We’ve known for quite some time that there’s a huge difference between organic food and conventional products. Organic bashers like Jon Entine might tell you there’s nothing to worry about, yet research says otherwise. A recent study performed by England’s Newcastle University on ecological agriculture cuts straight to the chase, proving that organic products have healthier fats, more nutrients and fewer toxic chemicals than conventional food.

In the 1950s, the world population was estimated to be just under 3 billion. By the year 2000, that number easily doubled, reaching well over 6 billion individuals. Today, feeding the world is a problem on its own, but when you’re faced with corporate magnates that mass produce everything from seeds to vegetables, plants and even animals, are you sure you know what it is that you are eating?

The beef with non-organic meat and milk

In order to raise revenue and profit margins, food manufacturers have sought to optimize their production lines as much as possible – from developing their very own farms to cultivating the food that livestock need until they are slaughtered. But animals normally take years to raise. They can also get sick or develop medical conditions. Instead of allowing nature to take its course, the food industry thought that it could further improve the process. Consequently, animals’ genomes are now being modified to develop prematurely, as well as grow more meat and less fat, while their food is overfilled with antibiotics to keep them alive in squalid conditions.

The food that they eat is also genetically engineered to be resistant to herbicides. Why? Manually protecting immense fields of crops from weeds and pests is time- and cost-intensive. Herbicide resistance allows the use of chemicals that kill weeds without endangering crop yield when harvest is due. However, when you modify a living structure to develop such a trait, you can effect an irreversible chain reaction in the environment. Living organisms are not Lego pieces that can be constantly built and re-built; they are part of a sequence that is completely interconnected.

What’s worse, these transgenic mutations are very likely to be passed on to the animals who eat them. Including human beings. You are basically eating pesticides when you choose non-organic. You are also eating herbicides like Roundup, which has been declared “probable carcinogen” by the UN’s cancer research agency. Combine these with the modifications that the animals are subjected to, put it on a shelf and you have a conventional food item – rich in chemicals and very dangerous for your health.

Why organic is better

The extensive research led by Carlo Leifert, a professor of ecological agriculture at England’s Newcastle University, demonstrated that organic meats have significantly higher levels of omega-3 fatty acids. It’s not just beef or chicken, but also pork, lamb and goat. How much better is organic meat? Data indicates that it contains 47% more omega-3 polyunsaturated fatty acids than conventional meat does. Judge for yourself.

Organic milk is also head and shoulders above non-organic, with 46% more omega-3s. It also boasts 13% more vitamin E and 20% more iron than conventional does. Obviously, the animals that are actually allowed to graze and eat natural plants yield superior food and milk. You might be able to produce more and faster in a CAFO, but at a significantly lower quality.

Overfeeding also goes hand-in-hand with growing animals as fast as possible. In turn, this affects the environment, because more resources are diverted towards the food industry and various ecosystems are contaminated by antibiotic-resistant bacteria. Particularly when we’re as clueless as we are today in regard to genetic mutations, it’s best that we keep eating what’s natural and organic. By doing so, we protect our immunity and health, while minimizing the risk of developing GMO-related illnesses.

Originally posted 2016-04-02 11:43:44.

Home Cures Natural Remedies are hosting a series of free online interactive webinar events where we will be offering a variety of tips and advice on managing and overcoming various illnesses and ailments.

We are able to offer a completely holistic view point; using naturopathic principles and techniques we will show you ways to assist you on your journey to becoming as well and as free of illness as possible, back to your natural good health.

Each online event covers a specific area and is interactive enabling you to ask questions and lasts for approximately 1 hour. Entry to each event is free but there are limited spaces available.

For more details see: Home Cures Natural Health Webinars/.

Originally posted 2016-01-19 11:26:46.

McDonald’s is trying everything to keep customers flocking through their doors, but the brand, the product and the strategy continue to falter. Many McDonald’s franchisees say the brand is suffering from a “deep depression” leading to the “final days” of the once popular business model.

