This week we look at the sharp rise in COVID-19 cases prior to the Election (Data Analytics), while mortality globally continues to naturally decline with many modern countries now reporting few to no related deaths. In addition, we pull in… Read More ›
This week we look at how bad the lockdown is affecting low-income families, and ask why after so many months Vitamin D has been ignored. As well as Low Dose Aspirin has a powerful benefit against COVID. #aspirin #covid #lockdown… Read More ›
Antidepressant foods: An evidence-based nutrient profiling system for depression Antidepressant foods: An evidence-based nutrient profiling system for depression The objective of this study is to determine which foods are the most nutrient dense sources of nutrients demonstrated by human studies… Read More ›
Lung Function Decline Dramatically Slowed with a Flavonoid Lung Function Decline Dramatically Slowed with a Flavonoid Previous research has shown that the plant-produced chemicals known as flavonoids have beneficial antioxidant and anti-inflammatory properties. Anthocyanins, the type of flavonoid investigated… Read More ›
PUBLIC RELEASE DATE: 18-Nov-2014 American Heart Association Meeting Report Abstract 15572 High trans fat consumption is linked to worse memory among working-age men, according to research presented at the American Heart Association’s Scientific Sessions 2014. In a recent study of… Read More ›
02 NOV 2012 URBANA – A University of Illinois study suggests avoiding cooking methods that produce the kind of crusty bits you’d find on a grilled hamburger, especially if you have diabetes and know you’re at increased risk for cardiovascular… Read More ›
Olive oil more stable and healthful than seed oils for frying food **Watch in HD** – The researchers deep- and pan-fried raw potato pieces in four different refined oils — olive, corn, soybean and sunflower — and reused the oil… Read More ›
12 OCT 2012 Leaves of the plant that yields carob — the substitute for chocolate that some consider healthier than chocolate — are a rich source of antibacterial substances ideal for fighting the microbe responsible for listeriosis, a serious form… Read More ›
BYU study says exercise may reduce motivation for food Research challenges assumption that you can ‘work up an appetite’ It is commonly assumed that you can “work up an appetite” with a vigorous workout. Turns out that theory may not… Read More ›
September 29, 2014 By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences Scientists at Washington State University have concluded that nondigestible compounds in apples – specifically, Granny Smith apples – may help prevent disorders associated with obesity. The… Read More ›
27 EEP 2012 Blunted ability to identify all five tastes may affect quantity of foods eaten Obese kids have less sensitive taste-buds than kids of normal weight, indicates research published online in the Archives of Disease in Childhood. This blunted… Read More ›
” the non-human cells that comprise 80 percent of the cells in the typical person “ PHILADELPHIA, Aug. 21, 2012 — The focus of nutrition for good health is quietly shifting to include consumption of food ingredients specifically designed to nourish… Read More ›
PHILADELPHIA, Aug. 21, 2012 — Promising results were reported here today from a proof-of-concept clinical trial of an “anti-hunger” ingredient for yogurt, fruit shakes, smoothies and other foods that would make people feel full longer and ease the craving to… Read More ›
PUBLIC RELEASE DATE: 27-Aug-2014 A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study published in the open-access… Read More ›
” those whose vitamins C, E, and selenium intake was in the top 25% of consumption were 67% less likely to develop pancreatic cancer than those who were in the bottom 25%” If link proves causal, 1 in 12 of… Read More ›
SAN DIEGO, March 27, 2012 — The food that inspires wariness is on course for inspiring even more wonder from a medical standpoint as scientists today reported the latest evidence that chili peppers are a heart-healthy food with potential to… Read More ›
Excessive consumption of phosphate is damaging to health. Therefore, food that contains phosphate additives should be labeled, as recommended by Eberhard Ritz and coauthors in their article in the current issue of Deutsches Ärzteblatt International [Dtsch Arztebl Int 2012; (109… Read More ›
13 Jan 2012 Review confirms benefits of more roughage in the diet We should all be eating more dietary fiber to improve our health – that’s the message from a health review by scientists in India. The team has looked… Read More ›
Public release date: 20-Nov-2011 Researchers have highlighted the serious health risks associated with the diets of indigenous people by linking the accumulation of mercury in their primary food source to a decrease in the power of antioxidants. Published today, 21… Read More ›
Wednesday 07 May 14 The nutritional factor that has the greatest impact on the development of a child’s gut flora is whether the child is breastfed, according to a new study by the National Food Institute, Technical University of… Read More ›
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