From the very first settlement in recorded history, early humans knew that to survive in the new age of agriculture, they'd need two things: access to water, and a source of salt. Without salt, our meats and vegetables wouldn't last long enough to help us survive droughts, monsoons, and long periods between harvests. Our bodies wouldn't have the necessary nutrients to live, and the entire experiment in building permanent villages might have failed. Salt tells the story of everything- as it was a foundational component of every culture, ever. And the lengths societies went to in order to procure the stuff... Well that gave us innovations ranging from commerce to hydraulics to so much more. This video looks at the origins of the salt trade. The myths and legends surrounding its discovery, and the incredible stories from the earliest days of history all the way to the 20th century that have followed humanity's long and important love affair with salt. This video looks at the origins of the salt trade. Read more about salt: https://www.myketopal.com/post/who-would-have-thought-that-salt-effects-insulin-sensitivity Read more about salt: https://www.myketopal.com/post/more-flavor-less-salt-what-a-spectacular-bs-concocted-by-the-medical-charlatans Morton Salt Documentary Produced by the Morton Salt Company, this vintage documentary needs no more spicing up! :) There is surely more to salt than what you might imagine. The original film was very faded to red, but the publisher managed to enhance it to what we could enjoy! Story of Salt in the USA What Are the Key Functions of Sodium? Sodium plays several vital roles in the body. One of its primary functions is regulating the balance and distribution of water, which is essential for maintaining healthy blood pressure. Sodium plays several vital roles in the body. Like chloride and potassium, sodium forms specialized channels in cell membranes. These channels perform critical tasks such as regulating the flow of water in and out of cells and enabling the transport of essential nutrients and compounds—such as amino acids, glucose, and vitamins—into cells. Sodium is also crucial for muscle function, including the contraction of the heart, and for transmitting nerve impulses between the brain and the rest of the body. How Much Sodium Does one Need Per Day? Your daily sodium needs depend on your age, sex, and life stage. For healthy adults (including during pregnancy and lactation), the dietary reference value (DRV)* is 2 grams of sodium per day. This is roughly equivalent to 5 grams—or one teaspoon—of table salt (sodium chloride), which is the main dietary source of sodium. This recommended intake is considered sufficient to meet the body’s needs. Some Popular Salt Idioms Salt has a rich history and was once a precious commodity. In the times before refrigeration, it was highly sought after as an essential mineral to preserve food as well as for adding taste. Its importance led it to find its way into many idioms in the English language.   Here are some commonly used idioms about salt: Salt of the earth A person who is the salt of the earth is very honest, kind-hearted, and reliable. The expression is very old and can even be found in the New Testament of the bible. In days gone by salt was considered to be very precious. Rub salt into a wound To rub salt into a wound is to make a person suffer more from something that is already bothering them. It can be done by reminding them of their faults or failures, or by bringing up a subject that they would rather forget. It can also be said as to pour salt into a wound . This salt idiom also comes from ancient Rome when it was thought to be good practice to open any wounds on the body and clean them with salt. As you can imagine this could be quite painful! Worth your salt To be worth your salt is to deserve your job, position, or financial income. This is because you work hard and are good at something. This again comes from a time when salt was valuable. Interestingly, sal in Latin means salt, salarium (salt money), also Latin, is the origin of the English word salary. Roman soldiers were paid a sum of salt money so that they could buy this mineral and stay physically healthy. At times they were even paid in salt. If a soldier wasn’t worth his salt, his salary was reduced. With a grain of salt To take something with a grain of salt is to not take it seriously or believe it completely. The information may not be trustworthy or accurate. This expression can also be said as to take it with a pinch or dash of salt and is more common in British English. To be salty To be salty  is to be upset, annoyed, or angry about something. Salty language Salty language  is coarse or bad language that is very impolite. A person who speaks like this can also be said to have a salty tongue. The salt of the sea To be the salt of the sea  is to be important and an essential part of something. Just like the salt is a necessary part of the ocean. Salt and pepper Salt and pepper  as an idiom is used to describe something that is a mixture of black, gray, and white. Most commonly, people use this salt expression to describe hair. Throw salt on someone’s game If you throw salt on someone’s game  or salt their game , you disrupt and interfere with their plans. This idiom is often but not always used in relation to dating and trying to meet a partner. An old salt An old salt is an old experienced sailor who knows what he is doing on a boat or at sea and has a lot of knowledge about these things. It is sometimes said as a salty dog . Below the salt A person who is below the salt has a low social status. Conversely, a person who is above the salt has a high status. This salt expression dates back to medieval times when salt was still expensive and found on the dining tables of upper-class, rich, and powerful people. Where you sat in relation to the salt showed your place in society. The wealthy host would sit above the salt, showing their high status while more lowly guests and servants would sit at tables below the salt. A covenant of salt A covenant of salt is an agreement or arrangement that lasts for a long time. Salt is a wonderful preservative so this does make good sense. This salt idiom is said to have originated in the Hebrew bible. Back to the salt mines To say that you are going back to the salt mines is saying that you are returning to work. It is a negative expression that means you don’t want to go back, you dislike the job, and it isn’t very good. In the past, working in a salt mine was not a very luxurious job and was often done by slaves and prisoners. It was an actual punishment in Russia where people were sent to work in salt mines in Siberia. To salt the mine Salting or to salt the mine is to trick or deceive someone. This is done by planting false information or materials in order to increase something’s value or importance. Salting the books also means putting false information into an account, record, or receipt. The origin of this idiom is unclear but there was a fascinating character in America’s wild west who became famous for this practice. In the late 1800s, a certain Chicken Bill gained infamy for salting mines with valuable ore from other places. After luring in and tricking prospectors by showing them fake deposits he would sell mines at an exaggerated price. Attic salt Attic salt is sharp or dry wit and humor. This possibly came from another Latin expression. In classical times, the word salt was used as a metaphor for wit. Attica was the southeast region of ancient Greece surrounding Athens. A theory is that the people here were well-known for being witty. Salt away To salt away money is to save it and keep it in reserve for use in the future. You can also salt away other things such as food, keeping it in storage or safely in reserve for later. Eat salt To eat salt with somebody is a mainly British idiom that means to stay in their home. Not enough sense to pound salt Somebody who doesn’t have enough sense to pound salt is not very clever, is inept, and lacks common sense. Hung up and salted To have something hung up and salted is to know something extremely well and know everything about it.

