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.

Peanuts are roughly half fat by weight. Which fat you get depends entirely on the variety of peanut you start with, and that's where things go sideways. A standard peanut runs up to 30% linoleic acid, an omega-6 polyunsaturated fat. That's the same fat family that makes up the bulk of seed oils, the ones I've been telling you to get out of your kitchen for years. The problem is structural. Linoleic acid has two double bonds, and double bonds are where oxidation attacks. Oleic acid, the monounsaturated fat that makes up most of olive oil, has one. Fewer double bonds, slower oxidation. So a jar of conventional peanut butter is degrading the whole time it sits in your pantry. By the time you scrape the bottom of it, you're eating oxidized fat. Which means it’s rancid, in plain English. Then there's the mold problem. Peanuts grow underground, get harvested wet, and sit in storage. That's close to ideal conditions for the molds that produce aflatoxins, which is why peanuts are one of the most aflatoxin-tested crops in the world. Better options would be almond butter, sunflower, etc. anything but peanuts (and cashews which have similar issues as peanuts)

When the USDA erroneously decided all animal fat and meat were poison, Americans were told to eat more plant foods, like soy. Soy was touted as a perfect protein and source of fat to replace meat, lard and butter. Soybean oil was marketed as a versatile cooking oil that wouldn’t increase your cholesterol, textured protein crumbles made in a lab were smashed together and dyed to look like hamburger patties and soybean oil was hydrogenated to be solid at room temperature. “Eat margarine,” they said, “it's better than butter,'' they said. Well folks, it turns out hydrogenated vegetable oil is a source of trans fat. And eating trans fat not only increases your risk of heart disease but the Food and Drug Administration now prohibits food manufacturers from adding the major source of artificial trans fat to foods and beverages. But, I digress, let’s get back to the soyification of the world. So the government declares all animal meat and fat bad, processed plant foods are better. AKA “we know better than nature what is healthy”. So, cheap soy floods the market. And now you can pick up 80% of the items in the grocery store and see soy in the ingredient list. Soybean oil, lecithin from soy, soy protein, textured vegetable protein (also soy), vegetable gum, vegetable broth, vegetable starch, this list goes on. The 4 Dangers of Eating soy: #1 Weed-killer in Soy Soy is a leading food source of glyphosate (the weed-killer Roundup). Oats, wheat and corn are up there as well and you’ll notice I don’t recommend eating those either. Glyphosate is a synthetic herbicide patented by the Monsanto Company and now manufactured and sold by many companies in hundreds of products. Glyphosate has been associated with: - Cancer - Liver damage - Reproductive and developmental issues According to the Environmental Workgroup (EWG) genetically engineered soy has the highest levels of Roundup: “Crop scientists have genetically engineered soy to survive blasts of Roundup so farmers can spray this chemical near crops to get rid of weeds. But some so-called “super weeds” resistant to Roundup have developed. In turn, some farmers use yet more Roundup to try to kill those hardy weeds. This leads to more Roundup chemicals being found on soybeans and ultimately in the food supply.”