Michelle Speckler
Michelle Speckler is president of Speckler Creative, a
marketing/communications company in Livingston, Montana. A professional writer and journalist, she writes for print and electronic media on a broad range of topics including health, alternative healing, mental illness, high technology, and higher education. Michelle is a Level 2 Reiki practitioner; has taught yoga, meditation, and pranayama; and presently teaches classes on mental illness and its impact on family members and community.
marketing/communications company in Livingston, Montana. A professional writer and journalist, she writes for print and electronic media on a broad range of topics including health, alternative healing, mental illness, high technology, and higher education. Michelle is a Level 2 Reiki practitioner; has taught yoga, meditation, and pranayama; and presently teaches classes on mental illness and its impact on family members and community.
Articles by this Author
Understanding GrassFed
- By Michelle Speckler
- Published 02/14/2007
- Nutrition and Supplements
- Unrated
We’ve heard it countless times: You are what you eat. So it should come
as no surprise that what you eat is what it eats, too. It’s a
remarkably simple concept: the nutritional value of an animal product
is directly influenced by the animal’s diet. Therefore, say advocates
of the rapidly growing Grass-fed movement, the animal’s diet should be
as biologically natural and as packed full of nutrients as possible,
right?
Information About Conjugated Linoleic Acid (CLA)
- By Michelle Speckler
- Published 02/14/2007
- Nutrition and Supplements
-
Rating:
If, like millions of Americans, you think that the road to healthy
eating is paved with all things “lite” and low fat, think again.
Scientists are discovering that Mother Nature’s best medicine just may
be red meat and dairy.
Conjugated linoleic acid (CLA) first came to public attention in 1988, when a University of Wisconsin researcher discovered its cancer-fighting properties in a study of rats fed fried hamburger.
Conjugated linoleic acid (CLA) first came to public attention in 1988, when a University of Wisconsin researcher discovered its cancer-fighting properties in a study of rats fed fried hamburger.