Health and Wellness

  • Why It's So Hard Not to Be Fat and Sick in America

    I cannot figure out how we can go on believing the nonsense being fed to us (pun intended) about food. Why are we not protesting in the streets at the injustices being put on us in the name of profit? It’s obvious to me that the bottom line of food companies and corporations has become far more important than the collective health of the people buying food.

    Why are we not protesting in the streets at the injustices being put on us in the name of profit?
    by Christina Pirello
  • Fighting Type 2 Diabetes Without Drugs

    One of the worst and most obvious mistakes being made in conventional medicine today is the aggressive treatment of type 2 diabetes with oral drugs.

    Why cause even more health problems with the use of medication?
    by Julian Whitaker, MD
  • Diabesity

    One of every two of you have a deadly disease that’s making you fat, sick, and will eventually kill you—and 90 percent of you don’t even know you have it. What’s worse is that your doctors are not trained to find it, and most don’t even look for it. This problem will cost us $3.5 trillion over the next ten years. It is bankrupting our economy.

    Why You Are Sick and Fat, and What to Do About It
    by Mark Hyman, MD
  • Nutrition for the Heart

    Poor nutritional choices compound over time; a highfat, high-caloric diet ignites the potential of obesity and leads to the likely consequences of numerous metabolic diseases—heart disease being one of the terminal stops on your body’s path to total health destruction.

    Sound extreme?

    Your body is an interlinked chain, and once the dietary fuse is lit, it can set off a fiery domino effect of dangerous diseases.
  • Vegetable Barley Soup

    Weekly Recipe: 
    vegetable barley soup

    Servings: 8

    Total Time: 1 hour


    ¾ cups barley

    1/8 cup olive oil

    3 carrots, diced

    3 stalks celery, diced

    2 large onions, diced

    kosher salt and black pepper

    2 28-ounce cans diced tomatoes

    1 bunch kale, thick stems discarded and leaves chopped (about 4 cups)

    15.5 ounce can chickpeas, rinsed

    Cook barley according to package directions. Heat oil in large pot. Add carrots, celery, onions, 1 teaspoon salt, and ½ teaspoon pepper. Cook, covered, stirring occasionally until vegetables begin to soften, about 20 to 25 minutes. Add tomato cans and 8 cups water. Simmer, stirring occasionally, until soup has slightly thickened and vegetables are tender, about 45-60 minutes. Add kale and simmer, stirring occasionally. Stir in chickpeas and cooked barley and cook until heated through.

    To freeze: Cool soup to room temperature and divide among freezer containers or bags. Freeze for up to three months. To cook: Thaw soup in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.

  • D's Dietary Sources

    Vitamin D is naturally found in only a few foods. Because it is produced by our bodies, through our skin, animal products are primary sources of vitamin D3 such as eggs, fish, and meat.

  • DIY Green Cleaners

    You don’t have to be a mad scientist to make your own household cleaning products. Starre Vartan, author of The Eco Chick Guide to Life (St. Martin’s Griffin, 2008), and Kimberly Delaney, author of Clean Home, Green Home(Knack, 2009), share their simple cleaner recipes made from common ingredients.

    By Erin Quinn
  • Simple Ways to Stress Less

    We’ve rounded up the latest studies on the connection between stress and illness to show the insidious ways stress can impact our bodies and our minds. Then we give you our best condition-specific relaxation solutions, chosen for their mind-clearing, tension-reducing, and overall calming effects.

    By Kate Hanley & Erin Quinn
  • Inside MS


    By Michelle Theall
  • Healing the Many Faces of Autism


    By Sheldon Lewis & Linda Sparrowe