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
Mercury
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
Phenols
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
Soy
The origins of Soy date back to China, where it remained resident until around 1895 when the Japanese began importing it as a fertilizer. It was not imported into Europe until 1908, but had been used as a forage crop in America back in 1879, and was used as hay until the 1920's, however the advent … Continue reading Soy
The Poison Report 
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