Continuum Wellness News

Chances are you’ve seen or heard of this pesticide list, which ranks common foods by the amount of pesticide residue. The folks over at the Environmental Working Group (as far as I know), produce this guide. It is updated yearly. Print a copy and take it with you when grocery shopping. The need to keep [...]

by Catherine Carter Long holiday weekends and warm days are perfect for family outings. And what is a gathering without the tastes of summer? One of the mainstays of summer is backyard cooking, where grilling reigns. Here is some information to help you avoid the hazards of grilling and make it a healthier option for [...]

Tags: carcinogens, grilling, health aspects of grilling, healthy grilling, PAH, polycyclic aromatic hydrocarbons

Interested in soy foods? Consider trying tempeh. Tempeh is derived from cooked soy beans. While tofu has become a star of sorts, tempeh offers solid, healthy, delicious nutrition. Tempeh is a fermented food. Tempeh is made by fermenting boiled soybeans with Rhizopus oligosporus. In Indonesia it is a staple food. Preparing tempeh involves inoculating cooked [...]