If you feel forgetful, it could be due to a lack of sleep or a number of other reasons, including genetics, level of physical activity and lifestyle and environmental factors. However, there's no doubt that diet also plays a role in brain health. These foods highlighted here will help you over time to remember where you put your keys and support lifelong good health. The best menu for supporting memory and brain function encourages good blood flow to the brain — much like what you'd eat to nourish and protect your heart. Research is finding the low carb Mediterranean Diet may help keep aging brains sharp, and a growing body of evidence links foods such as those in the low carb Mediterranean diet with better cognitive function, memory and alertness. Strengthen Brain Function by Adding These Foods to the Rotation Take Coconut Oil regularly. Coconut oil offers unique benefits for brain health and function, including the potential to treat neurological disorders. The versatile coconut palm, Cocos nucifera, is so important that in some cultures it’s called the “tree of life.” People who traditionally consume coconut as a major part of their diet are generally very healthy and have low incidences of stroke and heart disease. Coconut oil consists of medium-chain triglycerides (MCTs) which are perfect source of energy for the brain. Besides coconut oil, there are few natural sources of MCTs, namely meat, cream, milk, palm oil, and full-fat dairy products. Coconut oil does contain cholesterol. But don’t worry; this is a good thing because cholesterol is important for mental health. Your brain has a greater amount of cholesterol content than any other organ and it specifically needs cholesterol. Counter intuitively, seniors with high cholesterol have a 70% reduced risk of dementia. Take 3 table spoons daily (400 cal). More reading material on this subject. Eat your veggies. Getting adequate vegetables, especially cruciferous ones including broccoli, cabbage and dark leafy greens, may help improve memory. Enjoy a kale salad or substitute collard greens for a low-carb tortilla in your sandwich wrap. Broccoli stir-fry also is an excellent option for lunch or dinner. Avoid spinach. See here why! Be sweet on berries and cherries. Berries — especially dark ones such as blackberries and blueberries, as wells as cherries — are a source of anthocyanins and other flavonoids that may support memory function. Enjoy a handful of berries or pitted cherries for a snack, mixed into into an antioxidant-rich keto dessert. You can reap these benefits from fresh, frozen or dried berries and cherries. Consume adequate amount of omega-3 fatty acids. Essential for good brain health, omega-3 fatty acids, or DHA (docosahexaenoic acid) in particular, may help improve memory. Seafood, algae and fatty fish — including salmon, bluefin tuna, sardines and mackerel — are some of the best sources of the omega-3 fatty acid, DHA. Grill, bake or broil fish for ultimate flavor and nutrition. Try low-carb tortilla wrapped salmon tacos with red cabbage slaw, snack on sardines or enjoy seared tuna or mackerel on salad greens for dinner. If you don't eat fish, you can get DHA omega-3 fatty acids from fish oil, seaweed or microalgae supplements. You can also substitute fish for hormone and antibiotic free meats once or twice a week to get a healthy dose. Read more: "Eat Right, Stay Smart" Consume walnuts regularly. Oxidative stress and neuro-inflammation have important roles in the aging process, mild cognitive impairment (MCI), Alzheimer's disease (AD), and other brain disorders. Amyloid beta protein (Aβ) is the main component of amyloid plaques in the brains of people with AD. Several studies suggest that Aβ increases the generation of free radicals in neurons, which leads to oxidative damage and cell death. Aβ can also induce neuroinflammation by increasing pro-inflammatory cytokines and enzymes. Walnuts contain several components that have antioxidant and anti-inflammatory effects. Well known for a positive impact on heart health, walnuts may also improve cognitive function. Animal and human studies from our and other groups suggest that supplementation with walnuts in the diet may improve cognition and reduce the risk and/or progression of MCI and AD, Parkinson's disease, stroke, and depression through increasing antioxidant defense, and decreasing neuro-inflammation. Snack on a handful of walnuts to satisfy midday hunger, add them to a salad for crunch or mix them into a vegetable stir-fry for extra protein. Read more on benefits of walnuts on brain. Consume eggs regularly. Eggs provide some of the highest quantities of choline of any food; an important micronutrient in your daily diet. Until recently, the role of choline as part of a balanced diet had been largely overlooked. Choline is a nutrient that is made in the liver. However, as most people don't produce enough choline to meet daily requirements, it also needs to be provided through the food that we eat. Choline is essential for normal human health and due to its similarity in function to the B vitamins, it is commonly grouped together with them. Research suggests that choline plays an important role in brain health, and helps prevent cognitive decline in the elderly. Read more on benefits of eggs on brain. And read about how Comfort Keto meals benefit your brain here: Comfort Keto Prepared Meals Provide A Little TLC To Your Brain For more information on nutrition and brain health, we recommend Dr. David Perlmutter, MD's book: Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar — Your Brain’s Silent Killers While there's no guarantee that these foods will help you remember where you put your keys tomorrow, over time they will support lifelong good health.

Over the past three decades, scientists have uncovered powerful natural molecules within the body that shape how we feel hunger, how fast we burn calories, and ultimately, how we manage our weight. One of the most exciting discoveries? A hormone called IRISIN , triggered by exercise —and it might just be the key to transforming how our bodies burn fat. 🧠 Your Muscles Are More Than Movers—They're Chemical Messengers When you activate your muscles through physical activity, they demand energy—pulling it from sugar and fat in your bloodstream. But there’s more going on beneath the surface: 🧪 Harvard scientists  discovered that exercise stimulates the production of irisin , a hormone that may be key to: Converting white fat into brown fat Improving insulin sensitivity Reducing the risk of type 2 diabetes 💪 A landmark study showed that moderate, consistent exercise  reduced the risk of developing type 2 diabetes by nearly 60% —more than any current medication. 🔁 Why Irisin Matters Though much of the early irisin research was conducted in mice, this powerful hormone has also been identified in humans. 🌿 Irisin isn't a synthetic drug— it's part of your body’s natural chemistry. 🧬 It helps convert white fat into brown fat , a metabolically active tissue that burns calories rather than storing them . 💡 Researchers believe irisin may hold promise as a natural therapy for obesity and diabetes. 🧊 Not All Fat Is Created Equal You’ve likely heard that body fat is the enemy —but not all fat plays the same role. 🤍 White Fat 📦 Stores excess energy as large droplets 📈 Excess amounts are linked to obesity, insulin resistance, and metabolic disease 🤎 Brown Fat (BAT – Brown Adipose Tissue) 🔥 Burns fat to generate heat 💥 Packed with mitochondria (which give it its brown color) 🧒 Present in babies, but small amounts remain in adults , especially around the shoulders and neck Brown fat cells (stained brown with antibodies against the brown fat-specific protein Ucp1) nestled in amongst white fat cells. ❄️ What Triggers Brown Fat Activation? 🌬 Prolonged cold exposure  (like brisk morning walks or cold showers) can “brown” white fat 🧬 A protein called Ebf2  has been found to switch precursor cells into brown fat cells 🧠 The brain can signal “recruitable” white fat cells to become brown under certain conditions 🧪 Two Key Research Discoveries 🧫 University of Pennsylvania : Identified Ebf2 , a protein that "marks" genes to become brown fat cells. When expressed in white fat, it increases oxygen use—a sign of higher calorie burning. 🧠 Harvard’s Joslin Diabetes Center : Identified two types of brown fat in mice: constitutive  (from birth) and recruitable Discovered that lacking one protein triggered the conversion of white fat to brown fat , keeping the animals lean and warm—even without much original brown fat ❤️ Why You Want More Brown Fat 🔥 Brown fat cells burn calories , even after your workout ends ❤️ Increased brown fat is associated with: Lower body weight Reduced insulin resistance A potential shield against obesity and diabetes 🧊 Cold Truths: How to Boost Brown Fat Naturally Want to nudge your body into producing more brown fat? ❄️ Take cold morning walks  or try cold showers to encourage browning 🏋️‍♂️ Exercise regularly —it's your natural trigger for irisin release Irisin is released by muscles during exercise and cold exposure. Irisin binds to receptors on white fat cells . This binding activates genes  responsible for producing UCP1 (uncoupling protein 1) —a hallmark protein of brown fat that helps generate heat by burning calories. Irisin triggers the white cells to grow more mitochondria. In response to this signal, the white fat cells increase their mitochondrial content and reprogram their metabolic behavior. As a result, the newly "browned" cells take on characteristics similar to brown fat, including: 🔥 Higher energy expenditure ⚡ More mitochondria 🧬 UCP1 expression for thermogenesis 🍽 Explore thermogenic foods  (like green tea, chili peppers, and MCT oil) that may support metabolic function 🧘‍♂️ Manage stress and sleep , which can influence fat storage and hormone levels 🌟 Final Thought Brown fat isn’t just another trend—it’s a metabolic powerhouse. While white fat stores energy, brown fat burns it.  And with tools like cold exposure, the right diet, and consistent movement, we might just be able to turn our body into its own fat-burning machine. 💡 Takeaway: Embrace the chill, move your body, and let your biology work for you—not against you.

