Throughout our evolutionary history, humans have utilized various edible plants. The ingestion of plants provided our bodies with valuable nutrients when meat was scarce, as well as with an array of phytochemicals. (1) Research indicates that the latter component of plant foods, phytochemicals, played a pivotal role in shaping our physiology. Continue reading
The new research comes from the Brussels’ Central Hospital, University of Charleroi, and the Hospital Vesale Experimental Medicine Laboratory at Continue reading
Microwaves absolutely decimate the nutritional value of your food, destroying the very vitamins and phytonutrients that prevent disease and support good health. Previous studies have shown that as much as 98% of the cancer-fighting nutrients in broccoli, for example, are destroyed by microwaving. Continue reading
The benefits of beet juice have been backed by countless studies, but it seems most people are unaware of its nutritional power.
These bright red root vegetables pack a variety of vitamins and minerals rarely found in such high concentrations within one food.
Beets became popular around the world in the 19th century when it was discovered they could be used to make sugar; the very first beet sugar plant was built in Poland. Continue reading
- Astaxanthin is believed to be the most potent antioxidant nature has to offer. In terms of antioxidant power or potency, astaxanthin is 550 times stronger than vitamin E, and 6,000 times stronger than vitamin C
- While it is related to other carotenoids like beta-carotene, Continue reading
A cancer-beating holiday buffet
This is the season for showing your family how much you love them. And what better way is there to do that than piling your holiday buffet high with delicious cancer-fighting foods?
Here are a few seasonal favorites that will help your loved ones Continue reading
This is a FACT.
Relief from chronic pain seems to be out of reach for many. Doctors are looking at the mechanics of chronic pain – what causes it and why – and have determined that the pain response may very well be linked to how your brain is processing pain.
How Chronic Pain Works Continue reading
First and foremost beta carotenes are one of the many brightly compounds called carotenoids that make foods red, yellow, and orange. Also, those red or orange colored hydrocarbons found in carrots and other vegetables change into vitamin A in the body, which helps regulate the growth of cells and control immune system reactions.
The cells that are affected most by vitamin A live in your digestive tract, Continue reading
The folks at the Department of Nutrition and Food Science at the University of Maryland have recently made an important discovery about some healing foods. These foods are special, because they contain extra doses of disease- fighting antioxidants and healing phytonutrients. They’re called “micro greens” and are the seedlings of vegetables and Continue reading
It’s great when a food is not only healthy but also delicious. Such is the case with kiwifruit. This tasty fruit has become a well-known staple in North American grocery stores — which is a lucky thing for you! Kiwis are full of super- charged nutrients. They’re high in vitamins C and E, flavonoids, and carotenoids, as well as other beneficial compounds. Continue reading
Women in their seventies who exercise and eat healthy amounts of fruits and vegetables have a longer life expectancy, according to research published in the Journal of the American Geriatrics Society.
Researchers at Continue reading
Today’s health advice comes in the form of an herbal cream. Calendula, or pot marigold, is a hardy annual herb. These plants have brightly colored flowers and you are likely familiar with them. They are a staple in many front- yard gardens. The petals of the flowers are actually edible and can be used either fresh or dry to add color to rice and salads. Continue reading
Carotenoids are back in the news again. These are the naturally occurring, fat-soluble pigments that provide the bright colors you see in certain plants and even animals. They are responsible for the red, yellow, and orange color of fruits and vegetables, and are also found in many dark green vegetables. Continue reading
Loss of bladder control is so common that studies have suggested that as many as four in 10 people get one case of urinary incontinence a year — and 14% get it every day. Up to 20 million Americans suffer from incontinence; roughly 75% are women. Control over your bladder can slip just like vision starts to fade or your movement starts to slow. This story addresses this common issue and offers some natural remedies. Continue reading
Meet the new brain food — citrus fruit! This latest health news comes on the heels of a new study that says citrus fruits contain special nutrients that could protect your brain from damage. It all has to do with citrus’ ability to act as an antioxidant. Continue reading