Blog

Moringa tea has earned a reputation for tasting like grass clippings steeped in disappointment. The earthy flavor can be pretty intense, and sometimes it's downright bitter if you're used to green tea's mild sweetness. Usually, though, the moringa itself isn't actually the problem. Water that's way too hot pulls out all these harsh compounds that you don't want in your cup. The old leaves will taste different from the young ones, too. Hard water also makes everything taste metallic and strange. How you make it changes everything. Brew it at 194 degrees F for 3 minutes, and you'll get something...

Your morning coffee could have something in it you don't want to drink. Mold grows on coffee beans when they're harvested, when they're processed or when they're just stored away somewhere - and you'd never know it was there. Nearly half of commercial coffee beans have traces of ochratoxin A. This mycotoxin doesn't go away after you brew your coffee. The roasting process kills some mold but never every bit of it. Even expensive beans can grow mold right in your pantry if the storage isn't quite right. Once the moisture levels go above 12%, mold grows fast, and your...

Chelation therapy lives in two different worlds now. Emergency rooms use it all of the time as a legitimate treatment for acute lead poisoning, and it genuinely saves lives when somebody has serious metal toxicity. At the same time, on Instagram and in wellness clinics across the country, the same concept gets marketed as a routine cleanse that supposedly everyone needs if they feel even a little tired or foggy. Prescription chelating drugs like EDTA actually do bind to metals in your body and pull them right out of your bloodstream. The chemistry behind it is legitimate and well-documented. The...

That slick layer with the rainbow sheen on your coffee is normal and nothing to worry about. These are natural oils from the beans, and they carry most of the flavor in your cup. Coffee oils actually show quite a bit about the beans you're brewing with. A French press with a dark roast develops this thick, oily film on top. But a paper-filtered light roast stays clean and oil-free. I've watched cups form rainbow patterns after just a few minutes, and others won't separate at all. The bean oils also tell you plenty about what has been happening with...