What Does the WHO Report Mean for Your Meat-Eating Habit?

An excellent article well worth the read!
by Mark Sisson,  Marks Daily Apple

Closeup of fried bacon strips on white plate

I’m sure you’ve seen the rash of fear-mongering headlines proclaiming red meat to be as carcinogenic as smoking. In fact, I know so because dozens of you have asked me for my thoughts. What’s going on? Do we need to worry? What actually happened? Why have your vegan friends become even more smug than before? Why did your crazy aunt send an email in all caps pleading for you to stop eating “so much beef”?

Citing a short summary paper of a much larger study, earlier this week the World Health Organization (WHO) named processed meat a definite human carcinogen and red meat a probable human carcinogen. That’s frightening at first glance. I mean, the WHO? Great band, weren’t quite the same after Keith Moon died, but for my money they’ve always delivered quality health information. When they issue a report about dietary carcinogens, I listen up.

Let’s look at what the WHO actually meant. When they analyze a substance’s cancer-causing potential, the WHO places it into one of three categories:

  • Group 1, for “established carcinogens”—things like smoking, asbestos, nuclear bomb blasts, and, now, processed meat.
  • Group 2A, for “probable carcinogens”—your glyphosates, your UV radiation, your grass-fed lamb leg.
  • Group 2B, for “possible carcinogens”—judging from the list, almost everything qualifies here.

Whether something ends up in Group 1, 2A, or 2B depends only on the strength of the evidence, not the degree of risk. If a compound has been confirmed beyond doubt to increase breast cancer risk by 2%, it goes in Group 1. If a compound has a reasonable but not overwhelming amount of evidence suggesting that it increases breast cancer risk by 25%, it goes in Group 2A. The second compound is likely more dangerous and confers greater risk than the first compound.

Okay, so what is the actual degree of risk? In the paper, each additional intake of 100 grams (about a quarter pound) of red meat was associated with a 17% increase in colorectal cancer risk. 17%’s a big number. It’s almost 20%, which is basically 25%. Then you’re halfway to a 50% increase, and it only gets worse from there.

But that’s a relative risk. Though it’s the third most common cancer (and cause of cancer-related deaths), the absolute risk of developing colorectal cancer, even in old age when the risk is at its highest, isn’t exactly high. For the average 50 year old, his or her lifetime risk of colorectal cancer is 1.8%. If that 50 year old has a relative with colon cancer, the risk is 3.4%. Having two relatives with a history of colon cancer pushes it up to 6.9%. On the big scale of things that can kill you, colorectal cancer isn’t even in the top five.

Don’t get me wrong: colorectal cancer is deadly. Particularly if you have familial history of colorectal cancer, you should do your best to avoid it. It’s not a pleasant cancer. It’s just that the relative risk increase of 17% doesn’t amount to nearly as much absolute risk.

In addition, the epidemiology portion of the paper is based on data drawn from food frequency questionnaires (FFQ). FFQs require people to recall their typical diet over the last year. Here’s a sample FFQ (PDF); see how you do trying to recall the last 12 months. Suffice it to say, they aren’t very reliable. People lie. People forget. People tell you what they think you want to hear. FFQs are probably the best option available for assessing, but they aren’t good enough.

There’s also the fact that red meat suffers from an “unhealthy user bias.” Most heavy red meat eaters aren’t sprinting, lifting weights, and going for walks every day. They’re eating their meat between buns, and with fries. They’re getting their red meat from Burger King or the 7-11. They can try to control for most of these associations, but it’s impossible to account for everything.

Mechanisms for Carcinogenicity

That’s not to say the paper relies entirely on epidemiological research based on food questionnaires. They do propose a few mechanisms for meat-related carcinogenicity.

One is the formation of nitrosamines in the gut after consumption of nitrate-cured meats and red meat. Cured meats, like bacon and sausage, contain ample nitrosamine precursors and have been shown to create the carcinogenic metabolites when consumed. The iron in red meat also acts as a nitrosamine precursor.

Another is the formation of carcinogenic compounds during the processing, er, process. Polycyclic aromatic hydrocarbons and n-nitroso-compounds form during smoking and curing, respectively. Both are carcinogenic.

