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Last Updated: Aug 15, 2019 11:21PM • Subscribe via RSS • ATOM

Take It Easy on the Eggs: High Intake Increases Mortality

Aug 15, 2019

Eating three to four eggs a week increases heart disease mortality by 6 percent and all-cause mortality by 8 percent, a new study found.

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Savor Cherries to Lower Metabolic Syndrome Risk: Reduces Health Threats

Aug 15, 2019

Montmorency tart cherries in juice or capsules lower systolic blood pressure and insulin levels within hours, reducing factors that lead to metabolic syndrome.

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Eat Plants to Live Longer: Diets High in Vegetables Increase Longevity

Aug 15, 2019

At least one-third of early deaths globally could be prevented if people moved to a largely plant-based diet, Harvard scientists have calculated.

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Wild and Wonderful: Foraging for Foodies

Aug 15, 2019 ● By April Thompson

There is such a thing as a free lunch! We have only to look in our backyards and parks to find the free, nutritious greens and berries an arm’s reach away.

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Eat Mostly Plants to Ease Gum Inflammation: Oral Health Benefits

Jun 28, 2019

Germans that ate a diet low in meat and carbs and high in plants and vitamins for four weeks had significantly less gum inflammation and bleeding that subjects that did not change their eating habits.

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Dangerous Dozen: Produce to Avoid

Jun 28, 2019

Strawberries head the latest list of the Environmental Working Group’s “Dirty Dozen” fruits and vegetables with high levels of pesticide residues; avocados top the clean list.

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Munch Nuts for a Healthy Brain: Improves Cognitive Functions

Jun 28, 2019

Chinese seniors that ate more than two teaspoons of nuts a day were found to have better thinking, reasoning and memory than those that didn’t eat nuts.

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Snack on Walnuts to Slow Growth of Breast Tumors: Nut Helps Cancer Patients

Jun 28, 2019

Women with breast cancer that ate a handful of walnuts daily for two weeks experienced a change in gene expression that suppressed the tumor growth.

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Summer Eating: The Herbal Connection

Jun 28, 2019 ● By Kajsa Nickels

Adding raw, organic herbs to summer fare both cools us down and provides us with nutrients that can lower blood pressure and boost energy.

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3-D Meat: Printer Produces Plant-Based Substitute

Jun 04, 2019

A researcher has developed a synthetic meat substitute using vegetable proteins that imitate protein complexes found in real meat and can be produced using a 3-D printer to mimic the texture of beef or chicken.

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