forty years later. This was my only wound during the war.

We lay for months in trenches around Petersburg, making occasional attacks on the works there and at Richmond. On one of these attacks on the latter place we marched away to our right to near the York (?) Railroad and met with an overwhelming defeat. Retreating some ten miles that night in a severe rain we lay down to sleep. Captain Bates having a rubber blanket and I a woolen one, we joined forces and slept together. In the morning our pants were frozen solid above the knees. The weather was very cold and the suffering great.

At another time we crossed the James River at Deep Bottom and attacked the rebels at Chapins Farm Ft. Harrison by assault but we were repulsed the next day at Ft. Gilmer. The color bear being shot, we lost our colors, but they were restored the next day. In three days we lost 333 out of 656 men in our regiment.

* * *

We lay so long in the trenches without any vegetables that the scurvy broke out. Carloads of onions were sent to us and we could eat them like apples. On Thanksgiving Day there were carloads of turkey sent to the army; to the men they were a gift, but the officers had to pay for theirs.

While encamped on Chapin's farm we were paid off. As I was the regimental quartermaster, I was about the only officer who could take the mens' money to the express office. They gave me about $3,000, and, going to Bermuda Hundred, I had to ride two miles north and six miles east to the express office.

When I got about a half mile from the camp I met Kantry's cavalry and artillery companies coming as hard as they could go; they had been whipped and were demoralized. They warned me that I would be captured if I didn't turn back, but I have time and rode as fast as the horse could go until I made the turn to the east and got to the James River just as they were taking up the pontoon bridge. They let me over and I was safe, but it took three months before the last of the men had heard that their money had reached their families safely.

* * *

While holding entrenchments at Chapin's farm below Richmond I was sent out one morning on picket duty [guard duty]. When relieving the office on picket duty I called his attention to a couple of peach trees covered with red. He told me that the day before, three pickets had been eating their dinner around the campfire when a hundred pound shell exploded between them. The red appearance of the trees was caused by portions of the three men. All that could be found of their remains were buried in a cracker box under one of the trees. This was just across the James River from Ft. Darling from where the shot was fired. I did not have my headquarters in that same place.

* * *

After lying five weeks continuously in the Petersburg trenches, we were marched out two miles on the City Point road for rest. The next day I noticed two mounted men coming up the road. I soon recognized General Grant and the other was in civilian dress, something unusual there at that time. From pictures I had seen in Harper's Weekly, I saw it was President Lincoln.

Telling the boys who it was, they all started toward the road cheering. The President's legs nearly touched the ground and he looked very awkward. The horse he rode was spirited and it took all of his time to manage the beast. A couple of hours later the two officers returned when every soldier in the company was out cheering them. The colored soldiers fairly worshipped “Marse Linkum.”

* * *

In August of 1864 we drew out of the trenches before Petersburg and marched thirty miles to the front of Richmond. On this march I was acting quartermaster and had a horse to ride. Only five of the officers were able to march with us. They asked me to go to the sanitary commission tent and get them some blackberry cordial to make them able to march with the troops.

I went to a number of the tents but they would give me nothing because they were not attached to our corps, the 25^th. I then went to the Christian Commission tent and got what I wanted, which helped our officers to keep their place.

* * *

Sergeant Farrow's family in West Virginia was in want so he came to me for a loan of twenty dollars until next payday. I let him have the money and very shortly thereafter we got into a battle and retired behind breastworks [a temporary defense structure] and lay down with very strict orders not to show our heads until the enemy came up. Serg't Farrow could not control his curiosity, however, and he rose up and was shot through the forehead, he was killed instantly so I was cheated out of my twenty dollars.

* * *

While at Petersburg, I was sent with a couple of men and a major to City Point for sanitary supplies for the sick. Appearing before the agent of the sanitary commission with my requisition from our surgeon I found him in conversation with a dandy cavalry office and a woman of uncertain character. After a time I got his attention and showed him my requisition. He refused to fill it, saying he did not have the supplies. However I stayed around until he consented to fill the needs of the fast woman and I saw she was getting the very goods that I wanted. Then I got wrathy and demanded the goods I was sent for and threatening otherwise that I would report him to General Grant, whose headquarters were not forty rods away. This had the desired effect and in fifteen minutes I was on my way back to camp.

