A great many parts of our bodies rely on fat to perform their essential functions, and I’d like to review some of them here. The better you understand fats, their functions, and their structures, the less susceptible you will be to the advertising that influences consumers to purchase products made with industrially-modified fats. Today we’re talking about fat. For purposes of this essay, consider the terms “fat” and “oil” to be interchangeable. Continue reading
Category Archives: Vitamin deficiencies
Stripped Carbohydrates: A Primer
Generally speaking, and with the exception of milk and honey, the carbohydrate in nature virtually always comes with fiber attached. Whether from orchards, meadows, gardens, or forests, and whether as roots, leaves, stems, or fruits, intact—or whole—carbohydrates belong to four major categories (fruits, vegetables, beans, and grains), all of which are rich in fiber as well as phytonutrients, the source of their often vibrant colors. Continue reading