For decades, researchers have been finding ways to fight disease-causing bacteria in food production without the use of antibiotics. This is because bacteria continuously become resistant to antibiotics due to repeated and improper use.
Fried potatoes and other foods cooked at high temperatures significantly increase cancer risk, according to research. Because of this, the Food Standards Agency (FSA), a government body in the U.K., issued a public warning over the risks of these foods.
For many years, doctors insisted that a diabetes diagnosis was nothing more than bad luck, an unfortunate genetic predisposition about which very little could be done. In some instances, patients were advised to lose a bit of weight, but for the most part they were prescribed chemical drugs to control the condition and sent on their way. Unfortunately, these chemical drugs can only stave off the devastating effects of diabetes for so long and cannot cure or reverse the condition.
Eating more papaya (Carica papaya) can help boost your immune system, according to a study published in the journal BMC Complementary and Alternative Medicine.
Processing American food began after World War II, when we started canning produce and adding preservatives and additives. In 1950, scientists figured out that adding antibiotics to animal feed increased the livestock’s growth rate. Then, in the early 1980s, the U.S. began extensively using hormones for livestock, and genetically engineering crops to contain bug-killer and weed-killer DNA.