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Take It Easy on the Eggs

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.

Savor Cherries to Lower Metabolic Syndrome Risk

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

Eat Plants to Live Longer

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

Munch Nuts for a Healthy Brain

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.

Eat Mostly Plants to Ease Gum Inflammation

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.

Snack on Walnuts to Slow Growth of Breast Tumors

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.

Dangerous Dozen

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.

3-D Meat

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.

Eat More Carbs to Lower Heart Risk

Low-carb diets such as Atkins, ketogenic and paleo, which emphasize protein instead of fruits, vegetable and grains, significantly increase the risk of atrial fibrillation, a new study shows.

Eat Med Diet to Boost Performance

Eleven athletes ran five kilometers a good six percent faster after four days on a Mediterranean diet compared to four days on a Western diet.

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