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NPR Embarrasses Itself With Misinformation and Blatant Lies

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In a broadcast rife with misinformation, disinformation and outright lies, National Public Radio has embarrassed itself while maligning me. The September 21, 2021, broadcast opened with NPR host Robin Young calling me “the biggest dissem…

Lab-Grown Meat Is a Disaster in the Making

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Lab-grown, or cultured, meat is being promoted as the wave of the future — the “green, sustainable” way to have your meat and eat it too. No animal suffering, no greenhouse gas emissions — just meat-like protein that will taste exactly like the burgers…

The World Is Suffering From Mass Delusional Psychosis

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This article was previously published February 18, 2021, and has been updated with new information.
A number of mental health experts have expressed concern over the blatant fear and panic mongering during the COVID-19 pandemic, warning about potentia…

Dairy and Its Effect on Insulin Secretion (and What It Means for Your Waistline)

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The relationship between dairy consumption, insulin, and our health can be confusing. It’s easy to see why: The most common types of dairy undeniably spike our insulin levels, and elevated insulin has been linked to dozens of diseases—most diseases, in fact. When insulin is high, your body holds onto body fat. And insulin resistance, which is when your body doesn’t respond to insulin and must release large amounts of the hormone, makes it harder to lose body fat and is the precipitating factor in a host of degenerative diseases. So, dairy is bad, right? No. The opposite, in fact. Insulin is an old, old hormone. Evolution has preserved its structure across hundreds of millions of years and hundreds of thousands of species. Fish, insects, reptiles, birds, and mammals all secrete insulin with fairly similar amino acid arrangements (insulin from certain species of fish has even been clinically effective in humans), so, clearly, it is a vital hormone required by life to flourish and prosper. What is insulin good for? We need insulin to shuttle all sorts of nutrients into cells, like protein and glycogen into muscles. We need insulin to activate certain antioxidant systems. We need insulin to optimize our cognitive function. In other words, insulin is there for a reason, and “spikes” of insulin are normal as long as they go back down. It’s chronically elevated insulin, especially fasting insulin (high insulin levels in the absence of food), and insulin resistance that are harbingers of disease. When you’re insulin resistant, insulin is less effective at shuttling nutrients into cells. When you’re insulin resistant, those antioxidant systems dependent on insulin can’t switch on. When your brain is insulin resistant, as Alzheimer’s patients’ brains are, your cognition suffers. Insulin isn’t the problem. Improper, dysregulated insulin signaling is the problem. Which brings us to dairy and its effect on insulin. Dairy intake, you see, stimulates insulin secretion. Depending on the type of dairy, it can stimulate insulin a lot or almost not at all. And although we usually think about carbohydrates stimulating insulin, with dairy, it’s the combination of protein (whey and casein) and carbs (lactose) that stimulates insulin secretion. Both skim and whole milk elicit significant insulin responses that you wouldn’t predict from looking at their carb contents; you must also account for the protein content. Cream and butter are not particularly insulinogenic because they are mostly fat, with very little lactose or protein. Cheese has different effects on insulin depending on the cheese, with protein content as the main determinant. Cream cheese has very little effect insulin because it’s mostly fat. Cottage cheese has the most effect on insulin because it’s mostly protein. Brie has very little effect; cheddar has somewhat higher. Yogurt and kefir elicit moderate insulin spikes. In one study, milk was even more insulinogenic than white bread, but less so than whey protein with added lactose and cheese with added lactose. Another study found that full-fat fermented milk products and regular full-fat milk were about as insulinogenic as … Continue reading “Dairy and Its Effect on Insulin Secretion (and What It Means for Your Waistline)”

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How Hazardous Is the Air You Breathe?

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Current research shows that per- and polyfluoroalkyl substances (PFAS) not only are contaminating water and food, but also the air you breathe.1 These are a group of man-made chemicals developed in the 1930s that are resistant to water, heat and oil an…

CDC Director Overrules Expert Panel on Booster Policy

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According to CNN,1 the pace at which Americans are getting the COVID shot has dwindled considerably since mid-January, when the U.S. Centers for Disease Control and Prevention began tracking daily shot statistics.

