It seems like some sort of cruel joke that the warm-weather season’s tastiest drinks — thick and creamy milkshakes, rich blended frappes, and the like — can be some of the biggest threats to your swimsuit figure (Photo Credit: BrandEating.com).

Click here to see Diet-Busting Fast-Food Iced Coffees

In the coffee category, at least, one has the sensible choice of a simple iced coffee to satisfy the craving for a cool quencher. According to a story on EatingWell.com, “A straight-up iced coffee (with skim milk, which you might have to specify) is, of course, the skinniest sip — most of the 16-ounce varieties deliver less than 100 calories.”

Click here to see 8 Drinks to Boost Your Metabolism

But before you get all excited and go ordering iced coffees off every menu you come across, remember that not all of them are good low-calorie options — typical iced coffee add-ins and toppings like flavored syrups, whole milk, and whipped cream can make your drink’s calorie count skyrocket in no time at all.

Click here to see 9 Restaurants Where it’s Expensive to BYOB

Not surprisingly, some of the biggest iced coffee calorie bombs can be found at your local fast-food joint or chain coffee shop. Some of the selections on this list, for example, are the calorie equivalents of a couple of doughnuts or a medium-sized order of french fries. Read on to find out which indulgent fast-food iced coffees you might want to avoid.

- Maryse Chevriere, The Daily Meal

More from The Daily Meal:
15 Great Bars for Drinking Outdoors
12 host Ridiculous Beer Names
7 Outrageous Drink Gadgets
25 Beers with Great Label Art
America’s 30 Most Powerful People in Drink

Follow The Daily Meal on Twitter:

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When it comes to nutrition, sometimes it’s hard to tell the fact from the fiction. Certain foods get a reputation as “bad for you,” whereas others get promoted as “natural” or “good for you” when they are really not.

Sometimes myths about foods are based on urban legends that just get perpetuated for years until we actually believe they are research-based. Other myths are based on old research that was not done in a scientific manner. Whatever the reason, here are some claims around a few popular foods that need to be debunked.

1. Cheese is bad for you

I hear this one every day of the week. The answer lies in the type of cheese you eat. There is packaged, processed cheese and then there is artisan/European and grass-fed cheese. The European/grass-fed cheese is higher in omega-3 fats (anti-inflammatory) fats that are good for you. Cheese is also a good source of protein and calcium. Eating cheese from cows that have been fed growth hormones and antibiotics, and that contains multiple ingredients, fits the myth and should be avoided. You can find imported European cheese in the deli section of your grocery store.

2. Eggs make your cholesterol go up

It’s beyond interesting to me that many people will avoid an egg yolk but will eat several packaged cookies during the day! Long-term studies found no relationship between egg consumption and heart disease. Studies do consistently link heart disease with a higher intake of trans fat, which is used in packaged foods to increase shelf life. However, the fat in eggs is mostly polyunsaturated and monounsaturated, and the yolk is an excellent source of the antioxidant lutein, which can lower certain inflammatory responses in the body. Eggs easily fit into a healthy lifestyle, so enjoy an omelet for breakfast and see how satisfied you are the rest of the day.

3. Drinking juice is healthy and a good way to get your fruit

Many people love their morning juice! But experts say drinking juice is equal to the same amount of sugar as drinking a glass of soda. Dr. Charles Billington, a researcher on obesity at the University of Minnesota, states that juice is “pretty much the same as sugar water.” Think of all the oranges or apples you would have to squeeze to obtain a cup of juice. You are drinking all the sugar from the juice, minus the fiber that helps stabilize your blood sugar when eating the fruit. Skip the juice and eat a few pieces of fruit per day to improve your health.

4. Avoid avocados since they have too much fat

Avocados do contain fat, but it is the healthy monounsaturated kind, which does amazing things in your body. This is a food you want to include as part of your daily diet. Eating avocados can help with increasing the HDL (the happy kind of cholesterol), which you want higher since it helps with lowering heart disease by getting rid of bad cholesterol. Also, having healthy fats in your diet assists your health in multiple ways, including helping your skin and hair stay healthy and vibrant, providing adequate lubrication for the gut to help with normal digestion and absorption, and assisting with making hormones essential to the manufacture of sex hormones.

5. Agave is a natural sweetener

Agave, which comes from the cactus and has been used to make tequila, hit the market a few years ago. You can find agave as a sweetener in most products found in health food stores… but is it really a health product?

