Linda Bonvie

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Linda Bonvie is an author and journalist specializing in food, environmental and health-related topics who has co-authored dozens of articles for major newspapers and magazines. For the last three years she has worked as a blogger and editor at foodidentitytheft.com, a website sponsored by Citizens for Health. She also blogs at food-fit.org and Chemical-Free Kids, where she updates the issues covered in two book she co-authored, Chemical-Free Kids (2003) and Chemical-Free Kids: The Organic Sequel (2008). <facebook.com/chemicalfreekids>. Most of her spare time is devoted to working as a volunteer with an animal rescue group at the New Jersey shore.

Latest Posts by Linda Bonvie

A case for turning off the WiFi?

When I first saw this article about WiFi dangers, I must admit I thought it was just another one of those “everything is bad for us” warnings. Of course I read it on a laptop, with a WiFi router to
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The ‘secret’ to cooking with coconut oil

So just how do you cook with coconut oil? The better question might be, how do you cook without it? Not only can coconut oil be swapped out for almost any other cooking oil, but because it has the highest
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Is this the ‘magic’ wand that can cast a spell on your cold and flu symptoms?

A tried-and-true natural treatment for flu and cold symptoms quietly awaits savvy sufferers. For centuries, the black elderberry plant, Sanbucus nigra, has offered immediate anti-flu benefits to people all over the world. As a folk medicine, it likely dates back to
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Yes, you must have bananas (and have them today)!

No matter what time of year it is you can always count on finding the trusty banana most anywhere food is sold. And Americans are always ready to enjoy them, eating, on average, 28 pounds per year, per person. While
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Could this be the healthiest cookie ever?

Somewhere along the way, cookies have been given a bad rap. And that’s a shame, because cookies can be much more than a sweet treat. With the right ingredients, they can be an amazingly healthy snack (or even meal). Now,
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