The last is the formation of carcinogenic compounds during high-heat cooking of meat. Grilling, sautéing, searing, and caramelization of red meat all have the potential to create heterocyclic amines and, over open flame, polycyclic aromatic hydrocarbons. The higher the temp and longer the application, the more carcinogenic the resulting meat. Well-done meat is more carcinogenic than rare-cooked meat, for example.

On one hand, these are definite carcinogens. The linked summary paper contains some strong references, and I’ve written about these very same compounds in previous posts.

On the other hand, the carcinogenic potential of red meat is mitigated by certain cooking and marinating techniques, and the risk can also be modified and even eliminated by the addition or subtraction of different foods to the rest of the diet. What are these?

Marinating your red meat using herbs, spices, garlic, onions, citrus, vinegar, wine, and even honey before high-heat cooking can reduce the formation of carcinogens.

Cooking in liquid. Simmer, braise, pressure-cook, slow-cook, steam—these “gentler” cooking methods reduce carcinogen formation. Doubly so if you incorporate some of the mentioned marinade ingredients into the process.

Eating green vegetables like broccoli with your meat can reduce the carcinogenicity of red meat-related compounds.

Eating antioxidant-rich foods with your meatDrink tea and coffee, eat dark chocolate, consume berries, enjoy phytonutrient-rich spices like turmeric freely and wantonly. Plant foods often contain protective compounds that inhibit carcinogen formation (like nitrosamines) in the stomach.

Eating prebiotic fibers and resistant starch. In the original summary paper, they reference a study as evidence of red meat consumption causing colon cancer. Human volunteers who consumed 300 grams of cooked red meat each day showed evidence of pre-cancer metabolites in their poop. But the real finding was that adding 40 grams of prebiotic fiber to the 300 grams of red meat each day prevented the formation of those colorectal cancer indicators. The fiber used was a maize powder high in resistant starch. Any source of resistant starch should work—cold potatoes, potato starch, green bananas.

Could grass-fed/pasture-raised meat eliminate or reverse the association? Maybe. For one, pastured meat contains conjugated linoleic acid (CLA), a healthy trans-fat with anti-cancer effects. Two, pastured animal fat tends to be naturally imbued with antioxidants from all the greenery the animals consume; this protects the fat from oxidation, and certain antioxidants found in pastured animal fat, like lutein, are even associated with lower risks of colon cancer in humans and actively reduce colon cancer in animal trials. But many of the proposed mechanisms for carcinogenicity apply equally to grass-fed red meat. I wouldn’t hang my hat on that one.

I would hang my hat on the following suggestions, however.

  1. Don’t live off bacon, hot dogs, and salami.
  2. The more red meat you eat, the more vegetation you should be eating. Make sure some of that vegetation contains prebiotic fiber, especially resistant starch. Maybe all that plant matter is unnecessary if you maintain a perfect carnivorous diet, but why risk it? Besides, plants are delicious.
  3. Learn to love rare steak. It’s way better, guys.
  4. Rely mostly on gentler cooking methods: steaming, simmering, braising, pressure-cooking.
  5. If you’re gonna sear or grill something over high heat, which is completely and utterly delicious and thus necessary from time to time, consider using a marinade—especially if you cook this way frequently.
  6. Have a healthy gut. Beneficial human gut bacteria can convert linoleic acid and fiber into the anti-colon cancer metabolites CLA and butyrate.
  7. Stick to healthier sources of red and processed meat—pastured/grass-fed red meat, bacon, sausage. The local farmer over Oscar Mayer.

If none of this assuages your worry, remember that we live in a quantum world where every food both gives you and protects you from cancer.

Personally, I’m not worried. There’s something there, but it’s not very big, and there are ways to get around it.

What about you?

Poll Question…What is your favorite Halloween Song?


Please, Express Yourself….

Welcome to the most prestigious and influential (yeah, right) Paleo Polling Place on the internet!  Each week we will present a deep-thought provoking (oh, Madonna Mia) question that you can respond to in a completely anonymous manner.  We promise we won’t share your identity with your parents, significant other, kids, mailman, neighbors or co-workers.  Truth is, we won’t even know your identity or email address so have some fun and let it rip. It doesn’t cost anything so please feel free to cast your vote.  And hey, if you have a question you would like us to present for polling just send an e-mail to sal@myhealthypaleo.com. 