Using high-fructose corn syrup is a cheap way to sweeten foods. It was developed to help food companies cut costs. Whereas real sugar is 50 percent glucose and 50 percent fructose, high-fructose corn syrup is approximately 45 percent glucose and 55 fructose, and not the natural kind like in fruit. With agave, the percentages are altered more significantly — the syrup is 85-90 percent fructose and 10-15 percent glucose. When you consume a large percentage of this type of fructose, it gets processed directly by your liver, which not only increases your triglyceride levels, but causes fatty liver, increased hunger levels and a plethora of other health issues you would rather avoid. The agave plant goes through heavy processing in order to concentrate it into a sweet syrup. Rather than being natural, as we’ve been led to believe, it is actually a processed food, often with few quality controls.

As with everything diet-related, moderation is key, but don’t be afraid to add European-style cheese, eggs and avocado to your shopping list. Drop the juice, add some fruit instead, and use honey instead of agave to sweeten your morning beverage. The result? A delicious, satisfying breakfast and a healthier you!

Susan is the author of “A Recipe for Life by the Doctor’s Dietitian.” Her new book “Healthy You, Healthy Baby: A mother’s guide to gestational diabetes” will be out in June 2012. For more information, visit susandopart.com.

For more by Susan B. Dopart, M.S., R.D., C.D.E., click here.

For more by Susan B. Dopart, M.S., R.D., C.D.E. on HuffPost, click here.

For more on diet and nutrition, click here.

Flickr photo by Ella es Tanya

Follow Susan B. Dopart, M.S., R.D., C.D.E. on Twitter:

www.twitter.com/smnutritionist

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Pink Covers Cosmopolitan June 2012 | Talks Love and Pregnancy

by BecomeGorgeous.com
Singer Pink shows off her post-baby body on the cover of Cosmopolitan, June 2012 issue, where the superstar gushes on love, pregnancy as well as weight gain. Find out what she had to say by checking out snippets of her interview with the magazine, next!

Entertainment / Celebrity Gossip

Continue reading here: http://www.entertainment.becomegorgeous.com/celebrity_gossip/pink_covers_cosmopolitan_june_2012__talks_love_and_pregnancy-7718.html

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When the inspirational Jamie Oliver set out to film his show Food Revolution, he launched the project with a bold, gutsy mission statement: to change not only the way people eat and cook, but also the way they think about food itself.

As Jamie put it: “This is not a sparkly, pretty show. It’s about finding local ambassadors for change.”

This is exactly the spirit that’s embodied in the world’s first-ever Food Revolution Day: the realization that real change begins on the ground, sparked by grassroots actions, and powered by the passion, energy and urgency of people like you.

Thought for Food (TFF) is thrilled to be a youth partner to Food Revolution Day. To commemorate this important event, we are calling upon the best and brightest young leaders of our time to join in and take action in their local communities.

TFF is mobilizing a new generation of changemakers to take action towards solving the biggest challenge facing our future: how to feed 9 billion people. In the span of two short months, exceptional teams from top universities around the world have created wildly innovative project ideas that address global food issues. This month, 10 finalist teams are working relentlessly to develop business plans to move their plans from ideas to impact.

Universities in countries as diverse as Canada, Korea, India, Nigeria, the UK, the USA and Taiwan are launching creative, bold initiatives to educate, inspire and empower people to improve their food habits and build a healthier, more sustainable planet.

From developing campus awareness campaigns and smart phone apps, to kick starting agriculture reality shows and educational urban gardens, TFF student teams not only grabbing the world’s attention, they are doing things that will change the world. You can find out more about their plans at www.facebook.com/tffchallenge.

We believe that it really is possible for the world to develop a new food system — for production and consumption — that makes more out of less, that uses precious resources efficiently, that resists weather and climate and crop disease. Not all these ideas have been developed yet. Not all the technologies we need have been developed yet. It’s going to take collaboration across disciplines, across national boundaries, across sectors and across cultures.The food revolution is growing in communities around the world… sparked by grassroots campaigns… powered by the passion and energy and urgency of young people.

You are invited to join us too. Thought for Food has created a special flyer just for Food Revolution Day called the “Food Revelations for a Food Revolution” which calls on you to sit down for a meal with your colleagues, family or friends and have a discussion about food! With today’s hectic lifestyles, we often feel pressed for time and our eating habits suffer. Just taking a moment to sit down, enjoy good food, and appreciate how it got to your plate is a good first step in the right direction.

