Get Glowing Health

15/02/2026

12/02/2026

12/02/2026

10/02/2026

Wooden cutting boards are often cleaner than plastic ones — and science backs it up.

Plastic boards look hygienic because they’re non-porous, but research has shown a surprising reality: bacteria placed on wooden cutting boards die off quickly — more than 99% within just a few minutes. On plastic boards, those same bacteria are far more likely to survive and even multiply.

The reason comes down to knife damage. Plastic boards develop deep grooves over time, and those tiny cuts can trap moisture and bacteria that normal washing can’t fully remove. Wood behaves differently. High-quality hardwood boards tend to “self-heal” as fibers close after cuts, and wood naturally draws bacteria inward, where they can’t survive for long.

Of course, no board cleans itself. Good hygiene still matters most.
Wooden boards should be washed with hot, soapy water after each use, kept dry, and sanitized occasionally using a mild bleach solution. Applying food-safe mineral oil helps prevent cracks, extends the board’s life, and keeps it safer over time.

Bottom line: when cared for properly, wooden cutting boards aren’t outdated or risky — they’re a smart, science-supported choice for your kitchen.

Source: Studies published in the Journal of Food Protection and research from the University of Wisconsin–Madison

10/02/2026

Tomorrow, my longtime friend and colleague releases his latest book, Food Fix Uncensored—and the timing could not be more urgent.⁣
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When trusted voices challenge the status quo, progress accelerates. That’s why this book matters. It connects food policy, biology, and public health in a way that demands attention and action. It’s time for all of us to rethink what “normal” eating has become.⁣
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This book is essential reading for clinicians, educators, and anyone who believes prevention starts long before the doctor’s office. ⁣
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Read it. Share it. Use it as a catalyst for change.⁣
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Food Fix Uncensored is available for preorder everywhere.

10/02/2026

03/02/2026

31/01/2026

https://www.facebook.com/share/p/1E2nv7mVjA/?mibextid=wwXIfr

For decades, the "Food Police" told us that raw milk was dangerous and that skim milk was healthy. In 2026, the script has flipped.

With the new "Whole Milk for Healthy Kids Act" signed this month, the war on dairy fat is ending. But the real revolution is happening underground: the deregulation of Raw Milk.

Why does this matter? It’s about Lactase.

When you pasteurize milk (heat it to 161°F), you kill bacteria, yes. But you also destroy the enzyme Lactase, which is naturally present in milk to help you digest lactose. This is why millions of people think they are "lactose intolerant." They aren't intolerant to milk; they are intolerant to dead milk.

Raw milk is a bioactive food. It contains:

Bioavailable Calcium: Not the chalky stuff added to almond milk.

Immunoglobulins: Antibodies that support your immune system.

Butterfat: Essential for absorbing Vitamin A and D.

The establishment called it "risky." Biohackers call it "liquid gold." The freedom to choose what you put in your body is the ultimate health metric.

⚡ Vital Advice: If you can't access raw milk (check local laws), do the next best thing: Grass-Fed, Vat-Pasteurized, Non-Homogenized milk. If the cream doesn't rise to the top, it’s not real food.

📚 Source: "Whole Milk for Healthy Kids Act" (2026 Policy Update) / McAfee, M. "The Safety of Raw Milk".

19/01/2026

18/01/2026