Nomura analyst Mark Kalinowski sent out surveys to 29 McDonald’s franchisees in the United States, spanning 226 restaurants in total. Many of the owners’ responses clearly show that the McDonald’s fast food empire is entering its final days of dominance.

“We are in the throes of a deep depression, and nothing is changing,” said one franchisee. “Probably 30% of operators are insolvent.”

Franchisees speak out against McDonald’s core problems

Over a dozen franchisees lashed out at corporate management, calling CEO Steve Easterbrook’s new marketing initiatives a distraction from the core issues that plague the McDonald’s business model. New initiatives, like the all-day breakfast and the placement of new digital ordering kiosks, do not address the real problems at McDonald’s.

One franchisee wrote, “The lack of consistent leadership from Oak Brook is frightening, we continue to jump from one failed initiative to another.”

The franchisees admit what the core problems are; it’s the quality of the food and the customer service. The all-day breakfast plan has only made the menu and kitchen operations more complicated. Initiatives like these don’t address the food’s lack of quality or the type of ingredients customers are rejecting.

Consumers are growing wary of products like the 19-ingredient French fries and hamburger meat that likely come from cows raised in confined animal feeding operations (CAFOs). Likewise, consumers are increasingly rejecting genetically modified ingredients and flocking to new business models as a result. After announcing that they will no longer be using genetically modified ingredients, up and coming fast food company Chipotle saw a meteoric rise in revenue, while expanding their business model in 2015. Chipotle, which has consistently been setting higher standards, has already opened 48 stores this year and plans to introduce at least 190 more, according to CEO Steve Ells.

McDonald’s business model dying out

One franchisee responded to the survey by detailing how the McDonald’s model is quickly becoming a thing of the past. “The CEO is sowing the seeds of our demise. We are a quick-serve fast-food restaurant, not a fast casual like Five Guys or Chipotle. The system may be facing its final days,” he wrote.

Another franchisee said that the corporate office is not listening to franchisees and is instead telling them to just “get out of the system” and quit.

McDonald’s boasts of over 14,000 restaurants in the US; however, the fast food juggernaut has seen seven straight quarters of same store sales declines. McDonald’s has been making changes to see what could work. Some of their recent changes are a step in the right direction, like their announcement to remove antibiotics from their chicken sources.

It it may be too little, too late, however, for a brand that is dying off in the hearts of consumers who now turn to other fast food chains for higher standards and better service.

Sources:

BusinessInsider.com

NaturalNews.com

HuffingtonPost.ca

Originally posted 2015-10-30 11:03:08.

If you’re a fan of coffee, this article will give you yet another reason to pour yourself a second cup. If coffee’s not your thing, you may want to reconsider for the sake of your good health.

Analyses of studies in which the coffee-drinking habits of people in both United States and Sweden were reviewed shows that coffee may help reduce the risk of multiple sclerosis (MS), a debilitating nervous system condition that affects over 2 million people worldwide.

The findings, which are slated to be presented at the American Academy of Neurology’s (AAN) 67th Annual Meeting in Washington, DC in April 2015, state that Americans who did not consume coffee were approximately one and a half times more likely to develop MS compared to people who enjoyed over four cups daily the year prior to the development of MS symptoms.

Study details: The amount of coffee shown to keep MS symptoms at bay

The coffee habits of Swedes were also part of this study; coffee consumption among those individuals was also found to have benefits similar to the United States findings. The Swedish study that was analyzed found that people who did not drink any coffee are also about one and a half times more likely to have an increased risk of developing MS when compared to those who drank a minimum of six cups of coffee every day one year prior to the development of related symptoms.

In this particular study, researchers assessed information based on over 1,600 Swedes with MS as well as over 2,800 healthy people in Sweden, while the U.S. study was comprised of about 1,160 people with the disease and 1,172 healthy people. In both instances, factors such as age, mass body index and whether or not an individual engaged in unhealthy habits such as smoking, were taken into consideration. Ingestion of coffee among these people was compared during the same timeframe.

