The common notion that saturated fat and cholesterol are “bad” for our health began in the 1960s when the medical profession began to aggressively promote ideas such as the diet-heart hypothesis. Recently, this longstanding viewpoint is being challenged by several
Reader writes: I’m interested in trying organic sulfur to see if it would help with my high blood pressure and diabetes, but I heard from a friend that it tastes really awful. Is that true?
Sulfur amino acids such as methionine, cysteine, homocysteine and taurine help with the flexibility of connective tissue and are absolutely essential for detoxification in the liver and elsewhere.