While the term ‘non-dairy’ might mislead you into believing that the product in question is milk-free, it’s actually a term invented by the dairy industry to indicate less than 0.5 percent milk by weight.

Examples of ‘non-dairy’ products that contain casein are some coffee creamers, whipped toppings, and soy or rice cheeses. Casein helps non-dairy cheese melt. (It also makes it harder to wash the stuff off your dishes afterward.)

Most of the U.S. supply of casein is imported from countries such as New Zealand, Australia, Ireland, and certain European countries. On several dairy industry websites, it is made clear that casein is a highly profitable byproduct of dairy farming, making it essential for vegans to avoid casein wherever possible.

The physician eventually penned a book entitled, Dr. Attwood’s Low-Fat Prescription Diet for Kids, leading him on a nationwide book tour that unbeknownst to him would change his career path forever.

“You may ask, ‘Why leave a million dollar practice to go on the road and promote this new lifestyle?’ The answer may surprise you. While researching my book, it dawned upon me that the greatest health risk of my patients was not the ear infections, colds, strep throats and allergies that so filled my daily office schedule,” said Attwood in a second book entitled, A Vegetarian Doctor Speaks Out.

A plant-based diet is the key to longevity, says vegetarian doctor

“The real health risk for children, as well as their parents and grandparents, is a group of preventable, but fatal, chronic diseases. Heart disease, stroke, cancer and diabetes would account for the adult premature deaths of 75 percent of the children in my waiting room. The same was true of their families. And I knew that it was all basically preventable.”

Attwood says he felt empowered during his book tour to share his knowledge on certain causes of chronic disease.

“Though many people would read my book, something very special seemed to happen when I stood before a group of people to lecture on the life-saving benefits of proper nutrition for them and their children.

“Their attention seemed to be riveted on what I was saying. I felt that I was passing something on to them, over and above what they may have read in my books and essays.”

Regular consumption of meat and dairy is linked to chronic health problems

“By looking into the faces of those attending my lectures, watching them nod with approval, I’ve been able to sustain this mounting load of evidence that our lives are increasingly at risk from a steady diet of meat and dairy products.”

Attwood says that by sharing his knowledge about the cause-and-effect relationship of certain lifestyle factors and the risk for early death, his students would become part of this journey and go on to share that information with people around the world.

The physician maintains that “a plant-based diet is necessarily a part of the ultimate lifestyle for a long and fulfilled life.”

“A plant-based diet is really very simplified calculations. The vegetables, fruits, whole grains, and legumes do it all for you. There’s no need to count calories, grams of fat or protein, or worry about vitamins, minerals, antioxidants, or phytochemicals.

“They’re all there, along with nutrients that have not yet been named, or even discovered, in the proper amounts, not too much, not too little. When you eat more fruits and vegetables to get more beta-carotene, you not only increase your intake of the other antioxidants, but you also get other protective substances that have not yet been fully studied,” writes Attwood.

Young children with high cholesterol levels

Attwood recalls an impacting moment in his career when he observed something incredibly rare. He was a med student at the time, performing his very first autopsy on a 9-year-old girl who had died from bacterial meningitis.

Upon opening up her heart, he noticed a visible yellow streak in the interior wall of the artery. His professor clearly pointed out that it was cholesterol and that finding it in a child of that age was extremely rare – so rare that the “specimen was later added to the school’s collection of medical rarities.”

But Attwood would later learn that the condition wasn’t so rare after all.

“At that same time, unknown to all of us, autopsies were finding far greater deposits of fat in the arteries of the majority of American soldiers killed in Korea, their average age was twenty-one.”

More evidence appeared in a leading medical journal, but was still ignored by doctors, says Attwood.

“When the same findings were reported fifteen years later, during the Vietnam War, again, it was hardly noticed. Here, their Asian counterparts were also examined and found to have clean arteries.”

The results of a 25-year study would soon shed light on the phenomenon. The Bogalusa Heart Study found that children who consume “a typical American diet have fatty deposits in their coronary arteries by age three.