Beyond MS: the many health benefits of drinking coffee

According to study author Ellen Mowry, MD, MCR, with Johns Hopkins University School of Medicine in Baltimore, “Caffeine intake has been associated with a reduced risk of Parkinson’s and Alzheimer’s diseases, and our study shows that coffee intake may also protect against MS, supporting the idea that the drug may have protective effects for the brain.” Mowry is also a member of the American Academy of Neurology, where these findings have been made public and are set to be elaborated upon during the upcoming AAN Annual Meeting. “Caffeine should be studied for its impact on relapses and long-term disability in MS as well,” she says.

In addition to having brain-protecting benefits, coffee has also been shown to aid in diabetes prevention and liver protection.

Helps prevent type 2 diabetes:

Experts at the Harvard School of Public Health (HSPH) found that people who increased their coffee intake by an average of 1.69 cups daily over four years had an 11 percent lower risk of developing type 2 diabetes during that period compared to those who did not alter their consumption.(4)

Guards against liver cancer:

A study published in Clinical Gastronenterology and Hepatology linked drinking three cups of coffee per day with a more than 50 percent reduction in liver cancer risk. Dr. Carlo La Vecchia of Milan’s Istituto di Ricerche Farmacologiche Mario Negri, says that “our research confirms past claims that coffee is good for your health and particularly the liver.”

The main secret behind coffee’s health benefits

It’s thought that coffee’s antioxidants — specifically its polyphenols and flavonoids — are primarily responsible for producing such a range of health benefits.

According to Joe Vinson, Ph.D., of the University of Scranton, “Americans get more of their antioxidants from coffee than any other dietary source. Nothing else comes close.” He goes on to say that in the United States, it’s the “number one” source of antioxidants in the diet, and that the hot beverage’s antioxidants should be considered the “good guys.”

Sources:

http://www.dailymail.co.uk

http://www.newswise.com/articles/can-coffee-reduce-your-risk-of-ms

http://www.sciencedaily.com/releases/2015/02/150226163245.htm

http://www.medicalnewstoday.com/articles/270202.php

http://www.medicalnewstoday.com/articles/267825.php

http://www.cnn.com/2010/HEALTH/04/28/coffee.studies/

Originally posted 2015-10-21 10:14:26.

An estimated 45 million Americans go on a diet annually, spending a whopping $33 billion on weight-loss products to achieve their slimming goals. Unfortunately, it’s no secret that many of these people eventually stray from their healthy habits, giving into several slices of pizza or check-out aisle candy bars. They often chalk up their inability to stay on track to having a lack of willpower, saying they can’t exercise self-restraint when an eclair is staring them in the face.

However, weight loss expert Dr. Sally Norton suggests that the notion of willpower should be tossed to the curb; she maintains that it’s basically an outdated thought that fails to address the real issue behind a dieter’s urge to reach for unhealthy foods. “So many people think they can just cut back on food and rely on willpower to lose weight,” Norton says. “Unless you understand your ‘who, where, why and when’ weak spots, your willpower will fail you – guaranteed.”

How the four Ws can help dieters achieve weight loss goals

Instead, the four Ws Norton references are thought to be significantly better ways to achieve weight loss. They encourage dieters to delve into the reasons behind overeating or gravitating towards unhealthy foods so they can stop themselves from engaging in the diet failure cycle. A better understanding of these triggers, according to Norton, is much more effective in achieving weight loss than dabbling in willpower nonsense.

Here’s a closer look at how the four W’s can help people who are trying to lose weight:

  • Who: Norton suggests being more mindful of the people around you that might be causing you to overeat. This could be a friend who always offers to pay for decadent desserts or a colleague who jokes about how “just one candy bar won’t hurt.” By being aware of the people who could be sabotaging your weight loss efforts, you can learn to avoid certain people or say no to their junk food temptations.
  • Where: Whether it’s a pastry shop you see while walking to work or an unending menu at a restaurant, plenty of unhealthy food choices abound. Norton urges dieters to pay close attention to the environment they’re in and how it might produce irresistible urges that lead to diet failure. For example, if passing by that pastry shop is too tempting, Norton suggests re-routing your walk. Even crossing the street prior to the bakery may suffice. At restaurants, she suggests avoiding menu temptations by reviewing menus online first so you’re less inclined to gravitate towards diet-ruining choices that people often order during in-the-moment scenarios.
  • Why: Many people overeat when they’re under emotional duress. Therefore, Norton thinks it’s a good idea for dieters to pause and ask themselves why they are reaching for a pint of ice cream. Are you attempting to silence a fear through food? Are you bored, angry or anxious about something?
  • When: By getting in tune to the specific times dieters tend to overeat, Norton maintains that they can get a better handle on their weight loss efforts. Noticing if mid-day munchies are the norm or after-dinner refrigerator trips are common is important so that efforts can be made to change them. Norton suggests that dieters engage in activities that distract them from overeating during those times, which might even be as simple as going to bed earlier.

 

Willpower has been an outdated myth for years

The idea that willpower is a moot point for dieters is not new. More than a decade ago, a New York Times article reported on the topic and noted that many professionals considered willpower a dieting myth. “There is no magical stuff inside of you called willpower that should somehow override nature,” Dr. James C. Rosen, a professor of psychology at the University of Vermont, said in the article. “It’s a metaphor that most chronically overweight dieters buy into.”

Sources for this article include:

DailyMail.co.uk
NYTimes.com

Originally posted 2015-09-21 10:17:07.

When someone downs a Starbucks venti frappuccino, it’s probably not the caffeine keeping them addicted, antsy, and wide-eyed. Instead, they are hyper and jumping all over the place because they just downed about 30 cubes of sugar! That’s how much sugar is in the new Starbucks Cinnamon Roll venti frappucccino.

Starbucks recently announced the arrival of six new fraps, and the amount of refined sugar in each cup of espresso is through the roof. In fact, the Cinnamon Roll flavored frap contains 400 percent the recommended daily limit of sugar — an amount that would make any dietician shudder.

Most Americans are already consuming more sugar than recommended. Slurping down 30 more sugar cubes in one sitting is enough overkill to make any metabolic system cry out for help. It wouldn’t take long for someone who downs one of these every weekend to be diagnosed with full blown type-II diabetes.

Starbucks six new frap flavors blow the scale for daily sugar intake

A closer look at each flavor reveals escalating levels of sugar content.

The new Lemon Bar Creme clocks in at 71 grams of sugar in one 24-ounce frap. The sweetness escalates from there, with Cupcake Creme totaling 79 grams, Cotton Candy Creme ringing in at 83 grams, and Red Velvet Cake Creme totaling 87 grams. Pushing the limits, Caramel Cocoa Cluster contains 97 grams, and Cinnamon Roll tops them all with 102 grams of sugar.

To put it in perspective, having a Cinnamon Roll frap is equivalent to drinking an entire one-liter bottle of Coca-Cola! The new Cinnamon Roll frap is like the hard liquor of espresso.

Starbucks frappuccinos create an acidic environment for cancer to take hold in the body

While consumers are free to burden their bodies however they choose, companies as influential as Starbucks should voluntarily start showing some sort of discretion when it comes to the sugar levels in their drinks. What kind of moral standard is being set when a company willingly sells and vigorously markets a drink that has more sugar than a person should consume in an entire week? As the sugar cubes dissolve into the frap, one after another, the standard for healthy living dissolves along with it.

Will future generations of obese, lethargic, and diseased people accept 102 grams of sugar as the new normal for espresso and other sweet drinks? Will the boundaries for sugar content in drinks continue to dissolve, pumping the population with more sugar than the body can healthily process?

Where should the line be drawn? Should a line be drawn? Do consumers even know the dangers that come with consuming this amount of sugar? Do consumers know how acidic they are making their bodies? Do they realize that these drinks create a perfect environment for fungus, bacteria, and cancer to thrive within them? As one’s lips meet the straw of frappucinno bliss, they are really sucking in one of the most acid-forming substances their body has ever had to digest.

