I Want To Be Healthy And Happy

12/01/2026

11/01/2026

EXCESS SUGAR & HIGHLY PROCESSED GMO GRAINS CAUSE STOMACH INFLAMMATION

Overcoming Sugar Addiction

Coping With Gluten Allergy

I Want To Be Healthy And Happy

Sonya Crystal

11/01/2026

Nutrition during pregnancy has a profound impact on a baby’s brain development. Research shows that women who regularly consume eggs during gestation give birth to infants with stronger memory, faster learning abilities, and healthier overall brain growth throughout their first year of life.

Eggs are rich in choline, protein, and essential fatty acids, all of which support neural development. Choline, in particular, plays a crucial role in forming the hippocampus, the part of the brain responsible for memory and learning. Adequate maternal intake provides the building blocks for optimal neuronal connections and synapse formation.

These nutrients influence the nervous system by enhancing attention, processing speed, and emotional regulation in infants. Babies whose mothers had sufficient prenatal egg intake show more advanced cognitive and motor skills compared to peers whose diets lacked these nutrients.

Parents can support brain development by ensuring a balanced, nutrient-rich diet during pregnancy. Including eggs regularly offers essential components that foster healthy neural pathways, laying the foundation for memory, learning, and emotional regulation. Early nutrition sets the stage for lifelong cognitive growth and resilience, demonstrating the critical role of maternal diet in shaping the developing brain.

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10/01/2026

10/01/2026

New research links 12 common food preservatives to 50% higher risk of Type 2 diabetes.

A massive study involving over 100,000 adults has uncovered a startling connection between common food additives and metabolic disease.

Researchers identified 12 specific preservatives, including sodium nitrite and potassium sorbate, that are associated with a significantly increased risk of Type 2 diabetes.

Those with the highest intake of these substances—found frequently in processed meats, cheeses, and sodas—showed a 47% higher incidence of the condition compared to those with the lowest consumption. The study suggests these chemicals may negatively impact gut health and promote inflammation, challenging the long-held assumption that these shelf-life extenders are metabolically neutral.

The findings highlight a wide range of additives beyond traditional preservatives, including certain antioxidants like phosphoric acid and even specific forms of Vitamin C and E used in industrial processing. While the US FDA still maintains that these ingredients are Generally Recognized as Safe, the correlation observed in the NutriNet-Santé cohort points to potential long-term risks associated with ultra-processed diets. Health experts suggest that while further research is needed to establish a direct cause, limiting the intake of packaged snacks, deli meats, and refined grains could be a critical step in reducing the risk of developing metabolic disorders.

source: NutriNet-Santé Research Team. (2026). Food Additive Preservatives and Risk of Type 2 Diabetes: Results from the NutriNet-Santé Prospective Cohort. Journal of Metabolic Health.

10/01/2026

09/01/2026

Psychology and neuroscience research show that hunger has a direct impact on emotional regulation, not just physical energy. When the body is low on fuel, blood glucose levels drop, which affects the brain’s ability to produce and regulate neurotransmitters such as serotonin. Serotonin plays a key role in mood stability, impulse control, and emotional balance.

When serotonin levels fall, the brain becomes more reactive. This can lead to sudden waves of anxiety, irritability, anger, stress, or sadness. The prefrontal cortex, which is responsible for reasoning and emotional control, becomes less effective, while the brain’s threat detection systems become more active. From a psychological standpoint, this explains why people may feel overwhelmed, short tempered, or emotionally fragile when hungry.

This reaction is not a character flaw. It is a biological survival response. The brain prioritizes finding food over maintaining emotional calm. Research also shows that chronic under eating or irregular meals can contribute to ongoing mood instability, heightened stress responses, and difficulty concentrating.

09/01/2026

Most cheese sold in the United States is made using a lab-produced enzyme called chymosin rather than traditional animal rennet. This enzyme is created through microbial fermentation, a process first commercialized at scale by companies including Pfizer, and is now widely used across the dairy industry.

Regulators consider fermentation-produced chymosin safe, and it has been used for decades to improve consistency, texture, and production efficiency in cheese making. However, because it is produced using genetically engineered microorganisms, some consumers prefer to avoid it for personal or dietary reasons.

For shoppers who want to opt out, labels such as organic or non-GMO certified cheese typically indicate the use of traditional animal rennet or plant-based alternatives.

Source/Credit: U.S. FDA food enzyme approvals; dairy industry manufacturing reports; food science literature on chymosin production.

Shared for informational/Educational purpose only

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09/01/2026

The ingredient, known as fermentation-produced chymosin (FPC), is a genetically engineered version of rennet, an enzyme used to coagulate milk during cheesemaking.