In the last 24 hours, I’ve had an earful of reasons why people eat meat. Most of the reasoning centers around health. Many say when they tried to be vegetarian READ ON
Health and Nutrition
The Meat of the Issue: Normal, Natural and Necessary?
Faith Terwilliger: A Cancer Survivor Turned Plant Based Nutrition Coach
Faith came to us via LinkedIn when we discovered her in a group discussion there and learned about her fascinating story and transformation from a woman who lived and ate READ ON
Harvard’s Healthy Eating Plate Almost Kicks Dairy to the Curb
Perhaps Harvard’s most dramatic departure from the USDA’s pro-agribusiness My Plate is the complete absence of dairy products! It seems almost unpatriotic or blasphemous to suggest that Americans should not READ ON
Are You Addicted to Cheese?
Cheese has a concentration of opiate compounds originating in milk called casomorphins (1) believed to help strengthen the bond between mother cow and calf. The idea that they contributes to READ ON
2.5 Eggs Per Week Raises Prostate Cancer Risk by 81% in Major New Study
This research tracked more than 27,000 men from 1994-2008, specifically examining their meat and egg consumption in relation to their risk of prostate cancer. The study found a link between READ ON
Treating Cancer with Plant Based Nutrition: One Dietitian’s Story
“My interest in plant-based nutrition began while I was in school studying nutrition. I became fascinated with the clinicians who utilized a plant-based diet to treat and prevent chronic disease. READ ON
Exclusive Interview: Filmmaker Shira Lane of Got the Facts on Milk?
Free from Harm’s exclusive interview with the lovely and talented filmmaker Shira Lane discussing her new documentary film, Got the Facts on Milk?, an entertaining, award winning feature documentary that READ ON
The USDA My Plate: New Illustration, Same Problems
“[My Plate] … is the nutritional equivalent of shuffling deck chairs on the Titanic. Rather than fix the issues at hand with policies that promote health, the USDA chooses to READ ON
Cancer, Pesticides and the Animal Fats That Love Them
In 1976, when I was 10-year-old, my father died of cancer at age 49 after struggling for two years with the illness. It was a slow and painful process and READ ON
Addicted to Cheese? Here’s Why.
Ever felt like you couldn’t give up cheese? Ever think it might actually be a drug? The surprising news is that as far back as the 1980′s researchers have known READ ON
Tracing My Own Personal Food Route
Free from Harm founder and editor, Robert Grillo, recounts his personal journey with food and reflects on the last two years since the freefromharm.org web site launch. In this time READ ON
What about Humanely Raised Milk and Dairy Products?
Most know that the conditions for dairy cows on factory farms are cruel and inhumane in many ways. But how about the so-called humane alternatives? That’s what everyone is asking READ ON
Vegetarian Diet Significantly Reduces Chronic Disease According to New American Diabetes Association Report
The findings of a new study published In Diabetes Care, a publication of the American Diabetes Association, finds that a meat-free diet is the most effective at reducing diabetes and READ ON
21 Leading Sources on the Dairy – Breast Cancer Connection
“The 9 million cows in America, for the most part, are not healthy. Half the herds in America have cows affected with bovine leukemia virus, half the herds have cows READ ON
Chef Tal Ronnen Challenges Misconceptions about Animal Protein
If you are a baby boomer or older, chances are you have been indoctrinated into the belief that animal protein is essential to human health, giving us strength and energy READ ON
Study Finds Demand for Plant-based Foods Growing for Both Vegetarians and Omnivores
Cultivate Research, A leading market research firm on consumer food trends, has recently published the results of what it calls “one of the most comprehensive research studies ever conducted about READ ON
Eat More Cheese! No, Wait, Don’t Eat More Cheese! Mixed Messages from the USDA
The Department of Agriculture is speaking out of both sides of its mouth at the same time. One side is promoting the wonders of cheese, and the other side is READ ON