Did you know there are three types of Omega 3-Fatty Acids? EPA (Eicosapentaeonic acid): This is the most abundant in seafood and fish oil concentrates. Research suggests that this omega 3 fat has anti-inflammatory effects, and according to a new study in Atherosclerosis, helps to prevent fatty plaques from building up in arteries. DHA […]
Adult women should aim for roughly seven grams of EPA and DHA from fish per week. Here is a list of the different kinds of seafood that provide one gram per day. The websites that will keep you current on the safety of fish and whether it is safe to eat your favorite fish are […]
Research shows that hot cocoa packs more of an antioxidant punch than green tea, black tea, or red wine. However, typical cocoa mixes use a treated form of cocoa that has fewer antioxidants. Look for gourmet mixes with natural (untreated) cocoa, or make your own with store-bought natural cocoa, stevia and milk. Dark chocolate […]
Probiotics help stave off urinary tract infections and keep your digestive system smiling, which helps to reduce and prevent constipation, diarrhea and bloating. In a study out of Finland, women who consumed dairy products containing probiotic bacteria three or more times a week were about 80 percent less likely to be diagnosed with a […]
This fruit has been part of Chinese medicine for centuries. It is also known as wolfberries. Gojiberries have been used for dry skin, muscle strength, nosebleeds, irritability, back pain, low sexual function, liver and kidney disorders, macular degeneration, cancer and blood disorders. The most popular use is as an anti-aging supplement. Goji Berry is […]
The new label changes that occurred last January, 2007, regarding saturated fats and Trans fats, are still not completely clear. Below is a great link on the American Heart Association “Face the Fat” website which explains why Trans Fats (aka: “Hydrogenated Fats”) and saturated fats should be avoided. You’ll find it here: BADFATSBROTHERS
You might be getting your beta-carotine from cauliflower-orange colored cauliflower. Scientists from the USDA’s Agricultural Research Service at Cornell University recently pinpointed and duplicated the gene-dubbed “Or,” as in “orange”-that cues the vegetable to produce beta-carotene. Switching “on” the gene not only boosts the level of beta-carotene, but also turns cauliflower from the familiar […]
Your morning latte’ just got a bit lighter-at least, if you get your java fix at Starbucks, the nation’s largest coffeehouse chain. The company announced that by the end of the year it will replace whole milk with 2% milk in espresso concoctions at all its North American outlets. Customers can still request whole […]
Some studies show that people who frequently eat grilled or broiled muscle meats (red meat, poultry and fish) have higher rates of colorectal and breast cancers. Researchers have identified carcinogens that develop while meat cooks over flames and high heat. There substances are known are heterocyclic aromatic amines (HAAs and HCAs). By themselves, HCAs […]
One of the main families of phytochemicals in berries is phenols. As we age, our system becomes less reactive to deal with reactive molecules called free radicals. They cause oxidative stress. Berries have large amounts of plant compounds called phenols and good antioxidant properties. Phenols fight cancer on several levels. Last November, California scientists […]