Let's assume, you've scaled back on sweets, cut your portion sizes, intermittent fasted and sweated regularly at the gym, but you still can't seem to squeeze into your skinny jeans. Maybe it's time to consider if your fragrance is playing a role in packing on the pounds. The term “ fragrance ” means chemically formulated, laboratory synthesized petroleum compounds. Fragrances are always synthetic and artificial , even if the label says that they are natural, green, or organic. While research on the relationship between fragrance and body weight is still in the early stages, many studies suggest a direct link between the scents you wear and the number on your scale. In a Cell Metabolism article published in 2017, the team writes that the body’s sense of smell seems tied to its decision to store fat instead of burn it off. Studies suggest that the type of scent like chocolate, vanilla or strawberry, and even lavender may have more of an impact on your weight than the ingredients it contains. A 2011 study published in the journal " Food Quality and Preference " found that these sweet scents are typically associated with food and may increase your appetite. Even worse, trying to avoid any of questionable chemicals can be tricky because manufacturers often lump them in under the term " fragrance ." The term “ fragrance ” means chemically formulated, laboratory synthesized petroleum compounds. 95% of all the ingredients in the fragrances used in perfume, cologne, scented body care products, laundry products, and cleaning products are produced from petroleum; they are NOT essential oils derived from living plant material. Fragrances are always synthetic and artificial , even if the label says that they are natural, green, or organic. Are You Unknowingly Trading Your Breasts for Calvin Klein In A Bottle? We are all seduced by glamorous ads that say “to be sexy is to smell delicious." Yet, the incidence of breast cancer has been on a steady rise over the past decades despite efforts like the monthly self-exam to make women aware of the risk. American and European women between the ages of twenty and fifty have higher levels of phthalates than any other population. Could phthalates be contributing to this rise of cancer in women? Research shows a definite connection. Read this: " The Stinking Truth: What Your Perfume Is Really About" by Shannon Larson, UC Davis Phthalates , or phthalate esters, are esters of phthalic acid. They are mainly used as substances added to plastics to increase their flexibility, transparency, and added to cosmetics to increase their durability, and longevity . They are found in all kinds of plastic products, such as toys, vinyl flooring and wall covering, detergents, lubricating oils, food packaging, pharmaceuticals, and personal care products, such as nail polish, hair sprays, aftershave lotions, soaps, shampoos, perfumes and other fragrance preparations. In January of 2012, researchers at New York's Mount Sinai Medical Center found that children with higher levels of phthalates in their urine also tended to have a higher waist circumference than children with a lower concentration of phthalates. A separate study released a few months later found a strong association between phthalates and obesity . Phthalates is the chemical used to delay fragrance and extend its life. It is found in most cosmetic products, including perfumes deodorants and hair products. This is the first study to have shown that both blood and urinary phthalates increased in proportion to Body Mass Index (BMI). The results show a strong association between obesity and phthalates. The Addictive Power of Toxic Perfumes and Colognes Is your perfume or cologne controlling your behavior? Is it possible that you are addicted? Let’s take a look at fragrances and see how they function in the human body. Let’s consider their addictive qualities and their capacity to control how we live. Fragrances Contain Narcotic-like Substances Fragrances contain chemicals that have narcotic-like properties . These substances do not produce a narcotic high, but they do cause dependency, which triggers the need for repeated use of the product to avoid the discomfort and irritability of withdrawal. Fragrances And Perfumes Are Being Labelled As The New “Second Hand Smoke” Fragrances are made up of hundreds of chemicals many of which have functions known only to the fragrance manufacturers. Their formulas are trade secrets. It’s not just the individual ingredients that are of concern, but it is the complex interaction of all the ingredients that contribute to the highly addictive nature of fragrances. Think you don’t take drugs? Think again. Take a good look at the list of ingredients on any bottle of perfume, lotion, or shampoo and you’ll find two narcotics listed— ethyl acetate and linalool . On the EPA Hazardous Waste List , this duo causes respiratory disturbances, depressed heart activity, reduced spontaneous motor responses, and stupor. In one study, a popular brand name perfume acted on brain receptors in a way similar to how alcohol affects mood. Additionally, another study conducted by the Environmental Protection Agency (EPA) identified benzaldehyde , ethyl acetate , and linalool as having definitely narcotic qualities. These chemicals are commonly found in perfume, cologne, hairspray, laundry bleach, deodorants, laundry detergents, Vaseline lotion, shaving cream, bar soap, dishwasher detergent, aftershave, shampoo, nail color, nail enamel remover, fabric softener, dish-washing liquid, baby diapers, scented tampons, scented trash bags and in air fresheners. In addition to the physically addictive aspects of fragrances, they are also emotionally addictive. This is due to the olfactory pathway in the brain through which sensations of smell enter the subconscious part of the brain. Even the manufactures are bluntly admitting that their products are addictive. Look at this collection: ROSE, TUBEROSE, ORANGE BLOSSOM, GARDENIA... KILIAN FLORALS ARE A NARCOTIC DEPENDENCE. Humans Respond In An Involuntary Way To Smell Due To The Wiring Of The Olfactory Pathway. Smell is unique among all our senses in its privileged access to the subconscious. That is because the olfactory nerves go directly to the primitive region of the brain called the limbic system. Limbic system is situated beneath the cerebral cortex which deals with emotion, motivation, and association of emotions with memory. In other words, when you smell a perfume and other products containing fragrance, they have an immediate effect upon your emotions. These reactions happen even before the higher parts of the brain have the opportunity to recognize that an odor is present. Thus, fragrances can have a powerful influence over how a person feels and thinks even when the fragrances are very faint. This influence occurs for the person who wears fragrances and also for those who smell the secondhand fragrances that others are wearing. Zookeepers at Dallas and Toronto Zoos found that when they sprayed the perfume, Obsession by Calvin Klein ( contains serious amounts of aphrodisiacs) in the tiger habitat; it stimulated reproductive activity. Such findings strongly suggest that fragrance producers are working with pheromones to evoke emotional and physiological reactions. Pheromones are small organic molecules known as the “secret seducers” that influence biological processes to stimulate your sex drive. Animals secrete these pheromone-based chemical signals to communicate their gender or reproductive status to other animals — and humans are no exception. The existence of the pheromone pathway represents an opportunity for perfume manufacturers to influence human sexual desire and receptivity without a person being conscious of what is happening. Even though the pheromones can’t be smelled, they can change how men or women might react in social situations. So, in addition to the narcotic effect of perfumes and their manipulation of your emotional state by means of the limbic system, fragrances also influence your sexual responsiveness through pheromones. Toxic Ingredients You Should Look Out For In Perfumes The truth is, there is no perfume that is completely “clean.” Almost all perfumes contain one type of chemical or another. Even some of the natural substances used in making perfumes may be toxic to some people. In other words, the term “clean perfume” only means that the concerned perfume does not contain certain chemicals or chemicals that have been identified EPA or FDA as toxic. The toxic chemicals that are used in making some perfumes have been found to cause several health problems and negative reactions. For instance, people that react to these chemicals may experience any of the following: Dizziness Confusion Increased heartbeat Drowsiness Blisters on the part of the skin the perfume came in contact with. Dryness of the part of the skin that came in contact with the perfume. Skin discoloration (on the area the perfume usually touches). Boils Rashes Vomiting Nausea Slurred speech Hormonal imbalance Respiratory tract disorder, including respiratory failure Aggravating asthma attacks Damages to the nervous system Migraine Reproductive system disorder Low IQ There are other more grave health problems that can be caused or aggravated by perfumes, especially those made with toxic ingredients. This is why you should know the perfume ingredients that you should always stay away from. In other words, if you read the label of a bottle of perfume and you see any of these ingredients written there, you should drop back the bottle and go for another perfume. Some of the ingredients you should avoid in perfumes are: Acetone: This can cause the depression of the central nervous system. It can also cause slurred speech, headache, confusion, dry mouth, dizziness, and nausea. Linalool: The chemical can cause central nervous system disorder and depression. Benzaldehyde: This chemical irritates the eyes and lungs. It can also cause kidney damage, abdominal pain, and nausea. It is also a narcotic. Camphor: This is capable of causing convulsion, muscle twitching, dizziness, nausea, and confusion. Benzyl Acetate: This is a carcinogen, which is capable of causing pancreatic cancer. It can irritate the lungs and eyes. It equally causes cough. Parabens: This chemical is a hormone distruptor, which is capable of causing cancer as well as affecting the reproductive system Benzyl Alcohol: Benzyl alcohol can irritate the skin. Methyl Chloride: Methyl chloride can irritate the respiratory tract, eyes, and skin. Limonene: This is another known carcinogen. Ethyl Acetate: This chemical can cause the irritation of the respiratory organs and the eyes. Phthalates: This chemical has several harmful effects. One of the adverse effects of this chemical is low IQ in children, whose mothers were exposed to it during pregnancy. It also induces obesity and damages sperm cells. Styrene: Styrene is a human carcinogen, which can cause cancer. Musk Ketone: This chemical can irritate the skin as well as disrupt hormones. Sulphates: This can cause the irritation of the lungs, the eyes, the mouth, and the skin. The painful thing is that many perfumes contain one or more of these harmful ingredients. However, some of the ingredients are found to be more toxic than others. For instance, the extremely toxic ingredients to look out for can be detected from their adverse effects. As you can see, chemicals such as parabens, limonene, benzyl acetate, musk ketone, phthalates, and styrene, should be avoided at all costs. The Industry Is Surely Happy About Your Demise! Fragrance Seems To Be The New "Lipstick Index" During hard times, economists have historically turned to something called the "lipstick index." The thinking goes that even when times are tough, people will still carve out room for small luxuries — like, say, a tube of lipstick. In 2020, times were certainly tough, but buying a tube of lipstick was suddenly pointless given that masks obscured the lips. Lipstick and makeup sales overall, plummeted throughout 2020, making the lipstick index essentially obsolete. But there was one beauty category that not only avoided free-fall last two years, but actually thrived, leading to a shocking surge in sales in the first quarter of 2021 that has even industry veterans scratching their heads: Fragrances . Fragrance sales were up 45% in the first quarter of 2021 versus the year prior which included the onset of the pandemic, according to data from market research firm NPD Group. According to the industry advisors, a market development like this has never been seen before. Why Do People Keep Buying Perfume? The ballooning sales beg the obvious question: Why, in the midst of a pandemic that has sickened millions of Americans and shut down much of society, did people keep buying perfume? It's impossible to know for sure, but fragrance seems to be the new lipstick index. According to the industry analysts, the rise in fragrance sales is inextricably linked to the pandemic, a dark time when people were looking for a getaway, if only mentally. There's a science behind your sense of smell and how it's directly related to your mood. It could be, to a degree, consumers wanting to escape and lift their spirits. NPD Group recently conducted a consumer survey asking people why they were buying fragrances. It seems that in the absence of occasions for putting on makeup, consumers opted for another small luxury, one that only required a quick spritz. A great majority of the respondents said it was a treat for themselves. Is some kind of and industry designed addiction the culprit? The Perfume Challenge It is quite fascinating to watch the power of physically addictive aspects of fragrances. If you happen to be a heavy perfume user and it has been 4 or 5 hours since your last fragrance fix, the moment you feel like you need a pick-me-up, you might be probably going into withdrawal. Finally, to those who say that they use fragrances all the time, but they are most certainly not addicted, I offer you a simple challenge. Why not prove to yourself that you are not addicted by going off all your perfume, cologne, and scented body care products, and discontinuing the use of scented laundry products and dryer sheets? Do it and see what happens. Try it for 30 days. If you are not addicted, then you will not experience any withdrawal symptoms or have any cravings to use these products. However, if you get irritated, develop headaches, feel queasy, can’t sleep or maybe can’t wake up, feel depressed, or feel confused or foggy headed, then you are experiencing withdrawal symptoms. If you can’t stop thinking about your perfume, then this is also a sign of addiction. What else should you do? Opt for unscented products. If you must, choose only legitimately natural, pure, products made from organic, therapeutic-grade essential oils. You should also observe your health condition. Do any of your health problems disappear after quitting your fragrance craze?