“Impossible” doesn’t have to be the final word. We are calling on young people to reach out to your networks, inspire your friends, colleagues and families to wake up and get involved in solving these issues.

Remember, Food Revolution Day is just the beginning. Every day is a chance to get involved, to think big and take action to find the solutions that remake our world.

Find out more at: the TFF Challenge website, Facebook page and @tffchallenge.

Follow Christine Gould on Twitter:

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As a company that promotes the consumption of clean, safe seafood as part of a healthy diet, it’s our belief that consumers have the right to know what’s in the food they’re eating — this belief represents one of the core values of Safe Harbor and one of the overarching principles that drives our business. Recently food safety and transparency in the food supply chain have been topics of much discussion, and for good reason. As it becomes more and more apparent that the FDA seems ill-equipped to assume a leadership role in ensuring food safety, are food manufacturers missing an opportunity? Might it be that embracing, implementing and advertising increased food safety measures and transparency can be a powerful marketing tool, one that provides differentiation in a packed and overcrowded marketplace?

While the federal government may be reluctant to embrace increased oversight over the food supply chain, the opinion of the American public on the subject is as unanimous and straightforward as ever. Take for example the federal issue of mandatory food labeling for genetically engineered foods — a partisan-busting 91 percent of voters favor an FDA requirement that “foods which have been genetically engineered or containing genetically engineered ingredients be labeled to indicate that.” A mere 5 percent oppose labeling, while another 5 percent have no opinion. As the strategic polling, survey and opinion research firm The Mellman Group so eloquently opines:

Underlying support for labeling is a clear vision of consumer rights, as well as a deep-seated concern. Voters believe they have a right to know what they are putting in their mouths and into the bodies of their children. If you don’t believe Americans see that as a fundamental right, try convincing someone they don’t have that right to know. Moreover, voters believe they have a related right to decide for themselves what they ingest and recognize that, absent labeling, the right to decide is rendered hollow.

This value of the right to know is catching fire as evidenced by the California Right to Know 2012 Ballot Initiative. California has officially become the first state to gather enough signatures (971,126) to put the labeling of genetically engineered foods on its statewide ballot this fall. While the Right to Know initiative is a major step in the right direction, unfortunately it is a California-only proposal and only covers GMO foods. Food labeling and transparency should be a fundamental, mandated practice employed across every food category, even those with the most complex supply chains.

Like seafood, for example.

Unbeknownst to many, fish is the most traded food commodity in the world (UN FAO State of World Fisheries and Aquaculture, 2010) and the seafood supply and distribution chain might be the most complex of any food commodity internationally traded today. Approximately 85% of the seafood Americans eat is now imported, with less than 2% being inspected by the FDA, the federal agency charged with oversight of seafood. Unfortunately for American consumers, offshore seafood producers simply do not face the same oversight and regulation as domestic producers, which leaves the door wide open for corner-cutting, the use of potentially hazardous additives and chemicals and other abuses. David Love, the lead author of a recent Johns Hopkins study, (linked above and again here) sums up the situation quite succinctly stating, “Imported seafood may carry risks in terms of food safety because the FDA does not have the resources to proactively and regularly inspect foreign facilities, and it relies on product testing as a last resort.”

Especially as it applies to seafood (and according to Gary Hirshberg, Chairman of Stonyfield Farm, and a Partner in the Just Label It Campaign) it would seem that our food system has been adept at “keeping the lights out or at least dimmed.” However, viral media, the Internet and the instantaneous, abundant free flow of information is changing this … quickly. Information is now available at one’s fingertips, accessed quickly with a simple key stroke. Having the information we need to make an informed choice is no longer simply expected. It’s required. In the words of Mr. Hirshberg:

As the chairman of a $370 million national yogurt company, I’ve watched the consumer demand for more information about our food explode over the past decade. Whether it’s the source of the ingredients, increases in agri-chemicals, hormones, antibiotics, plastics additives or potential allergens, the public is clearly far more engaged in making informed choices than ever before.

So where should the onus of food safety and transparency lie? Unfortunately our federal government is under-manned and under-funded and simply can’t be relied upon to be the protectors of public health. Many forward-thinking food manufacturers (seafood and otherwise) feel that it is up to the industry (NOT the government) to increase the transparency of the supply chain and safeguard the very consumers eating their products; subsequently, as consumers become more educated (as can be seen domestically with the rapid rise of the organic and local food movements) and continue to demand labeling, transparency and increased food safeguards, advertising and strategically utilizing these “characteristics” of one’s business will become major marketing “weapons,” differentiators that will prove that implementing and accepting these consumer-backed “trends” are actually good for business. As Mr. Hirshberg above so deftly put it, “Instead of fighting transparency, it’s time to embrace it.” We couldn’t have said it any better ourselves.

