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What You Don't Know Can Kill You!
  Yes, that's right. We've made it easy for you to know the difference the "good" and "bad" in human nutrition. These articles, complete with references will allow you to get the facts so that you can improve your diet.
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Sub-Categories:
Why You Should Avoid Soy
Articles:
146 Reasons Why Sugar Is Ruining Your Health
by Dr. Gary Farr 3/12/2005
If you are eating a lot of refined sugar, perhaps this lengthy list of why you should not will convince you to change. Very easy to read.
Are you Starving Yourself with Commercially Processed food?
by Dr. Gary Farr 9/21/2001
The Rutger's study compares the nutritional value of commercial vs. organic foods.
Artificial Sweeteners Once Again Linked to Weight Gain
by Dr. Gary Farr 2/27/2008
It's thought that consuming artificial sweeteners breaks the connection between a sweet sensation and a high-calorie food, thereby changing your body's ability to regulate intake.
BGH: Monsanto and the Dairy Industry's Dirty Little Secret
by Dr. Gary Farr 5/26/2007
On February. 4, 1994, despite nationwide protests by consumer groups, Monsanto and the FDA forced onto the US market the world's first GE animal drug, recombinant Bovine Growth Hormone (rBGH, sometimes known as rBST).
Caffeine
by Dr. Gary Farr 9/21/2001
It’s not easy to get a handle on caffeine and health. One month scientists seem to say that it’s bad for you. The next month they say that a cup or two of coffee a day is harmless. Get the low-down on caffeine.
Candy Cavity Myths
by Dr. Gary Farr 9/21/2001
Some snack foods are worse dental threats than sweets. Find out why.
Cholesterol & Lipids
by Dr. Gary Farr 12/31/2005
The term "lipids" describes an entire class of fats and fat-like substances in the blood. Cholesterol and triglycerides are two types of lipids. Find out more here.
Consumer Watchdog Says Many Food Labels Misleading
by Dr. Gary Farr 10/31/2005
A consumer watchdog group says many food labels on shelves today exaggerate the presence of healthy ingredients.
Creating Malnutrition with Cooking
by Dr. Gary Farr 9/21/2001
There is enough evidence to show that the more food is cooked, the more difficult it is to digest and metabolize. This is true of any food. When the food does not digest properly, it can sit in the gut, unable to be assimilated completely, and it starts to become toxic. Find out why.
Doctors Need More Nutrition Training
by Dr. Gary Farr 9/20/2003
Nutrition experts say American physicians are under-trained when it comes to issues of nutrition and health.
Dont Drink Your Milk!
by Dr. Gary Farr 5/26/2003
The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods that substitute high-protein, soy-based feeds for fresh green grass and breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow. These cows need antibiotics to keep them well.
Eat Right 4 Your Type Hype
by Dr. Gary Farr 9/21/2001
Eating according to your blood type seems to be the hottest idea in nutrition today. Despite negative reviews in nearly every mainstream publication -- nearly all of whom have proclaimed the diet to be "no bloody good" -- Eat Right 4 Your Type by Peter J. D'Adamo, N.D. (Putnam, 1996) has become a bestseller. Find out the hype and why.
Fast Food Calorie and Nutrition Chart
by Dr. Gary Farr 2/6/2004
This helpful list gives a list of the calories and fats that are contained in meals from the main fast food outlets.
FDA Under Fire Over Planned Mercury Advice
by Dr. Gary Farr 12/11/2003
Consumer advocates are again urging the government to advise pregnant women to limit tuna consumption, arguing that some varieties contain more potentially harmful mercury than others.
Fructose is No Answer For a Sweetener
by Dr. Gary Farr 10/11/2004
The consumption of fructose (corn syrup) has risen considerably in the general population within recent years. In 1980 the average person ate 39 pounds of fructose and 84 pounds of sucrose. In 1994 the average person ate 66 pounds of sucrose and 83 pounds of fructose. This 149 pounds is approximately 19% of the average person's diet.
Guide to Food Additives
by Dr. Gary Farr 9/21/2001
Shopping was easy when most food came from farms. Now, factory-made foods have made chemical additives a significant part of our diet. Most people may not be able to pronounce the names of many of these chemicals, but they still want to know what the chemicals do and which ones are safe and which are poorly tested or possibly dangerous.
Insulin May Raise Homocysteine
by Dr. Gary Farr 1/27/2003
Overweight children with high levels of the hormone insulin in their blood are also likely to have high levels of homocysteine, a substance that appears to raise the risk of heart disease, stroke, and birth defects, as well as possibly other adverse effects as well.
MSG - Dangers & Deceptions
by Dr. Gary Farr 12/13/2004
MSG (mono-sodium glutamate) is a food additive that enhances flavors in food. It virtually has no flavor of its own, but neurologically causes people to experience a more intense flavor from the foods that they eat containing the substance. To millions of consumers, it means experiencing an adverse effect from the additive and possible adverse health effects in the future.
Nutrition And Medicine? I Don't Think So
by Dr. Gary Farr 2/12/2003
If you look at almost any other system of medicine besides the Western, you'll find a heavy reliance on food. Hippocrates, the father of modern medicine, after whom the Hippocratic oath was named, taught, "let food be thy medicine." The "foods" of modern medicine, however are drugs. The typical American doctor completely disregards nutrition.
Overfed and Undernourished
by Dr. Gary Farr 9/21/2001
Gary Null, Ph.D., is the bestselling author of more than 50 books, including "Get Healthy Now!" and "The Complete Encyclopedia of Natural Healing." He works as a lecturer and educator, and is also the manufacturer of his own popular line of vitamins and supplements. Null is host of America's longest-running nationally syndicated health radio show, "Natural Living With Gary Null." He appears regularly on NPR and PBS.
