Posts by Frank Alvarez8

mistybear4 said:Q: Are there GMOs in the products?
A: NO. Our soy is not genetically modified. We use "hybrid soy with preserved identity." We have contracts with farms all over the world. Our soy seed is a hybrid grown from original, natural soy seeds, which we have strengthened over generations to be more pest-resistant (which means no need for pesticide treatments).

Just like I had a ton of questions about everything myself (just like you guys), I managed to find many answers through sheer persistence and hard work. In fact, one reason I'm heading to the US in a few days is to see some of this firsthand... 🙂

PS: I don't want to mention any specific products, so please stop making comments in that direction (I don't owe anyone an explanation)... 😎

What exactly are you going to see in America if their farms are located all over the world???😁

Maybe some withered-up pests next to healthy non-GMO soy crops???😁 😁 😁

Hannah Davis18 said:How can you say that? Vast aloe fields stretch across the entire American countryside.😉

🤔I was actually just wondering about that myself—what exactly is this whole aloe thing about?

jadesailor14 said:😂 😂 😂

The water only really works if you're using it to mix with Herbalife products. Those things are 1500% natural.

Otherwise, you might just end up cursing yourself.

Of course they're natural! Everything is "Made in America"—nothing artificial or synthetic is ever cooked up in a lab!
😉

Megan Morales5 said:The FDA forgot to mention—though maybe we're looking at different reports—that 90% of the soy in the US is genetically modified. It’s highly likely the stuff in those supplements you sell is the same. So much for being healthy.

Oh, sure! He probably still has some leftover non-GMO soybean seeds left over from the Columba days and his own private farm where they don't even use synthetic fertilizers. 😂

mistybear4 said:Coronary heart disease is a major public health crisis because it claims more lives in the US than any other ailment. Key risk factors include high total cholesterol levels and elevated low-density lipoprotein (LDL) cholesterol.

Back in the 1960s, the food industry and massive marketing campaigns started pointing the finger at cholesterol as the primary culprit behind heart disease. At the same time, research was actually showing that homocysteine is just as much of a driver—if not more so—for coronary issues. However, targeting cholesterol was much more profitable for the food giants, so they pivoted everything toward "low-fat" and "cholesterol-free" products.

By the late 90s, homocysteine resurfaced in the spotlight, with its dangers backed by long-term epidemiological studies and lab tests. One way to lower high homocysteine concentrations (an amino acid naturally produced when your body breaks down dietary protein) is through B12 and folic acid, which help reduce production. This is especially critical for women on hormone replacement therapy, those planning to become pregnant, and smokers who might have depleted folic acid levels.

rustymoose54 said:The joke is in the herbalist—he probably studied mechanical engineering in college. ☕

😂

rustymoose54 said:Sugar is sugar. Whether it’s cooked or raw, it doesn't matter—it's still just one molecule of glucose and one molecule of fructose.

🤔 Maybe Sugar isn't quite the same thing as Sugar. 🤣

easyrider said:... just 😬perfect

... now I'm sitting here wondering what those three emojis in your first post actually mean 🙄 😁 😁 😁

it means I have good taste😍

Angela Flores76 said:Honey, double socks won't save you once a chill hits your spine and settles in.😉

Seriously, watch out so you don't end up with issues down the road. It honestly bothers me seeing how many girls these days walk around with bare midriffs and exposed backs. Personally, I know all too well what it's like to be stuck in bed with a 102-degree fever and kidney pains so bad you can't even move.😢

Plus, after my doctor mentioned I might be at risk for chronic kidney issues or even fertility problems later on,😢

I realized I have no choice but to be careful. A sweater or a long sleeve doesn't mean much if I'm not wearing an undershirt underneath...

I know, I know...
but it's not my bare back or stomach I'm worried about. I stay covered! I always tuck my shirt into my pants.
And as for age, I'm slightly over 30. 😁

Angela Flores76 said:I always wear an undershirt just to make sure I don't catch a chill in my kidneys or bladder. I try to dress warmly—it’s true, the sun is out, but man, that wind is biting.

I just can't get used to wearing an undershirt!!! I wear sweaters, tees, button-downs... basically anything straight on my skin without one... 😢
but I do wear double socks. 😉

- Are you active?
I run almost every day, hit the pool once a week, and do Pilates two or three times weekly.

- Do you stick to non-GMO produce?
I try. I usually just sneak some stuff from my grandma's garden.

- Do you use vitamin-infused creams?
The ones with Vitamin C, Q10... things like that.

- Is milk part of your morning routine?
Every single morning. And at night, plus always after a run.

- Do you get intimate with your partner daily to keep your skin glowing?😉
😁 😁 😁

- Do you laugh often?
A lot. That’s probably why I have so many laugh lines.

- Do you eat an apple every day?
Not a fan of apples. I much prefer oranges, berries, apricots, grapes, or figs.

- Do you make it to bed before midnight?.......
That’s where I fail. I rarely make it before midnight—often even later—and I still wake up around 6 AM. I have to use the weekends to recharge.

I try to enjoy the little things and not let life get under my skin. When it does, I just go for a run and feel like myself again.😉

northernfalcon30 said:I barely touch bread during the week. If I’m craving it for breakfast on the weekend, it’s just a light side to a big salad. And I NEVER eat white bread—only hearty stuff like whole grain, multigrain, cornmeal, or anything dark and rustic looking!😁
I’ve gone months without any bread before; eating it with lunch just isn't a habit for me.
And I won't touch bakery bread either. It's always Miller or Clara for me..
I can't stand the stuff from Safeway, either; it feels too processed, overly polished, and honestly, the quality seems questionable.

