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Eight brands of butter wrappers found to contain high levels of "forever chemicals" – is your favorite brand on the list? – NaturalNews.com

Mamavation in partnership with Environmental Health News (EHN) sponsored a study that shows 50 percent of 32 butter wrappers from 22 popular brands tested by the U.S. Environmental Protection Agency (EPA) are loaded with fluorine, a PFAS (per- and polyfluoroalkyl substances) chemical known to damage human health. According to an EPA-certified lab, total levels of […] ....

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Why is malaria suddenly back in the U.S. after a 20-year hiatus? – NaturalNews.com

It has been around two decades since the last localized cases of malaria were detected in the United States. And now, suddenly, the U.S. Centers for Disease Control and Prevention (CDC) is warning that the infectious disease is back, having recently reemerged in Florida and Texas. We are told that four people in the Sunshine […] ....

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Franken-meat grown from chicken cells in labs set to take over US restaurants and supermarkets as GLOBAL FOOD RESET begins – NaturalNews.com

Some big questions preside over whether the new fake “cultured” chicken meat will be labeled as such when it’s served in all the major restaurants and sold in supermarkets across the nation soon, now that it’s approved for “manufacturing” from chicken cells in a laboratory. Natural health advocates call this Franken-meat, because only Frankenstein himself would […] ....

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U.S. water safety study reveals HERBICIDES, fragrances and disinfection products are the most commonly detected public water contaminants – but what about FLUORIDE?

Back in 2007, the US Geological Survey (USGS) tested 260 chemicals from samples of water taken across the United States, finding various levels of over 130 man-made chemicals, even after the [.] ....

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Lack of research about chemical agents called SULFITES in food has resulted in an array of health implications for consumers

Sulfites are chemicals commonly used as preservatives in food, beverages, wine, and even medications, to slow down the browning and discoloration effect during preparation, storage, and [.] ....

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