“By age twelve, when most are entering junior high school, 70 percent have coronary fatty deposits. The deposits become much thicker and complex by the mid-teens, and virtually every adult has them by the age of twenty-one.”

Attwood says the high cholesterol was caused by a diet high in saturated fat and animal proteins, thus contributing to the preventable rise in early death.

Following a plant-based diet is much easier when you grow your own food, because you can sleep peacefully knowing that it’s chemical free and therefore more nutritious.

Learn more: http://www.naturalnews.com/055037_plant-based_diet_animal_proteins_high_cholesterol.html#ixzz4I0BcigMm

The good news is you can make your own chocolate with only 3 super healthy ingredients: cacao, coconut oil and honey!

Remember my article 5 Ingredient Swaps For Healthier Eating? Little by little you can substitute healthier ingredients. Eating clean is a long process.  This time, my new healthy ingredient substitution is switching from cocoa to cacao. Cacao beans are one of nature’s most potent antioxidant foods. Cacao powder is the basic, most important ingredient for making real chocolate. Remember that always making your own food is the best choice.  For other great homemade snacks, including how to make your own Goldfish Crackers, check out my 5 Processed Kids Snacks You Should Avoid article.

So, What Is The Difference Between Cocoa And Cacao? Cocoa is processed cacao that has been roasted at high temperatures. Cacao is made by cold-pressing un-roasted cacao beans. The process of making cacao is minimal and preserves all the antioxidants, while roasting at high temperatures destroys them in cocoa.

Let’s take for example a popular brand: Hershey’s chocolates. Like other industrial chocolate makers, for the most part, their products aren’t really chocolate. During their manufacturing process, cocoa butter is mixed with other vegetable oils. This is a cheaper way of producing chocolate but the problem is the final product is something other than “real chocolate”. Most of them also contain sugar or high fructose corn syrup and use soy lecithin as an emulsifier.

Studies show that the darker the chocolate, the better. Eat only less-processed chocolate that contains at least 65 percent cacao, recommends Joy DuBost, PhD, RD, an American Dietetic Association spokeswoman. Not only does dark chocolate have a higher concentration of antioxidants than milk chocolate, but milk chocolate is also higher in added sugar and unhealthy fats.

Did you know also that dairy inhibits the absorption of antioxidants from cacao? Making your own real chocolate using non-dairy ingredients is the best way to preserve all the health benefits.

Cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. It is also rich in minerals like magnesium, iron, potassium, calcium, zinc, copper and manganese. Did you know that cacao can increase levels of certain neurotransmitters that promote a sense of well-being?  It is the same brain chemical (phenylethylamine) that is released when we experience deep feelings of love.

Of the many flavonoids in cacao, two in particular, epicatechin and quercetin, are believed to be responsible for the cancer-fighting properties. Eating real chocolate helps prevent cancer! This DIY: 3 Ingredient Real Chocolate Recipe is perfect in so many ways. A true superfood!

7 Health Benefits Of Raw Cacao

• It can improve memory loss
• Reduces your risk of cardiovascular disease and stroke
• Improves vision
• Protects your nervous system
• Lowers blood pressure
• It can boost your mood
• Helps prevent cancer

Luckily, I was able to find an organic cacao powder at Whole Foods but it is also available online.  I thought of making my own chocolate and found an amazing 3 ingredient recipe.  Yes, only 3 super healthy ingredients.  Now this is what I call a healthy treat. Eating chocolate can bring health benefits, lots of health benefits! Make sure you choose a virgin coconut oil and raw honey. You can also use maple syrup instead of honey if you like it better.

I am so excited about my new chocolate recipe! Not only are the chocolates delicious and my family loves them, but I know they are good for our health too. I highly recommend you try this recipe. It literally takes 5 minutes and the chocolates taste way better than store-bought versions.

Truth be told, regular consumption of sugary foods is one of the worst things that you can do for your health. Modern scientific research has shown us, beyond a shadow of a doubt, that sugar in your food (in all its myriad forms) is taking a devastating toll on your health.