During the last week of September 2…

‘Papers, Please’: Vaccine Passports Have Officially Arrived

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This article was previously published February 24, 2021, and has been updated with new information.
For a weary public longing to get back to normalcy, vaccine passports represent a tantalizing carrot, being dangled as a mechanism for freedom. By show…

A Visual Guide to Peppers

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Eating spicy food is a lot like running a marathon. They both hurt while you’re doing them, and the next day can be pretty painful, too. You have to fight the urge to quit. Crying is par for the course. Yet you persevere, all the while knowing that you’re going to sign up for the same suffering again in the future. The world is cuckoo for chilis. Restaurants compete to have the spiciest wings, hottest chili, and most tear-inducing sushi. Competitors on television shows and YouTube series sear the inside of their mouths for our viewing pleasure. Self-proclaimed pepper-heads are always working to bring hotter and hotter peppers to market. In fact, the most tongue-blistering varieties we have now—ones with ominous names like the Carolina Reaper and Trinidad Scorpion—didn’t evolve naturally. They are the result of systematic crossbreeding designed to create chilis so packed with heat that only the bravest (or most foolhardy, depending on your point of view) would dare try them. Eating spicy foods satisfies the deeply ingrained human need to test our limits and see how much discomfort we can take. That’s not the only reason we’re drawn to spicy foods, though. The pain they cause seems to stimulate the release of endorphins, part of the body’s endogenous opioid system, which accounts for why spicy foods “hurt so good” instead of just plain hurting. Capsaicin, the chemical in hot peppers that imparts the characteristic burning sensation, is anti-inflammatory and has numerous health benefits. Can you feel the burn? Chili, Pepper, Chili Pepper: What’s the Difference? Sometimes the English language is unnecessarily confusing. This is one of those times. Chilis all belong to the genus Capsicum, while peppers are a separate plant belonging to the genus Piper. The black pepper and white pepper on your spice rack are Pipers. However, the cayenne pepper and red pepper flakes next to them are Capsicums, as are bell peppers and all the fruits (yes, fruits) we lump into the category of “chili peppers.” Also, chili, chile, and chilli are all acceptable spellings for members of the Capsicum genus depending on where you live. Confused yet? Sorry about that, but don’t fret. The difference only matters if you’re a botanist or you’ve been cornered by an incredibly pedantic foodie at a party. For common usage, feel free to use the terms chili (chile), pepper, and chili pepper interchangeably. What is the Scoville Scale? The Scoville Scale describes how hot a given pepper is using a unit of measure called Scoville Heat Units, or SHU. In the original method for rating peppers, developed by the eponymous pharmacist and researcher Wilbur Scoville, a panel of tasters judge the heat level of different peppers. Today, food scientists employ high-performance liquid chromatography to measure how many capsaicinoid compounds a pepper contains, but human tasters still provide subjective ratings and validate the results. Bell peppers rate a 0 on the scale. There is no upper limit. Currently, the hottest known pepper on the planet, the mysterious sounding … Continue reading “A Visual Guide to Peppers”

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How Officials Keep Cooking the Books on COVID Casualties

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How many people have died of COVID-19? The media is reporting CDC data that the death toll is about 640,000 in the U.S., but the answer is nobody knows. Health officials like Dr. Anthony Fauci claim that there are likely far more COVID-19 deaths than h…

People Injured by COVID-19 Jab Share Their Horror Stories

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At the end of June 2021, Wisconsin Sen. Ron Johnson held a news conference with families who shared stories about the injuries they’d suffered as a result of taking the COVID jab. You can watch the hour-long meeting, which was widely censored and suppr…

The Web of Players Trying to Silence Truth

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This article was previously published February 16, 2021, and has been updated with new information.
Any strategy that successfully manipulates public opinion is bound to be repeated, and we can now clearly see how the tobacco industry’s playbook is be…

YouTube Changes Policy, Bans Mercola Within Hours

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September 29, 2021, YouTube banned and deleted our channel, and the channels of several others, including Robert F. Kennedy Jr., for violating its community guidelines. This despite the fact that much of our content has been up for over a decade and ne…

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