Category Archives: supplements

What if?

Posted on April 19, 2020 by kathyabascal

I have decided to share my plans, such as they are, should I develop symptoms of having caught CoVid-19. Not because I have any expertise with this virus or have any medical expertise to support my plans. Nor am I … Continue reading →

Posted in Corona, CoVid-19, Food, herbs, supplements | Tagged antivirals, chest applications, Corona, covid19, Herbs and Influenza, pandemic | 4 Comments

Whales and Birds Need Fish and Krill, You Do Not!

Posted on September 14, 2019 by kathyabascal

Global warming is expected to have an enormous impact on the environmental production of especially the long-chain fatty acid, DHA. A recent study quantified the effect we can anticipate and that effect is very concerning. However, the study mistakenly approaches … Continue reading →

Posted in chemicals, Food, supplements, Yikes | Leave a comment

Eating Fish Food Is Optional

Posted on August 30, 2018 by kathyabascal

All living things (insects, plants, mammals including humans, fish, fowl, plants) need omega 3 fats. Only plants make the basic omega 3 fat ALA which they primarily use in their chloroplasts. ALAs are highly reactive and allow photosynthesis to continue … Continue reading →

Posted in chemicals, Food, supplements, Yikes | Tagged DHA, fish oil, global warming, king salmon, krill, migratory birds, omega 3 fats, orcas, supplements, sustainability, toxins, whales | 2 Comments

Quit Taking Fish Oil

Posted on March 27, 2018 by kathyabascal

Fish oil is a concentrated source of DHA, a very special type of omega-3 fat that we use in our neurons, in our eye and heart tissue, and in sperm. In fact, some 30 million Americans take fish oil supplements … Continue reading →

Posted in chemicals, Food, supplements | Tagged anisidine, deodorized oils, DHA, fish oil, oxidized fatty acids, peroxide values, rancidity, supplements | 17 Comments

Do Not Microwave Cholesterol

Posted on March 12, 2018 by kathyabascal

Cholesterol is an important part of healthy cell membranes. It also provides a scaffolding the body needs to make compounds such as vitamin D, other hormones, bile, and more. All of our cells make cholesterol but most is produced in … Continue reading →

Posted in antioxidants, Food | Tagged AMD, animal products, cholesterol, cooking, heart health, IBS, microwave, neurodegenerative disease, oxysterols, TQI Diet | 7 Comments

Beware of Flavors

Posted on May 26, 2016 by kathyabascal

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 →

Posted in chemicals, Food, supplements | Tagged artificial flavor, dorito effect, farm to fork, natural flavor, nutritional wisdom, obesity, overeating, palatant, sucram, tasty food | 9 Comments

The Benefits of Bitters

Posted on October 4, 2014 by kathyabascal

Bitters are some of the simplest, oldest, and most effective of herbal remedies. Bitters are simply herbs with a strongly bitter taste. Once upon a time, much of our food was on the bitter side. Wild greens, wild berries, wild … Continue reading →

Posted in Food, herbs, supplements | Tagged Angelica archangelica, bitters, digestion, flavor, gentian, ginger, Iberis amara, IBS, stomach acid, sugar, zingiber | 4 Comments

Go ahead, cook with your good olive oil!

Posted on August 7, 2014 by kathyabascal

Unrefined, cold pressed virgin olive oil (VOO) is rich in interesting compounds including many unique antioxidants. Without them, olive oil would not be the healthy oil it is. A number of studies have looked at how cooking affects those antioxidants … Continue reading →

Posted in antioxidants, chemicals, Food | Tagged acrylamides, antioxidants, bioavailability, cancer, canned fish, cooking, deep fat frying, dementia, evoo, heterocyclic amines, high temperature, lycopene, marinating, olive oil, panfrying, refined oil, sunflower seed oil, tomatoes, tyrosol, vegetables, vitamin E | 8 Comments

Extra Virgin Olive or High Oleic Oil?

Posted on July 10, 2014 by kathyabascal

Extra virgin olive oil is to be the dominant fat on the TQI Diet. Some people hesitate to follow this fully, having been told that EVOO is too fragile to cook with and is no healthier than various high oleic … Continue reading →

Posted in antioxidants, Food | Tagged antioxidant status, antioxidants, cancer, DNA damage, evoo, extra virgin olive oil, food, high oleic oils, oleic acid, polyphenols, refined oils | 5 Comments

Sometimes More Is Better

Posted on May 25, 2014 by kathyabascal

A new study of over 7000 older Italians at high risk for heart disease compared a low fat diet with a Mediterranean diet containing varying amounts of virgin and extra virgin olive oil. They followed the participants for nearly five years … Continue reading →

Posted in antioxidants, Food | Tagged all cause mortality, breast cancer, cancer deaths, cardiovascular disease, diabetes, extra virgin olive oil, heart attacks, heart disease, heart health, hypertension, leafy greens, low fat diet, nitro fatty acids, olives, respiratory tract cancer, stroke, Virgin olive oil | Leave a comment