Take a look at the sugar consumption trends over the past 300 years:

• In 1700, the average person consumed about 4 pounds of sugar per year.
• In 1800, the average person consumed about 18 pounds of sugar per year.
• In 1900, individual consumption had risen to 90 pounds of sugar per year.
• In 2012, more than 50% of all Americans consumed 1/2 pound of sugar per day — translating to a whopping 180 pounds of sugar per year!

In 1890, only 3 people out of 100,000 had diabetes. In 2012, almost 8,000 out of every 100,000 people was diagnosed with diabetes!

Creating Our Addiction to Sugar

The “sugar rush” has been targeted at our children. American children are consuming about 10 times as much sugar as they were in 1900, especially in the form of high fructose corn syrup (HFCS), which is the average American’s greatest source of calories! Highly addictive HFCS contains fructose and glucose, but they are NOT bound together (as they are in table sugar) so the body doesn’t need to break it down. Therefore, the fructose is absorbed immediately, going straight to the liver, which turns it into fat (VLDL and triglycerides).

According to Dr. Joseph Mercola:

“Fructose also tricks the body into gaining weight by fooling your metabolism (it turns off the appetite-control system). Fructose does not appropriately stimulate insulin, which in turn does not suppress ghrelin (the “hunger hormone”) and doesn’t stimulate leptin (the “satiety hormone”), which together result in your eating more and developing insulin resistance.” This process also suppresses the immune system.

But just because you avoid HFCS doesn’t mean that you’re in the clear. Excess intake of ALL processed sugars results in compromised immune function (decreasing the white blood cells’ ability to destroy bacteria), obesity, and diabetes.

And if that’s not enough, keep in mind that sugar is HIGHLY addictive! That’s right! Dr. Serge Ahmed of Bordeaux, France, has been working with rats and giving them the choice between cocaine and sugar. Guess which one wins, time and again?

That’s right… sugar!

It turns out that the sweet taste of sugar is more rewarding than the high of cocaine.

You see, sugar produces dopamine − a happy, feel-good chemical − in the brain. People get addicted to eating sugar, whereby they need it to feel “normal” and they undergo “withdrawal” if they cut sugar from their diets. If they go “cold turkey” for a few days, their brain will begin to produce dopamine on its own, but the discomfort of the withdrawal process keeps many “sugar addicts” trapped in their addiction.

What is the Sugar Cancer Connection?

Due to the anaerobic respiratory mechanism exhibited by ALL cancer cells, sugar is cancer’s favorite food! And since half of the white sugar in the USA comes from sugar beets, you should remember that most beets are now genetically modified. This is another reason to stay away from the “White Death,” isn’t it?

I personally recommend that you avoid white sugar, brown sugar, agave, and all artificial sweeteners such as aspartame/AminoSweet, sucralose, and saccharin. If you have a sweet tooth, it’s best to stick with 100% pure stevia, xylitol, raw honey, pure maple syrup, molasses, and coconut sugar.

The bottom line: if you want to be and stay healthy, you MUST take control of your sugar intake so that it doesn’t take control over you.

Ending the Sugar Confusion

It’s easy to become confused by the various sugars and sweeteners, so here is a basic overview:

• Saccharide = sugar
• Glucose (aka “dextrose” or “grape sugar”), galactose (“milk sugar”), and fructose (“fruit sugar”) are all “monosaccharides” (i.e. single sugar molecules), known as “simple sugars.” The primary difference between them is the way your body metabolizes them.
• Glucose is a form of energy you were designed to run on. Every cell in your body uses glucose for energy.
• High amounts of fructose are very damaging to the body if it isn’t burned immediately for energy because it travels directly to the liver where it’s converted to triglycerides (fats). Excess triglycerides increase insulin resistance (and insulin production), thus contributing to diabetes in a “back door” fashion.
• The simple sugars can combine to form more complex sugars, like sucrose (“table sugar”) which is a “disaccharide” comprised of 50% glucose and 50% fructose.
• “Refined” white sugar (pure sucrose) is washed with a syrup solution, then with hot water, clarified (usually chemically) to remove impurities, decolorized, concentrated, evaporated, re-boiled until crystals form, centrifuged again to separate, then dried. By this point, any remnants of “natural goodness” and “nutritional value” have completely disappeared! Quite frankly, white sugar should be considered an “industrial product” rather than “food.”
• “Brown sugar” is white sugar mixed with molasses.
• “Raw” sugar is not really raw. It has been cooked, and most of the minerals and vitamins are gone. But it’s probably a little better than refined white sugar because it has a little of the molasses remaining.
• Aspartame or AminoSweet is a neurotoxic rat poison… need I say more?
• Splenda (sucralose) is NOT a sugar, despite its deceptive marketing slogan, “made from sugar.” It’s a chlorinated artificial sweetener in line with aspartame, though not quite as harmful.
• Honey is approximately 50% fructose, but in natural (raw and unpasteurized) form contains many health benefits. Buying honey that is local and unpasteurized is best.
• Stevia is an extremely sweet herb derived from the leaf of the South American stevia plant, which is completely safe (in its natural form). Green stevia is the whole plant, while white stevia is processed and can often contain other ingredients like natural flavors or dextrose − a form of sugar. 100% green stevia in its natural state is what you want.
• Agave nectar is made from the agave plant, which is a cactus. Sounds natural, right? Like maple syrup from a tree, or honey from a beehive. Only it isn’t. Agave is HIGHLY processed while the end product does not even remotely resemble the original agave plant. Furthermore, agave is approximately 80% fructose (much higher than honey and maple syrup).
• HFCS (high fructose corn syrup) is 55% fructose and 45% glucose. It is mostly genetically modified. Stay away!
• Rapadura is the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heat, whilst being stirred with paddles, then sieve ground to produce a grainy sugar. It has not been cooked at high heats or spun to change it into crystals, and the molasses is maintained in the sugar. “Sucanat” is the USA trade name for Rapadura.
• Coconut sugar is made from the sweet watery sap that drips from the cut flower buds of the coconut palm. It has a low glycemic index (GI) and is rich in amino acids. It is typically less than 10% fructose, with sucrose being the primary component.
• Xylitol is a sweetener known as a “sugar alcohol” (or polyol). Sugar alcohols are neither sugars nor alcohols − they are carbohydrates (with structures that happen to resemble sugar and alcohol). Xylitol is extracted from corn or birch cellulose. Unlike sugar, Xylitol is slowly absorbed, does not cause a rapid blood sugar increase, and does not require an immediate insulin response from the body to be metabolized. Moreover,  many studies have shown that it actually helps prevent dental cavities, ear infections, and some evidence suggests that it helps prevent gum disease because Xylitol is anti-bacterial. However, Xylitol does have some potential health side effects (most notably gastrointestinal issues) and should be used with caution.

The U.S. government has released their 2015-2020 Dietary Guidelines, and one of their top recommendations is that all Americans limit their intake of added sugars to no more than 10% of their daily calories. I was thrilled to see that they’re finally acknowledging that sugar is a real health hazard. Yet, getting 10% of your calories from sugar is still far too high when it comes to heart health. For most people eating that amount of sugar would amount to a whopping 12 teaspoons of sugar a day! Plus, you needed to factor in your consumption of white flour (bread, pastas, etc.) which the body quickly converts to sugar.

Why Is Sugar Such a Health Hazard?

The problem with sugar is that it contributes to inflammation of the arterial walls. It does that by generating an insulin spike, and when insulin spikes continuously it starts to ravage the fragile, but ultra-important endothelial lining of blood vessels. If the endothelial lining becomes damaged, all the well-known causes of heart disease problems swarm to the scene and create the inflammatory mayhem that eventually leads to heart attack and stroke.

What’s worse is that excessive sugar consumption can also cause weight gain. Weight gain, combined with sustained high insulin levels, can lead to insulin resistance and diabetes—which further increases your risk of cardiovascular disease.

