Toxins vs. Tradition – What Will Win On Your Thanksgiving Table?

Thanksgiving is by far one of my favorite holidays – there is something so special about the sense of community, thankfulness, family tradition, and overall togetherness it brings each year.

It’s also a perfect day to teach and influence your family to eat less processed food and make better choices at the grocery store. I know it’s tricky messing with handed down time honored traditions but using canned mushroom soup that is full of GMOs and MSG to make grandmother’s green bean casserole recipe just has to stop.

42% of us will be obese by 2030, our children are expected to have a shorter life span than us and 41% of us are going to inevitably get cancer. This doesn’t have to happen. We can alter this trajectory if we spread as much information about the chemicals in food as possible – specifically the chemicals that can be directly linked to obesity and cancer and that are slowly poisoning us and making us suffer as a society.

This is why I think it is absolutely critical to detail out the ingredients in popular holiday meal products that are on sale and lining conventional grocery stores all over the country right now.

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Let’s talk turkey…. choosing a conventional turkey is a bad idea because it’s pumped full of preservatives, natural flavors and antibiotics – it also could be raised with a very controversial drug that has been banned in 160 countries.
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