Cinnamon Spice and Everything Nice

Cinnamon Spice and Everything Nice

Naturally sweet cinnamon revives our senses with its wonderful aroma and can enhance health with its medicinal properties. Cinnamon was first used in China (2700 B.C.) to treat fever, digestive, and menstrual problems. Indian healers used cinnamon to treat gastrointestinal complaints, as well as sore throat and cough. Today, modern herbalists continue to use the herb for digestive issues, chest congestion and colds/flu, but they’ve also discovered it helps ease arthritis pain, as well as manage blood sugar levels.

Because cinnamon reduces the rate at which glucose enters the bloodstream, it can help prevent blood sugar spikes. This is hopeful news for some people with Type 2 diabetes. But more studies need to be done around this issue. It appears that cinnamon may work better in people whose diabetes is poorly managed as compared to those who have good management of their condition. As a medicinal supplement, different people respond to different amounts — it’s not just a matter of sprinkling a teaspoon on your oatmeal. Cinnamon may also change the way some medications work, so it’s important to speak with your physician before adding cinnamon to your supplement regimen.

Cinnamon is available ground, in capsule form, and as a tea. There are many species of cinnamon. Be aware that typical grocery store cinnamon (‘the cassia cinnamons’) contains coumarin, which, in high amounts, can be harmful to the liver. Ceylon Cinnamon has lower levels of coumarin, which makes it a better choice for most people.

Resources

Cleveland Clinic:  Cinnamon.  Accessed 2 Dec 2016:  http://www.clevelandclinicwellness.com/Features/Pages/cinnamon-pro-con.aspx

Examine.com:  Cinnamon Essential Benefits, Effects & Information. Accessed 2 Dec 2016: https://examine.com/supplements/cinnamon/

World’s Healthiest Foods:  Cinnamon (ground) http://www.whfoods.com/genpage.php?dbid=68&tname=foodspice

Johannes, L. Little bit of Spice for Health, but Which One? The Wall Street Journal (online, 2014, Oct.) Accessed 4 Dec 2016:  http://www.wsj.com/articles/SB10001424052702303376904579135502891970942

Hlebowicz, J. et al., ‘Effect of cinnamon on postprandial blood glucose, gastric emptying, and satiety in healthy subjects.’ Am J Clin Nutr. (2007 Jun) 85:6,1552-6. Accessed 4 Dec 2016:  http://ajcn.nutrition.org/content/85/6/1552.long (full text)

Qin B, Nagasaki M, Ren M, et al., ‘Cinnamon extract prevents the insulin resistance induced by a high-fructose diet.’ Horm Metab Res.(2004 Feb), 36:2:119-25.. PMID:15002064. Accessed 4 Dec 2016:  http://beauty-review.nl/wp-content/uploads/2014/07/Cinnamon-extract-prevents-the-insulin-resistance-induced-by-a-high-fructose-diet.pdf (full text)

Khan A., Safdar M., Ali Khan M., et al., ‘Cinnamon improves glucose and lipids of people with type 2 diabetes. Diabetes Care. (2003 Dec) 26(12) 3215-8. Accessed 4 Dec 2016:  http://care.diabetesjournals.org/content/26/12/3215

You’re Sweet Enough Without the Added Sugar

You’re Sweet Enough Without the Added Sugar

Do you enjoy a no-sugar-added soda with dinner every night? What about a low-sugar, high protein ‘nutrition bar’ after a workout? At the office, are you mindlessly grazing through the low-sugar or no-sugar added cookies?  Do you read food labels to see where on the ingredient list sugars are hidden? If you’re regularly drawn to sweets- or foods laden with artificial sweeteners-try going without them for a few days and see what happens. Are you having headaches, irritability, cravings, and symptoms that could only be described as withdrawal? Do you find yourself so uncomfortable that you’re drawn right back to those same foods? It could be you’re trapped in what is called a cycle of sugar addiction.