How To Avoid Heart Disease Caused by Sugar

1. Beware of high fructose corn syrup. Most of the sugar you eat is “hidden,” usually under the guise of high fructose corn syrup. This corn-based sweetener is used in thousands of foods, from ketchup and tomato sauce to soft drinks and crackers. Do everything you can to avoid foods containing this sweetener.
2. Use natural sweeteners. If you must sweeten foods, add a little fruit juice or try some shredded raw or dried apples, coconut, raisins or dates. Use spices such as cinnamon, cloves or nutmeg. Or experiment with stevia, an herbal supplement that is now available as a sweetener.
3. Eat several small meals a day, rather than three large meals. By eating little portions spread throughout the day, you’ll feel more satiated and be less inclined to overload on sweets that can cause heart disease.
4. Limit alcohol intake. This includes wine, beer and liquor. Many people don’t realize that alcohol contains a large store of hidden sugar.
5. Eat an anti-inflammatory Pan-Asian Modified Mediterranean (PAMM) diet. My heart-healthy PAMM eating plan includes 40 to 45 percent slow-burning, low-glycemic index carbohydrates; 30-35 percent healthy fats; and 20-25 percent protein—all of which help to reduce inflammation.
6. Restrict bread and bread products as much as you can, especially those containing wheat. Wheat is found in many processed foods, from breads to pastas and manufacturers use it in abundance because it’s convenient, inexpensive, and long lasting. But the problem with wheat, according to Dr. William Davis the author of Wheat Belly is that our modern-day wheat is grown from genes that have been spliced over 50,000 times to make it easier to grow and resistant to drought. But that splicing has also resulted in wheat that has a higher glycemic index than table sugar!

Now it’s your turn: How have you reduced heart disease causes, such as sugar, in your diet?

You May Also Be Interested in

• Too Much Margarine Could Kill You, Quite Literally!
  
• Foods High In Saturated Fat Aren’t the Enemy
  

But, first, try this:

Close your eyes and imagine yourself being on a wooden dook that extends into a mountain lake. Sun is shining, birds are singing. Spring is awesome. The top layer of the lake has just melted. You decide to dive in the lake.

Now, how does your body react? Are you relaxed or constricted?

If by any chance you did not know it, warm water loosens skin and opens pores, and cold water constricts it and closes pores. The same happens to your digestive tract when you drink ice cold water.

What does cold water do to your body?

— Body spends more energy to regulate its temperature instead of absorbing nutrients and digesting food. This may result in water loss.

— Cold drinks restrict digestion, shrinks blood vessels and hinders hydration.

— When drinking cold drinks while eating food, cold temperature solidifies fat from the food you eat and your body cannot digest undesired fats from the body properly.

— If you prefer drinking cold water after your meals, your body deals with excess mucus, which affects the function of your immune system, so you are likely to catch a cold or struggle with a disease.

People believe that cold water helps in burning calories. But, you sure do not need your digestive system working harder, and try to make things a bit different. You can burn calories in many other ways, without affecting vital functions in your body.

Why is warm water better for you?

• Stimulates digestive enzymes and enhances digestion
• Hydrates tissues faster
• Improves better bowel movement. Try warm lemon water in the morning
• Your body breaks down food more efficiently
• Boosts natural detoxification in your body and cleanses blood via kidneys, skin and lymphatic system

Once you decide to go for warm water or water at room temperature, you will experience better digestion and your body will feel much lighter after or during meals. Some people claim that drinking warm water has reduced their sugar cravings.

via healthyfoodhouse

This in itself can explain why the meat of the pig can be so dirty or at the very least not so appetizing to consume. And while being ‘grossed out’ may or may not be a valid reason not to eat something it’s vital to understand a bit more about pork before reaching your own conclusion.

Know the Facts

Pork is one of the most consumed meats in the world. China is the largest producer of pigs that were first domesticated way back around 7500 B.C.

The Center for Disease Control and Prevention (CDC) states that more than 100 viruses come to the United States each year from China through pigs. There are some obvious concerns about this. Aside from not needing more viruses to fight off, some of these viruses can prove to be downright dangerous to humans.

Of course, you’re probably familiar with H1N1, better known as ‘the swine flu.” This too is a virus that has made the leap from pig to human.