The skincare industry, though positioned as a champion of beauty and self-care, frequently exposes consumers to harmful substances hidden in everyday products. Many popular skincare items contain toxic chemicals such as parabens, phthalates, formaldehyde-releasing agents, and synthetic fragrances—all of which have been linked to hormone disruption, allergic reactions, and even increased cancer risk. Microplastics, often used for texture or exfoliation, contribute not only to environmental pollution but can also penetrate the skin and enter the bloodstream, raising long-term health concerns. Despite marketing buzzwords like “clean,” “natural,” or “dermatologist-tested,” almost none of these products undergo any meaningful regulation. The industry operates in a largely self-policing environment, where transparency is minimal and ingredient safety is often based on outdated or insufficient research. As a result, consumers are left vulnerable, unknowingly applying substances that may compromise both skin integrity and overall health over time. More posts you should check out on our website: https://www.myketopal.com/post/toxin-series-3-pthalates-from-hair-care-products-impact-women-of-color-most https://www.myketopal.com/post/toxin-series-1-dangerous-toxin-phthalates-are-everywhere https://www.myketopal.com/post/is-your-perfume-addiction-more-fattening-than-a-sugar-loaded-donut-yes The information contained in this video is alarming. That's if you care about your personal care and health... Despite marketing buzzwords like “clean,” “natural,” or “dermatologist-tested,” almost none of these products undergo any meaningful regulation. The industry operates in a largely self-policing environment! This statement is posted by the publisher of this video. The purpose of this statement is to protect the publisher from legal action against them. That's understandable. Yet, we are not bound with this statement. Publisher's Statement This video is does not provide medical advice. This video is provided for entertainment purposes only. This video is not meant to be complete or exhaustive or to be applicable to any specific individual's medical condition. This video is not an attempt to practice medicine or provide specific medical advice, and it should not be used to make a diagnosis or to replace or overrule a qualified health care provider's judgement. Viewers should not rely up this video for emergency medical treatment. The content in this video is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always consult with a qualified and licensed physician or other medical care provider, and follow their advice without delay. All materials in these videos are used for educational purposes and fall within the guidelines of fair use. No copyright infringement intended. If you are or represent the copyright owner of materials used in this video and have a problem with the use of said material, please send us an email, hello@evilfood.org and we can sort it out.

The butterfly-shaped thyroid gland is a key part of the endocrine system. It produces and releases hormones that regulate many critical body functions. ⚠️ Signs You May Need a Thyroid Check If you’re experiencing: 🔺 Unexplained weight changes ❤️‍🔥 Heart rate irregularities ❄️ or 🌡️ Temperature sensitivity Ask your healthcare provider for a simple blood test to evaluate your thyroid function. ✅ Is It Possible to Live Without a Thyroid? Yes, you can live without a thyroid. However, you'll need to take hormone replacement medication for life to stay healthy and avoid symptoms related to hormone deficiency. As a key part of the endocrine system, thyroid gland produces and releases hormones that regulate many critical body functions. 🔬 Thyroid Hormones You Should Know Your thyroid produces and releases several essential hormones: 🧪 Thyroxine (T4)The primary hormone, later converted into T3 in your body. 🔥 Triiodothyronine (T3)More potent than T4 and has a stronger effect on metabolism. 🔁 Reverse T3 (RT3)Produced in small amounts, it blocks T3 activity. 🦴 CalcitoninHelps regulate calcium levels in your blood. 🧂 Iodine: Crucial for Thyroid Hormone Production Your thyroid needs iodine to function properly. Sources of iodine include: 🧀 Cheese 🥚 Eggs 🥛 Yogurt 🐟 Saltwater fish 🦐 Shellfish 🌿 Seaweed, kelp 🧂 Iodized salt ⚠️ Too much iodine can also be harmful—moderation is key! 💡 What Do Thyroid Hormones Affect? Thyroid hormones influence nearly every system in your body: ⚡ Metabolism speed ❤️ Heart rate 🌬️ Breathing 🍽️ Digestion 🌡️ Body temperature 🧠 Brain development 💭 Mental activity 🦴 Skin & bone maintenance 👶 Fertility 🧬 Thyroid Diseases: Causes and Types Thyroid disease is very common, especially among women. 👉 Roughly 20 million Americans have a thyroid condition. 👩 Women are 5–8x more likely than men to develop one. ⚠️ Risk Factors: 👨‍👩‍👧 Family history of thyroid disease 🧬 Autoimmune diseases (e.g. Type 1 diabetes, lupus) 💊 High-iodine medications 🧠 Types of Thyroid Disease 🧪 Primary Thyroid Disease Originates in the thyroid gland (e.g. nodules causing hormone overproduction). 🧠 Secondary Thyroid Disease Originates in the pituitary gland (e.g. TSH-secreting tumors). 📉 Hypothyroidism (Underactive Thyroid) When the thyroid doesn't produce enough hormones, metabolism slows down. 🧍 Affects about 10 million Americans. 🧾 Common Causes: 🛡️ Hashimoto’s disease (autoimmune) 🔥 Thyroiditis (inflammation) ❌ Iodine deficiency 👶 Congenital thyroid absence 💊 Over-treatment of hyperthyroidism 🛑 Thyroid removal 📈 Hyperthyroidism (Overactive Thyroid) Occurs when your thyroid produces too much hormone, speeding up metabolism.🧍 Affects about 1 in 100 Americans over age 12. 🧾 Common Causes: 👁️ Graves’ disease (autoimmune) 🔘 Thyroid nodules 🔥 Thyroiditis 👶 Postpartum thyroiditis 🧂 Excess iodine intake 💊 Over-treatment of hypothyroidism 🧠 Pituitary tumor

