Eating Naturally - February 2017
Eating Naturally - February 2017
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I denne utgaven
In this issue: Classic Chicken Soup, Indian Spinach Soup, Tangy Vegetarian Borscht, LEMON YOGURT PROTEIN CAKE and much more...
Warm Body And Soul
Three healing soups from around the world to get you through the cold and flu season.
6 mins
Make Life Easy
Though we are far more than what we eat, our bodies run best on the highest-grade fuel possible. When you pull up to a gas pump, there are three choices: regular, medium grade, and premium. All cars run best on premium. It burns better and leaves less residue.
4 mins
Tame The Flame
4 Ways to Heal Inflammation.
4 mins
Musings On Muesli
Near the end of the 19th century, Swiss physician Maximilian Bircher-Benner created a healthy dietary supplement for his patients. It was a simple mixture of grains, fruits, and nuts known as muesli, although his original recipe contained much more fruit than the grain-heavy muesli options you see in grocery stores today.
3 mins
Eating Naturally Magazine Description:
Utgiver: InnoVision Health Media
Kategori: Food & Beverage
Språk: English
Frekvens: Monthly
Eating Naturally has little to do with how we eat; rather, the focus is on what we eat. An endless supply of experts crop up to tell us what diets to follow, such as non-GMO, organic, gluten-free, paleo, vegan, low-fat, low-carb, and on and on. Such restrictive rules are not what Eating Naturally is all about. We are also not about fad diets. We are about helping you make smarter food choices—ones that are realistic in today’s modern environment. We hope to introduce you to brands that are a little bit healthier and a little better for the environment. We urge you to look past big food companies and try brands produced by local or specialty manufacturers. After you introduce your palate to real whole foods, you won’t want to reach for those chemical-laden processed foods again.
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