JFoodA plethora of previous studies suggest deleterious effects of routine consumption of fat-or sugar-laden foods.

Margaret J. Morris, from the University of New South Wales (Australia), and colleagues studies the impact on a diet high in fat and sugar on laboratory rats.

Mitchell 07.10.12

The researchers observed that such foods results in memory impairment, after just 1-week.

eating ignorance

Specifically, the cognitive impairment was related to place recognition – where the animals showed poor ability to notice when an object has been moved to a new location.

The animals also had inflammation of the hippocampal region of the brain, which is associated with spatial memory.

Study authors report that: “These results show that relatively short exposures to diets rich in both fat and sugar or rich in sugar, impair … memory … and suggest a role for oxidative stress and neuroinflammation in this impairment.”Junk-Food

So, I think it’s time we think this or that condition is going to happen to someone else, when in reality – if you don’t change some of your ways – you will be unable to live a healthy, happy, long life, and that would be a real shame.

Dr. Rhonda

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120


viabilityNot all whole grain products are created equal, study says.

 Many whole grain products aren’t quite as healthy as consumers might think, new research contends, but some are healthier than others.

“There is lots of confusion” about how to find the healthiest whole grain foods, said study author Rebecca Mozaffarian, project manager at the Harvard School of Public Health’s Prevention Research Center.

 That confusion, she said, is due to at least 5 different industry and government guidelines that define a product as whole grain.  The different standards are set by industry, the government and the American Heart Association.

Mozaffarian’s team looked at more than 500 products available at the grocery store – including brads, bagels, cereals, crackers, granola bars, chips and other foods.  They took into account not only whole grain content but total calories, trans fats (if any), sugars and sodium.

The research is not meant to discourage people from choosing and eating foods with whole grains, but to help them choose which ones are the healthiest overall, the study authors noted.

“We were trying to see which definition worked best for identifying the healthiest whole grain products,” Mozaffarian explained.

The study does address an important issue: what qualifies a food to be classified as a good source of whole grains, said Alice Lichtenstein, professor of nutrition sciences at Tufts University in Boston.

“Clearly, existing guidance to the consumer is fuzzy,” Lichtenstein acknowledged.

However, some of the differences found by the Harvard researchers were small.  Lichtenstein noted, with an average of only 9 calories separating some of the most healthy products from the less healthy ones.


That didn’t mean the researchers did not find differences in overall nutrition value, depending on the standard used for the product.

“The least helpful was the whole grain stamp,” Mozaffarian said.

That stamp is given to products that have at least 8 grams of whole grains per serving.  The stamp was created by the Whole Grain Council, a nonprofit group.  Companies pay annual dues to belong to the council, and use the stamp on foods that meet the standard.

The researchers found that the products that had the whole grain stamp were higher in total calories and sugar, overall, than some other products.

In response, the council said on its website that the stamp lives up to its purpose – identifying products with a significant amount of whole grains.

The Harvard team did find that products that met another standard, the American Heart Association’s 10:1 ratio, tended to be healthier overall.  This standard says that the carbohydrate-to-fiber ratio must be less than 10 to 1.  These items were likely to have less sugar, salt and trans fats than other products.  For instance, a slice of bread with 20 grams of carbohydrates and 2 or more grams of fiber would meet the 10:1 ratio.

Pearled Barley vs. Hulled BarleyProducts that had whole grains listed on the label as a first ingredient with no added sugars were judged almost as healthy as those meeting the 10:1 ratio in terms of their other ingredients, the researchers added.  This standard is suggested by the U.S. Department of Agriculture (USDA).

In the middle were the other 2 standards – products with whole grain listed first (USDA, FDA) and products with the word “whole” before any grain anywhere in the list (USDA Dietary Guidelines for Americans 2010).

Mozaffarian hopes the information will be useful to policy makers if they decide to discuss standardizing whole grain labeling.  The report was published in the Jan. 4 online edition of the journal Public Health Nutrition.

Lichtenstein said few if any consumers would take the time to compute a 10:1 ratio before choosing or eating a whole grain food.  Her advice?  Look for products that have whole grain as the first ingredient and no added sugar.  I agree!

