Wouldn't it be wonderful if you knew exactly what you yourself could do to live a healthier life? How you could make the aging process as graceful and as long as it should be? Which vitamins and minerals and other supplements work best for you -- and which don't? Well, the wonderful world of genetics is making that possible -- today. Genetics is the most exciting thing that's ever happened in the world of clinical nutrition and health. Ever! Even if you go all the way back to Hippocrates, nothing is more exciting than what's going on right now -- a total change in the model of health and well-being.
Continue reading...20. April 2009
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, has increasingly come under the scientific spotlight in recent years, with studies investigating its potential benefits for reducing cholesterol levels, improving cardiovascular health, reducing the risk of Alzheimer's, and potential protection against cancer.
Continue reading...20. April 2009
A vegetable soup recipe that has proven helpful in restoring adrenal function. This high energy soup called "Taz" comes from Dolores S. Downey's "Balancing Body Chemistry with Nutrition" seminars.
Continue reading...20. April 2009
U.S. manufacturers, including major drugmakers, have legally released at least 271 million pounds of pharmaceuticals into waterways that often provide drinking water — contamination the federal government has consistently overlooked, according to an Associated Press investigation. Federal and industry officials say they don't know the extent to which pharmaceuticals are released by U.S. manufacturers because no one tracks them — as drugs. But a close analysis of 20 years of federal records found that, in fact, the government unintentionally keeps data on a few, allowing a glimpse of the pharmaceuticals coming from factories.
Continue reading...17. April 2009
A daily supplement of an oats herb extract was found to reduce tobacco consumption from about 20 to fewer than nine cigarettes per day, according to results of a pilot study published in the journal Pharmacometrics.
Continue reading...16. April 2009
People who don't get enough of the antioxidant vitamins A and C in their diet may be at increased risk for asthma, British researchers say. The review authors also found that people with severe asthma had a significantly lower intake of vitamin C (about half the recommended daily intake) than those with mild asthma. In addition, low circulating levels of vitamin C in the blood and lower dietary intake of foods containing vitamin C were associated with a 12 percent increased risk of asthma.
Continue reading...16. April 2009
Nattokinase, an enzyme extracted from fermented soy, may reduce levels of compounds linked to blood clotting, and cut the risk of heart disease in people at-risk of the disease, suggests new research from Taiwan. The enzyme was found to be able to reduce levels of blood clotting (coagulation) factors such as fibrinogen, factor VII, and factor VIII in 45 men and women, according to results of a study published in the Nutrition Research.
Continue reading...16. April 2009
Increased blood levels of the omega-3 fatty acids DHA and EPA are associated with lower levels of a marker of inflammation linked to heart disease, says a new study from Australia. Writing in the European Journal of Clinical Nutrition, researchers from the University of Newcastle in New South Wales report that levels of C-reactive protein (CRP), [...]
Continue reading...16. April 2009
The Mediterranean diet, rich in omega-3 fatty acids, and vitamins C, E and folate, is the only dietary pattern associated with a lower risk for heart disease, says a new review. According to findings published in this week’s Archives of Internal Medicine, modest relationships were found supporting omega-3 fatty acids, folate, whole grains, alcohol, fruits, fibre [...]
Continue reading...16. April 2009
Phytosterol-enriched foods are efficacious for reducing levels of LDL cholesterol, with no differences between stanols and sterols, or delivery in fat or non fat foods, says a new review. By reviewing 84 trials, researchers from Unilever R&D and Wageningen University report that the science supports the incorporation of phytosterols in various food formats. The findings are [...]
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20. April 2009
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