In an age of cancer awareness, it’s time to look at what’s really fueling the epidemic. Starbucks’ new frappuccinos really push the limit, inviting cancer to take hold in the human body. Maybe it’s not early cancer screening that everyone should be funding with their cancer research dollars; perhaps they should be looking at the internal environment they are creating within themselves. It starts with awareness of what foods are alkaline-forming and which ones make the body more acidic and put it in a state of disease.

In such a sugary-consumed world, perhaps schoolchildren should be educated about the foods that make their body more alkaline. Shouldn’t health freedom be the primary focus of education for children growing up in today’s world?

The norms often dictate the crowd’s decisions. When standards cease to exist, anyone and everyone is willing to push the envelope, even if it makes them sick, obese, and lethargic throughout their life. Starbucks is setting a sickening norm with their new line of frappuccinos.

Sources:

http://www.vocativ.com

Originally posted 2015-06-22 09:05:59.

It wasn’t too long ago that avocados were on the “never eat” list of many diets. Back in the days of the low-fat craze in particular, avocados were considered downright sinful!

Thankfully, those days are behind us, and we can celebrate the delicious, delectable avocado for what it truly is: a super healthy food.

There are two main varieties of avocado, the Hass (from California) and the Florida variety. The Hass is the darker one with the rougher, pebbly skin, while the Florida avocado is larger and has a smooth, lighter green skin. Both are healthy — so it’s really just your personal preference as to which kind you indulge in.

Following are five proven reasons why you should include avocados in your diet. Even every day, if you wish!

1. Avocados can help you lose weight (yes, you read that right!)

Rather than being “diet enemy number one,” avocados have proven to be an effective tool in a dieter’s arsenal of weight loss tricks.

In a 2013 study published in the Nutrition Journal, it demonstrated that people who consumed avocado with a meal were 23 percent more satisfied after eating, and get this — had a 28 percent lower desire to eat over the next five hours!(1)

If you think about it, that means that, if you include avocado in one meal a day, you will feel more satiated and eat less the rest of the day. Not to mention being happier, because what a treat!

2. Avocado eaters tend to be healthier than others

So, first we discovered that eating avocados can assist you in weight loss, now we find that eating them can put you into the “healthy people” crowd? This is great news!

Results from the National Health and Nutrition Examination Survey, which analyzed data from 17,567 participants in the U.S., demonstrated that:

“Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risk in US adults.”(2)

3. Avocados are packed with healthy fiber

Many people have heard that fiber is good for them, but aren’t quite sure why. Fiber is the indigestible plant part of food, and when consumed, it helps balance your blood sugar levels and can contribute to weight loss as well.(3)

If you eat just 3.5 ounces of avocado, you get a whopping serving of 7 grams of fiber, and that is 27% of the recommended daily serving for women between 19 and 50 years old!

4. Avocados can boost your nutrient levels

Enjoying a cup of fresh avocado can increase the absorption of carotenoids (powerful antioxidants which your body turns into vitamin A) by an eye-popping 400% in later meals!(4)

5. Avocados are a source of good fats

If you have always thought that avocados were high in fat, well, you were correct. However, there are “good” fats — the kind that can actually help with weight loss — and avocados fall into that category.(4)

Sources for this article include:

(1) http://www.nutritionj.com

(2) http://www.ncbi.nlm.nih.gov

(3) http://jn.nutrition.org

(4) http://blogs.naturalnews.com

Originally posted 2015-06-14 09:00:33.

New York (AFP) – Fast-food giant McDonald’s said Wednesday it would announce a turnaround plan in two weeks as sinking US sales dragged down profits again in the first quarter.

The ubiquitous burger-and-fries chain said US sales, the largest share of global income, fell 2.6 percent from a year ago for comparable outlets.

Sales in the Asia-Pacific and Middle East region dropped 8.3 percent, helping bring overall global sales down 2.3 percent, “reflecting negative guest traffic in all segments,” the company said.

Total revenue sank 11 percent to $5.96 billion in the quarter to March 31, and net income plunged 32.6 percent to $812 million, or 84 cents a share (-31 percent).