Life is too short, and it seems getting shorter, so please don’t look to make yourselves crazy.  Obviously, reading labels and equally important ingredients is important and if you just took the time each week to check out 1 or 2 foods (cereals and break) when you shop, within a few weeks you would know which products you can quickly pick-up next time.  These short spirts of doing things right may save you and your family pain, sickness, disease and even early death.WholeGrains_sprouted

So, start this week – one or two things at a time.  If you’re on a budget, start buying organic for your meat, eggs and dairy first.  Check out my online radio show:

“Your Gut – Your Health – My Keys” All my shows are educational, sometimes controversial, but always the truth.

Thank you for your comments and suggests – always appreciated and if I can personally help you – just let me know.

Dr. Rhonda

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

4 Benefits of Vitamin B-6


1.      Before you have that surgery for carpal tunnel syndrome, try the active form of vitamin B6 (pyridoxal-5-phosphate, or P5P), 50 milligrams, 2 to 3 times daily.  Although it doesn’t work every time, it does work in better than half the cases – so give it 3 to 4 months before giving up.

 2.      Vitamin B-6 will get rid of “trigger finger” every time, as it has for the last 30 or so years since I learned about this treatment from Dr. John Ellis.  Use for 3 to 4 months minimum.

3.      Men:   Does your wife have PMS?  Have her take vitamin B-6 in amounts of 50 to 200 milligrams daily, it can be a major  relief for both of you!  Once again the P5P form may work better.


4.      Years ago, Harvard researchers demonstrated that a tiny amount of vitamin B-6, 10 milligrams daily, along with 100 milligrams of magnesium daily could cut calcium oxalate kidney stone incidence by over 90%.

These  2 nutrients should be in most well-made multi-vitamin and minerals!  That means not synthetic, but use only natural bioidentical products.  At it is always best to use a B-Complex which is complete.


Dr. Rhonda

If you need help, just contact me, as follows:

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

Replace Canola Oil

bad canolaMost people thought canola oil should be healthy, but in fact canola oil is one of the worst foods available.

When you buy any alkaline cookbooks, you’ll never see canola oil in the ingredient list.  And there is a pretty good reason behind it.

The main reason why canola oil is not healthy is because the canola oil found in supermarkets has been heavily processed.  From the website of a canola oil manufacturer, whc-oils.com, they indicated that “The refining process involves degumming, neutralization, drying, bleaching, and deodorization.”  How tasty is this information?  Not!

And this is what really makes it unhealthy.canola-oil

This applies to the rest of the vegetable oils (sunflower oil, corn oil, soybean oil, cottonseed oil, safflower oil, flaxseed oil).

Due to heavy processing and refining, it creates a high level of instability in the previously beneficial fatty acids.  These molecules become extremely fragile, causing some of these vegetable oils to go rancid very easily, especially when exposed to heat.

what-are-free-radicalsAnd it’s not just when used for cooking that they’re exposed to heat.  When consumed, high temperatures inside the body are enough to cause fatty acids to oxidize, producing free radicals.

Try leaving canola oil out in the open for a week and you’ll notice that it turns rancid.

Having discuss all the bad things about canola oil, you still can use canola oil when it’s unprocessed.  Look for the organic or “cold pressed” canola oil when you do your shopping.

When the oil is cold pressed, it means that the oil is obtained through pressing and grinding fruit seeds with the use of heavy granite millstones or modern stainless steel presses, which are found in large commercial operations.

Otherwise it’s better to use other cooking oils.  So what should you use?antioxidants-and-free-radicals


    *      Extra virgin olive oil –

I don’t recommend cooking with this oil as it has low smoke point.  But it’s suitable as a salad dressing that will make your salad delicious.

   *       Coconut oil –

In my opinion, this is my favourite oil for cooking.  It has higher smoke point than olive oil and it tastes good too.  Besides cooking, it has plenty of other uses as well.

Hey we all like to eat, especially me, but just try to make a few changes, one a week or even a month will start to pay of sooner than you could imagine.  I know you’re worth it!  Do YOU??

Dr. Rhonda

Like anything else, you have to –

Plan for Tomorrow’s Good Health – TODAY!


Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

7-Hidden Household Toxins

 Do you really know what’s making you sick?

 bathroom   1.      Respiratory Toxins:

Our air is filled with both indoor and outdoor pollutants that wreak havoc on our basic effort to breath.  Corrosives in air conditioning units can cause asthma and bronchitis.  Dangerous ozone, carbon monoxide, pesticides, sulfur oxides and more have been linked to asthma and lung disease along with headaches and fatigue.

   2.      Weight Gain Toxins:

To stay thin and fit, your cells need to be cleaned regularly.  But when your cells are dragged down by toxins that lurk in fattening, processed foods, they have a harder time turning up your body.  What results is a slower metabolism and “toxic weight gain” that’s often blamed on aging.