The Alarming Evolution of a Staple Grain Once upon a time, wheat was considered the staff of life—a golden grain that nourished generations across continents. But today, this very staple is under intense scrutiny. From kitchen tables to clinical labs, people are asking: What’s with wheat? Cyndi O’Meara’s eye-opening documentary What’s With Wheat? explores this question with a critical lens, uncovering the startling changes that have quietly occurred in our food system—and how they may be at the root of a growing public health crisis. A Grain Gone Rogue Modern wheat is not your great grandmother’s wheat. In fact, it’s not even your grandmother’s. Over the past several decades, wheat has been hybridized, industrialized, and mass-produced into something nearly unrecognizable to our bodies. What was once a hearty, wholesome crop has now become a suspect in the surge of chronic health conditions sweeping the globe. Whereas ancient strains like einkorn and emmer had simpler protein structures and lower gluten content, today’s wheat is a genetically manipulated, high-yield crop designed for industrial efficiency—not human nourishment. And we are paying the price. The Rise of Wheat-Related Disorders Wheat’s transformation has coincided with an alarming rise in health conditions related to gluten and wheat consumption. Rates of celiac disease, once a rare autoimmune disorder, have multiplied in recent years. Even more concerning is the explosion of non-celiac gluten sensitivity—a condition that affects millions who may never test positive for celiac but suffer fatigue, brain fog, digestive distress, and inflammation when consuming gluten. Tens of thousands are walking around with symptoms they don’t connect to their diets—assuming it’s aging, stress, or simply bad genetics. But according to O’Meara’s team of 14 global experts, for many, wheat is the hidden culprit. Wheat and Autoimmunity: A Growing Concern Beyond digestive issues, the film dives deep into the link between gluten and autoimmune diseases. Conditions like Hashimoto’s thyroiditis, rheumatoid arthritis, and lupus have been shown to worsen—or in some cases, even trigger—due to gluten exposure. Why? Because gluten has been found to increase intestinal permeability, leading to what many call “leaky gut.” This can prompt the immune system to attack its own tissues in genetically predisposed individuals. It’s a staggering revelation, and one that brings new urgency to rethinking our relationship with wheat. Changing Wheat, Changing Lives The story of wheat is more than a food story—it’s a story of agricultural engineering, globalized food systems, and the unintended consequences of tampering with nature. As What’s With Wheat? makes clear, it’s time to reconnect with the origins of our food, to question the norms of our modern diets, and to get educated. O’Meara’s documentary is not a call to fear food—but to become curious about it. To become aware. For many, cutting out gluten may be the single most transformative health decision they make. For others, it may be part of a broader journey toward understanding the impact of processed foods, chemical agriculture, and how far we’ve strayed from traditional food wisdom. A Wake-Up Call for the Next Generation Perhaps the most chilling part of the film is the focus on our children. Why are we witnessing skyrocketing rates of allergies, behavioral disorders, and autoimmune conditions in kids? The experts agree: the transformation of wheat, coupled with the modern Western diet, may be partly to blame. Our bodies—and especially our children’s bodies—are signaling distress. It’s time to listen. “What’s With Wheat?” reminds us that food is more than fuel. It’s information, it’s medicine, and it’s power. And when the food changes, so do we. Directed by: Justin Brown Starring: Sarah Ballantyne, Cyndi Omeara, Mark Sissons, Terry Wahls, David Perlmutter 🌾 Today’s Wheat: A Silent Saboteur in the Modern Diet Walk into any grocery store, and you'll find wheat in nearly every aisle—from sandwich bread 🥪 to salad dressings 🥗, veggie burgers 🍔 to soy sauce 🍜. It’s the hidden backbone of the standard Western diet. But beneath its wholesome image lies a darker truth: today’s wheat may be one of the most insidious threats to public health that few are talking about. Modern wheat is not just a grain—it’s a highly modified, chemically treated, and heavily processed product of industrial agriculture ⚗️. Since the 1950s and '60s, wheat has been genetically altered to boost yields 🌾📈 and resist pests, but not for digestibility or nutritional value. The result? A crop that contains more chromosomes, more gluten, and more unfamiliar proteins than ever before. And we’re eating it daily: 🍞 Breakfast: toast or cereal 🌯 Lunch: wraps or crackers 🍝 Dinner: pasta, gravies, and even our “health food” bars 🔥 Inflammation Nation One of the greatest dangers of today’s wheat is its inflammatory nature. Studies have shown that the type of gluten present in modern wheat can trigger chronic inflammation—even in those who do not have celiac disease ⚠️. This systemic inflammation contributes to: ❤️ Heart disease 💉 Type 2 diabetes ⚖️ Obesity 🧠 Alzheimer’s and neurodegenerative conditions Worse still, wheat contains wheat germ agglutinin, a protein that irritates the gut lining and disrupts microbiome balance 🦠. Add in glyphosate (a common herbicide) 🌿, and you’ve got a toxic cocktail shaking up your digestive health. 📉 Blood Sugar Spikes and Crashes Think whole wheat bread is a safe choice? Think again. Two slices of whole wheat bread 🍞 can spike your blood sugar faster than a spoonful of table sugar 🍬. That rollercoaster of insulin highs and crashes: ⚠️ Wreaks havoc on metabolism ⚠️ Contributes to insulin resistance ⚠️ Fuels the obesity epidemic For those dealing with weight gain ⚖️, fatigue 😴, or prediabetes, modern wheat adds gasoline to the metabolic fire 🔥. 🤯 Brain Fog, Bloating, and Beyond Even without a formal diagnosis, many people report feeling better—both mentally and physically—after eliminating wheat. Common symptoms of wheat sensitivity include: 💨 Digestive distress (bloating, gas, constipation) 😴 Persistent fatigue 🧴 Skin conditions (eczema, acne) 🧠 Brain fog and trouble focusing 😠 Mood swings and irritability They may seem unrelated, but they often share a root cause: inflammation triggered by modern food—especially modern wheat. ✨ The Good News? We Have a Choice The danger of today’s wheat lies not only in what it has become—but in how unaware we are of its effects. But a change is happening: 🚫 More people are going gluten-free 🌾 Ancient grains are making a comeback 🥖 Artisanal sourdough is reclaiming tradition 🧠 Nutritionists are raising awareness And documentaries like What’s With Wheat? 🎥 are shining a light on this modern-day food crisis. 🌱 Today’s wheat isn’t the enemy we see—but it may be the hidden villain behind countless chronic symptoms. Once revered as daily nourishment, it now demands a second look. 🌱 Once celebrated as the “staff of life,” modern wheat has become one of the most controversial foods in the human diet. Whether it belongs on your plate is a question worth exploring for yourself. The story of wheat is ultimately a reminder that not all progress comes without consequences. As our food system has evolved, so too have the challenges facing our health. Whether one chooses to eliminate wheat entirely or simply become more mindful of its role in the modern diet, the most important step is awareness. By questioning what we eat, seeking out traditional foods, and paying attention to how our bodies respond, we reclaim an essential part of our health and well-being. The future of nutrition begins with informed choices—and sometimes, those choices start by taking a second look at what has long been considered a dietary staple. Chef Janine.