* * *

From Yorktown we made two raids up the peninsula toward Richmond, once to release its Union prisoners at Richmond, in which we were unsuccessful, the rebels getting word of our coming. The other raid was to help General Kilpatrick on a similar venture. The pickets of the two forces encountered each other before daylight and each thought the other were rebels, but Kirkpatrick's men were overjoyed to see us even though most were black. It was an all night and day march with no stop. On these trips we had no grub except what we each carried in his haversack. Our failure to release the Union prisoners was mainly because a rebel prisoner had bribed his guard to let him out and he then informed the rebels of our approach. We were not allowed to make any fires as they might let the rebels know we were coming.

* * *

In December of 1864 we left the Petersburg entrenchments and went to City Point, took a steamship and sailed down the James River. We went up Chesapeake Bay and up the Potomac until midnight. We then turned down the river to Fortress Monroe and out to sea under sealed orders. We were on our way to Ft. Fisher, North Carolina. We had with us sixty war vessels and a host of transports. It was the largest naval force ever sent out of the United States carrying 600 guns from 10 pounders to fifteen inch cannons. Th transports lay off about a mile from the naval vessels and witnessed the bombardment of the fort, a wonderful sight.

We did not assault the fort but returned to City Point. This was under General Ben Butler. Two weeks later we started for Ft. Fisher again under General A. H. Perry; the naval vessels were again with us. This time we landed, the men in the boats getting up to their armpits in the water. I had been seasick and then wet up to the neck in salt water. However, we got ashore, gathered up some fuel and put the coffee pot on to have some supper. But my company and two others of the regiment were ordered to fall in, without anything to eat and with clothes wet through and through, and this in January.

It was about a mile across the land to the Cape Fear (?) River and before we got quite to its banks, I spied a light ahead. I soon discovered it to be a dwelling and found the people sitting down to supper. I lost no time in arresting the whole outfit and sitting down and eating their meal which consisted of hot biscuits, butter, boiled sweet potatoes, and milk, the best supper I ever had.

I called in my cook and had him bake more biscuits and sweet potatoes; I then called in the other officers and I helped them to fill up.

The next day we marched down toward the Fort and captured a little steamer loaded with ammunition for Ft. Fisher.

The next day three infantry brigades marched down to where we were and relieved us and then carried the fort by assault. At nine o'clock the sent to our corps for our two best regiments to help them carry the rest of the works. Our regiment got to the fort just as the rebels surrendered. Rockets were sent up from all the naval vessels which made quite a display.

I asked permission of the colonel to stay in the for until morning. This, he would not grant, and, in the morning I returned and upon entering the fort, the first thing I saw was the bodies of the two officers with whom I had intended to say in the fort. Both were dead, having been killed in the explosion of the magazine.

* * *

That is the full dairy of recollections my great-great-grandfather wrote. It was copied by my grandmother, Helen McClelland Nelson with her brother, Joe McClelland, in 1967. They wrote: “We had some difficulty in deciphering our grandfather's handwriting; it was something like working out a puzzle. While we probably did not get every word, exactly, I think we did get the correct meaning. Any mistakes in typing, spelling, or punctuation are ours.”

From Googling, I can see that there is a lot of information http://en.wikipedia.org/wiki/United_States_Colored_Troops about this regiment and other colored troop regiments, and many valiant stories on other sites of African American troops taking command of their company after all the white officers were killed or wounded, and gallantly leading it.

Here is a link to my great-great-grandfather's discharge papers. http://imgur.com/670Zp

Here is a link to an “Oath of Identity” he signed. http://imgur.com/ZV7Oo

* * *

About my great-great-grandfather, McClelland:

