In the last several years, more information has surfaced about the safety of chemicals used to create Teflon (PTFE) and other non-stick surface coated pans. It was found that with use, scraping food with
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.
While you and I know that gluten-free isn’t just a passing fad, a lot of people out there ask why gluten-free living is all of a sudden so popular.
A new study has found that activating a protein called sirtuin 1 extends lifespan, delays the onset of age-related metabolic diseases, and improves general health in mice.
The Food and Drug Administration has known for years that people who read nutrition labels eat healthier than those who do not. But the FDA only last year discovered this: One of the main reasons people don’t read labels on food packaging is that they’re confusing – and many of those consumers are the ones fighting weight problems. So we applaud the FDA’s first update to nutrition labeling in two decades. The changes, announced Thursday, make serving sizes better reflect what consumers actually eat, not some ideal or arbitrary serving. They also add a line for the amount of manufactured sugars added to foods, important […]
Virtually every day, we’re all bombarded with advice about our diets. We’re told which foods to eat to have more energy, reduce our cholesterol, lower our chances of a heart attack, reduce our risk of getting cancer … yet once someone is diagnosed with cancer, these recommendations often fall by the wayside. Though defying both common sense and good science, some cancer patients are still hearing “eat whatever you want, you need to keep up your strength,” by their physicians. And, this holds true even when their dietary choices are loaded with saturated fats and refined sugars! At the Block […]
A presentation at the American Academy of Neurology’s 66th Annual Meeting, held in Philadelphia from April 26 to May 3, 2014, revealed a protective effect for high plasma levels of vitamin C against the risk of hemorrhagic stroke. Hemorrhagic stroke is characterized by bleeding in the brain and, although less common than ischemic stroke, is associated with a greater risk of mortality. “Scurvy is caused by vitamin C deficiency, specifically a plasma vitamin C concentration of less than 11 micromoles per liter, and may have hemorrhagic manifestations,” write authors Stéphane Vannier, MD, of Pontchaillou University Hospital in Rennes, France and colleagues. […]
Some of the most common health issues my patients face today are weight control, high blood pressure, and high cholesterol. Did you know that the three of them are related? Yes, they are. They belong to a group of metabolic disorders called “metabolic syndrome” and can put you at risk for developing heart and other diseases!
Hair loss and thinning can occur as you get older, but it’s not really your age causing it – it’s more often the common nutritional deficiencies that can occur as you get older. And they can be remedied. Let me tell you how…
Inevitably at the beginning