The Art of Healing

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

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Vol 3 Issue 84

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 3 Issue 84

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 2 Issue 83

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The Art of Healing

Vol 2 Issue 83

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 1 Issue 82

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 1 Issue 82

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 4 Issue 81

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The Art of Healing

Vol 4 Issue 81

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 3 Issue 80

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 3 Issue 80

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 2 Issue 79

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The Art of Healing

Vol 2 Issue 79

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 1 Issue 78

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 1 Issue 78

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 4 Issue 77

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The Art of Healing

Vol 4 Issue 77

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 3 Issue 76

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The Art of Healing

Vol 3 Issue 76

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 2 Issue 75

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The Art of Healing

Vol 2 Issue 75

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 1 Issue 74

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 1 Issue 74

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 4 Issue 73

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 4 Issue 73

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 3 Issue 72

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 3 Issue 72

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 2 Issue 71

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 2 Issue 71

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 1 Issue 70

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 1 Issue 70

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 4 Issue 69

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 4 Issue 69

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 3 Issue 68

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 3 Issue 68

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 2 Issue 67

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 2 Issue 67

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 1 Issue 66

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 1 Issue 66

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 4 Issue 65

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 4 Issue 65

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 3 Issue 64

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Vol 3 Issue 64

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 2 Issue 63

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The Art of Healing

Vol 2 Issue 63

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 1 Issue 62

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The Art of Healing

Vol 1 Issue 62

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Vol 4 Issue 61

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The Art of Healing

Vol 4 Issue 61

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Issue 60

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The Art of Healing

Issue 60

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Issue 59

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The Art of Healing

Issue 59

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Issue 58

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Issue 58

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Issue 57

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Issue 57

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

September - November 2016 (56)

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The Art of Healing

September - November 2016 (56)

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

June - August 2016 (55)

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The Art of Healing

June - August 2016 (55)

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

March - May 2016 (54)

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The Art of Healing

March - May 2016 (54)

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

December 2015 - February 2016 (53)

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The Art of Healing

December 2015 - February 2016 (53)

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

September - November 2015

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The Art of Healing

September - November 2015

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

June - August 2015

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The Art of Healing

June - August 2015

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

March - May 2015

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The Art of Healing

March - May 2015

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

December 2014 - February 2015

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The Art of Healing

December 2014 - February 2015

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

September - November 2014

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

September - November 2014

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

June - August 2014

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

June - August 2014

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

March - May 2014

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

March - May 2014

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Dec-13-Feb-14

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The Art of Healing

Dec-13-Feb-14

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Sep- Nov-13

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The Art of Healing

Sep- Nov-13

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Jun-Aug-13

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Jun-Aug-13

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

Mar-May-13

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

Mar-May-13

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

December-February 201

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The Art of Healing

December-February 201

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

September-November2012

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The Art of Healing

September-November2012

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

June-August 2012

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The Art of Healing

June-August 2012

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

March-May 2012

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

March-May 2012

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

December - February 2012

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The Art of Healing

December - February 2012

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

September-November 2011

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

September-November 2011

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

June-August 2011

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

June-August 2011

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

March - May 2011

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

March - May 2011

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

December 2010 - February 2011

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

December 2010 - February 2011

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

September 2010

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

September 2010

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

August 2010

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

August 2010

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

March-May 2010

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

March-May 2010

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!

January-February 2010

/link/3d04b7095a64451a9afe0ffe561d8126.aspx

The Art of Healing

January-February 2010

Australia

English (Australia)

LEGIT PUBLICATIONS

We always include articles on sustainability, but in this issue the articles on a rechargeable battery being made entirely from food, more on how fungi break down plastics, and insects such a high source of protein they could solve some of the issues regarding ongoing food, are really just so exciting. With AI and machine learning on everyone’s lips, we also look into some of the implications of these new technologies, including on a positive note, how it can be used to rank Alzheimer’s risk. We have more on the impacts of social media too – particularly on young people, in an interview with researcher Dr Veya Sekis from Griffith University, and how self-compassion once again along, with real life social connection, is just so important for our wellbeing. On the nutrition front, Paul Taylor sheds some light on the different types of ultra-processed food we are now confronted with from his book Death by Comfort, which follows our article on the latest shocking extent of type 2 diabetes due to poor diet. The Art of Healing also spoke with Paul Biegler about the nuances of pain, and Dean Yates, a Reuters journalist who has recently released his book Line in the Sand about his journey with PTSD. And you’ll be able to read some delectable recipes from Mezcla by Ixta Belfrage, including Whipped yoghurt with Roasted Strawberries and Peanut Fudge Sauce – yum!