Legumes are defined as ‘members of the pea family’  Legumes: Beans, Peas, Lentils, Soy and Peanuts Legumes contain Phytic Acid which binds to nutrients in food preventing their absorption, earning them the label ‘anti-nutrients’, the knock on effects of this is highly dependent on intake quantity. Legumes also contain galaco-ligosaccharides which are associated with digestive … Continue reading Legumes


The CDC website says that Ethyl Mercury differs from Methyl mercury (found in fish, amalgam fillings and the environment) in that it leaves the blood stream much more quickly and is therefore less toxic. Studies have shown that Ethyl mercury leaves the blood stream within 7 days, where as Methyl mercury takes 54 days to … Continue reading Mercury


An allergy is an inappropriate and excessive reaction of the immune system to an allergen. Allergies manifest as: ItchingInfections of the skin and earHot SpotsChronic diarrhoea and/or IBDVomitingSeizuresBehaviour Problems/HyperactivityPancreatitisChronic Liver DiseaseLethargyCancer Food Allergies The second most common allergen, known to cause all sorts of bowel issues due to food sensitivities and intolerances are caused by … Continue reading Phenols

Decaffeinated Products

By no means are we saying that all decaffeinated products are toxic, however, it's very dependent on the process utilised for decaffeinating. There are four types of decaffeination process: Indirect-Solvent Process (Methyl Chloride - colorless, flammable, toxic gas)Direct-solvent Process (Ethyl Acetate - effective asphyxiant for use in insect collecting)Swiss Water ProcessCarbon Dioxide Process We recommend … Continue reading Decaffeinated Products


Most people are aware of the term Essential Fatty Acids (EFA's) and many supplement their diet with oils, but is there a right and a wrong oil? The answer unfortunately is yes. Chemically extracted oils pose a risk for any animal consuming them. The process leads to a chemical reaction between n-hexane and lysine in … Continue reading Oils