🌿 What Is Somatic Body Shaking? The gentle yet powerful practice that involves intentionally shaking your body. Somatic body shaking, also known as therapeutic or neurogenic tremoring, is a gentle yet powerful practice that involves intentionally allowing your body to tremble or shake. This natural movement helps to: 🌬️ Release physical tension 🧠 Calm the nervous system 💚 Support emotional well-being This technique is inspired by nature—many animals instinctively shake after a stressful event to discharge excess energy and return to a state of calm. ✨ Benefits of Somatic Shaking 🔻 Stress Reduction Releases built-up stress hormones like cortisol and adrenaline, helping regulate the nervous system and promote calm. 💥 Trauma Release Supports the body in completing interrupted stress-response cycles, allowing trapped trauma to move through and out of the body. 🧘‍♂️ Improved Focus & Relaxation Relieves physical and emotional tension, enhancing mental clarity and promoting a deep sense of relaxation.. 🌀 How to Practice Somatic Shaking 🏡 1. Find a Comfortable Space Choose a quiet, private area where you feel safe to move freely without interruptions. 🖐️ 2. Begin with Gentle Movements Stand with feet shoulder-width apart and knees slightly bent. Start by lightly shaking your hands, then gradually engage your arms, shoulders, torso, and legs. 🎵 3. Maintain a Natural Rhythm Let the shaking develop organically. Avoid forcing movement—focus on how it feels and allow your body to guide you. ⏱️ 4. Duration Continue for 5 to 15 minutes, or as long as feels good. Short sessions can still be beneficial. 🧘 5. Cool Down Slowly ease out of the shaking. Sit or stand quietly for a few minutes. Notice any shifts in breath, energy, or emotional state. 🌈 Incorporate It into Your Life Adding somatic shaking to your daily or weekly routine can be a simple and restorative practice to help you stay grounded, centered, and emotionally resilient. ⚠️ Important Reminder Always listen to your body. Go at your own pace, and if anything feels uncomfortable, pause or stop. This is your personal journey—respect your limits. For a guided experience with somatic shaking, you might find video helpful. Here two more interesting blog posts on somatic body shaking you may want to check out: https://www.healthline.com/health/mental-health/can-shaking-your-body-heal-stress-and-trauma https://www.healthshots.com/mind/happiness-hacks/somatic-shaking-for-stress-relief/

🧪 In a sleek lab in New Zealand, scientists are growing fruit—without trees, soil, or sun. Using advanced techniques, scientists are cultivating real fruit tissue (like apple pulp or berry flesh) from plant cells inside bioreactors. The goal? To create fruit that tastes just like the real thing... no orchard required. Scientists at Plant and Food Research are looking at how to produce fruit without a tree, vine or bush. 🌿 But before we applaud this futuristic breakthrough, it’s worth asking: what’s the real reason behind it? 🌍 The Climate Narrative: A Closer Look You’ve probably heard the common explanation: “Climate change is threatening crops, so we need lab-grown alternatives.” But for many health-conscious readers, this claim deserves a second glance. Contrary to alarmist headlines: Global temperatures have not been rising in any alarming or consistent pattern. Extreme weather remains rare and statistically within natural variation. Historical data shows no runaway crisis—just normal, cyclical shifts. 🌱 The Truth About Carbon Dioxide Carbon dioxide has been demonized—but here’s the truth: 🧬 CO₂ is essential for plant life. It fuels photosynthesis, which is how plants grow, bloom, and bear fruit. 🌍 Current CO₂ levels are well below historical averages—plants evolved in a much richer carbon atmosphere. 🌳 In recent decades, a slight increase in CO₂ has led to global greening—satellite images confirm that forests, crops, and grasslands are thriving in many parts of the world. Farming has become easier in regions that were once marginal. So instead of being a crisis, this natural shift has actually boosted agriculture, extended growing seasons, and improved food availability. 🍇🥬🌾 Before we applaud this futuristic breakthrough, we should look into the real reason behind it! So Why the Lab? If conditions for farming are improving, why shift to lab-grown fruit? One possible reason: CONTROL. Food grown in sterile labs, under patents, can be commercialized, centralized, and controlled. Natural farming? Not so easy to monopolize. While this technology could reduce land use or serve urban markets, there’s a bigger question for wellness-focused readers: Is lab-grown produce truly better for us? What Does "Control" Really Mean? When scientists or corporations talk about lab-grown food, they're often referring to food produced in highly industrial, closed systems—sterile tanks, gene-edited cells, and proprietary formulas. But this shift isn’t just about innovation—it’s about controlling the entire process of food creation, from cell to shelf. Here’s what “control” typically involves: 1. Biological Control Instead of relying on nature’s rhythms—sunlight, rain, pollinators—lab-grown systems use engineered cells and synthetic growth mediums. The natural variability of a farm (which makes food seasonal, rich in nutrients, and diverse) is replaced with genetically predictable outcomes. That means: Patented plant cell lines Controlled nutrient blends Manipulated taste and texture profiles This strips food of its wild intelligence—its ability to adapt, express terroir, or interact with soil biology. 2. Corporate and Patent Control Perhaps the most serious aspect: ownership. Unlike a farmer growing a tomato, a biotech firm growing tomato tissue can own the process—even the cell line. This enables: Exclusive patents on food products Licensing fees for production Centralized supply chains controlled by a few companies Imagine needing permission (or a subscription) to grow or consume your food. That’s the direction this model leans. 3. Supply Chain Control Real farming is distributed—thousands of farmers, each working with local soil, water, and weather. Lab-grown food, however, is produced in centralized facilities, often in urban or industrial zones. This means: Easier oversight by regulators and corporations Central control of distribution and access Easier scalability for global rollout—on their terms For consumers, this could mean: Less local food Fewer small producers More dependence on distant, faceless suppliers 4. Behavioral and Cultural Control By framing lab-grown food as “climate-responsible” or “necessary for the planet,” companies and media shape how people feel about their food choices. This narrative can: Shame people for choosing real meat or farm-grown fruit Normalize ultra-processed, sterile alternatives Shift us from sovereign eaters to compliant consumers Is It Still Real Food? Great question. Real food is more than just a chemical replica—it’s: Rich in enzymes Full of soil-based microbes Connected to natural rhythms of the Earth Lab-grown fruit may mimic texture and taste, but what about its life force, its vitality? 🍓 Will a fruit grown in stainless steel tanks have the same nutritional spectrum as one ripened by sun, soil, and season? These questions matter—especially for those of us who view food as medicine and believe in honoring the natural design. Final Bite: Technology or Tradition? It’s a slow cultural shift away from freedom, tradition, and nourishment toward technological dependence. This New Zealand project highlights a trend: moving food further away from the farm and deeper into the lab. But just because we can doesn’t always mean we should. For now, our Earth is still generous, our trees still fruitful, and our farms—when treated with care—still abundant. 🐝🌾🍏 Let’s not lose touch with the sacred simplicity of how real food grows. And here's the kicker: A recent study shows that lab-grown meat—often promoted as a “green” alternative—actually has a much higher carbon footprint than traditionally farmed meat. So if sustainability is truly the goal, the lab may not be the answer after all.

Did it ever cross your mind that your grandparents didn’t have food allergies—or at least not as commonly as you and your children do today? 🤧 What Are Allergies? Allergies occur when the immune system overreacts to harmless substances, leading to symptoms like: 🌡️ Swelling 🥴 Rashes 😵‍💫 Runny nose & red eyes 🫁 Shortness of breath Though allergic reactions have existed for centuries—described in ancient texts from China, Rome, Egypt, and Greece—the modern rise in frequency and severity is alarming. 🧪 Key Scientific Discoveries 🔬 Mast Cells (1950s) Mast cell releases histamine in response to allergens Mast cells: Are found in skin, blood vessels, and lungs Contain granules filled with chemicals like histamine Release histamines in response to allergens 🧫 Immunoglobulin E (IgE) (1960s) Mast cells have Immunoglobulin E (IgE) receptors, specifically high-affinity receptors known as FcεRI (Fc epsilon RI) The IgE receptors play a central role in allergic reactions Immunoglobulin E (IgE) is the primary antibody responsible for most allergic reactions Immunoglobulin E (IgE) activates mast cells to release histamine when allergens are detected 🔬 Function of IgE Receptors on Mast Cells: 1. Binding of IgE Mast cells express FcεRI receptors on their surface. These receptors bind the Fc region (constant portion) of IgE antibodies. IgE binds to the receptor even without allergen exposure, and remains attached, effectively "arming" the mast cell. 2. Sensitization Phase When a person first encounters an allergen (like peanuts or pollen), their immune system may produce IgE specific to that allergen. This IgE binds to FcεRI on mast cells, sensitizing them to future exposure. 3. Allergen Re-exposure Upon subsequent exposure to the same allergen, the allergen cross-links two or more IgE molecules on the mast cell surface. This cross-linking acts as a signal, triggering the mast cell to degranulate. 4. Degranulation & Immune Response Mast cells release inflammatory mediators like: Histamine – causes itching, swelling, and increased mucus Leukotrienes and prostaglandins – contribute to bronchoconstriction and other symptoms Cytokines – recruit other immune cells This leads to the immediate allergic reaction (e.g., hives, sneezing, asthma, or anaphylaxis). 🧠 Summary: FcεRI receptors on mast cells bind IgE, preparing the cell to detect specific allergens. When allergens cross-link the bound IgE, mast cells rapidly release pro-inflammatory chemicals, causing allergic symptoms. This mechanism is central to type I hypersensitivity reactions (i.e., classic allergies). 📉 The Alarming Rise in Allergies Food allergies can develop at any age, even in adults who have previously tolerated a food without problems. Unlike food sensitivities, food allergies involve the immune system and can be triggered by even trace amounts of an allergenic food. Symptoms typically appear within minutes to two hours and, in severe cases, may progress to life-threatening anaphylaxis. While a healthy diet and good gut health may support overall immune function, avoidance of known allergens remains the most effective strategy for preventing allergic reactions. 