   3.      Fatigue Toxins:

Shocking amounts of heavy metals found in our water sources have been linked to fatigue, as well as to other health problems – all of which make us feel even more run-down and tired!  Even your favorite cologne can cause fatigue due to a main ingredient called tuluene, which can trigger headaches, asthma, seizures, birth defects and even cancer?

   4.      High Cholesterol, Blood Pressure & Circulation Toxins:

Pollutants from radiation, fried foods and processed foods can unleash an army of free radicals on your system and trigger dangerous LDL cholesterol levels.what-are-free-radicals

*   Lead in drinking water has been linked to 680,000 cases of high blood pressure.

*   Paints and solvents used in new construction of homes and offices are loaded with       chemicals and gases that can damage your heart, liver, and even your central nervous       system without you knowing it until it’s too late.

   5.      Digestive Toxins:

The FDA lists more than 2,800 food additives, many of which come from sources that are unnatural to our bodies.  These can create a sluggish bowel with nasty symptoms such as abdominal pain, intense gas, constipation, cramps and diarrhea.

The nutrient-stripped convenient foods we’re now used to eating contained hormones, antibiotics, preservatives, dyes, pesticides, sulfur or tar-based additives, and more.

These toxins float into the bloodstream and head straight to your weakest organism – so not only is your digestive system in peril, but your tissues, glands and blood supply suffer from toxic poisoning, too.

   6.      Joint, Muscle & Headache Toxins:

If you suffer from any type of discomfort, yo should be aware that chemical irritations may be the root cause of your pain.

Nerves are irritated by a host of environmental toxins, such as cigarette smoke, prescription drug use and even microscopic allergens in the air and water – all of these cause a chain reaction that often leads to inflammation and migraines.

   7.      Immune System Toxins:

Something as innocent as the “silver” dental fillings you received as a child quietly release mercury, tin, copper and zinc into your body and drag down your immune system.

Breast cancer has been attributed to pesticides in foods.

Even worse, more than 10,000 bladder and rectal cancer cases each year can be attributed to trihalomethanes found in tainted water supplies.

Doctors across the country agree that the best way to get healthy is to


It’s best to discuss your issues with a doctor who specializes in NATURAL HealthCare.  Although, there are many different products available in local stores, using the right, natural, bioidentical, pharmaceutical grade product will give you the end results you no doubt  desire.  Don’t experiment with your health – INVEST IN YOU – YOUR WORTH IT!cat-toxin


Dr. Rhonda – always wanting you to remember how important it is to –

Plan for Tomorrow’s Good Health – TODAY!”™

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

Try 10 Slimming Foods:

You know how you can put on a couple of pounds by just looking at a cheeseburger and fries?  Well, some foods have the opposite effect, helping you burn extra energy – and keep weight off – just by eating them.BlackBoardSlimming

Better still, these slimming foods don’t all taste like grass or rice cakes (which I happen to like); these are real, delicious and satisfying foods – foods that you might even be craving right now.  So go ahead and indulge.  With food options like these it’s easy to eat right – and lose weight while you’re at it.   But if you need specific help, you know how to find me.

Note: I would suggest if you want the full value of these foods that you buy organic and/or range-fed.

Sweet Potatoes

Swapping out your white potatoes for a sweet potato is a great move, waste-wise, as animal studies suggest that sweet potatoes help to stabilize your blood sugar levels and lower insulin resistance, which can help you fight fat.

fat and muscle



Oranges are rich in flavones, and a study in the American Journal of Clinical Nutrition found that women who ate the most flavones had a lower increase in body fat over a 14-year period!


U.S. Department of Agriculture, researchers have found that eating one-quarter to one teaspoon of cinnamon with food can boost your metabolism 20-fold, by making your fat cells more responsive to insulin.  So sprinkle cinnamon in your apple cider, tea, on your whole-grain toast or in a bowl of oatmeal … it’s also tasty in coffee and yogurt.

Hot Peppers

Adding red chili peppers to your food “could contribute to the dietary management of obesity,” said Angelo Tremblay, a University Laval obesity nutrition professor.

That’s because capsaicin, the active component in chili peppers, is thought to play a role in curbing appetite and boosting metabolic activity.slim food

“Maybe you can have the same effect with curry, so go to your favorite Indian restaurant,” Tremblay continued.  However, researchers are still trying to determine if this effect, noted in animal studies, applies to humans.


