Category Archives: chemicals

No More Red Snapper?

Fish can be one of the healthiest foods in our diet providing long-chained essential fatty acids (e.g. DHA, EPA), vitamin D, iodine, important minerals, and more. Unfortunately, seafood is also a source of persistent toxins so we must choose our … Continue reading

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It’s getting worse, not better . . .

I am not a fan of gene tampering and, to the greatest extent possible, avoid GM foods. At the end of my TQIDiet class this past spring, it seemed that this would soon be easier to do. Vermont had passed … Continue reading

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Beware of Flavors

Our current food culture takes natural and artificial flavors very casually. Both “natural flavors” and “artificial flavors” are chemicals. The difference between them lies strictly in how they are manufactured, not in their ultimate effect on us, and I refer … Continue reading

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Shrimp – the good and the bad

Americans like shrimp and eat about 4 pounds of mostly large shrimp or prawns a year. Most of those shrimp (about 94%) are imported and most are farmed. The TQI Diet, however, includes only the small wild pink or Northern shrimp … Continue reading

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Choosing The Right Olive Oil

On the TQI Diet, extra virgin olive oil (EVOO) is the dominant oil, the one we use most frequently and in the greatest amount. Some students beginning to use EVOO have a bit of trouble finding one they like. Many are … Continue reading

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Villains among EWG’s BPA-free “Best Players”

EWG.org just released a list of manufacturers who continue to use BPA (bisphenol A) in their products along with a list of the “Best Players” who no longer do. However, there is a big problem lurking with those on their … Continue reading

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Is It Really About the Wheat or the Gluten?

There is a great buzz about wheat, gluten, and glyphosate (the active ingredient in the herbicide RoundUp) right now. And this buzz is creating lots of confusion and misconceptions. A study concluded that exposure to glyphosate is causing a wide … Continue reading

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