With 36,000 outlets in over 100 countries, McDonald’s has been under pressure from falling customer traffic and revenues for two years, due to a range of challenges including changing consumer tastes and more agile rivals with ostensibly healthier menus.

In January Donald Thompson was replaced as chief executive after just three years in the job.

Successor president and CEO Steve Easterbrook said Wednesday that the company is working to address the challenges, including closing under-performing restaurants and revising and simplifying menus.

“McDonald’s management team is keenly focused on acting more quickly to better address today’s consumer needs, expectations and the competitive marketplace,” he said in a statement.

“We are developing a turnaround plan to improve our performance and deliver enduring profitable growth. We look forward to sharing the initial details of this plan on May 4, 2015.”

Besides closing restaurants and revamping menus, Easterbrook has already announced key measures to shore up the company.

Last month he said that, with the chain selling more chicken now than burgers, it will stop serving chicken raised with antibiotics that are important to human health, as worries grow over resistance to crucial drugs.

And at the beginning of April the company announced it would increase wages for 90,000 employees in company-owned restaurants in the United States, as well as offering them paid time-off.

That was seen as a measure to fend off protests of worker exploitation and ensure the company can curb turnover amid upward pressure on wages from a growing economy.

The results came in below analyst expectations: revenues missed slightly while earnings per share, adjusted to exclude special items, came in at $1.01, compared to $1.06 expected.

Dow member McDonald’s shares gained 2.7 percent to $97.46 n opening trade. Shares were up 4.3 percent since the beginning of the year.

Originally posted 2015-05-02 09:55:13.

As California suffers under brutal “Third World” drought conditions that are crushing the state’s agricultural economy, Natural News is set to unveil a revolutionary new technology that makes bottled water instantly obsolete.

This technology was not developed here at Natural News; it’s something we are merely helping announce to the world because it’s so desperately needed for our world right now. This breakthrough allows you to eliminate nearly all toxins, heavy metals, fluoride, pesticides, glyphosate and other toxins from your water, right in your own kitchen, for mere pennies a gallon.

Most astonishingly, it accomplishes this without wasting water like reverse osmosis units do. All known RO processes — including those used by Pepsi and Coke to bottle their water products — waste a tremendous amount of water as they produce clean water. Given the extreme droughts now hammering California, North Texas and many areas around the world, humanity no longer has the luxury of wasting fresh water.

If we want to live in a world that has any fresh water left at all, we must find ways to conserve water while we purify it, and that’s exactly what this revolutionary breakthrough accomplishes, as you’ll see below.

I’ve been testing the prototype for six months in my ICP-MS laboratory

Over the last six months, I’ve had my hands on one the very first functioning prototypes of this breakthrough invention. In my heavy metals testing via our Agilent 7700X ICP-MS instrument, I have documented over and over again how this unit removes virtually ALL toxic elements from water, achieving reductions that come very close to 100%. (I actually mixed up a highly toxic brew of calibrated heavy metals contaminants and hexavalent chromium — NASTY stuff. This unit took the levels down from high parts per million to single-digit parts per billion — essentially ZERO.)

As stated above, I am not the inventor of this product, and we aren’t selling it. But as an inventor of other breakthroughs such as Cesium Eliminator and Heavy Metals Defense, I can appreciate the brilliance of this device and the absolute genius of the method it uses to purify water. (Wish I had thought of this myself…)

I can’t yet reveal exactly what this is — that news will come in 7 days — but I can tell you what it isn’t:

• It’s not a gravity water filter. This device uses a small amount of electricity to purify water very quickly: in minutes rather than hours.

• It’s not something you print with a 3D printer. I want to mention this up front because many people know I am on the verge of announcing my 3D-printable arsenic removal device, but that’s a completely separate breakthrough to be announced on another day.

• It doesn’t use colloidal silver, colloidal gold, or any “woo woo” powers. This unit functions based on well-established laws of physics. You don’t have to wave magic wands over it to make it work, in other words… (thank goodness, because my magic wand ran out of magic last week and I don’t know how to recharge my wand… Viagra, perhaps?)