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We promise our college students a lot these days. We promise them a quality education, access to top professors and an intellectually active campus. We promise them the opportunity to think critically, build their leadership skills and express their creativity. We want them to have a solid foundation for the road ahead. And yet we have overlooked one of the most basic, fundamental skills anyone can have for leading a healthy and successful life.

We forgot to teach them how to cook.

In a nation where diet-related deaths have increased dramatically and eating has become not only a personal issue but a social and political one, we are not teaching students one of the easiest ways to improve the quality of their life and the vitality of their communities. We have to start eating well. And the only way to eat well is to know how to cook.

When I became interested in cooking during middle school, I had no idea what a difference it would make in my life. Cooking allowed me to take control of a large part of my life. In my case, it gave me the skills to start a catering business with a friend during high school, has been a large part of my social and extracurricular life at college, and has allowed me to eat well, whenever I want and with whatever resources might be available to me.

Many colleges throughout the country are already doing great work that allows their students to eat better. At Wesleyan University, where I attend, the dining service (we use Bon Appétit Management Company) is working with student groups to ensure twenty percent of the food used in campus dining halls is sourced from local vendors. Half an hour away, the Yale Sustainable Food Project runs an organic farm, looks into academic issues related to food and works with the sustainable dining program for their university. Additionally, projects like Alice Waters’ Edible Schoolyard bring middle-school students into the garden and the kitchen for lessons in cooking and healthy eating. These and other programs are real steps in the right direction towards getting us to eat better and improve our relationship with food and with our communities.

But even at these universities, too many students leave college without any knowledge of how to cook for themselves. Learning how to microwave instant ramen is not a cooking skill. When we enter the real world, we need to be able to provide for ourselves. We aren’t cooking or feeding ourselves in a way that is sustainable for our own lives, our communities or our country. When frozen dinners and fast food drive-by windows have become a norm in many households, we need to make a change. We need to teach people how to cook.

These skills, of course, should not only be provided to those fortunate enough to attend college. But college is a particularly appropriate place to educate our youth about food and cooking for a variety of reasons. For one, colleges have a concentration of individuals about to enter the real world with the time and interest to partake in activities that improve the quality of their lives. Otherwise they wouldn’t be at college. Many colleges already have programs in place to improve the quality of students’ relationship with food. Why should a skill as basic as cooking not be included in these initiatives? Colleges should offer cooking lessons and activities that teach students how to cook. Additionally, colleges are often a catalyst for social change. If we are going to change the way America eats, we should empower our college youth to take part in that change.

The food movement today is alive as ever and is improving the way we eat in real and significant ways. Much of the focus so far has been on greater availability of fresh, healthy food and on encouraging everyone to eat better, whether through making better choices at the grocery store or improving lunches at public schools. These are all vitally important steps in the process. But we must focus on teaching people how to cook food. The food movement cannot exist without everyone being able to take home fresh, local produce and make a delicious meal from it. The process of actually cooking is the most personal way we can connect with the food movement. We have a nation of college students waiting to learn how. Let’s teach them.

Will Levitt is a senior at Wesleyan University. He is the founder and editor of the blog Dorm Room Dinner.

Follow Will Levitt on Twitter:

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Last week The Lunch Box crew checked in with The School Food Project of the Boulder Valley School District (BVSD) in Boulder, Colo., to see how they are going to celebrate Food Revolution Day.

Thrilled at the chance to showcase the delicious school lunches the district provides and the opportunity to educate the students on food topics — BVSD has decided to make May Food Revolution Month! With many activities planned and lots of delicious, healthy food to go around — the events are all sure to be a great success.

Jamie Oliver’s Food Revolution Day is time for action! It is a chance to gather communities to learn, teach, and share about all things healthy food. Find more information on the event page here and perhaps even register some of your own events in their calendar!

In Boulder, a multitude of schools will be taking part in chef demos, healthy school lunch sample days, and Rainbow Days. Events like these help students connect to the healthy school food that is served in their lunch room. During a Chef Demo, a meal is created and cooked in front of students. This allows children to see the ingredients and watch the meal being prepared — making them more likely to give it a try. Chef demos are especially effective when “celebrity” chefs are brought in from popular local restaurants. Sample days give students the chance to try a dish without having to buy a whole school lunch. This lets the kids decide on their own if they would like to purchase a school meal — and lets delicious school meals speak for themselves!