Sugar is a carbohydrate, one of the major nutrient groups, but it doesn’t provide vitamins, minerals, or even fiber to our diet. Still, it’s added to an  array of foods, including ketchup, fruited yogurt, cereal, canned soup, certain brands of lunch meat, salad dressing, condiments, bread, and so much more. While we require some sugar (glucose) in order to function property, all of this added sugar is harmful to our system.

Sugar’s Addictive Qualities
When we ingest sugar, our body generates a response similar to that seen in addictions, which is why we develop cravings for more. It’s often called the cocaine of dietary additives.

Here’s how it works: Sugar — whether natural, processed or artificial — enters the bloodstream quickly, causing your blood sugar level to spike. The body recognizes this imbalance and acts to bring blood sugar back to normal. Insulin, a hormone, pushes glucose into the cells to be used for energy. But if you eat a lot of sugar, the body can’t keep up. Insulin has to work harder and the body overcompensates, causing blood sugar to drop too low – and your brain reacts. You feel depleted, irritable, and crave more sugar.

Sugar by Any Other Name
Sugar names you might recognize are sucrose (table sugar), fructose (found in fruits, some root veggies, and honey), and lactose (milk sugar). Naturally occurring sugar in fruit and vegetables has a place in a balanced diet. But added sugar, artificial sweetener, and processed ‘natural’ sugar like high fructose corn syrup are detrimental to your health.

Eliminate Unhealthy Sugar From Your Diet
Learn where Sugar Hides. On ingredient lists, look for words ending in ‘-ose,’ which equate to sugar. If they’re among the first five items, it’s not worth buying. When sugar is among the last items in the list, that’s a better choice.

Avoid the Fake Stuff. Products containing artificial sweeteners are not a healthy alternative. Diet soda, ‘fat free’ and ‘sugar free’ candy and cookies are associated with weight gain and cravings, creating a cycle of addiction.

Sip with Awareness. A single can of soda, flavored water, Gatorade, or a juice box typically contain nine or more teaspoons of sugar.

Make Sweet Substitutions.  Look for snacks labeled ‘no added sugar’ or ‘unsweetened.’ Use canned foods packed in water or natural juice. When baking, swap table sugar with applesauce, date paste, molasses, or fruit puree. Cinnamon or vanilla powder is a great way to sprinkle flavor onto yogurt, oatmeal, or coffee. Opt for brown rice syrup or cane sugar over other processed sugars.

Reprogram your sugar meter slowly. If you put two sugar packets in your coffee, cut back in half-packet increments. Keep sugar off the kitchen table. Small steps add up to sweet success!

Resources

Boseley, S. ‘Sugar, not fat, exposed as deadly villain in obesity epidemic.’ The Guardian (March 2013). Accessed 7 Dec 2016:  https://www.theguardian.com/society/2013/mar/20/sugar-deadly-obesity-epidemic

Cole, W. ‘The Connection Between Artificial Sweeteners & Autoimmune Disease.’ Posted by mindbodygreen.com (with references) Accessed 19 Dec 2016: http://www.mindbodygreen.com/0-17329/the-connection-between-artificial-sweeteners-autoimmune-disease.html

Schiffman, S. ‘Rationale for Further Medical and Health Research on High-Potency Sweeteners.’ Chemical Senses (2012, May 4) Schiffman Consulting, 18 Heath Place, Durham, NC 27705-5713, USA. Accessed 19 Dec 2016: http://chemse.oxfordjournals.org/content/early/2012/05/04/chemse.bjs053.full.pdf+html

American Association of Clinical Endocrinologists (AACE). ‘Cause and Effect: Case Report Shows an Association between Sugar Substitutes and Common Thyroid Disorder.’ Accessed 19 Dec 2016:  http://media.aace.com/press-release/cause-and-effect-case-report-shows-association-between-sugar-substitutes-and-common-th#sthash.mlSVNuq0.dpuf

Psych Today Online. ‘Just Say No to Artificial Sweeteners.’ Accessed 19 Dec 2016: https://www.psychologytoday.com/blog/nourish/201306/just-say-no-artificial-sweeteners

