Soy has been labeled a superfood that's been said to help menopausal symptoms, decrease the risk of heart disease, reverse osteoporosis, and fight cancer. 

Unfortunately, I don't believe it is the amazing thing it's made out to be, and it's time to reconsider soy's place as a panacea of modern society.  Very few of these benefits have been substantiated, and in fact is outright miss-representations of the facts.

So let’s talk about all the adverse effects of soy, which are a lot and not good for your body. "Soy foods can prevent osteoporosis."  This fallacy came out of the observation that Asian cultures ate soy and have little or no incidents of osteoporosis. 

This is not true; Soy foods can cause deficiencies in calcium and vitamin D, both needed for healthy bones. Calcium from bone broths and vitamin D from seafood, lard and organ meats prevent osteoporosis in Asian countries—not soy foods. "Soy can prevent some cancers" this thought is based on the fact that soy contains phytoes...

A Container Garden Can be an easy way to Fresh Cheap Organic Veggies! By Dr. J. J. Gregor

Are you trying to switch to a healthier lifestyle, but shocked at the cost of organic vegetables and herbs?  Even though you may not live on an acre of land, you still can easily start growing some of your own food in a container garden. Anyone who’s ever picked a vine ripened tomato and popped it into their mouth, or had a salad made with greens and herbs harvested 30 minutes prior to eating it very much appreciates the incredible freshness and superior taste of home grown produce.  And here’s a bonus:  No chemicals or preservatives.  Trust me when I say that I am the least grow your own garden type of guy out there, but even I've been able to get some vegetables growing. Whether you have an small apartment patio or even a back yard that you don't want to rip up to create an in-ground garden, fresh and easily grown produce can easily be done in a pot.   That pot can be on the patio, the front po...

Paleo Recipe - Garlic Turmeric Shrimp on a bed of Arugula, Green Beans Almandine
By J. J. Gregor

2 lbs. shrimp, peeled and deveined

1 T. butter
1 T. garlic, minced or pressed
2 to 3 tsp. turmeric
6 oz. baby arugula washed and dried
Sea salt and pepper to taste Melt butter in a large sauté pan over medium heat.  Add pepper, garlic, and turmeric and sauté two to three minutes.  Add shrimp.  Sauté an additional three to four minutes, until shrimp is bright pink.  Salt and pepper to taste and remove from heat. Split arugula leaves between four plates.  Divide shrimp among the plates, laying on top of arugula.  Serves 4 The black pepper added to the butter with the turmeric aids in bringing out the many beneficial qualities of turmeric. ------------
1 lb. green beans washed and ended trimmed
2 T. butter
1 T. garlic
1/2 cup toasted almond slices*
Sea salt and pepper to taste Melt butter in a large sauté pan on medium.  Add garlic and sauté two to three minutes.  Add green beans.  Sauté five to seve...

All Water Is Not Created Equal

Everyone's carrying a water bottle. But not all water hydrates the same way.

You can drink a gallon of the wrong type and still end up chronically dehydrated, running to the bathroom every hour while your cells stay thirsty.

The difference isn't just purity. It's mineral content, osmolarity, and whether your body can actually hold onto what you're drinking.

Here's how to choose water that actually works.

Why Water Type Matters for Hydration

Your body doesn't just need H₂O molecules. It needs water with the right mineral content and electrical charge to move across cell membranes and stay in your tissues.

Pure water (no minerals) has low osmolarity. It passes through your system quickly because there's nothing holding it in your cells. You drink it, you pee it out, and your intracellular hydration status doesn't change.

Water with minerals has higher osmolarity. The dissolved electrolytes (sodium, magnesium, calcium, potassium) create the osmotic g...

Water, Water Everywhere... But Not a Drop to Drink

Anyone who's had Montezuma's revenge in Mexico knows this truth: water quality matters.

Ancient civilizations understood this. They boiled water, distilled it, or fermented it into beer and wine to kill parasites and bacteria. Modern water treatment plants continue this tradition, but they've added chemicals that solve one problem while creating others.

Your tap water won't give you dysentery. But the treatment process introduces compounds that disrupt thyroid function, compete for essential minerals, and accumulate in your tissues over decades.

Here's what's actually in your drinking water, and what you can do about it.

What's in Your Tap Water

Most urban and suburban homes connect to municipal water systems. Treatment plants use a multi-step process to make water safe for consumption.

Step 1: Aluminum sulfate for clarification

Aluminum sulfate helps sediment settle out of water, making it clearer. The aluminum residue stays i...