In his latest release, "The 7 Steps to Perfect Health," Gary Null explains why everything about the American diet is an abomination, a continuous trade of health for convenience that has to be stopped.
Listen to an excerpt of Gary Null speaking about the hazards of America's diet.
Sad Changes in the Standard American Diet
by Dr. Gary Farr 9/21/2001
Research on the current plague of heart disease and cancer has focused on dietary fats. Modern diet gurus assert that the Standard American Diet has become “richer” during the middle decades of the 20th century. “. . . we have gradually increased our intake of butter, milk, other dairy products and eggs. The proportion of calories from fats has increased from a national figure of 30 per cent in 1910 to over 40 percent [in 1966]. . . “ writes Jeremiah Stamler, M.D., in a little volume called Your Heart Has Nine Lives.
Oh, by the Way, Your Heart Has Nine Lives was sponsored by the Corn Products Company, makers of Mazola margarine and corn oil. Does this smell fishy to you?
Tales of the Nutrasweet (Aspartame) Scandal
by Dr. Gary Farr 2/12/2002
The FDA has received more than 10,000 consumer complaints on Nutra-Sweet. That's 80% of all complaints about food additives, yet they have done nothing to alert the American consumer who assumes, since it's so highly advertised, that it must be safe as mother's milk. If you are using aspartame and have headaches, depression, slurred speech. loss of memory, fibromyalgia type symptoms, loss of sensation in lower legs or shooting pains, loss of equilibrium, vertigo, anxiety attacks, chronic fatigue, vision loss, floaters, retinal detachment, seizures, heart palpitations, etc., you have Aspartame Disease! Read all about it.
Teacher's College Nutritionist Warns against Processed Food
by Dr. Gary Farr 12/4/2001
Agricultural products used to be considered food. They are now thought of as the raw materials to be turned into food by industrial processing and, most recently, bioengineering. Both processes add scores of ingredients to "food" that nutritionists know nothing about, said Joan Dye Gussow of Teachers College.
The Cholesterol Myths
by Dr. Gary Farr 11/26/2001
Have you been totally confused by medical propaganda? Don't feel bad. If the medical establishment can convince you you're going to die if you don't take aspirin for your heart condition, then there must be other lies as well! Well, we're going to present what Uffe Ravnskov, M.D., Ph.D. has to say. Once you've read this, that nice juicy steak with all the animal fat will really taste good!
The Danger of Hydrogenated or Partially Hydrogenated Fats
by Dr. Gary Farr 11/26/2001
Why not consume partially hydrogenated fats or oils? Because by the definition of "poison," partially hydrogenated fats and oils are poisons. READ THIS!
The Food Guide Pyramid - What is it?
by Dr. Gary Farr 5/15/2002
The Food Guide Pyramid was developed to help healthy Americans follow the Dietary Guidelines for Americans. Unfortunately, if you follow this pyramid, you're asking for a death sentance as regards your health. We explain why.
The Myths of Vegetarianism
by Dr. Gary Farr 10/10/2004
Being a strict vegetarianism carries severe health risks you will want to know about. Read this before you consider going strict vegetarianism. If you're already a strict vegetarianism you should also read.
The Problems with Olestra
by Dr. Gary Farr 12/3/2001
Why in the world would anyone want to eat a chemical that inhibits the absorption of vitamins and causes diarrhea and abdominal cramping? Well, perhaps you dont eat foods with additives (how can they be called food), but you ought to have the low-down on how this crap got its hold in the food market. HINT: It has to do with politics and money.
What are Vitamins?
by Dr. Gary Farr 10/14/2006
Essential to life, these thirteen organic compounds perform dozens of vital jobs in the body. Vitamin entered our vocabulary only in 1912, when the first one thiamin or B1 was isolated. We now know that some of the devastating diseases of the past beriberi, rickets, scurvy were nothing more than acute vitamin deficiencies. Read more . . .
What is Refined Sugar?
by Dr. Gary Farr 12/30/2002
Sugar refining is the process of extracting out the sugar (sucrose) from the plant materials and then removing other unwanted materials from the extracted raw sugar.
White Flour Is Like Sugar
by Dr. Gary Farr 11/28/2001
As far as your body is concerned, eating white flour is almost the same as eating sugar.
Who is Nutrient Deficient in America?
by Dr. Gary Farr 2/10/2002
This is a very sensitive topic of discussion. We currently have groups who contend that very few people have inadequate intake levels, and other groups say that everyone is deficient.
In this article, we will present information from scientific literature. None of the statements herein have been created by BecomeHealthyNow.com.
Why You Should Eat Organic Meat
by Dr. Gary Farr 11/18/2001
Why shouldn't I buy my meat in the store? Most often the beef you buy at the supermarket has been injected with growth hormones soon after birth. Generally these hormones contain estrogens. There has been enough press about these estrogens causing increased risk of breast and prostate cancers, so we don't need to go into that here. The beef is normally finished in a feed lot where the cows stand for weeks in the cold wind, hot sun or mud up to their bellies. These conditions do nothing but foster disease so the animals are routinely fed antibiotics. It's no wonder germs are becoming increasingly resistant when we continually consume antibiotics in the foods we eat.
Why You Should NOT Depend on the RDA
by Dr. Gary Farr 10/15/2002
The first Recommended Dietary Allowances were established in the United States in the 1940s to provide standards for good nutrition. The allowances were not considered permanent, but rather recommendations based on the best available scientific knowledge. Since 1943 the RDAs have been revised approximately every five years as new data became available. In 1985, the RDAs came under attack by segments of the scientific and medical community as not serving the needs for establishing optimal nutrition.
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