Perhaps you have heard of stevia, but you are not exactly clear on what it is. You may also wonder why you would choose stevia over sugar, honey, or an artificial sweetener. If you are diabetic or you just want to decrease the amount of refined sugars in your diet, stevia is definitely worth considering. Perhaps you wish to reduce or eliminate your consumption of artificial sweeteners. Stevia is also an excellent choice in this circumstance.

So what is stevia exactly? Stevia comes from a plant that has extremely sweet-tasting leaves. In fact, the stevia plant is often referred to as sugar leaf or sweet leaf.

Read more here:: https://lowcarbmag.com/what-is-stevia-and-why-use-it/

A case presented by researchers in The American Journal of Clinical Nutrition, stated that intermittent fasting (they called it SER, short for intermittent severe energy reduction) could be a useful way to reduce energy intake; thereby, controlling an individual’s body weight. The team came to this discovery after studying the effects of a 24-hour SER in a person’s appetite, metabolism, and energy intake.

Read more here:: https://lowcarbmag.com/improve-your-energy-levels-with-intermittent-fasting/

Based on the results of a study conducted by Cornell University researchers, obesity can blunt a person’s taste buds, reducing their ability to enjoy the taste of food, especially for the five primary tastes: Salty, sweet, bitter, sour, and savory.

The study, which was published in PLOS Biology, discussed how chronic low-grade inflammation caused by obesity could reduce the number of taste buds on the tongue after examining murine gustatory tissues. “[This reduction in tissue] is likely the cause of taste dysfunction seen in obese populations—by upsetting this balance of renewal and cell death,” the researchers wrote.

Read more here:: https://lowcarbmag.com/obesity-causes-people-to-crave-more-sugar-and-salt/

Naturally fermented foods are getting a lot of attention from health experts these days because they may help strengthen your gut microbiome—the 100 trillion or so bacteria and microorganisms that live in your digestive tract. Researchers are beginning to link these tiny creatures to all sorts of health conditions from obesity to neurodegenerative diseases.

Fermented foods are preserved using an age-old process that not only boosts the food’s shelf life and nutritional value, but can give your body a dose of healthy probiotics, which are live microorganisms crucial to healthy digestion, says Dr. David S. Ludwig, a professor of nutrition at the Harvard School of Public Health.

Continue reading:: https://lowcarbmag.com/add-more-fermented-foods-for-a-better-gut-health/

The Health Research Institute Labs (HRI Labs) is an independent laboratory that tests both micronutrients and toxins found in food, and is often hired to test foods claiming to be non-GMO, “all natural” and/or organic. One of the toxins HRI Labs is currently focusing on is glyphosate, and the public testing being offered (see below) allows them to compile data on the pervasiveness of this chemical in the food supply.

HRI was recently tasked with testing Ben & Jerry’s ice cream, which was also found to contain glyphosate. The samples were provided by the Organic Consumers Association (OCA) and Regeneration Vermont, which are concerned about the environmental impact Ben & Jerry’s dairy producers are having in Vermont. Using sensitive state-of-the-art testing equipment to look at the quality of the ingredients, 10 of the 11 ice cream samples were found to contain substantial levels of glyphosate.

HRI Labs has investigated a number of other foods as well, including grains, legumes and beans. Most if not all of these types of crops need to dry in the field before being harvested, and to speed that process, the fields are doused with glyphosate a couple of weeks before harvest.

Read more here:: https://lowcarbmag.com/most-foods-sold-in-the-us-contaminated-with-toxic-weed-killer/

According to researchers from the U.K. and the U.S., a person’s gut bacteria is also a factor in the effectiveness of his dietary change.

Read more here:: https://lowcarbmag.com/heres-how-your-gut-bacteria-affects-your-blood-pressure/

Maryn McKenna is an investigative journalist and senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University who has written a number of health-related books. Her latest, “Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats,” exposes many aspects of the chicken industry that most people are completely unaware of.

Watch the video here

A Freedom of Information Act (FOIA) request by The Guardian newspaper has uncovered documents confirming that the U.S. Food and Drug Administration (FDA) has quietly been testing food samples to check for glyphosate residues but has not released its findings to the public. The Guardian notes that the agency has struggled to find any foods that have not been contaminated by this herbicide.

In an email to some of his colleagues, FDA chemist Richard Thompson noted, “I have brought wheat crackers, granola cereal and corn meal from home and there’s a fair amount in all of them.” He noted that the only food he had on hand that was not found to contain glyphosate traces was broccoli.

Even though the documents reveal that some of the foods tested contained 6.5 parts per million of glyphosate – well above the legal limit of 5.0 ppm – the FDA insists that these results don’t count, since the foods used in the tests were not “official” samples.

Researchers from the University College London’s Institute of Education analyzed data about the health of 22,500 children at seven years old, 34,873 at 11 years old, and 26,128 at 15 years old in four groups from 1946 to 2001. Based on the results of the study, poorer children born were both thinner and shorter than children who came from wealthier families.

Continue reading… https://lowcarbmag.com/obesity-a-sign-of-poverty-study/

Eating a lot of processed meat is bad as It increases the risk of non-alcoholic fatty liver disease (NAFLD) and insulin resistance, according to a study published in the Journal of Hepatology.

Continue reading: https://lowcarbmag.com/another-reason-why-eating-a-lot-of-processed-meat-is-bad-research/