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Author: Matt Sutherland

Why Raw-Foodies Get Such Poor Miles per Meal

Richard Wrangham knows something about how human diets evolved. He’s a Harvard p…

Patience: Don’t Rush the Rising

Producing food on an industrial scale presupposes a trade-off or two. Unfortunat…

The Sweet Taste of Ancient Winemaking

The ancient world may have struggled with written language, antibacterial medica…

Resurrection in the Farmer’s Market

A growing number of American farmers are sharpening their plant research and bot…

Where Professional Chefs Shop for Ideas

While some chefs belong to culinary think tanks or attend creative recipe-writin…

Preserve Biodiversity— Drink Portuguese Wines

Europeans think “region first” when ordering wine. Buyers have to know, for inst…

If It’s Not Organic, It’s Not Really Bordeaux

Wine lovers will certainly recognize terroir as the enigmatic French term for so…

Tough Times for Organic Plants Help Us Live Longer

In periods of drought, mildew-causing humidity, and other adverse growing condit…

Precious Iron?

Recognized by the World Health Organization as the most common chronic disease o…

Getting the Truth from Fish Oil Producers

If you’re unnerved by the idea that a typical package of hamburger might contain…

Wheat Belly

At his wit’s end because of his severe reactions to eating wheat, William Davis,…

Making Peace With Salt

Even as the FDA harangues the food industry for using excessive levels of sodium…

Sensing the Yin & Yang of Food

No place is more central to our acts of celebration than the dining room table. …

How Chinese Medicine Cures Colds

As modern science continues to unravel the complexity of virus behavior on a cel…

Dynamize Your Garden with these Biodynamic Practices

One afternoon last summer, an official from the Department of Agriculture unexpe…

Milk Drinkers Suffer the Most Bone Fractures

In light of the steady drip, drip, drip of research linking the consumption of d…

Barefoot Healing

The old people came literally to love the soil, and they sat or reclined on the …

Unlocking the Spice Secrets of Temple Priests and Monks

The Jerusalem Post recently did a story on Tel Aviv University professor Michael…

The Increasingly Transcendent Spirit of Rice Beer

Consider the following from the Beverage Tasting Institute:Clear with a nickel c…

Thanks, Monsanto (I Think)

In May 2010, in response to the earthquake in Haiti, Monsanto announced a $4 mil…

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