Rainbow Days are great for schools that have salad bars. This event encourages students to try a variety of colors of fruits and vegetables from the salad bar. On Rainbow Day, students are all offered a side salad at the salad bar for free — whether they are getting lunch from school or brought lunch from home. At the salad bar they are encouraged to choose at least three different colors of the fruit and vegetable rainbow for their tray. If they eat everything they have gathered from the salad bar, they receive a special “I Made a Rainbow” sticker.

During Food Revolution Month at BVSD — the school gardens are getting in on the fun as well! Many of the schools with gardens in the district are using their first harvest of lettuces to add to the delicious salad bar offerings. This act of bringing produce from school gardens to the cafeterias gets kids excited about food and their part in the process. To learn more about hosting a Rainbow Day in your school, be sure to check out our detailed guide.

Here’s a great quote from a mother whose child came home with an “I Made a Rainbow” sticker recently:

Just wanted to let you know that I LOVE this. Jasper came home talking about his ‘rainbow’, requested and ate plain lettuce with his dinner, and when he was still hungry after dessert, went and made himself another ‘rainbow’ with lettuce, grapes and strawberries. His 4-year old sister copied him and both kids polished off their entire bowlful of healthy stuff. I am SO impressed with this program!

– Mom Rachel from Douglas Elementary in Boulder, Colorado.

It is very important to engage children in healthy food activities. Getting kids into the kitchen and out to the garden gives them an appreciation for food that will last them a lifetime. Be sure to involve children in your Food Revolution Day activities!

Watch our Rainbow Days video!

Follow Chef Ann Cooper on Twitter:

www.twitter.com/chefannc

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We promise our college students a lot these days. We promise them a quality education, access to top professors and an intellectually active campus. We promise them the opportunity to think critically, build their leadership skills and express their creativity. We want them to have a solid foundation for the road ahead. And yet we have overlooked one of the most basic, fundamental skills anyone can have for leading a healthy and successful life.

We forgot to teach them how to cook.

In a nation where diet-related deaths have increased dramatically and eating has become not only a personal issue but a social and political one, we are not teaching students one of the easiest ways to improve the quality of their life and the vitality of their communities. We have to start eating well. And the only way to eat well is to know how to cook.

When I became interested in cooking during middle school, I had no idea what a difference it would make in my life. Cooking allowed me to take control of a large part of my life. In my case, it gave me the skills to start a catering business with a friend during high school, has been a large part of my social and extracurricular life at college, and has allowed me to eat well, whenever I want and with whatever resources might be available to me.

Many colleges throughout the country are already doing great work that allows their students to eat better. At Wesleyan University, where I attend, the dining service (we use Bon Appétit Management Company) is working with student groups to ensure twenty percent of the food used in campus dining halls is sourced from local vendors. Half an hour away, the Yale Sustainable Food Project runs an organic farm, looks into academic issues related to food and works with the sustainable dining program for their university. Additionally, projects like Alice Waters’ Edible Schoolyard bring middle-school students into the garden and the kitchen for lessons in cooking and healthy eating. These and other programs are real steps in the right direction towards getting us to eat better and improve our relationship with food and with our communities.

But even at these universities, too many students leave college without any knowledge of how to cook for themselves. Learning how to microwave instant ramen is not a cooking skill. When we enter the real world, we need to be able to provide for ourselves. We aren’t cooking or feeding ourselves in a way that is sustainable for our own lives, our communities or our country. When frozen dinners and fast food drive-by windows have become a norm in many households, we need to make a change. We need to teach people how to cook.

These skills, of course, should not only be provided to those fortunate enough to attend college. But college is a particularly appropriate place to educate our youth about food and cooking for a variety of reasons. For one, colleges have a concentration of individuals about to enter the real world with the time and interest to partake in activities that improve the quality of their lives. Otherwise they wouldn’t be at college. Many colleges already have programs in place to improve the quality of students’ relationship with food. Why should a skill as basic as cooking not be included in these initiatives? Colleges should offer cooking lessons and activities that teach students how to cook. Additionally, colleges are often a catalyst for social change. If we are going to change the way America eats, we should empower our college youth to take part in that change.