Diabetes Education Online. ‘How the Body Processes Blood Sugar.’ Accessed 7 Dec 2016: https://dtc.ucsf.edu/types-of-diabetes/type1/understanding-type-1-diabetes/how-the-body-processes-sugar/

AuthorityNutrition.com ’10 Disturbing Reasons Sugar is Bad for You.’ (posted by Gunnar, K. no date). Accessed 7 Dec 2016:  https://authoritynutrition.com/10-disturbing-reasons-why-sugar-is-bad/

Basciano, H. Federico, L, & Adeli, K., ‘Fructose, insulin resistance, and metabolic dyslipidemia.’ Nutrition & Metabolism (2005) Accessed 7 Dec 2016: http://nutritionandmetabolism.biomedcentral.com/articles/10.1186/1743-7075-2-5 *full text).

Thatsugarfilm.com ’60 Different names for Sugar.’ http://thatsugarfilm.com/blog/2015/03/16/added-sugar-vs-natural-sugar/

Page, K. A. et al. ‘Effects of Fructose vs Glucose on Regional Cerebral Blood Flow in Brain Regions Involved With Appetite and Reward Pathways.’ JAMA : the journal of the American Medical Association 309.1 (2013): 63–70. Accessed: 7 Dec. 2016: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4076145/

Schulze, M. B., Manson, J. et al., ‘Sugar-Sweetened Beverages, Weight Gain, and Incidence of Type 2 Diabetes in Young and Middle-Aged Women’ JAMA (Aug 2004), 292:8, 927-934. doi:10.1001/jama.292.8.927. http://jamanetwork.com/journals/jama/fullarticle/199317 (full text).

Slattery, M.L., Benson, J., Berry, T D., et al., ‘Dietary sugar and colon cancer.’

Cancer Epidemiol Biomarkers Prev (September 1 1997). 6:9, 677-685. Accessed 7 Dec 2016: http://cebp.aacrjournals.org/content/6/9/677

Yang, Qing. ‘Gain Weight by ‘going Diet?’ Artificial Sweeteners and the Neurobiology of Sugar Cravings: Neuroscience 2010.’ The Yale Journal of Biology and Medicine (2010) 83:2  101–108. Accessed 7 Dec 2016:  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/

Davis, P.A., Yodoyama, W. Cinnamon intake lowers fasting blood Glucose: meta-analysis. J. Medicinal Food (2011). 12:9, 884-9. DOI: 10.1089/jmf.2010.0180. https://www.ncbi.nlm.nih.gov/pubmed/?term=Davis+Yokoyama+Cinnamon

Dr. Dave on Charlotte 5 News!

Dr. Dave on Charlotte 5 News!

Dr. Dave Hamilton, 33, and Laura Denyes, 36, are a husband and wife team that moved to Charlotte in 2014. Together they operate Of the Earth Wellness, a wellness clinic, and live on a five-acre farm, Wish We Had Acres, located 12 miles from uptown. Their goal is to educate the public about natural foods and natural medicines.

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Dr. Dave is a naturopathic physician with a focus on treating the whole person. He answers five questions for C5’s Entrepreneur Series:

Why is Charlotte a good place to start a business?

Charlotte is the tree city, named for its large, urban canopy of trees. This makes it a natural setting for plant medicine and natural products. Many folks who move to Charlotte have a deep connection to its trees… often these folks are also connected to nature. My practice as a naturopathic physician is inspired by and cultivates a relationship with nature to achieve health. We see food, herbs and the environment as something sacred and an invaluable part of the healing process.

The city at-large has a growing trend of support for local foods, local farms and local business. Increasingly folks want to find local alternatives for everything from produce to body care products to health care.

Who was your biggest influence and how did this person affect you and the way you do things?

My grandparents instilled a work ethic in me that has carried through into my adulthood: Making something from nothing and seeing the beauty in what others may see as garbage. Some of my fondest memories were helping my grandpa grow food in the garden and taking care of his many rabbits.

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…I use these memories as inspiration to transform someone’s poor health into hope and empowerment. And like a garden, you must sometimes weed out some negatives, but you must get to the root, or else the weed will continue to grow. The same can be said for an individual’s health.

