Last Updated: Sep 30, 2019 09:30AM • Subscribe via RSS • ATOM
Sep 30, 2019 09:30AM
Slow Food activists focus on food that is “good, clean and fair”—which also tends to be food that is local, healthy and sustainable.
Aug 30, 2019 09:30AM
Ayurveda works to rebalance health in coordination with mind-body energy. An Ayurvedic diet can address imbalances and optimize health and well-being. Start with these simple recipes.
Aug 16, 2019 12:21AM
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.
Aug 16, 2019 12:20AM
Montmorency tart cherries in juice or capsules lower systolic blood pressure and insulin levels within hours, reducing factors that lead to metabolic syndrome.
At least one-third of early deaths globally could be prevented if people moved to a largely plant-based diet, Harvard scientists have calculated.
Aug 16, 2019 12:11AM ● By April Thompson
There is such a thing as a free lunch! We have only to look in our backyards and parks to find the free, nutritious greens and berries an arm’s reach away.
Jun 28, 2019 12:38PM
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.
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.
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.
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.
Jun 28, 2019 12:37PM ● By Kajsa Nickels
Adding raw, organic herbs to summer fare both cools us down and provides us with nutrients that can lower blood pressure and boost energy.
Jun 04, 2019 08:29PM
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.