The food movement today is alive as ever and is improving the way we eat in real and significant ways. Much of the focus so far has been on greater availability of fresh, healthy food and on encouraging everyone to eat better, whether through making better choices at the grocery store or improving lunches at public schools. These are all vitally important steps in the process. But we must focus on teaching people how to cook food. The food movement cannot exist without everyone being able to take home fresh, local produce and make a delicious meal from it. The process of actually cooking is the most personal way we can connect with the food movement. We have a nation of college students waiting to learn how. Let’s teach them.

Will Levitt is a senior at Wesleyan University. He is the founder and editor of the blog Dorm Room Dinner.

Follow Will Levitt on Twitter:

www.twitter.com/@dormroomdinner

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Posted on 05.15.2012 02:00 by Kirby Filed under: BMW | sedan | UK | sports cars | special editions | BMW M5 | Cars | Car Reviews | BMW

Talk about the ultimate tease, right?

Long rumored to be in the pipeline, we finally have our first evidence of the highly anticipated BMW M5 M Performance Edition, albeit one that only lasts 32 seconds.

This video, which was released by BMW, is effectively the teaser before the introduction of the M5 M Performance Edition. Not a lot of details were shared about the special edition models, except that we can expect it to come in three distinct color schemes with only 30 available models.

Do the math and that should equate to 10 models for each color.

The hope is that we find more information about the M5 F10-based M Performance Edition sooner than later. For now, enjoy this 32-second teaser of the special edition BMW model and wish more information to come from BMW as soon as possible.

The wait has been long and the anticipation for the M5 M Performance Edition has reached fever pitch.

gallery: 2012 BMW M5

BMW M5 M Performance Edition originally appeared on topspeed.com on Tuesday, 15 May 2012 02:00 EST.

read more

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“Hahhh!” We were literally and figuratively blown away. In the middle of a qigong demonstration, Master Wu pushed his palms out with a loud shout. The energy that radiated from his palms was so forceful that even at a distance of ten feet, we barely managed to stop ourselves from rearing back.

It is the year 2009 and we are in Hai Nan Island in South China. Hai Nan is a former penal colony mid-way between China and Vietnam that boasts of shimmering white sandy beaches and a deep blue sea. In the last 30 years, it has been transformed by the firm hands of China’s economic revolution into a Hawaii-esque playground brimming with six-star resorts for the rich and famous. It has also been the chosen venue for the yearly Miss Universe pageant.

It is doubtful whether Master Wu pays much attention to Miss Universe. He is a Shao Lin Kung Fu master of the highest order and spends most of his days honing his prized Kung Fu skills, from smashing bricks with his bare fist to doing a hundred push ups on three fingers. His boyish, unassuming good looks belie his seriousness towards his art.

We flew from Hong Kong to Hai Nan to meet Master Wu. He started by giving a two-hour recital of the Heart Sutra in his beautiful voice, and proceeded to give us a demonstration of various qigong moves. We waited patiently for him to finish, then at the end of the session we approached to ask the one question that we have been waiting for. “What is the most ideal food for a human?” He fell silent and looked pensive. Then, his face brightened, his eyes sparkled, and with a slow smile, he said: “A steamed vegetable dumpling, made by your mother.”

This was unexpected. At the time, we were strict raw vegans, and saw and judged everything with a raw vegan mindset. We were waiting for him to give us the answers that we wanted to hear. Would he say raw sprouts? Green juices? Chlorella? Tou Fu?

Embedded within this simple statement is a high wisdom of health and happiness. Master Wu went on to expound that the essence of Traditional Chinese Medicine is the balance of the elements — wood, wind, fire, metal, and water, plus a sixth element — love, whose beneficial vibration is transmitted through water, the most impressionable of all the elements, to the food.

This simple and important truth spawned a new realization of a lifestyle diet that included raw, as well as lightly steamed and boiled food that is heated to below 100 degrees celsius (212°F). 100°C is the upper limit beyond which water dissociates into steam; the upper temperature limit that still enables the quantum information in the food to be retained and transmitted to the body.

For those of you who would like to look better, feel better and last a long time, we have an easy new way to do it. Just try this for one day: eat/drink what you like, but take nothing past boiling point. Make your best effort to eat organic and add no condiments/sauces that include processed foods, which are usually heated to very high temperatures in production at the factory. Use Himalayan salt or raw sea salt instead.

This 100°C Vegan lifestyle breaks the unrealistic bonds of all-raw, while maintaining the parameters of perfect health and life-long sustainability.

“It changed my life. It did. Because I was definitely on my way out.” — Bill Edward, V.P. SJLuxury, HK, Ltd.

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