Below you'll find a list of all posts that have been tagged as “Wheat”
Wheat, the world-feeding crop whose shortage was Pharaoh’s nightmare, is now at such a global surplus that last month its price was less than two-thirds its level in 2008. Having rebounded in recent days to $4.05 per bushel from $3.62 last month, one might think that the commodity, which last June cost $5.07 per bushel and in February 2008 peaked at $11.94 …
On “The Gary Null Show” today, Gary discussed these great topics as well as update everyone on his new support group. Listen here and click on the links to learn more.
Cocoa, tea compound may slash heart disease mortality by 40%
Wheat contains not one, but 23K potentially harmful proteins
Copper essential for burning fat, researchers find
Early puberty in girls Is becoming epidemic and getting worse
The planet’s food supply could be saved by a kind of bee you probably have never heard of
Gary takes a music break and plays: Natalie Cole – This Will Be (An Everlasting Love)
Gary spoke about going to Woodstock to play a new film this summer and he spoke about this great new support group which started Saturday but it was only a introduction, so you can still go and learn and enjoy. Gary will be meeting with you every other Saturday for the next months. Next class is on June 25. Please call Luanne at 631-504-6198 if interested.
VIDEO: Leaked document: Military internment camps in U.S to be used for political dissidents
In the U.S., corn is our big crop: 94 million acres farmed in 2012. It’s followed by soybeans (76 million acres) and wheat (49 million acres). There’s also the 55 million acres used to grow hay for livestock. And keep in mind that the majority of this corn is being used to feed animals; the remainder is used to manufacture starch, …
Gluten free has taken the food world by storm, but the specific reasons that turn consumers into gluten-free converts have been a bit of a mystery. The Natural Marketing Institute (NMI) surveyed people to shed some light on what drives people to make the change and found some interesting results. While individuals with Celiac disease may be most vulnerable to gluten …