Women who ate red meat lost more weight than women eating equal calories but little beef, a study in the American Journal of Clinical Nutrition found.  Not only is this protein great for your muscles, your body burns about 10 calories digesting every 100 calories of protein but just 4 calories for the equivalent amount of carbs.  In other words, just the process of digesting protein burns a significantly greater amount of calories, then does digesting other foods.

When it comes to red meat, choosing sources that have been raised in humane, natural ways – which means being raised on pasture, or grass-fed is the healthier choice, according to many experts.  Grass-fed beef has been found to contain less fat and more omega-3 fatty acids, conjugated linoleic acid (CLA) and other beneficial compounds compared to grain-fed beef.


A study from Penn State University found that eating an apple before a pasta dinner helped people eat fewer calories than those who had a different snack.

Part of the benefit likely comes from all the fiber they contain, but apples are also loaded with powerful antioxidants, including quercetin, catechin, phloridzin and chlorogenic acid, protect against breast and colon cancers, prevents kidney stones, and helps to lower bad cholesterol while raising the good kind.  Studies have also found that eating at least 2 apples a week reduces the risk of asthma and type 2 diabetes, and promotes lung health.


This ancient grain contains both fiber and protein, which means it will keep you satisfied longer than other grains like rice.belly fat

Haven’t heard of quinoa before?  Pronounced “keen-wah,” quinoa is actually a relative of leafy green veggies like Swiss chart.  Native to South America, it was once considered the “gold of the Incas” because its high protein content gave warriors stamina.


Avocados have gotten a bad rap for their high fat content (29 grams per avocado), but it’s the fat they contain that will keep you satisfied and feeling full longer.  Plus, avocado is an excellent source of the health monounsaturated fat oleic acid, which has been shown to lower cholesterol and protect against breast cancer.

Olive Oil

Olive oil is a healthy fat that increases satiety.  Olives and monounsaturated fats, olives are rich in vitamin E, a fat-soluble antioxidant that neutralizes damaging free radicals, and polyphenols and flavonoids, which have anti-inflammatory properties.

These anti-inflammatory properties are beneficial for your waistline because chronic inflammation is linked to metabolic syndrome.

Mustard and Curry

Tumeric, which lends a characteristic yellow colour to foods like mustard and curry, has been found to slow the growth of fat tissues, according to a study in the journal Endocrinology.

69% of Olive Oils are Bad

Exposed: 69% of Olive Oils found to be tainted …   2 tips on how to buy the purest, healthiest, and most flavorful olive oils –


Olive-Oil-Olive-Oyl-FEATURE-img-260x260I bring you a warning today about a food that’s probably sitting in your kitchen cabinet right now – extra virgin olive oil.  And the worst type I want to warn you about is any bottle you’ve purchased recently in an American supermarket or gourmet store.

Problem is, you have no idea what’s in the bottle!  I think you’ll be as shocked as I was when you read these documented revelations:

Independent tests at the University of California, Davis, have discovered that 69% of all imported extra virgin olive oils tested are fake!Olive Oil

What’s worse, this revelation comes on the heels of widespread media reports of rampant fraud in the sale of extra virgin olive oil.

*       As revealed in The New York Times, “50% of the live oil sold in America is, to some degree, fraudulent.”  This includes many well-known and expensive brands.

*       “American grocery stores are awash im cheap, fake ,extra virgins,’ reports The Wall Street Journal.

    *      CBS News adds: “Consumers who think they’re buying one of the healthiest foods on the planet often get something very different.”

Never fight

Why is this happening?

With so many recent studies touting the health benefits of olive oil, sales are soaring worldwide.  Big money is involved, triggering widespread counterfeiting, diluting, and fraud among unscrupulous foreign producers who supply the mass market importers.

There’s good news – there are a few olive oils independently certified to be 100% pure extra virgin (the highest quality).  Check before you write your cheque!

Can Refined Salt Kill YOU?

This SALT could DEFINITELY kill you!

This SALT could DEFINITELY kill you!

I’ve been receiving mail and phone calls asking about “salt”, specifically if there are other alternatives to make food tasty, but without causing high blood pressure of make the body unhealthy.

When I tell them that I use salt and put it on and in many foods, and they’re truly shocked!

If you’ve been following my online radio shows there is one that you may be ready to listen to entitled; “Hypertension – A fact Finding Mission”.  I have addressed this subject, however, let me share some other information.Salt 1

You see, the problem is that most people are eating the wrong kind of salt.

