1. Tomatoes Whether turned into soup, roasted, pickled or added to your homemade bruschetta, tomatoes rarely run out of use in a busy kitchen. However, they are also popular for being one of the richest sources of lycopene in the Western world. Lycopene is a naturally occurring red carotenoid that offers the rich pigment of tomatoes, watermelon and other fruits. It has been extensively probed for over 70 years, if more than 2,000 articles in peer-reviewed journals and 4,000 other publications on the subject are any indication. Scientists have long attributed the association of tomatoes with reduced cancer and cardiovascular disease to lycopene, primarily because of its antioxidant properties. In a study, researchers speculated on the link between lycopene and a lower incidence of cardiovascular conditions. They looked at the effect of lycopene and tomatoes on oxidized LDL cholesterol, finding a modest benefit against oxidative stress affecting LDL cholesterol levels. They also probed three tomato studies and one lycopene study finding improved HDL cholesterol. 2. Cucumbers The saying "cool as a cucumber" couldn't be any more accurate, particularly on sweltering August days when everybody needs something refreshing. Cucumbers won't get left behind when it comes to health perks. They have a high water content and are in fact made up of 96% water. Low-calorie and extremely hydrating, cucumber can also help slash the excess pounds: an analysis of 13 studies involving 3,628 people associated foods with high water and low calorie content with a significant reduction in body weight. In an animal study examining the impact of plants on blood sugar, cucumbers also surfaced as an effective weapon to reduce and keep sugar levels under control. 3. Bell Peppers A cousin of the well-loved tomato in the nightshade family, bell peppers are a popular pick for easy summer salads, the favorite stuffed green pepper and as part of side dishes during steak and fajita nights. They are not only a hearty addition to summer meals but also rich in antioxidants whether in green, yellow, orange or red sweet varieties.

Creatine is an amazing compound that our bodies make naturally. Long used in the gym for peak muscle performance, a flood of recent research shows that it has profound effects on brain metabolism, cognitive performance under stress (including sleep deprivation), memory, attention, and even mood support. It's also extremely safe to use. Most people need 2-3 grams/day as a baseline - with our bodies making roughly 1g/day from amino acids in the liver, kidneys, and pancreas. According to new studies, boosting creatine intake beyond baseline is extremely good for your brain in everyday healthy adults. One 2024 systematic review and meta-analysis (Frontiers) of 16 randomized controlled trials found that regular creatine supplementation led to improvements in memory and gains in attention and processing speed. These benefits showed up across adults (including healthy individuals). Another review highlighted particularly noticeable memory gains in healthy older adults. And if you're elbow-crawling at work after a night of insomnia, a big dose can have significant effects and kick in fast (within a couple of hours). In one double-blind, randomized study (Nature), participants running on fumes after 21 hours of sleep deprivation experienced a 10.3% boost in word memory performance (plus 17.7% faster processing) and 16–29% gains in processing speed for language, logic, and numeric tasks. A 2024 systematic review and meta-analysis in Frontiers in Nutrition looked at 16 randomized controlled trials involving 492 adults. Creatine supplementation showed positive effects on memory, attention time, and processing speed. A separate 2023 meta-analysis in Nutrition Reviews focused specifically on memory in healthy individuals and found overall improvements, with particularly noticeable gains in older adults.

Wondering what to cook for dinner? In our classroom we have a section with recipes for you to try! Let us know what you think! Do you have some go-to recipes? Comment some of your favorites below :)

The significant rise in gluten intolerance and allergies in recent decades has raised concerns and questions about the food chain, particularly regarding the grain that has been a staple in human diets for thousands of years. For generations, wheat was considered a healthy and essential part of the human diet, yet today, many people, including children, are suffering from life-threatening allergic reactions to gluten, a protein found in wheat. This dramatic shift warrants a deeper look at why this phenomenon has become so widespread, particularly in the last 50 years, and what role modern agricultural practices play in this issue. One of the most significant factors contributing to the rise of gluten intolerance may not be gluten itself, but rather the chemicals used in modern agriculture. Glyphosate, a herbicide commonly used in non-organic farming, has been identified by many scientists and researchers as a potential culprit. Glyphosate is known to disrupt the shikimate pathway, a crucial process in the gut that helps maintain a healthy balance of bacteria. When the gut bacteria become imbalanced, it can lead to conditions such as coeliac disease, irritable bowel syndrome (IBS), non-coeliac gluten intolerance (NCGI), allergies, and even neurological conditions like autism and ADHD. Glyphosate has also been shown to damage cytochrome P450, an enzyme responsible for detoxifying the body from environmental and pharmaceutical toxins, including chemicals like glyphosate itself. This disruption may impair the body’s ability to process and eliminate toxins effectively, leading to further health complications. The increasing use of glyphosate on grains may explain why gluten is now considered harmful by many, whereas it was once tolerated by previous generations. Non-organic grains, often treated with glyphosate, carry a residual amount of the chemical, which could contribute to adverse health reactions in sensitive individuals. In countries where the use of glyphosate has been banned, such as Denmark, gluten intolerance rates are significantly lower. Denmark, which banned glyphosate in 2003, reports a gluten intolerance rate of just 0.77%, while the UK, which still uses glyphosate extensively, has a gluten intolerance rate of approximately 10%.

Lion’s mane is one of the most popular functional mushrooms among health-conscious consumers and researchers alike. With its long history of use in traditional medicine, this edible fungus holds an impressive record of supporting health and wellness, not only as an herbal remedy but also as a medicinal food. Today, decades of research back its documented health benefits. Packed with nutrients essential to the human diet, lion’s mane mushrooms’ nutrient density rivals that of many celebrated nutritional powerhouses. In fact, the U.S. Department of Agriculture (USDA) states that functional mushrooms like lion’s mane can be used as a substitute for vegetables at a 1:1 ratio. This, combined with its high concentrations of health-supporting phytonutrients, makes lion’s mane an indispensable ally in anyone’s wellness journey. 1. provides a wide array of essential nutrients 2. abundant source of potent antioxidants 3. contains health-supporting bioactive polysaccharides 4. supports gut microbial balance 5. helps uplift mood naturally 6. primary sources of hericenones and erinacines which are molecules that protect brain cells