• It’s not something you add to water to purify it. In other words, it’s not iodine drops, or MMS, or anything like that.

• It’s not something you have to build. This will be made available in a ready-to-use format that you can use immediately.

• It purifies water very rapidly. I haven’t measured the actual liters / hour production of it, but it’s very fast: You can actually SEE the water level rising in the reservoir as it functions. It’s also very quiet, almost silent.

• It works on any source of tap water or even rain water. It does not, however, work on murky water, slimy water or swamp water in general. You would need to pre-filter that first.

• It does NOT desalinate water, so you cannot use it to turn ocean water into drinking water, FYI.

• Is NOT available anywhere at retail, not even Amazon.com. Almost no one has even heard of this technology yet. Even Natural News has no plans to sell this device. (We will tell you, instead, where to get it.)

• Yes, the breakthrough technology is patented. Not by me, but by its inventor. I was told this has been years in the making and is expected to take the water filtration market by storm.

Why you still need a Big Berkey

By the way, don’t take this as meaning you don’t also need a Big Berkey. As I documented on www.WaterFilterLabs.com the Big Berkey is the most effective gravity water filter sold today. You still need one of these because you need a backup way to filter water if the power grid fails. (You know, from a storm, an EMP weapon attack, an outbreak of war, or whatever.)

But for day-to-day use, we all know the Big Berkey just happens to be really slow to filter water. That’s by design, actually: if the water moves through it too quickly, then it’s not doing a good job. After all, the Berkey filters water at atmospheric pressure.

This new breakthrough device I’m about to announce has its own small pump which pressurizes the water purification process, speeding it up by a factor of maybe 100X. (I’ll get the spec for you on this…)

Stop drinking wasteful bottled tap water from PepsiCo, Coca-Cola and Nestle

If you ask anyone informed about the real world, they’ll tell you that Nestle is arguably the most “evil” corporation when it comes to exploiting and wasting water resources. Coca-Cola and PepsiCo are also wasting untold millions of gallons of water in their water bottling operations (which also create thousands of tons of plastic landfill as a side effect, harming the planet).

If you are drinking bottled water from these corporations, you are contributing to the destruction of the environment and the wasteful exploitation of water resources. It’s time to stop such practices and find a better solution.

This new breakthrough water purification technology allows you to ditch the water bottles and stop wasting water during the purification process. You’ll produce better-than-bottled water at a mere fraction of the price: pennies per gallon instead of dollars per bottle.

Did you know that Nestle, PepsiCo and Coca-Cola just filter tap water and bottle it? (Or, as described in Idiocracy, “Toilet water!”)

They also spike their filtered water with trace minerals to try to remineralize the tap water and make it taste better. With this breakthrough device, you can achieve far better results at home for mere pennies a gallon. In fact, here’s my recipe for remineralizing purified water:

1) First, purify the water.
2) Next, add 2-3 drops of organic white vinegar per 8 oz. of water.
3) Finally, drop in a very small number of Himalayan Salt crystals and stir.

You now have remineralized water for a fraction of a penny! All sea salt, by the way, which includes Himalayan Salt (an ancient sea bed deposit) contains a very high concentration of magnesium. There’s no need to pay some globalist corporation to make this for you when it’s so incredibly easy to do it yourself.

Purchase Himalayan Sea Salt at any local health food store, or find it at the Natural News Store.

Stay tuned to Natural News for full details of this breakthrough announcement in 7 days. This is all part of our commitment to bringing you real, practical solutions all year long. This is the kind of breakthrough that can save you money, help save the planet and save water at the same time. That’s why I’m confident every single person will want one of these.

Funny but true: I’m also in line to get one that I can actually use in my own kitchen. I can’t use the prototype from my lab because I contaminated the entire unit with heavy metals during lab testing! Dang it… Yeah, I know, even though the unit works great, I’m not about to drink water out of anything I previously doused in hexavalent chromium and lead, y’know? That would be about as dangerous and stupid as eating glyphosate-contaminated GMO!

Originally posted 2015-04-23 09:51:29.

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