🥛 What Changed in the 1990s? According to Dr. Mercola, concerns about rising milk sensitivities and allergies coincided with several changes in dairy production: 🧬 The introduction of rBGH (recombinant bovine growth hormone) to increase milk production in dairy cows. 🧫 Greater reliance on antibiotics in dairy operations, raising concerns about antibiotic residues and the growing issue of antibiotic-resistant bacteria. 🧪 What’s Really in Our Food Today? Many highly processed foods contain: 🎨 Artificial Colors 🍬 Artificial Flavors 🧴 Preservatives 🧪 Synthetic Additives ⚙️ Highly Processed Ingredients In addition, genetically engineered crops and ingredients have become increasingly common in the food supply since the mid-1990s, contributing to ongoing discussions about food quality, transparency, and long-term health impacts. 👵🏼 👵🏼 So Why Were Food Allergies Less Common in Previous Generations? Life was different—simpler, less processed, and more connected to nature. 🤱 More babies were breastfed rather than formula-fed Note: Breast milk contains living antibodies, beneficial microbes, enzymes, and immune-supporting compounds that cannot be fully replicated in infant formula. 🥬 More meals were prepared from fresh, locally sourced ingredients Note: Foods were typically less processed and contained far fewer artificial additives, preservatives, flavorings, and synthetic ingredients than many foods today. 🐄 Animals were more commonly raised on pasture Note: Livestock were more often raised on pasture and less frequently in large-scale industrial farming systems. 🚴 Children spent more time outdoors Note: Greater exposure to nature, soil, animals, and environmental microbes may help support healthy immune system development. Researchers believe these exposures may help train the immune system and reduce inappropriate immune reactions later in life. 🍲 Home cooking was the norm Note: Families prepared more meals from scratch using whole foods and fewer highly processed ingredients, resulting in simpler diets with fewer additives and preservatives. 🛌 Minor illnesses were often met with rest and recovery Note: People commonly relied on rest, hydration, and recovery time, allowing the body's natural immune defenses to do their work. 🍗 Food was considered an important part of healing Note: Nourishing foods, bone broth, herbal teas, fermented foods, and restorative rest were commonly used to support recovery and help maintain overall health. 🧬 The Big Picture Researchers continue to investigate how changes in diet, food production, environmental exposures, lifestyle habits, and the gut microbiome may have contributed to the rise in allergies and other immune-related conditions. 🧠 Diet and Lifestyle Matter Every cell in your body requires proper nutrition to function. Poor diet and sedentary lifestyle can: 🧯 Cause inflammation 💨 Lead to food sensitivities ⚖️ Result in bloating and obesity 🚨 Where Do We Go From Here? Food allergies are complex and still not fully understood. We’ve made some progress in: 💉 Immunotherapy 💊 Symptom management But:❗ There is no cure.❗ Avoidance remains the only sure defense. 📚 Coming Next: 👉 What’s the difference between a food allergy and a food sensitivity? Stay tuned for our next blog post! Our meals are prepared in a commercial kitchen that handles eggs, dairy, nuts, tree nuts, soy, wheat, and shellfish. Please notify us about your food allergies so that we can adjust your meals accordingly. 🥗 We’ve Got Your Back at Comfort Keto Gourmet COMFORT KETO meals are tailored with food sensitivities in mind. Just tell us about your allergies when ordering—we’ll do the rest! ✅ Clean ingredients ✅ Allergen-conscious ✅ Delicious & safe Order by Wednesday noon; delivery next Friday/Saturday

At COMFORT KETO, we believe that few dishes embody true Southern comfort quite like our Keto Chicken Fried Steak. Chef Janine’s grass-fed ground beef steak is perfectly coated with crushed, hormone- and antibiotic-free pork rinds instead of flour. Served alongside velvety mashed cauliflower and rutabaga with bacon bits and seasonal vegetables (green beans or asparagus), this meal delivers hearty satisfaction — the perfect pairing with an ice-cold, low-carb beer. Chef Janine’s Keto Chicken Fried Steak Global Popularity: German Winer Schnitzel Although Chicken Fried Steak is a true icon of Southern U.S. cuisine, its roots trace back centuries to Europe, particularly to the Austrian Wiener Schnitzel, introduced by German and Austrian immigrants during the 19th century. This beloved method of breading and frying meat blossomed in popularity throughout the American South between the late 1800s and early 1900s, especially in Texas and Oklahoma. Across cultures and decades, the idea of tender meat encased in a crispy, golden crust resonates deeply. Italy's Milanesa, Austria's Wiener Schnitzel, Japan's Tonkatsu, Mexico’s Milanesa de Res and South American Milanesa –all slightly different variations of breaded filet of veal, chicken, pork or beef– are enduring examples of how different regions embraced and adapted this concept to their own traditions. Each version reflects its homeland’s flavors and customs, yet all share the same fundamental appeal. The universally loved crispy texture, paired with the heartwarming, satisfying nature of these dishes, has made breaded and fried meats a global comfort food staple for over 150 years—and counting. History of Chicken Fried Steak in the US South German immigrants began settling in Texas in the 1830s Chicken Fried Steak was introduced to the continent by Italian immigrants during the 1860s. During the 19th century, German and Austrian immigrants adapted their traditional Wiener Schnitzel to the ingredients available in the American South. Tenderized cuts of inexpensive beef—like cube steak—were battered and fried, creating a hearty, affordable meal that satisfied hardworking ranchers and families alike. The dish now called Chicken Fried Steak became a widespread culinary staple particularly in the cattle ranching regions of Texas and Oklahoma. German immigrants began settling in Texas in the 1830s, primarily due to political and religious persecution in their homeland. The new arriving Germans clustered in ethnic enclaves; the majority settling across the south-central part of the state, particularly in the Hill Country, where many became farmers. They significantly influenced Texas culture, including food, music, language, and agriculture. As of 1990, about three million Texans considered themselves German in ancestry. The Recognition: The name for this dish, Chicken Fried Steak is most likely derived from the way the dish is prepared, very similar to frying chicken. Back in the day, the round steak, pork or chicken was coated in seasoned flour, then dipped in eggs, tossed in flour again, and placed in a deep fryer. By the early 20th century, Chicken Fried Steak had solidified its place as a Southern comfort classic, served everywhere from farmhouse kitchens to roadside diners. Its cultural importance was officially recognized in 1988, when Oklahoma named Chicken Fried Steak—served with mashed potatoes, gravy, black-eyed peas, and fried okra—as the state’s official meal. Not to be outdone, Texas followed suit in 2011 by declaring October 26 as "Texas Chicken Fried Steak Day," celebrating the dish as a symbol of the state’s culinary and cultural heritage. Today, Chicken Fried Steak’s popularity stretches far beyond its Southern roots. From small-town cafes and family-run diners to upscale modern Southern bistros, this iconic dish continues to capture hearts across America with its crispy coating, savory gravy, and comforting familiarity. Chef Janine’s Keto Version Perfect blend of "crushed pork rinds" (aka Pork Panko), parmesan cheese and Italian seasoning Chef Janine reimagines Chicken Fried Steak for a new generation by crafting a keto-friendly version without sacrificing authentic flavor. Using a perfect blend of crushed pork rinds, parmesan cheese and Italian seasoning instead of traditional flour batter preserves the beloved crispiness while removing carbs — a seamless blend of tradition and modern dietary needs. Our keto Chicken Fried Steak features: Grass-fed ground beef steak, hand-formed and seasoned—alternatively Chef Janine uses filet of veal, chicken, or pork upon request Perfect blend of "crushed pork rinds" (aka Pork Panko), parmesan cheese and Italian seasoning (especially for Milanesa inspired keto recipe) Mashed cauliflower and rutabaga with bacon bits—instead of mashed potatoes (35 gr of carbs per serving, no fiber) Seasonal steamed vegetables (green beans or asparagus)—instead of traditional sides of corn or carby biscuits Creamy keto gravy made from grass-fed butter and housemade bone broth Chef's Recommended Variations: Substituting seasonal vegetables (e.g., roasted Brussels sprouts) Spicy version with jalapeño bacon gravy 🥩 Key Ingredients of the Keto Chicken Fried Steak Ingredient Nutritional Info Health Impact 🐖 Pork rind-crusted grass-fed beef patty High protein, 0g carbs, omega-3 fats Anti-inflammatory, satiating, supports lean muscle mass 🥚 Free-range eggs (for dredging) ~6g protein, ~70 calories/egg Nutrient-dense and complete source of protein 🧈 Grass-fed butter or tallow (for frying) ~100 calories/tbsp, rich in CLA Healthy fats, supports brain and hormone health 🥦 Cauliflower-rutabaga mash ~6g net carbs/serving High fiber, low glycemic, supports gut health 🥓 Creamy bacon gravy (with almond flour and cultured cream) ~1–2g carbs/tbsp Probiotic-rich, low-carb, gut-friendly fats Key Differences Between Traditional vs. Keto: Category Traditional Version Chef Janine’s Keto Version Breading White flour Pork rinds Side Dish Mashed potatoes Cauliflower-rutabaga mash Carb Count ~40g+ per serving ~6g per serving Serving Suggestions and Storage Tips by the Chef: Serve steaming hot and freshly fried, plated individually or as a hearty family-style platter. Garnish with parsley and serve with warm keto gravy on the side. Refrigeration: Store leftovers in airtight containers at 36F for up to 4 days. Freezing: Freeze individual portions wrapped in parchment and stored in freezer bags for up to 1 month. Reheating: Oven bake at 350°F for 10–12 minutes to restore crispiness. Drink Pairing Suggestions by the Chef: Best Pairings: Ice-cold low-carb beer (e.g., Michelob Ultra) Monk fruit sweetened iced tea with lemon Sparkling water with a slice of lime "You can take the boy out of Texas, but you can't take Texas out of the boy — especially when Chicken Fried Steak's on the table." — Matthew McConaughey If you’ve ever craved the warm, crispy, savory satisfaction of a classic Chicken Fried Steak—but without the heavy carbs and processed ingredients—Chef Janine’s keto version is your answer. Crafted with 100% natural, wholesome, and health-benefiting ingredients, this is not just a guilt-free indulgence—it’s quite possibly the best Chicken Fried Steak you’ll ever eat. At COMFORT KETO, we invite you to experience Southern comfort food reimagined for your well-being. Visit www.comfortketo.com to check when this featured dish returns to the menu. Bon Appétit! Chef Janine.