And here is our this weeks question…


Pumpkin Brownie Pie!

Are you caught in a quandary as to which you like more Pumpkin Pie or Brownies?  brownpumpWell we have just solved this perplexed dilemma as we found a fantastic (make that freaking delicious) recipe that combines both with an added super-star ingredient eggnog!  

We are pulling out all stops this Pumpkin Season in the hope of keeping your taste buds in Paleo splendor! As per the norm all are recipes are free to download and 100% Paleo!

For anyone who is interested in the Paleo Diet, but isn’t sure how to start, please click here


Pumpkin Brownie Pie
Serves 8
Eggnog + Pumpkin + Brownie - Outrageous!
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  1. For the eggnog pumpkin pie filling
  2. 15 ounces pumpkin puree
  3. 1 cup coconut or almond milk eggnog* (or paleo eggnog by health-bent)
  4. 2 eggs
  5. ½ cup coconut sugar
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon pumpkin pie spice
  8. pinch of salt
  9. For the brownies
  10. 15 dried medjool dates, pitted
  11. ¼ cup melted coconut oil or butter or ghee
  12. ¼ cup unsweetened cocoa powder
  13. 3 eggs, whisked
  14. 2 tablespoons coconut flour
  15. 2 tablespoons raw honey
  16. 1 teaspoon vanilla extract
  17. ¼ teaspoon baking soda
  18. ¼ teaspoon baking powder
  19. pinch of salt
  20. Coconut milk ice cream, to garnish
  1. Preheat oven to 375 degrees. Grease a pie plate with butter, ghee or coconut oil.
  2. Place all ingredients for pumpkin pie filling in a food processor and blend until smooth. Pour into a separate bowl and set aside.
  3. Add dates to the food processor and begin to pulse until a clumpy paste forms.
  4. Add coconut oil and cocoa powder to the food processor and puree until well mixed and it has become smoother.
  5. Add eggs, coconut flour, honey, vanilla, baking soda and powder, and salt and puree until smooth, about 2 minutes.
  6. Scoop out brownie mixture and place half of the mixture on the bottom of the greased pie pan and spread/smooth out to the sides.
  7. Pour pumpkin pie mixture on top.
  8. Lastly, add the rest of the brownie mixture using a spoon. Plop spoonfuls around the pumpkin pie then use a knife to swirl around the mixture. It is sticky so it won’t swirl much.
  9. Place pie dish on a baking sheet and into the oven to bake for 1 hour.
  10. Let rest for 30 minutes then place in refrigerator to cool for 2+ hours be serving.
  11. Serve with ice cream of choice.
My Healthy Paleo https://myhealthypaleo.com/

What a Mug…..Pumpkin Chocolate Chip Mug Cake

Well here we are in the mist of the great pumpkin take-over time and you have the strong craving for a cake! Major problem though as you don’t want to go to the trouble of chipmaking an entire cake? I know, me too. It’s way too time consuming, and who the heck is going to eat the rest of the cake? You are, that’s why you probably shouldn’t make an entire cake unless you are okay with eating practically the entire thing, or at least have cake-loving friends.

Enter, a single-serving cake. Actually, it’s like cake-meets-muffin-meets-cookie. And it’s ah-mazing.

 For anyone who is interested in the Paleo Diet, but isn’t sure how to start, please click here


What a Mug...Pumpkin Chocolate Mug Cake
Have you ever had a major craving for cake, but don’t want to go to the trouble of making an entire cake? Well here you go a single serving cake!
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  1. 3 tablespoons pumpkin puree
  2. 1 tablespoon coconut flour
  3. 1/8 teaspoon baking soda
  4. 1/8 teaspoon salt
  5. 1/8 teaspoon pumpkin pie spice
  6. 1/2 tablespoon coconut oil, melted
  7. 1 tablespoon unsweetened almond milk
  8. 1 tablespoon real maple syrup
  9. 1 tablespoon chocolate chips (I used Enjoy Life)
  1. In a coffee mug or small ramekin, add all of the ingredients except for the chocolate chips. Use a fork to mix vigorously to make sure there are no clumps.
  2. Add the chocolate chips and stir.
  3. Microwave for 3 to 3 1/2 minutes, until the cakes puffs a bit and is cooked through.
  4. Garnish with more chocolate chips and whipped cream if desired.
My Healthy Paleo https://myhealthypaleo.com/



Well this sucks!