By J. J. Gregor

Do you suffer from a skin condition?  Have a mental imbalance (anything from ADD to Dementia to Depression)?  Have an irritable bowl with diarrhea, constipation, or even both?  Suffering from chronic fatigue?  Or do you suffer from allergies?  If you've answered 'yes' to any of these, hold off on your next run to the local pharmacy where you'll grab a quick fix.  In fact, a fix may come from your diet.  Chances are you're suffering, on some level, from a corn sensitivity. You might be trying to think back to the last time you had some corn on the cob.  Shockingly enough, you're getting corn in your system from many other sources.  It's a staple food source, often part of three to four meals a day!  If it comes in a package, corn is most likely an ingredient.   Why?  Well, high Fructose Corn Syrup is the go-to sweetener in this country.  Most of the cattle in this country are fed corn to fatten them before slaughter.  Even some beers use corn as their grain of choice.  ...

Primal Meal - Grass Fed Ribeye and Prosciutto Brussels Sprouts in Heavy Cream
By J. J. Gregor

This is a great primal meal! I have to admit that before I found this recipe, I hated Brussels Sprouts.  I thought the only thing they were good for was sling shot ammo.  This recipe is not perfectly paleo because of the cream, but if you use heavy cream, the fat will help diminish food allergies associated with the dairy.  If you are dairy sensitive, you can substitute coconut milk.
Ingredients:

• 12 - 16 oz. Grass Fed Ribeyes
• 2 T. olive oil
• 1 tsp. each salt and pepper
• 4 - 6 oz. prosciutto
• 2 lbs. Brussels Sprouts
• 1/2 pint heavy whipping cream
• 2 T. grass-fed butter
• Salt and pepper to taste

Directions: Wash the Brussels Sprouts removing any wilted outer leaves.  Cut off the stem ends and slice them in half lengthwise. Pan fry the prosciutto on medium low heat.  Wait for the fat to sweat out and the prosciutto to crisp up.  Place the prosciutto on a paper towel.  Dice when cooled. On...

Wheat – What is it Good For? Absolutely Nothing!

The smell of homemade bread on Sunday mornings. Wholesome. Comforting. Safe.

Except it's not.

Every time you eat bread, pasta, crackers, or any product made from wheat, you're triggering inflammatory processes that damage your gut lining, dysregulate your immune system, and contribute to chronic disease.

Heart disease. Autoimmune conditions. Brain disorders. Joint pain. Fibromyalgia. Depression and anxiety. Chronic fatigue. MS. ALS.

Wheat doesn't cause all of these conditions. But it plays a significant role in most of them—either as a primary trigger or as an aggravating factor that prevents healing.

Here's why wheat is a problem and what you need to know about gluten, celiac disease, and gluten sensitivity.

What Is Gluten?

Gluten is a protein found in wheat, rye, barley, and oats. The name comes from Greek and Latin, meaning "glue"—it's the protein that holds dough together and gives bread its chewy texture.

High-gluten flours...

Food Allergy 101: The Basics of Food Allergies and Sensitivities

Exhausted after a full night's sleep? Constantly bloated? Digestive issues that won't resolve?

Your body might be reacting to what you're eating.

Food allergies and sensitivities don't always show up as hives or anaphylaxis. More often, they present as chronic low-grade symptoms that chip away at your energy, digestion, immune function, and overall health—without you realizing food is the culprit.

Here's what you need to know about how food sensitivities work and why they matter.

Two Types of Food Reactions

Food reactions fall into two distinct categories, and understanding the difference is critical for identifying what's affecting you.

Immediate Food Reactions (IgE-mediated)

These are classic food allergies. Your immune system recognizes a specific food (shellfish, peanuts, tree nuts) as a threat and launches an immediate response.

Symptoms appear within minutes to eight hours after eating the trigger food. Rea...

What Causes a Food Allergy

Food allergies and sensitivities are increasing at rates that don't match genetic timelines. Your genes didn't change in the last 30 years. Something else did.

Understanding what causes food allergies requires looking beyond "your immune system overreacts" and examining the specific breakdowns in digestion, gut barrier function, and immune regulation that create allergic responses.

Here's what's actually happening and why it matters.

The Mechanism: How Food Allergies Develop

A food allergy is an immune system response to a protein your body recognizes as a foreign invader.

About 70-80% of your immune system lives in your digestive tract. When food proteins trigger immune reactions in the gut, the response cascades throughout your entire system.

The breakdown process:

1. Incomplete digestion. When your stomach doesn't produce enough hydrochloric acid or your pancreas doesn't secrete adequate digestive enzymes, food proteins don't break down completely i
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