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December 17, 2014
Dear Valued Subscriber,

Did you know that fermented foods are toxin chelators? The food must contain live and active cultures such as probiotic supplements, yogurt, kefir, kimchee, dark chocolate, miso, tempeh, meat broths, and real sauerkraut. Don't overdo it, however, because eating too many fermented foods can create yeast overgrowth.

 

Have a happy, healthy week. Bonnie and Steve Minsky

It's Not Just the Salt
A new article in journal Open Heart suggests that sugar appears to contribute to the majority of the hypertension risk associated with processed food.

 

Bonnie: The conclusion that sugar represents a greater danger to the heart than salt may be an eye opener to some, but not to us. This is something that should have been anticipated.

 

Numerous cardiac experts have noticed that the recommendations to increasingly lower salt intake have not resulted in the expected positive cardiovascular outcomes.

 

Many of my hypertensive clients have seen blood pressure drops when they begin to:

  1. Always eat carbohydrates with lean protein or healthy fat.
  2. Lower and/or eventually eliminate added sugars.
Cognitive Cooking in the IBM Cloud
Of Course It's the Carbs

Steve: If helping blood pressure was not enough, this latest round of research should give you that extra push to cut down on your grain and added sugar carb consumption.

 

The rest of this piece is for NCI Well Connect subscribers. To be a subscriber, click here.