But H1N1 is not the only disease to fear from the pig. There are other sicknesses you can get from eating the meat of the pig.

Pork meat is loaded with toxins, more so than most other meats like beef and chicken.

Is Pork Meat Toxic?

There are reasons that the meat of the pig becomes more saturated with toxins than many of its counterpart farm animals. The first reason has to do with the digestive system of a pig.

A pig digests whatever it eats rather quickly, in up to about four hours. On the other hand a cow takes a good twenty-four hours to digest what it’s eaten. During the digestive process, animals (including humans) get rid of excess toxins as well as other components of the food eaten that could be dangerous to health.

Since the pig’s digestive system operates rather basically, many of these toxins remain in their system to be stored in their more than adequate fatty tissues ready for our consumption.

Another issue with the pig is that it doesn’t have any sweat glands. Sweat glands are a tool the body uses to be rid of toxins. This leaves more toxins in the pig’s body.

I don’t have to tell you that when you consume pork meat, you too are getting all these toxins that weren’t eliminated from the pig. None of us need more toxins in our systems. In fact we should all be doing what we can to eliminate and cut down on toxin exposure. One vital way to do this is by choosing what you eat carefully.

Trichinellosis, Pork Meat, and Your Health

Did you know that pigs carry a variety of parasites in their bodies and meat? Some of these parasites are difficult to kill even when cooking. This is the reason there are so many warnings out there about eating undercooked pork.

One of the biggest concerns with eating pork meat is trichinellosis or trichinosis. This is an infection that humans get from eating undercooked or uncooked pork that contains the larvae of the trichinella worm.

This worm parasite is very commonly found in pork. When the worm, most often living in cysts in the stomach, opens through stomach acids, its larvae are released into the body of the pig. These new worms make their homes in the muscles of the pig.

Next stop?

The unknowing human body who consumes this infected meat flesh.
And while no one particularly wants to consume worms, trichinellosis is a serious illness that you should do virtually anything to avoid.

Common Symptoms of Trichinellosis:

•Nausea
•Vomiting
•Diarrhea
•Headache
•Fever
•Chills
•Cough
•Swollen eyes
•Muscle pain
•Aching joints
•Coordination problems
•Heart issues
•Breathing problems
These symptoms of trichinellosis can really put you out of the game for quite a while. According to the Center for Disease Control and Prevention (CDC) these symptoms can last for weeks and in more serious cases months on end.

The CDC recommends thorough cooking of pork as well as freezing the pork meat prior to cooking to kill off any worms. I don’t know about you, but I don’t feel good about eating anything that I first have to kill off its worms to eat.

In fact, it’s been theorized that trichinellosis is the exact cause of Mozart’s rather sudden death at age 35.

An American researcher theorized this after studying all the documents recording the days before, during, and after Mozart’s death. He found that Mozart suffered many of the above listed symptoms and he, himself, had recorded in his journal the consumption of pork just forty-four days before his own death.

But that’s not all….

Pigs carry many viruses and parasites with them. Whether by coming in direct contact with them through farms or by eating their meat we put ourselves at higher risk of getting one of these painful, often debilitating diseases (not to mention put our bodies on toxic overload.)

Pigs are primary carriers of:

•Taenia solium tapeworm
•Hepatitis E virus (HEV)
•PRRS (Porcine Reproductive and Respiratory Syndrome)
•Nipah virus
•Menangle virus

Each of these parasites and viruses can lead to serious health problems that can last for years to come.

What you choose to eat is up to you. Myself, I choose to stay away from unclean pork (and shellfish.)

The reasons discussed here are just the tip of the iceberg when it comes to eating pigs and your health.

Do your own research, carefully consider what the Bible so many years ago warned us about, then make your own educated decision about what you choose to feed yourself and your loved ones.

(From Dr. Axe Food Is Medicine)

Here is another article titled:

FED TO PIGS

The other white meat.

