The Manipulation of our Foods
With obesity rates on the rise, synthetic ingredients, addictive additives, toxic packaging, hormone-disrupting chemicals, contaminants, and dyes are
Poor eating habits contribute to depression
Although there is rarely just one cause, a poor diet often makes a significant contribution to depression. A deficiency of any single nutrient can alter brain function and lead to depression, anxiety and other mental disorders.
Hormones key to dropping excess weight
To improve body composition and achieve optimal health, balancing your hormones are critical to short- and long-term success.
Medical testing can find the source of what ails us
If you want to make dramatic improvement in your health in 2008, Dr. Chris Meletis, ND, recommends four simple laboratory tests before embarking on your health journey. Meletis tells his patients, "Tests Don't Guess."
What You Don’t Know Can Hurt You
It has been said, "Let your food be your medicine and your medicine your food." But what if your food, instead of nourishing you, was making you sick,
Metabolic indicators hold key to preventing diabetes and heart disease
Insulin resistance and metabolic syndrome are at the heart of both type 2 diabetes and cardiovascular disease.
Parents Can Set Up Children For Lifetime of Good Health
Despite material abundance and technological success, or perhaps because of it, statistics show that our children are part of one of the unhealthiest generations in world history.
California threatens naturopathic care
Most California healthcare consumers are probably unaware that Governor Schwarzenegger is recommending the elimination of the Naturopathic Licensing Bureau, which licenses naturopathic doctors
Insomnia, Sleep On It and Feel Refreshed
A sleep study showed that 47% of adults and 57% of children in the U.S. do not sleep enough. The American daily average is now only 6 hours and 40 minutes, and still declining, far off the adult-recommended 8 hours, and far below the 9 hours that Americans used to sleep
Go Gluten Free for the Holidays
From our clinical experience, just about everyone can benefit from less gluten. Over the last 50 years, the gluten content of wheat has increased by 50%. Gluten intolerance specialist, Dr. Tom O'Bryan, estimates
