There has been much furor in the past few decades about whether eggs – beyond dietary supplements, one of the few sources of omega-3 fatty acids – are good for you.
You may have heard of high-density lipoprotein (HDL) cholesterol, the so-called good cholesterol that can be supported by taking omega-3s in fish oil, eggs and certain dietary supplements. You may also be aware of low-density lipoprotein (LDL) cholesterol, the correspondingly bad cholesterol that is more likely to affect blood vessels. But have you heard of methylglyoxal-modified (MGmin) LDL cholesterol?
While most people are familiar with blueberries as an addition to smoothies, cereals or pies, few may have heard about their recent use in a study aimed at determining the fruit’s effect on cardiovascular health. Research published in the Journal of Agricultural and Food Chemistry announced that laboratory rodents fed blueberry peels and the leftovers from blueberry processing tended to have healthier cholesterol levels in comparison to those given a diet without blueberries.
Almost everyone in the U.S. has heard the time-tested saying, but new research indicates it may actually be true – consuming at least one apple each day may protect overall health and wellness.
A recent online health report stated one nutritionist’s advice related to diabetics and their consumption of carbohydrates. Author Susan Dopart, addressed at least half a dozen ways to avoid high blood sugar and type 2 diabetes. In particular, her advice centered on the consumption of carbohydrates, which she said many people find difficult to completely avoid. It is a common suggestion that people who have or are at risk for type 2 diabetes should not eat carbohydrates.
Recent research has revealed that the smallest recommended daily dose of vitamin B9 may be all the body requires to flush out homocysteine, an amino acid commonly found in high levels among those with heart disease. Just one-fifth of a milligram (mg) of folic acid, also known as vitamin B9, appears to be enough to effectively lower the body's level of homocysteine, according to the report published in the American Journal of Clinical Nutrition (AJCN).
Now, scientists are saying that high-density lipoprotein (HDL) – the so-called good cholesterol that is boosted by omega-3s – may reduce the risk of colon cancer.
A box of 55-year-old computer punch cards has yielded a wealth of scientific data on high-density lipoprotein (HDL), commonly known as "good" cholesterol. Created by scientist John Gofman, Ph.D., at the United States Department of Energy's Lawrence Berkeley National Laboratory between 1954 and 1956, the cards detail the HDL levels of nearly 2,000 of the department's employees.
People with diabetes who incorporate garlic oil into their diet may improve their heart health, according to a study published in the Journal of Agricultural and Food Chemistry. Previous reports have found that an estimated 80 percent of all deaths among people with diabetes are caused by heart disease. Among the different types of these illnesses, cardiomyopathy—which leads to heart muscle damage—is the leading heart-related cause of deaths among diabetics.
Adolescents who consume excess sugar are more likely to develop heart disease, nutritional experts at Emory University have found.
A personal trainer and licensed dietitian recently told the Freeport News that foods rich in alkaline can be good for stabilizing one’s blood sugar and pressure.
Research published in the Journal of Clinical Oncology has determined that men with prostate cancer who exercise daily, even for very brief periods, have a lower overall risk of dying from the disease than those who don’t.
A substance found in grapes may help the body fight obesity and aging, according to recently published biochemical findings.
The desire to eat potatoes can sometimes be hampered by the thought that they contain too many starches and too few nutrients. Fortunately, sweet potatoes may easily take their place without a dieter having to make compromises when it comes to taste or variety, according tio the Lafayette Journal & Courier.
Researchers hoping to find methods of improving the diets of sub-Saharan Africans have found that yellow cassava roots contain up to 20 times more vitamin A than whiter varieties.