Joseph S. McClelland, a newspaper publisher from Tiflin, Ohio, came to Denver in 1872 after his Civil War service and time spent publishing a weekly at Galesburg, Ill. He founded "The Express", forerunner to the "Fort Collins Coloradoan". When the first paper in the county was published on April 16, 1873, the total population was about 1, 500. He managed the paper until 1880 when he sold the paper to the Croft brothers. Mr. McClelland began planting fruit trees in 1876 on 160 acres at Fossil Creek. He helped build the old Watson mill and the Farmer's mill. He assisted in bringing beet sugar refining to Fort Collins. He was prominent in planning and constructing the irrigation system of the Cache la Poudre Valley. He was commander of the George H. Thomas Post of the GAR; an organizer of the first Grange in the county in 1874; master of Pomona Grange; postmaster of Fort Collins from 1878 to 1880; member of the State Board of Agriculture; president of the State Horticultural Society for two years. He homesteaded in the Fossil Creek area; both his newspaper venture and his fruit orchard was very successful. He also served as postmaster at Fort Collins, helped organize the first Grange, and was a member of the State Board of Agriculture.

* * *

Joseph McClelland was my father's mother's grandfather.

My father's father also had some interesting relatives – who fought in the Revolutionary War – Thomas Nelson, who signed the Declaration of Independence and helped finance the Revolutionary War. You can read about him here: http://www.nps.gov/york/historyculture/nelson-house.htm

My father has a photo of my mother standing beside The Nelson House wall, showing one cannonball embedded in it. The story was that our forbear General Thomas Nelson had his house taken over by the British, and that Lord Cornwallis occupied it as his headquarters. Nelson then offered his gunners a guinea (slightly more than a British pound) if they could hit it with a cannon. He paid out at least one guinea, and maybe more.

As previously related here on VegSource, on my mother's side my great-great-grandfather started the Armour Meat Company (ironic, for a vegetarian website). Here is an 8-minute video relating some of the facts about my maternal great-great-grandfather, H.O. Armour:

Chicago Mayor Rahm Emanuel Endorses Engine 2 Diet (VIDEO)

2013-01-12T19:33:23Z

Look who's going plant-strong these days. Not just firemen and your average Joe, but high profile people like Bill Clinton, Sanjay Gupta MD and Michelle Pfeiffer.

This week Chicago mayor Rahm Emanuel publicly got behind plant-based eating, saying the ENGINE 2 DIET has improved his running times. He also believes that Chicago's healthcare costs could be dramatically reduced -- if more people simply decided go plant-strong.

SCROLL DOWN TO WATCH VIDEO:

(3 minutes long)

Order a copy of THE ENGINE 2 DIET from Amazon -- CLICK HERE FOR BOOK.

Check out the VegSource EXPO DVD series -- learn how to go plant-strong by watching entertaining and information-packed DVD programs: CLICK HERE FOR DVDs

Happy New Year from VegSource! (VIDEO)

2013-01-06T19:15:45Z

From our winter wonderland in Yosemite, watch -- and sing along -- to our holiday greeting.

Scroll down to watch our New Year's message from the Nelson family:

(Video: 2 minutes)

News

Intermittent Fasting Can Be Healthy (VIDEO)

American Urologist Association: PSA Tests No Longer Recommended

Five Drawbacks to Being a Vegan

Resolving Corruption -- How to "Reboot" Your Brain so that Healthy Eating is Preferred

Vegan For the Holidays -- New Book!

Dr. Barnard on Dr. Oz: Preventing Alzheimer's Is Easy

Order Dr. Barnard's new book from Amazon:http://amzn.to/1528CWu

Kindle version: http://amzn.to/YbVf63

Mediterranean Diet Study is Full of It -- Fat and Lies

Dr. Klaper: Olive Oil is Not Healthy (VIDEO)

Look at How Much Salt is in Chain Restaurant Meals!

New Vegan TV Show with Julieanna Hever MS RD (VIDEO)

Fake Obesity Experts (VIDEO)

What To Eat

My great-great-grandfather commanded an all-black company during the Civil War, and met Lincoln

Chicago Mayor Rahm Emanuel Endorses Engine 2 Diet (VIDEO)

Order a copy of THE ENGINE 2 DIET from Amazon -- CLICK HERE FOR BOOK.

Check out the VegSource EXPO DVD series -- learn how to go plant-strong by watching entertaining and information-packed DVD programs: CLICK HERE FOR DVDs

Happy New Year from VegSource! (VIDEO)

Order Dr. Barnard's new book from Amazon:

http://amzn.to/1528CWu