If you haven’t yet seen some (or all!) of the food documentaries we’re recommending, consider this your official invitation 🎟️. Watching them isn’t just eye-opening — it’s a journey. And like all great journeys, it might just transform the way you see the world around you... and what's on your plate. 🍽️ 👩‍🍳 From Chef Janine Over a decade ago, when I first dove into food industry exposés and documentaries, I was shocked — and honestly, a little embarrassed — at how much I didn’t know, even as a professional chef. What started as curiosity quickly turned into empowerment… then frustration. 😤 💡 I began to understand that it’s not our willpower that’s lacking — it’s the food environment that’s changed. We’re surrounded by cheap, hyper-palatable, ultra-processed options at every turn: 🛒 Checkout lanes ⛽ Gas stations 🚗 Drive-thrus Meanwhile, the real food our grandparents ate — organic, raw, unprocessed, natural — is now labeled “premium” and comes at a high price tag. 🥬💸 The truth?👉 Many food manufacturers are not in the business of nourishing people — they’re in the business of maximizing profits. And public health? That’s barely an afterthought. So, if you’re ready to see behind the curtain — to educate, inspire, and maybe even challenge yourself — these food documentaries are a powerful place to start. 🎥✨ ⚠️ Important Note: While we recommend these documentaries for the eye-opening truths they reveal about the industrial food system, we do not endorse or follow the vegan narratives often promoted in some of them. Our approach is rooted in healing, nourishing foods — including clean, ethical animal-based ingredients — aligned with ancestral wisdom and clinical research. 🥩🥥🌿 🎥 Ready to Rethink What’s on Your Plate? If you haven’t already, check out a few of the documentaries below — or at least watch the trailers. You might be surprised (and enlightened) by what’s really going into your body each day. 🍔❓🥦 🍔 Food, Inc. (2008) 🎬 Directed by Robert Kenner If you think your grocery cart reflects wholesome Americana, think again. In this groundbreaking documentary, filmmaker Robert Kenner lifts the curtain on the industrial food machine dominating the U.S. 💼 What we see is not a celebration of abundance — it’s a warning.👉 Food, Inc. reveals how mega-corporations prioritize mass production and low costs at the expense of nearly everything else: 🧍‍♂️ The health of consumers 🚜 The survival of small farmers 🧤 The safety of food workers 🌎 The well-being of the environment Behind the shiny packaging and low prices lies a sobering reality — one where profits rule, and people pay the price. 💰➡️⚠️ 🌾 OMG GMO (2013) 🎥 Directed by Jeremy Seifert Who really owns your food? 🤔💡 In OMG GMO, filmmaker Jeremy Seifert sets off on a globe-trotting mission — from the fields of Haiti to the labs of Monsanto 🧪 — asking tough questions about genetically modified organisms and the global seed takeover. This eye-opening documentary explores critical questions: 🌱 Who controls the seeds of our future? 🧬 What impact do genetically engineered (GE) foods have on public health? 🔒 Is the food system being hijacked — or is there hope to reclaim biodiversity and food purity? Yes, the film stirs controversy. 🎭 Like many documentaries, it leans into extremes to make its point — but it raises valid concerns that are hard to ignore. And as for my personal take on GE foods? 👀 OMG, more on that soon... 🥩 What the Health (2017) 🎬 Written, Directed & Produced by Kip Andersen & Keegan Kuhn Billed as “The Health Film That Health Organizations Don’t Want You to See,” this provocative documentary pulls back the curtain on the powerful industries shaping our food, medicine, and public health. 💊💰 What the Health takes aim at the uncomfortable truth: 👉 The same corporations that profit from animal-based foods, prescriptions, and costly procedures are also bankrolling the very health organizations meant to fight chronic disease. 🤯 One of the film’s boldest claims? 🥄 The film suggests that fat — not sugar — may be a primary driver of insulin resistance and type 2 diabetes. Unfortunately, several featured physicians also mislead viewers by blaming the heavy consumption of meat and dairy as one of the main culprits — a claim that oversimplifies and distorts the root causes. ⚠️ Note: While this film makes compelling points, its stance is strongly plant-based and leans heavily into vegan advocacy. We recommend viewing it with a critical lens — especially when it comes to dietary recommendations. 🧠🍽️ 🧠 Hungry for Change (2012) 🎬 From the creators of Food Matters Ever feel trapped in the endless cycle of dieting, cravings, and disappointment? This eye-opening documentary dives into the “Diet Trap” — exposing how marketing myths and misleading labels keep us hooked on unhealthy choices. 📢⚠️ From "sugar-free" sodas 🥤 to "fat-free" snacks 🍫, Hungry for Change reveals the truth behind products that promise weight loss but deliver addiction, fatigue, and frustration instead. The harsh reality? Many so-called health foods are engineered to keep us craving more — not to nourish us. 🔄🍽️ 💡 Want real transformation? This film argues that it begins with understanding what's real food and learning to love your body from the inside out. ✨ Who’s hungry for change? We are. Are you? 🍭 Fed Up (2014) 🎬 Narrated by Katie Couric | Directed by Stephanie Soechtig With over 600,000 food products on U.S. shelves — and more than 80% of them containing added sugar — Fed Up dives deep into the bitter truth behind the American diet. ⚠️ This documentary exposes how the government has consistently turned a blind eye to the devastating effects of sugar and ultra-processed foods, especially on children. 🍬➡️🧒📉 👀 The film reveals how powerful food lobbies spend millions to block real change — influencing everything from school lunch menus to national dietary guidelines. The result? A system that prioritizes profits over public health. And yes, as long as we're still calling pizza a vegetable... Well, then we must all be eating healthy — right? 🎤 TED Talks – Chew On This 📺 Available on YouTube & Netflix Short, sharp, and packed with eye-opening insights — these 15-20 minute TED Talk clips spotlight 8 inspiring speakers tackling pressing food issues. Episode 1 kicks off with chef Jamie Oliver making a bold statement: dumping a wheelbarrow of sugar to represent the five-year sugar intake of an average American elementary school child — and that’s just from milk alone! 🍬🛒 Winner of the 2010 TED Prize, Oliver is on a heartfelt mission to educate families about eating smarter and living healthier. 🍎❤️ Ready to chew on some truth? These talks will make you rethink what’s really on your plate.