How do you begin each day?

Often I wake up taking care of the various critters on the farm… the dogs, goats and chickens. Then I have a hot cup of coffee or tea. Depending on the day or season I begin my day in the barn, milking the goats, gathering … eggs. Other days I’ll check the garden for fresh produce and pull weeds, some of which are harvested for medicine.

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What do you see in your future?

We have begun the hunt for our next property. I hope to eventually prescribe veggies, fruits and herbs directly from the farm. If patients were unfamiliar with how to use a particular vegetable or herb, they could attend a medicine-making class or cooking class that would be offered at the farm.
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Where do you go to chill?

When we do get time to relax, you can find us at one of the local breweries or eateries in town. Some of our favorites are OMB, Triple C, Birdsong, Heist (especially their brunch) and Free Range breweries. Sometimes we bring a goat or a dog with us.

Of the Earth: 10715 Shopton Rd W

Photos: James Robinson, Laura Denyes

Charlotte 5 News Story Original Link

Kombucha!

Kombucha!

 

kombucha_howto_embed

Infographic by Lesliebrians.com

Source http://www.in-dependent.org/blog/kombucha

Please include attribution to in-dependent.org with this graphic.

 

One of our wonderful farm interns and great friend (Leslie Brians) created this lovely infographic on Kombucha. Enjoy and let her know how much you love it!

Please include attribution to in-dependent.org with this graphic.

Your Ultimate Guide to Kombucha

The Real Reason Wheat is Toxic (And It’s Not The Gluten)

The Real Reason Wheat is Toxic (And It’s Not The Gluten)

REPOSTED from http://drarata.com/the-real-reason-wheat-is-toxic-and-its-not-the-gluten/

 

I have spoken to many of you regarding my thoughts on wheat and why we (in the US) see more food sensitivities, Celiac’s disease, IBS, and other GI disorders.  I read this article on Dr. Arata’s website.  He states this information very well, so no need to recreate the wheel.

Please feel free to bring up questions or concerns after reading this article.  If you experience any of the symptoms that are described below or related issues; naturopathic medicine is a wonderful compliment to empower you to heal.

REPOST START:

The stories became far too frequent to ignore.

Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.

Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified.  GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about.

I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in general in the past 5-10 years.

Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered.

The good news is that the reason wheat has become so toxic in the United States is not because it is secretly GMO as I had feared (thank goodness!).

The bad news is that the problem lies with the manner in which wheat is grown and harvested by conventional wheat farmers.

You’re going to want to sit down for this one.  I’ve had some folks burst into tears in horror when I passed along this information before.

Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest 

Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980.  It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

USDA-pesticides-applied-to-wheat

According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990’s with the result that most of the non-organic wheat in the United States is now contaminated with it.  Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield:   “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed” says Dr. Seneff.

According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.

Here’s what wheat farmer Keith Lewis has to say about the practice:

I have been a wheat farmer for 50 yrs and one wheat production practice that is very common is applying the herbicide Roundup (glyposate) just prior to harvest. Roundup is licensed for preharvest weed control. Monsanto, the manufacturer of Roundup claims that application to plants at over 30% kernel moisture result in roundup uptake by the plant into the kernels. Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.

A wheat field often ripens unevenly, thus applying Roundup preharvest evens up the greener parts of the field with the more mature. The result is on the less mature areas Roundup is translocated into the kernels and eventually harvested as such.

This practice is not licensed. Farmers mistakenly call it “dessication.” Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup. An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with preharvest Roundup. Lentils and peas are not accepted in the market place if it was sprayed with preharvest roundup….. but wheat is ok.. This farming practice greatly concerns me and it should further concern consumers of wheat products.

Here’s what wheat farmer Seth Woodland of Woodland and Wheat in Idaho had to say about the practice of using herbicides for wheat dry down:

That practice is bad . I have fellow farmers around me that do it and it is sad. Lucky for you not all of us farm that way. Being the farmer and also the president of a business, we are proud to say that we do not use round up on our wheat ever!

