Fasting Removes Toxins from the Body
Scientific research shows the body can remove toxins whether a person fasts or not. In fact, fasting has health risks as the body needs liquid, energy, vitamins, and minerals to detox.
Diet and Exercise
Diet and exercise is a category containing everything related to fitness and nutrition and corresponding strategies and exercises.
Running Causes Knee Arthritis
Runners are actually at a lower risk for arthritis than non-runners. Obesity and repetitive kneeling or squatting increase the risk arthritis in knees.
Consuming Raw Eggs is Safe
Raw pasteurized eggs are safe to eat or drink, but there are slight risks of a salmonella illness, especially for the elderly, kids, and pregnant women.
One Should Use Microwave Safe Containers
One should use microwave-safe containers in a microwave. Safe containers let radiation pass through them so only the food, not the container, is heated.
Tableware Affects the Taste of Food
According to recent food science, tableware (plates, cups, and cutlery) affect the taste of food along with a number of other factors like color, smell, sound, and more.
Fluoride is Bad For You
Fluoride is a name for several fluorine compounds. Fluoride is good for oral hygiene in small doses, but extremely dangerous and toxic in large doses.
Free Radicals are Harmful
Free radicals are atoms, molecules, or ions missing electrons. When antioxidants are unavailable, free radicals can damage cells in an effort to “balance” electrons through oxidation.
Raw Vegetables are Healthier Than Cooked Vegetables
Only some vegetables are better for you raw than they are cooked. It depends on the specific vegetable, cooking method, and the person.
Fat Loss Becomes Harder as Body Fat Gets Lower
The closer you get to zero percent body fat, the harder weight is to lose. The more body fat you have, the easier weight is to lose.
Different Coffee Beans Give Different Buzzes
All coffee beans contain the same caffeine compound, but in different amounts. The way the caffeine buzz affects you depends on roast, bean type, and other factors.