World Health Organization: Processed Meats Cause Cancer

The average American consumes about 18 pounds of bacon each year.

Very sad news for bacon lovers.bacon cartoon

The World Health Organization announced Monday that cured and processed meats like bacon, sausage, hot dogs and ham cause cancer, adding the foods to a top-tier list of carcinogenic substances that includes alcohol, cigarettes, asbestos, and arsenic.

Processed meats can be bundled with these threatening carcinogens because of their link with bowel cancer, according to a report from WHO’s International Agency for Research on Cancer, though their inclusion doesn’t mean that bacon causes cancer at the same rate as, say, smoking. 

“For an individual, the risk of developing colorectal (bowel) cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed,” IARC epidemiologist Dr. Kurt Straif said in a statement.

The agency estimates that a 50-gram portion of processed meat eaten daily increased the risk for bowel cancer by 18 percent. That’s about three slices of cooked bacon. 


The report also links red meat to cancer. It classifies beef, lamb and pork as “probable” carcinogens in a second-tier list that also includes glyphosate, the active ingredient in many weedkillers.

The findings, which are based on more than 800 studies, are already receiving pushback from meat industry groups that argue meat is part of a balanced diet and that the cancer risk assessments needs to expand to include risk in the context of lifestyle and environment. 

“We simply don’t think the evidence support any causal link between any red meat and any type of cancer,” said Shalene McNeill, executive director of human nutrition at the National Cattlemen’s Beef Association.

Such lifestyle and environmental risks have been studied extensively, however, and the IARC noted this broader context was included in the study: 

In making this evaluation, the Working Group took into consideration all the relevant data, including the substantial epidemiological data showing a positive association between consumption of red meat and colorectal cancer and the strong mechanistic evidence. Consumption of red meat was also positively associated with pancreatic and with prostate cancer.

Both processed and red meats have been linked with cancer in the past. A 2013 study from researchers at the University of Zurich found that consuming processed meats increased the risk of dying from both heart disease and cancer. In 2012, a review published in British Journal of Cancer linked meats like bacon and sausage to an increased risk of pancreatic cancer, a disease with particularly poor survival rates. It’s no secret that red meat is rife with bad cholesterol and fats that are tied to diabetes and heart disease. 

Unfortunately, the average American consumes about 18 pounds of bacon each year. Our nation eats more red meat than most of the world, though consumption has begun to dip in the past couple of years. In 2014, chicken was more popular than beef for the first time in over 100 years, showing that the Food and Drug Administration’s recommendations for feeding on “leaner meats” may be making an impact on the national plate. 

Hey Paisano, Paleo Pizza

Some people say that pizza is like sex…meaning that even when it isn’t so great it still pizz3is really good!  Okay, I admit it I’m addicted to pizza.  Really, growing up in New York as an Italian-American what options did I have?  Every corner on every street there was a pizzeria selling pizza by the slice how could you resist?  On Friday nights we couldn’t eat meat so what were we to eat?…You got it, pizza!  Hanging out with my friends we would always wind-up at a pizza-joint.  It truly is the perfect food choice for luch, a snack dinner, left-over cold in the morning. Ah, the smell, the way you burn the roof of your mouth, seeing how long you can stretch the mozzarella, Fantastico!  But how can I satisfy my addiction while eating Paleo?…enter the Paleo Marinara Pizza!  Have a slice…you’ll love it!