This practice is not just widespread in the United States either. The Food Standards Agency in the United Kingdom reports that use of Roundup as a wheat desiccant results in glyphosate residues regularly showing up in bread samples. Other European countries are waking up to to the danger, however. In the Netherlands, use of Roundup is completely banned with France likely soon to follow.

Using Roundup on wheat crops throughout the entire growing season and even as a desiccant just prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes the glyphosate residue laden wheat kernels.

The chart below of skyrocketing applications of glyphosate to US wheat crops since 1990 and the incidence of celiac disease is from a December 2013 study published in the Journal Interdisciplinary Toxicology examining glyphosate pathways to autoimmune disease. Remember that wheat is not currently GMO or “Roundup Ready” meaning it is not resistant to its withering effects like GMO corn or GMO soy, so application of glyphosate to wheat would actually kill it.

celiac incidence as a factor of glyphosate application to wheat

While the herbicide industry maintains that glyphosate is minimally toxic to humans, research published in the Journal Entropy strongly argues otherwise by shedding light on exactly how glyphosate disrupts mammalian physiology.

Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals.

The currently accepted view is that ghyphosate is not harmful to humans or any mammals.  This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations!

However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic.  In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity.  In essence:

Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms

In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome.  CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

  • Gastrointestinal disorders
  • Obesity
  • Diabetes
  • Heart Disease
  • Depression
  • Autism
  • Infertility
  • Cancer
  • Multiple Sclerosis
  • Alzheimer’s disease
  • And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering

Got the picture yet?

Even if you think you have no trouble digesting wheat, it is still very wise to avoid conventional wheat as much as possible in your diet!

You Must Avoid Toxic Wheat No Matter What

The bottom line is that avoidance of conventional wheat in the United States is absolutely imperative even if you don’t currently have a gluten allergy or wheat sensitivity. The increase in the amount of glyphosate applied to wheat closely correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff points out that the increases in these diseases are not just genetic in nature, but also have an environmental cause as not all patient symptoms are alleviated by eliminating gluten from the diet.

The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing.

If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat!

How to Eat Wheat Safely

Obviously, if you’ve already developed a sensitivity or allergy to wheat, you must avoid it.  Period.

But, if you aren’t celiac or gluten sensitive and would like to consume this ancestral food safely, you can do what we do in our home. We source organic, naturally low in gluten, unhybridized Einkorn wheat (Carolinas Artisan Bread specializes in using this unhybridized wheat in some of their breads) for bread making, pancakes, cookies etc. Please note that einkorn is not to be confused with the more general term farro, which includes emmer and spelt, which are both hybridized.

When we eat out or are purchasing food from the store, conventional wheat products are rejected without exception. This despite the fact that we have no gluten allergies whatsoever in our home – yet.

I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products.

What Are You Going to Do About Toxic Wheat?

How did you react to the news that US wheat farmers are using Roundup, not just to kill weeds, but to dry out the wheat plants to allow for an earlier, easier and bigger harvest and that such a practice causes absorption of toxic glyphosate, the active ingredient in Roundup and other herbicides, right into the wheat kernels themselves?

Did you feel outraged and violated like I did? How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest dessicant such as barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets?  Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge?

Sarah, The Healthy Home Economist

Sources and More Information

Roundup: Quick Death for Weeds, Slow and Painful Death for You

Glyphosate now commonly found in human urine

Study: Glyphosate, Celiac and Gluten Intolerance

The Glyphosate, Celiac Disease Connection

Hybrid Wheat is Not the Same as GMO Wheat

The Dutch Ban Roundup, France and Brazil to Follow

Is it the Gluten or is it the Glyphosate?

How to Mix and Use Gluten Free Flour

Can Celiacs Eat Sourdough Bread?

Pre-harvest Application of Glyphosate to Wheat

The Dirty Little Secret About Gluten Free

Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases

Yield and quality of wheat seeds as a function of desiccation stages and herbicides

Wheat farmer weighs in on the use of Roundup as a wheat desiccant

Thank you Sarah TheHealthyHomeEconomist