Refined salt is the main reason salt has such a bad reputation.  It’s the same terrible stuff you find in processed foods.  Our bodies actually need salt, but most research (especially what’s been published in America) has revolved around refined table salt – and the results have shown that this toxic addition that sits on most tables is not good for you.

So what should you use instead?

The truth is that unrefined sea salt is actually good for you.

is there a difference

It helps to:

*       balance your blood sugar

*       helps keep your bones strong

*       regulates your metabolism

*       boosts your immune system – and more.

Natural, unrefined sea salt provides a number of nutrients and minerals, in a way that the body recognizes and knows how to use it.  Over 80 trace minerals found in the naturally filtered salt water used to create unrefined sea salt gives it its vital grayish colour, and its slight moistness keeps the salt and minerals in a form that your body can use.

My usual favorite brand which I’ve mentioned on shows has been Celtic Sea Salt  (look for unprocessed, unrefined brands).  This is much better salt compared to the normal table salt, which I would never intentionally use.

Recently, I was introduced to AtecSeaSalt, and when I tried it, I really liked it, I know for a fact it’s high-quality, unrefined, and loaded with the good minerals and nutrients we all need.  Sayulita, Mexico is where this rare salt is harvested.

There are MANY varieties of salt for seasoning.

There are MANY varieties of salt for seasoning.

And it all started because of an interesting experiment by researcher and Japanese salt maker, Koshin Odo, on Refined Salt vs Unrefined Salt, and this is how the story goes:

Can Refined Salt Kill You?

First he picked up a bunch of crabs from the beach.

He put a handful of them into salt water made from refined manufactured salt.  The crabs died almost right away.

Next, he put another handful of crabs into salt water made from fresh water and unrefined rock salt.  They died within 2 days.

Then, he put the last handful of crabs into salt water using his brand of unrefined sea salt.  The crabs lived.  What’s more, the aquarium began to produce more life!

You see, most big brand salts you see in the store are refined.  And if you ask me, they taste like it too!

What that means is –

 *       They have had all their minerals and moisture stripped away.

*       They use sulfuric acid and chlorine to beach the salt white.

*       They’re made in a way so that they’re an impossibly high 99.7% “purity”.

Salt 2They would make it 100% pure but that last .03% is for the anti-caking agents.  That’s the stuff that makes table salt flow out of your saltshaker.

(Real salt is moist, soft and tastes like the sea).

Problem is – anti-caking agents are essentially heavy metals, which are toxic to your body.  Just take a look at their names: sodium ferrocyanide, ammonium citrate and aluminum silicate.

Did you notice the poison “cyanide” and the chemical people clean washrooms with “ammonia”?

Why do the big name salt makers do this?  In 2 words: “shelf life.”  In other word:  “Profit.”

What’s more – the FDA allows them to have as much as 2% of your table salt be anti-caking and free-flowing agents!Sodium Chloride

But that’s not all….

The worst part is – some of them have caught on to America’s “health craze” and now put the “sea salt” label on the boxes.   What a fraudulent act!

But it’s all just a marketing ploy.  Commercial “sea salt” may come from the sea – the question is – has it been refined?

Now, you may also be wondering – what’s wrong with “99.7% purity”?  Isn’t that good?

That’s something else I discovered.

When you strip salt of its minerals – and you eat it, your body doesn’t “get it”.  Refined salt is toxic without its minerals.  It’s unnatural.  So our bodies treat it like a foreign substance.

It doesn’t know how to use it properly.  If the crabs can’t live in it, our body can’t use it either.

So, if your body needs salt to live – but table salt, commercial “sea salt” and even kosher salt has toxins in it – what’s left?

When it rains it poursSimple.  We go back to how salt was made 150 years ago – before it became industrialized.    Then we would be eating unrefined salt made the way it was meant to be.  And you now must know that this is making people sick – just see whose eating all the salt in your family, and remember, it’s just from the shaker, but all the processed foods are loaded with it, etc.

So, I would urge you to throw away the refined white table salt right away (that’s what I did when I learned about the harmful effects of white salt).

If you find this information useful, please share it with your friends, it’s vital that we help each other to eat healthy with the rewards of living longer – or the alternative, keep eating the poison and expect pain, illness, disease and often early death.

That’s why I constantly tell you it’s time to start –

Planning for Tomorrow’s Good Health – TODAY!

Dr. Rhonda


Website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120