#1. First, UV light. UV light reacts with cholesterol in the skin to form vitamin D. Vitamin D is critical to immune function and the absorption of calcium and many other minerals. UV light has also been shown to reduce blood pressure, reduce cholesterol, increase the efficiency of the heart, improve metabolism, increase weight loss, improve hormonal profile, improve the gut microbiome and increase libido. This recent study in cell reports showed that UV light exposure in the skin & eyes increased testosterone production & libido. Russia was recently caught "doping" by using UV light therapy after the Russian athletes all looked darker than they normally would and cleaned up at the Olympics. UV is tremendously beneficial...but what about all the "harms"? Too much UV light is definitely bad, just like how too much oxygen and water can kill you. Overexposure, to the point of burning, can increase your risk of skin cancer. However, these dangers have been exaggerated beyond belief. This review found that the benefits of UV exposure decreasing the risk of more deadly forms of cancer, Alzheimer's, diabetes, and macular degeneration, outweighed the risks of nonburning sun exposure. Dr Helen Shaw found that the people who had the lowest risk of developing skin cancer were those whose main outdoor activity was sunbathing. Twice the risk of developing melanomas was found in office workers who had to work indoors all day under fluorescent lights. This doesn't mean that you should necessarily use tanning beds either, isolated UV without the protective red and infrared light can be harmful. Lastly the deadliest skin cancers, melanomas, often occur on areas of the body not exposed to the sun. #2. The sun is very bright... Sunny days are anywhere from 100-1000x brighter in terms of LUX than indoor lighting. Brightness has a profound effect on mood, fertility and libido. People with seasonal effective disorder from lack of bright lack have higher incidences of fatigue, sickness, insomnia, depression and suicide.

wheat intolerance has been increasing drastically over the last 10 years. But the story is darker than that. Here's a great article on why wheat has become literally toxic: https://greenmedinfo.com/content/200-clinically-confirmed-reasons-not-eat-wheat1?mpweb=1801-5015-96125

All the more reason to celebrate a promising study published in the Journal of Alzheimer's Disease titled, "Coconut Oil Attenuates the Effects of Amyloid-beta on Cortical Neurons In Vitro." The study lends fresh experimental support to an accumulating body of anecdotal reports that coconut oil may alleviate and/or regress cognitive deficits associated with aging and neurodegenerative diseases such as Alzheimer's disease and Parkinson's. Medical researchers from the Memorial University of Newfoundland, St. John's, NL, Canada, undertook a pilot study to investigate the effects of coconut oil supplementation directly on cortical neurons treated with amyloid-β (Aβ) peptide in vitro. Aβ peptide is the main component of certain deposits found in the brains of patients with Alzheimer's disease believed to contribute to the disease. The researchers noted that a clinical trial, reported significant improvements in Alzheimer's disease patients after 45 and 90 days of treatment with medium chain triglycerides from coconut oil. They pointed out that this trial led to the marketing of the FDA-approved 'medical food' caprylidene (trade name Axona), but that the public has shown greater interest in coconut oil itself as a potential therapy, owing to its far greater affordability and availability. The researchers sought to test the hypothesis that coconut oil is beneficial for neurodegenerative conditions using a cell model. Live rat neurons were exposed to various combinations of Aβ peptide and coconut oil, with the result that Aβ peptide reduced survival of neurons and coconut protected against this Aβ-induced reduction in survival time. The researchers noted that coconut treated Aβ cultured neurons appeared "healthier," and that coconut oil "rescued" Aβ-treated neurons from mitochondrial damage caused by their toxicity. The researchers observed coconut oil preventing Aβ-induced changes in mitochondrial size and circularity. These findings have great significance, as mitochondria function is often compromised in the brains of Alzheimer's disease patients.

Let's take a look at some of the areas that ginger has been shown to benefit health: - Cancer: Several studies have demonstrated ginger's ability to defeat several types of cancer cells, including some of the most aggressive and difficult to treat: lung, ovarian, colon, breast, skin carcinoma, prostate, and pancreatic. - Diabetes Prevention: Studies have shown that diabetes may be both prevented and treated, along with the related abilities to lower blood sugar, cholesterol, and blood fats. - Antibiotics: Ginger's antibiotic effects may be exceptional. At least one study that compares the effects of ginger and antibiotics on Staphylococcus aureus and S. pyreus infections shows that ginger extract may be superior. The effects on drug-resistant infections are, as yet, unknown. Ginger has been shown to have an antibacterial effect on respiratory and periodontal infections. - Antifungal: Fungal infections are among the most difficult to treat, and drug-resistant fungi have been developing. However, there's no need to despair, as ginger has been found to have antifungal capability, including to drug-resistant forms. - Ulcers: Intestinal ulcers can be prevented with ginger. There is a generally recognized acceptance now that the Helico pylori bacterium is associated with ulcers, and at least one study has shown that a derivative of ginger has been shown to inhibit H. pylori. One study has demonstrated that ginger can inhibit existing ulcers, too. - Diabetes Complications: Complications of diabetes may be limited by ginger. Studies have shown that it may reduce urine protein levels, decrease water intake and urine output, and reverse proteinuria. It's been shown to aldose reductase inhibitors, which reduce damage done by diabetes. Ginger can protect nerves in diabetes and lower blood fat levels. - Inflammation: Inflammation is a serious problem with many chronic conditions, both in terms of causing them and causing pain, and ginger can be highly effective in managing it. Neurodegenerative diseases may be aided by ginger's ability to inhibit nitrous oxide production and proinflammatory cytokines. Its anti-inflammatory ability may be helpful in arthritis, cancer prevention, prostate disease, and general inflammatory processes.

1.Xylitol Xylitol is a sugar alcohol derived from xylose - a crystalline sugar found in birch bark. Sweet like sugar but with only 40% of the calories, xylitol is fast becoming the preferred sweetener of health-conscious consumers. Low-carb dieters will find xylitol appealing, with less than a quarter of the carbohydrates found in cane sugar. It also stands apart from synthetic sweeteners thanks to its natural origins. Besides birch trees, xylitol is found in the cellular structure of fruits like raspberries, and in vegetables like the corn-cob. Even our bodies produce xylitol (between 5-15 grams per day) during normal metabolic processes. With a glycemic rating of 13, xylitol is metabolized around eight times slower than regular sugar, making it a safer choice for diabetics. Unlike sugar, which provokes the release of insulin in response to its consumption, xylitol is metabolized independently of insulin in the gut. It metabolizes slower and steadier than sugar, making it a much safer sweetener for hypoglycemics and the sugar-sensitive. 2.Raw honey Identified as containing more than 181 health-promoting substances, raw honey converts the vital, healing energy of plants into a medium that is perfect for human consumption. Rich in phytonutrients (nutrients absorbed from plants), raw honey is renowned worldwide for having powerful anti-oxidative and anti-inflammatory properties. Raw, unfiltered honey is very different from the pasteurized product you find on most grocery store shelves. Nearly all commercially-produced honey is heated to kill potentially harmful bacteria, reduce crystallization, and improve product flow. Unfortunately, this process also kills the vital, living enzymes and good bacteria which make raw honey one of the world's oldest-known superfoods. The bacteria in raw honey serves as a prebiotic: a substance containing helpful microorganisms that aid in the process of digestion. When consumed raw, honey's natural enzymes aid in the breakdown and assimilation of the many nutrients it contains.