Decrease Your Risk of Alzheimer’s Today

Did You Know…

…You can slash your risk of Alzheimer’s by almost half with a very simple shift in your diet?

If you’re concerned about your risk of developing Alzheimer’s disease, it’s time to pass on the muffins. You’ll also want to curb consumption of cake, bread, pasta, and other high carbohydrate foods.

That’s because in a news release on October 16, Mayo Clinic announced that senior citizens who consumed high carbohydrate diets Continue reading

How to Protect Yourself from the Dangers of Sugar

With colder weather starting to roll in and the holidays around the corner, many of us may already be struggling with conflicts about eating carbohydrate-rich comfort foods and sugary holiday treats. The war against refined sugar and its sneaky siblings — simple carbohydrates (such as bread and pasta) — is certainly justified. Of course, we need some carbohydrates for energy, brain function and other processes, but these can be obtained from eating fruits, many vegetables, whole grains and legumes. Continue reading

Pasta Made from Green Banana Flour a Tasty Alternative for Gluten-Free Diets

New option for patients with celiac disease, study in the Journal of the Academy of Nutrition and Dietetics reports

People with celiac disease struggle with limited food choices, as their condition makes them unable to tolerate gluten, found in wheat and other grains. Researchers from the University of Brazil Continue reading

Six Ways to Shut Down Tumor Growth

Medical researchers estimate that over 50% of cancers have defective “p53.” So what exactly is p53 and why does it play such a big part in cancer growth? Continue reading

Super Spaghetti: The Pasta with Health Benefits

Into the annals of food cures steps a new innovation in the pasta department. Researchers have created pasta made with barley, which could significantly improve the health benefits of this Italian cuisine staple. Continue reading

Noodles Made with Barley May Change Pasta’s Reputation

When people think of foods that add to excess inches around the waist, pasta is often one of the foremost offenders that come to mind. This is because noodles are often made with flour that has been processed to contain little more than simple carbohydrates.

In search of a healthier type of pasta, officials from the Italian Ministry of Instruction, University and Scientific Research and the Spanish Ministry of Education funded a study to determine whether spaghetti made from whole barley flour could be a tasty vehicle for heart-healthy nutrients and fiber.

When comparing their proprietary pasta to a traditional semolina variety, researchers discovered that the barley-based spaghetti had higher antioxidant and fiber content. Interestingly, these healthful benefits appeared to diminish when gluten was added to the barley flour.

Barley contains about 6 grams of fiber, 4 grams of protein and 190 calories per serving.  Continue reading