Hey Paisano, Paleo Pizza
Serves 4
A delicious taste of Italy brought to you by everyone's favorite, Pizza!
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  1. Crust
  2. 1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
  3. ½ cup / 1.7 oz / 50 gr mozzarella, shredded
  4. 1 large egg, lightly beaten
  5. ½ teaspoon fine grain sea salt½ teaspoon oregano
  6. pinch of ground black pepper
  7. Topping
  8. 2 ladles of tomato sauce
  9. 3 tablespoons green olives, sliced
  10. 3 tablespoons black olives, sliced
  11. 1 tablespoon capers
  12. 1 tablespoon oregano
  13. anchovy fillets (optional)
  14. Olive oil as needed
  1. Directions
  2. Preheat oven to 450°F and place a rack in the middle.
  3. Line a baking sheet with parchment paper and grease liberally with olive oil.
  4. In a food processor rice the cauliflower. Transfer to a microwave dish and microwave on high for 8 minutes, until cooked.
  5. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can . This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  6. Transfer the cauliflower flour to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper.
  7. Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
  8. Bake for 15 minutes, until golden.
  9. Remove from the oven and let cool for 5 minutes.
  10. Spread tomato sauce evenly on the dough; top with sliced olives, capers and anchovies (if using). Sprinkle oregano on top and drizzle with olive oil. Bake in the oven for about 10 minutes.
  11. Serve warm.
Adapted from Recipe Girl
Adapted from Recipe Girl
My Healthy Paleo https://myhealthypaleo.com/

Hey Crock Pot!

How cool is this, enjoy warm, hearty lunches without leaving your desk. The Crock-Pot® Lunch Crock® Food Warmer is a lunch tote and food warmer in one that warms while you work for delicious on-the-go meals that are ready when and wherever you are. Heat leftovers, soups, oatmeal and any number of favorites into amazing meals away from home. Superior portability features include an outer lid, cool-touch exterior, easy-carry handle and cord storage. 20-ounce capacity is perfect for a personal, portion-sized meal. Container is removable for filling and transporting, eliminating need to travel with entire unit.

51PWPg59JSL._SL1024_Dishwasher safe removable food container with inner lid holds up to 20 ounces of your favorite foods

  • Leave the warming base at work and use the removable food container to transport your favorite foods for even more convenience
  • Warming base will warm and heat your favorite foods over time
  • Carrying handle for easy travel
  • Dishwasher safe outer lid and cord storage for easy travel
  • Dishwasher-safe removable food container with inner lid holds up to 20 ounces of your favorite foods
  • Dishwasher-safe outer lid and cord storage for easy travel
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“Since going Paleo what song best describes your sexual desire ?”

This weeks question…”Since going Paleo what song best describes your sexual desire? “


Please, Express Yourself….

Welcome to the most prestigious and influential (yeah, right) Paleo Polling Place on the internet!  Each week we will present a deep-thought provoking (oh, Madonna Mia) question that you can respond to in a completely anonymous manner.  We promise we won’t share your identity with your parents, significant other, kids, mailman, neighbors or co-workers.  Truth is, we won’t even know your identity or email address so have some fun and let it rip. It doesn’t cost anything so please feel free to cast your vote.  And hey, if you have a question you would like us to present for polling just send an e-mail to sal@myhealthypaleo.com. 

And here is our this weeks question…



Let loose with this Mousse (Pumpkin)

Love the silky taste of mousse for dessert but not the fat and calories? Try this easy to dairy-and-egg-free-pumpkin-mousse-2prepare, Paleo Pumpkin Mousse recipe and enjoy the richness of mousse with the added deliciousness of pumpkin.  And the kicker is, this is made with no eggs or dairy!



For anyone who is interested in the Paleo Diet, but isn’t sure how to start, please click here


Let loose with this Mousse (Pumpkin)
A delicious egg and dairy free delight!
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  1. 1 cup light coconut milk or homemade coconut milk
  2. 4 tsp. gelatin (I recommend this grass-fed gelatin) Use 2 tsp. if using full-fat coconut milk
  3. 1/2 cup pumpkin puree
  4. 1/2 tsp. vanilla extract, optional
  5. 1/4 tsp. cinnamon
  6. Large tablespoon of raw honey, to taste
  1. In a small bowl, mix together the gelatin and 1/4 cup of the coconut milk. This makes the gelatin dissolve without clumps later.
  2. Bring the remaining 3/4 cup coconut milk to a simmer in a small sauce pan.
  3. Turn off the heat and whisk in the gelatin mixture until dissolved.
  4. Whisk in the pumpkin puree.
  5. Chill until set, at least 4 hours.
My Healthy Paleo https://myhealthypaleo.com/

Sometimes you just need a laugh…

This Video About the Absurdity of the Paleo Diet Is Hilariously on Point





Doing the Mash…the Cauliflower and Garlic Mash

I’ve never been a big fan of cauliflower, truth is I hated it until the day that I discovered paleomashedcauliflowerhow similar mashed cauliflower tastes to mashed potatoes!   From that moment on its been a “whatta you lookin at,  this is mine” story! This recipe is one of the easiest to prepare. There are essentially three ingredients: cauliflower, almond milk, and garlic.


