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News & Articles By Evangelyn Rodriguez
11/03/2019
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By Evangelyn Rodriguez
Gluten-free diets: Can people with celiac disease eat oats and oatmeal?
Celiac disease is an autoimmune disease that causes damage to the small intestine. When people with this disease ingest gluten, this protein triggers an immune response that damages the villi, which are small projections along the small intestine necessary for nutrient absorption. The consequences of gluten consumption for people with celiac disease can be severe, hence they avoid most […]
10/30/2019
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By Evangelyn Rodriguez
High-quality, better-tasting brown rice developed with the help of an enzymatic treatment
Oryza sativa or rice is considered a staple food in many countries, particularly in Asia. One of the oldest cereal grains in the world, rice is an excellent source of starch and comes in different varieties, such as long-grain (Basmati), black rice, African rice, glutinous (sticky) rice, and brown rice. Although brown rice is not be as popular […]
10/30/2019
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By Evangelyn Rodriguez
It’s not just what you eat that matters: WHEN you eat also plays a role when it comes to liver function
The importance of right timing when it comes to food intake was once again made evident in a recent study published in the journal Cell Reports. In it, researchers from Texas A&M University discovered that the time you eat has profound effects on the metabolic functions and rhythm of biological processes. Eating at the wrong time of the […]
10/29/2019
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By Evangelyn Rodriguez
A good diet can help eliminate bipolar disorder symptoms – review
Bipolar disorder is a brain disorder that causes unpredictable fluctuations in the mood, energy, and activity levels of affected individuals. Also known as manic-depressive illness, bipolar disorder is characterized by mood swings that include emotional highs (manic episodes) and lows (depressive episodes). Numerous studies suggest that diet plays an important role in the prevention and treatment […]
10/27/2019
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By Evangelyn Rodriguez
Can you balance your brain chemistry with nutrition? Compounds in broccoli sprouts found to help people with schizophrenia
Research regarding the mechanisms involved in schizophrenia has come a long way. Scientists have now discovered a set of chemical imbalances present in the brains of schizophrenic patients that are linked to the neurotransmitter glutamate. They have also identified a compound that can potentially correct these imbalances and aid in the treatment of schizophrenia. The isothiocyanate sulforaphane, found […]
10/27/2019
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By Evangelyn Rodriguez
The science of smell: German researchers successfully recreate the enticing aroma of chocolate bars
Chocolate is a popular food ingredient, snack, guilty pleasure, flavor, drink, and superfood. It is loved by many not only for its mood-lifting properties, but also for its rich, widely varying taste and pleasant aroma. A new study published in the Journal of Agricultural and Food Chemistry reported some interesting findings about this beloved food product. […]
10/21/2019
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By Evangelyn Rodriguez
Why is honey a superfood? Scientists discover new proteins in honey responsible for the superfood’s antimicrobial benefits
Honey is a popular pantry staple and is known as a healthy sugar substitute. This bona fide superfood not only has several uses, it also offers a variety of health benefits. Ancient civilizations used honey as a natural remedy for all kinds of ailments, such as infected wounds, gastrointestinal problems, cardiovascular problems, and liver problems. Today, […]
10/20/2019
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By Evangelyn Rodriguez
Dark chocolate can help improve bone growth in teens, says study
Interest in dark chocolate as a health food has grown in recent years. Studies have emerged confirming the positive effects of eating dark chocolate on blood pressure, cholesterol levels, brain function, and other areas. Due to its rise in popularity, researchers from Canada and the U.S. investigated the effects of dark chocolate consumption on bone health, particularly […]
10/16/2019
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By Evangelyn Rodriguez
Garlic can protect against heart tissue damage caused by reoxygenation
Garlic has been used for medicine since ancient times. Hippocrates, dubbed the “father of Western medicine,” was said to have prescribed garlic to his patients to address a variety of conditions. Today, garlic is known not only for its pungent flavor but also for its medicinal properties, which include anti-hypertensive, cholesterol-lowering (anti-hyperlipidemic), antioxidant, and anticancer, among others. In […]
10/14/2019
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By Evangelyn Rodriguez
Linoleic acid can reduce the risk of heart disease, according to research
Omega-6 fatty acids like linoleic acid (LA) and arachidonic acid (AA) have long been deemed as bad fats. This is due to the belief that having more omega-6 fatty acids than omega-3s increases a person’s risk of heart disease. It is also predicated on the fact that omega-6 fatty acids are pro-inflammatory and give rise to […]
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