“I hear the best thing to do is feed them to pigs. You got to starve the pigs for a few days, then the sight of a chopped-up body will look like curry to a pisshead. You gotta shave the heads of your victims, and pull the teeth out for the sake of the piggies’ digestion. You could do this afterwards, of course, but you don’t want to go sievin’ through pig shit, now do you? They will go through bone like butter. You need at least sixteen pigs to finish the job in one sitting, so be wary of any man who keeps a pig farm. They will go through a body that weighs 200 pounds in about eight minutes. That means that a single pig can consume two pounds of uncooked flesh every minute. Hence the expression, ‘as greedy as a pig’.
— Brick Top, from movie “Snatch”

A somewhat common staple in criminal and horror fiction. In a terrifying twist on the Gluttonous Pig trope, serial killers or mobsters use a secret pig farm to dispose of their victims’ bodies.

It’s most likely Truth in Television. Pigs are omnivores rather than vegetarians, meaning that they do indeed eat meat if they are able to come by it.

Fact of the matter is, pigs can eat almost anything they can chew. (They’ve even been known to eat pork if they find it.) No matter how special and worthy of respect we consider the corpses of us humans, it’s the same as any other carcass to a pig, meaning that they will chow down on it.

A pig’s body is also quite up to the task of digesting almost every part of the human body. They can not only chew and digest human flesh, they can also readily digest human bone without excreting a noticeable trace of it.

Of course, they can’t quite chew the skulls and longer bones that humans have, but if our killer has enough determination, they can just break said bones into smaller, more chewable pieces.

They also can’t digest human hair and teeth, but it should be a simple matter to shave your victims’ heads and pull out their teeth before chow time, right?

Not only is this trope plausible, it’s also downright horrific due to the fact that it not only involves an invocation of humanity’s Primal Fear of being eaten, there’s also the chilling factor of role reversal added to this.

Outside the pigpen, you eat pig (if you aren’t a vegetarian, Muslim, or Jew that is). Inside our killer’s pigpen, however, pigs eat you.

Also, there’s the possibility that someone will eat the pigs that have been eating humans, which isn’t the same as I’m a Humanitarian, but still squicky in it’s own way.

Also, this trope can applied when some Fat Bastard gets eaten by pigs, in some kind of Poetic Justice.

Subtrope of Disposing of a Body and Eat the Evidence. It’s also a Darker and Edgier subtrope of Gluttonous Pig.

For bonus irony, human flesh is sometimes called “Long Pork” due to its alleged similarity to pig meat. So be doubly careful if someone offers to serve you Long Pork Pies.

(From a discussion on tvtropes.org fed to pigs)

Quranic verse about pork:

“HE has only forbidden you the (decaying) meat of dead animals, and blood, and the flesh of swine, and any (food) over which the name of other than The One *G-D has been prayed to. But if one is forced by necessity (of starvation), without wilful disobedience, nor transgressing due limits,- then G-D is Often-Forgiving, Most Merciful.”

(End of Quranic verse)

To those of you who chose to ignore this warning about eating this forbidden meat, I say to you: Not only are you disobeying a Warning from your Creator (that is not only in the Bible but also The Qur’an) but you are also undermining your own health and well-being.

Bon Appetit.
http://www.eyeopening.info/2015/11/04/the-danger-of-eating-pork-meat#.VxUDTTArIhe
via chiniquy

The improvement of arterial function on a whole food, plant-based diet appears so pronounced that cardiac patients can achieve a 90% reduction in angina attacks.

Doctor’s Note

Wait a second, though. The Ornish program involves a number of other healthy lifestyle interventions such as exercise. How do we know it was the diet? That’s precisely the topic of my next video, Plant-Based Treatment for Angina.

What would happen if instead of going on a plant-based diet, you went on a low carb diet? You don’t want to know. But if you do, here you go: Low Carb Diets and Coronary Blood Flow.

In my last video I covered the green tea angle. If you missed it, check out Tea and Artery Function.

What effects might other foods have? See:

• Eggs and Arterial Function
• Walnuts and Artery Function
• Dark Chocolate and Artery Function
• Coffee and Artery Function
• Fatty Meals May Impair Artery Function
• Olive Oil and Artery Function