Do the mash...the Cauliflower with Garlic Mash
A delicious and healthy alternative that everyone will love!
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  1. 1 large head of cauliflower, cut into florets
  2. 1/4 cup almond milk
  3. 1 tbsp ghee
  4. Head of garlic
  5. Fresh chives, chopped
  6. Salt and pepper to taste
  1. Preheat oven to 400 degrees F.
  2. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves.
  3. Place in aluminum foil and drizzle with olive oil, then seal the foil around the garlic.
  4. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin.
  5. Meanwhile, place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover.
  6. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.
  7. Add roasted garlic, milk, ghee, and salt to the cauliflower.
  8. Using an immersion blender or food processor, combine ingredients until smooth.
  9. Top with chives and freshly ground pepper.
My Healthy Paleo https://myhealthypaleo.com/

Deflated balls YES, Coca-Cola NO

Tom Brady Wages War on Frosted Flakes, “Poison” Coca-Cola: Read Their Responses

Celebrity News Oct. 15, 2015 AT 4:22PM

Tom Brady doesn’t want to share a Coke, nor does he think Frosted Flakes are great. The Super Bowl champ expressed his rather strong sentiments about the brands during his weekly talk on Boston’s local sports radio station WEEI this past Monday, Oct. 12 — and now he’s dealing with some backlash.

“I think we’ve been lied to by a lot of food companies over the years, by a lot of beverage companies over the years,” the New England Patriots quarterback, 38, told the Dennis & Callahan Morning Show. “But we still [believe] it. That’s just America, and that’s what we’ve been conditioned… We believe that Frosted Flakes is a food… of course they taste very good. And of course all those companies make lots of money selling those things. They have lots of money to advertise… That’s the education that we get. That’s what we get brainwashed to believe, that all these things are just normal food groups, and this is what you should eat.”

Brady’s grievances against brands weren’t limited to Tony the Tiger’s beloved cereal. Gisele Bundchen’s husband also lashed out against Coca-Cola, which owns not only the bubbly soda, but other bottling brands including Dasani and Glaceau — the latter of which Brady once represented as a paid spokesperson for its Smartwater brand.

PHOTOS: Stars’ favorite sweets

“I disagree with a lot of things that people tell you to do,” the dad of three told the radio show. “You’ll probably go out and drink Coca-Cola and think, ‘Oh yeah, that’s no problem.’ Why? Because they pay lots of money for advertisements to think that you should drink Coca-Cola for a living? No, I totally disagree with that. And when people do that, I think that’s quackery. And the fact that they can sell that to kids? I mean, that’s poison for kids. But they keep doing it.”

Brady’s comments were made in defense of his business partner and nutritionist Alex Guerrero, who was ripped apart for his past run-ins with the FDA in a new Boston magazine article.

Meanwhile, Coca-Cola and Kellogg Co. both issued a rebuttal to Brady’s remarks.

“Cereal is a delicious and nutritious breakfast,” Kellogg’s spokesperson Kris Charles told Us Weekly in a statement. “Numerous studies show that a cereal breakfast is associated with lower BMIs (body mass index) in both children and adults. As a matter of fact, a serving of Frosted Flakes with skim milk has just 150 calories and delivers valuable nutrients including calcium, B vitamins, and iron.”

Coca-Cola also made a similar statement defending its array of products. “All of our beverages are safe and can be enjoyed as part of a balanced lifestyle,” the conglomerate claimed. “We offer more than 200 low- and no-calorie beverages in the U.S. and Canada and a wide variety of smaller portion sizes of our regular drinks. As a responsible beverage company and marketer, we prominently provide calorie and sugar information for our beverages so people can choose what makes sense for them and their families.”


