FoodSpring Is Here and Everything’s Coming Up Cauliflower
Is cauliflower the new kale, or just an old favorite rediscovered and reinvented? A member of the nutrition-packed, cruciferous cabbage family along with Brussels sprouts and broccoli, cauliflower is anti-inflammatory and antioxidant-rich, and may boost both heart and brain health. Eating cauliflower provides impressive amounts of vitamin C, vitamin K, beta-carotene, and much more while supporting healthy digestion and detoxification. Cauliflower has indoles (sulfur compounds) that help to prevent cancer by neutralizing carcinogens. It also contains SOD (superoxide dismutase), an antioxidant and anti-inflammatory that fights free-radical damage in your cells and keeps skin youthful-looking. A great way to enjoy cauliflower […]READ MORE
April 16, 2014
Published by FoodTrients
By Lira Soriano Recently Wal-Mart, the nation’s largest grocer, announced it would start carrying organic food made by Wild Oats. Originally introduced in 1987, Wild Oats will re-launch at Wal-Mart starting this month
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April 15, 2014
Published by Life Extension
Human papillomavirus (HPV) is present in most sexually active women. Their lifetime risk of acquiring genital HPV is 80%. For the most part, HPV infections do not cause any health problems and are cleared by the human body. Certain strains, however, are more virulent and may cause cervical cancer. HPV can be detected up to 99% of cervical cancer biopsies worldwide. Currently, there are no medications that treat the virus. The only option for prevention (though controversial) is the HPV vaccine, which can be administered to people under the age of 26. Fortunately, new hope may be found in AHCC (active hexose […]
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April 15, 2014
Published by Dr. Mark Rosenberg
By now we know that what we eat makes a huge difference in our health. If I told you that there is one nutrient proven to maintain weight and lower the risk of heart disease and diabetes, I am betting that you would not hesitate to add it to your diet right away. Well, this “magic bullet” actually exists, and it is not a newly discovered or expensive nutrient developed in a lab.
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April 8, 2014
Published by CeliAct
As some of you may know, this past year graced us with some exciting news regarding Girl Scout Cookies. For the first time, Girl Scouts are now offering a gluten-free cookie! The cookie, a bite sized, chocolate chip shortbread cookie, boasts no artificial flavors or colors, no high fructose corn syrup, palm oil or hydrogenated oils, and of course no gluten. They will come in a 5-ounce re-sealable pouch. This year is a pilot test of the cookie and it will unfortunately only be available through 20 Girl Scout councils (you can click here to find out where). The good […]
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April 8, 2014
Published by Life Extension
A study reported online on March 19, 2014 in the Journal of Nutrition links higher intake of vitamin K with a lower risk of dying from any cause over a median follow-up of 4.8 years. The study included 7,216 participants in the PREDIMED study, which sought to evaluate the protective effect of a Mediterranean diet against the risk of cardiovascular disease in older men and women. Annual dietary questionnaire responses completed by the participants were analyzed for the intake of phylloquinone (vitamin K1) and menaquinone (vitamin K2). Over a 4.8 year median, there were 323 deaths, including 81 deaths from cardiovascular disease and 130 […]
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April 2, 2014
Published by Life Extension
According to new published research in the Journal of Nutrition, consumption of anthocyanin-rich foods such as strawberries may play an important role in lowering cholesterol and other risk factors for cardiovascular disease.
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March 25, 2014
Published by FoodTrients
Recent studies have led to an interesting correlation between diabetes and Alzheimer’s disease. One prominent study (published online by the U.S. National Library of Medicine and the National Institutes of Health) concluded that sugar consumption “correlated significantly” with diabetes, “independently of other socioeconomic, dietary and obesity prevalence changes.” In plain English, they found that the more sugar you consume and the longer you consume it, the higher your diabetes risk; and as sugar consumption drops, diabetes rates drop as well. Type 2 diabetes mellitus (T2DM), the most common form, is caused by insulin resistance in peripheral tissues and is most frequently […]
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March 11, 2014
Published by Dr. Mark Rosenberg
I know you just read that title and thought, whaaat? A fat that helps you prevent and even lose belly fat? Yes, you read it correctly. But, you wonder, doesn’t eating fat cause you to store more fat? According to new research, the answer is No. It all depends on what type of fat you eat. Let me tell you more about it… Polyunsaturated Fats May Be Key to Belly Fat Loss, Muscle Gain Over the last several years, I’ve told you about the different types of dietary fats present in the foods you eat. Before I tell you about how PUFA’s (polyunsaturated fatty […]
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March 4, 2014
Published by Life Extension
An article published online on February 19, 2014 in the Journal of Nutrition reveals the finding of French researchers of a reduction in the risk of prostate cancer
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March 3, 2014
Published by Dr. Mark Rosenberg
You can count on this newsletter to keep you informed about research findings of natural products that your doctor may not know about, or has deemed useless, choosing to uphold the status quo of the prescription drug dominated “medical establishment”. So, here I’d like to tell you about the useful health benefits of a common fruit in fighting diabetes as well as halting the progression of metabolic syndrome – a close relative. The Common Blueberry Can Help Diabetes Research findings about the ability of the polyphenol compounds in blueberries (and certain other fruits) to fight diabetes, and other degenerative diseases, […]
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February 25, 2014
Published by CeliAct
Learning to navigate the gluten-free aisle at your local grocery can be difficult, and the pasta section can be especially frustrating. Corn noodles? Quinoa? Brown rice? While the ever rising selection of
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