Just an FYI, those fancy "artisan" loaves with that perfect brown crust (which look great, don't get me wrong) usually get that color from caramel coloring and other artificial additives... 😎
The only bread I actually trust is made from real cornmeal or rye flour. Everything else is basically just cheap flour loaded with artificial flavors and dyes (and that goes for the local bakeries and big chains like Clara or Miller, too).

Sandra Hayes88 said:No, seriously, just imagine—there actually are regulations for that.😁

Honestly, please enlighten me.

mistybear4 said:Is that like asking how pâté is made? Haha... ever stepped foot inside a brewery? Once you see what goes into everything you eat and drink, you'll understand.

Think about a factory making pâté, deli meats, canned fish, fruit preserves... I could go on forever.

Have you ever actually walked into a facility that produces "dietary supplements"? Just because a label says Ontario, CA doesn't mean there's a factory there, let alone any raw materials being processed. They buy their stuff from cheap suppliers overseas who wouldn't pass a single FDA inspection.

Sandra Hayes88 said:Believe whatever you want.
It worked for me, but if you prefer staying sick, that’s on you.
In case you missed my point, I said you don't have to take PILLS or heavy meds—just herbal supplements.
I'd much rather spend my money on fish oil and a multivitamin. Honestly, I feel like I'm breaking the bank here, but my multivitamin has lasted me six months and cost $15, plus the fish oil was $9 for 200 capsules... what else can you get for that kind of money? Go grab four beers at a pub?
Your arguments are honestly ridiculous, claiming this is such an expense when you compare it to how much the average person spends on things that actually wreck their health, like cigarettes, alcohol, sweets, coffee, or soda...

Herbal supplements! Who's making them? Under what conditions? How do you even know the ingredients match what's on the label—if there even is a label? Or are they just being packaged by some random crew in a dirty warehouse halfway across the world???

Second, if you eat plenty of fresh fruit and vegetables, eat blue fish, and pay attention to how you prep your food, you don't need supplements because you can get everything you need from real food.

And third, some people enjoy their coffee, cigarettes, alcohol, and sweets. So what?
I enjoy running every day or any kind of physical activity, but I don't lecture others on how they should live just because I think they'll end up young, sick, and dead...

crimsonorca12 said:Nobody actually knows the secret recipe for those deli meats—if they did, everyone would be making them at home. 😁

Honestly, I’d rather not even guess what kind of fillers they’re packing into those products. 🙄

Back in high school, my teacher took us on a field trip to a massive food processing plant near Chicago.
Ever since then, I haven't touched anything in a bag, any instant meals, or even store-bought deli meats... 😁
The only way I'll serve canned fish is if it's turned into a pâté for guests. 😁 😁

jadesailor14 said:For instance,
A friend of mine told me her husband started dealing with some serious skin flaking. He ended up seeing a doctor, and during the consultation, they realized he’d developed a massive obsession with Tang over the last three months. He was drinking at least 3 liters of it every single day, mixing it at a ratio of one tablespoon to about half a cup of water. The doctor’s take was that the excessive amounts of artificial citric acid were causing his skin issues. It looked like she hit the nail on the head, because the flaking stopped completely once he cut back to just one or two glasses a day.

Also, sausages in the EU always seem to have a much better color than the ones we get here at home.

Has anyone actually bothered to read the label on the Tang bottle regarding the recommended daily intake? 😵 And citric acid isn't even the only culprit here!!! Quite the opposite!

Zachary Rodriguez32 said:An Atlanta filter might lower your chloride levels, heavy metals, organic matter, and so on... but I don't think it can touch the limescale!

Oh, it definitely can! If you boil some water straight from the tap and let the pot dry out, it’ll be covered in white residue. When I use filtered water, that doesn't happen at all.🙏

Betty Rivera14 said:So you're telling me the water coming out of the tap at work tastes different than what you get at home?

I’m the same way. I stick to bottled water at the office because the pipes are so old and rusty that the water is basically full of junk. At home, though, I just use the tap; the taste is fine, I just run it through an Atlanta filter because the limescale buildup is just ridiculous.

nepta said:I usually brew my last cup around 10 PM, just enough to enjoy while watching a good movie.
The problem is coffee puts me right to sleep; I’ve definitely fallen asleep with the mug still in my hand.🙄

That used to happen to me back in college when I was chugging liters of black coffee. Eventually, my stomach started protesting, so now I stick to one or two lattes with plenty of milk. Even then, if I have a coffee in the evening, I'm out like a light—sometimes even with the cup in my hand.☕

mistybear4 said:Write this sentence down and save it. If you realize what you've just figured out in a few years, I'll let you come back here and tell us all publicly... 😕 🙏 😁

Herbalife!!! Now all your posts finally make sense!😁 Let's all just clap for each other and hold hands while we're at it!!! 🙂

urbanseal6 said:It’s likely H. pylori. You can check for it through bloodwork or a breath test. If you have it, great news—you just take some antibiotics and get it over with. But if this is just standard gastritis, you're in for a tougher ride because there's no permanent fix for that.
Get tested for the bacteria first. That's my advice.

GOOD LUCK!

A blood latex test for H. pylori isn't exactly foolproof. A breath test is more reliable, though the gold standard is combining tests with an endoscopy. Usually, treatment involves a month-long course of three different antibiotics. There's about a 30% chance of it coming back, but if you have to do a second round of treatment, the relapse rate is almost zero.