Cup runneth over? Naturally increase breast size

How to Naturally Enhance the Size of Your Breasts

Natural Breast Enhancements 

Getty Images

Many people opt to have their breast size enhanced through the use of cosmetic surgery. On average, more American women who choose to have their breasts enhanced surgically live in the northeast, make more than $75,000 and pay over $3,000 for the procedure. If this is not the way that you want to enhance your breasts, then think about some natural breast enhancements.

Do Breast Massages Increase Breast Size?

Many women claim that breast massages help to increase their breast size. These massages tone and shape the breast, so even if they do not actually get bigger they look bigger. In addition, women become familiar with the way that their breasts feel and become quickly alerted if any lump is found. Breast massages have been popular for a long time in Asia, and are becoming more popular in the United States. The great news is that doctors feel this is a safe way to naturally enhance your breast size.

Is Herbal Breast Enhancement Safe? 

Many herbs are used to enhance the breast size. Some of the most popular are saw palmetto, fennel seed, fenugreek, wild yam, soy-ginseng, dandelion, and blessed thistle. Some of these may encourage the body to produce estrogen, the main hormone affecting breast size. The estrogen level in the body needs to be correct, as having too much estrogen can cause littler breasts as well as can having too little estrogen. Doctors believe that many of these herbs do not have an impact on the breast size and some may actually be dangerous. In fact, doctors urge that people on blood thinning drugs be especially careful when taking these herbs.

Do Breast Enhancement Pills and Creams Work? 

Many women believe that breast enhancement pills and creams work. The pills usually contain herbs that produce estrogen, so if the woman’s body has too little estrogen they may help. The creams also contain herbs and when used in combination with massages may increase the breast size. Again doctors warn that using these herbs in combination with some prescription medicines may be harmful.

Does Eating a Healthy Diet Help Enhance Breast Size? growing-paleo-vegetables

Eating a healthy diet is one of the best ways to enhance breast size. In particular, make sure to eat foods that are high in Vitamin A such as liver, sweet potatoes, and carrots. In addition, eating foods that are high in Vitamin C has been shown to help. These foods include hot chili peppers, bell peppers, and dark leafy greens. Finally, eating foods high in Vitamin E have been shown to help breasts grow larger. These foods include sunflower seeds, apricots, and nuts.

Natural breast enhancement can be done in several ways. Most people can benefit from doing breast massages. Eating healthy foods, particularly those with Vitamin A, C, and E can help to enhance breast size naturally. Some herbs may be effective when the estrogen level in a woman’s body is too low, but caution should be exercised, particularly with people on blood thinning drugs. These herbs are available as creams, in combination pills, or by themselves.


Balsamic Chicken Bruschetta…pure Italiano!

12096530_10153216383992358_5429854454631432299_nHey Pisano are you looking for an authentic Italian food recipe that will dazzle your friendschicky and family?  If so Madonna Mia have we got just the dish for you, Balsamic Chicken Bruschetta!  A simple and easy Paleo recipe inspired by the ancient Romans!  This quick and easy meal will have you singing about Amare!  

Mangiare bene!


Italiano Balsamic Bruschetta Chicken
Serves 2
Okay, I might be slightly prejudice but there is nothing comparable to the taste and fragrance of Italian cooking!
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  1. 2 boneless chicken breasts
  2. 2 TB balsamic vinegar
  3. 2 cloves garlic, minced
  4. 3 firm tomatoes, seeded
  5. 1 C basil, chopped
  6. 1 tsp lemon juice
  7. 1 tsp olive oil
  8. Salt and pepper
  1. Rub chicken with 1 clove of minced garlic and season lightly with salt and pepper.
  2. Add chicken and vinegar to a zip lock bag and marinate 1 hr.
  3. Meanwhile, chop tomatoes and toss with basil, lemon juice, olive oil, and remaining garlic. Season with salt and pepper to taste. Chill until ready to use.
  4. Heat grill pan (or grill) to medium high.
  5. Cook chicken approximately 5-10 minutes each side.
  6. Serve topped with tomato mixture.
My Healthy Paleo https://myhealthypaleo.com/