There are many articles and blogs over the internet that debate the question if High Fructose Corn Syrup (HFCS) is associated with the high rate of obesity and diabetes that we are observing today. I feel a lot of the controversy is due to the fact that the increased use of HFCS parallels the increase… Continue Reading
Leading Nutrition Research Reviews
Monthly Archives: February 2014
How Can Oranges Boost Your Health?
Oranges are a popular fruit because of their natural sweetness. Oranges are used in many ways: as juices, face masks, or eaten plain as a snack. Oranges are packed with many nutrients; one medium sized orange has 80 calories, 14 grams sugar, 3 grams fiber, 1 gram protein. One orange also contains vitamin A, vitamin C, and calcium.… Continue Reading
Rye Bread – Powerful Metabolic Regulator
Although wheat bread is supreme on the shelves of American grocery stores, rye bread is worth looking for and trying because it is a healthier choice. Rye bread is higher in fiber and has rich hearty taste. Rye bread also satisfies hunger better than wheat bread, and it helps to reduce and maintain healthy weight.… Continue Reading
Post-Workout Cold Water Immersion for Recovery
Cold water immersion has become increasingly popular as way to treat exercise-induced muscle damage as well as rehab injuries by trying to minimize inflammation, swelling, and pain. A recent study published by the ACSM examined the effects of both cool and cold water immersion post-exercise in order to determine if colder water has a greater… Continue Reading
What Happens to Nutrients When Cooking Meat?
Meat is an important source of B-vitamins and some minerals. Meat is also a source of saturated and polyunsaturated fats. Often while calculating the nutrients consumed, the nutrients are calculated from the raw meat, which is not the same as in prepared meats. Most of us heard that meats are high in saturated fats that… Continue Reading
Can Consuming Yogurt Decrease the Risk of Type 2 Diabetes?
A recent study published in the Diabetologia journal showed that the consumption of yogurt could decrease the risk of type 2 diabetes by 28%. Researchers at the University of Cambridge found that those with higher consumption of low fat dairy products, including low fat cheeses and yogurt, reduced the risk of diabetes by 24% overall. This… Continue Reading
Is Vitamin D Lost During Cooking?
Vitamin D deficiency is of a great health concern for both children and adults. Inadequate vitamin D status is associated with risk for cancer, cardiovascular diseases, diabetes, inadequate immune defense, asthma, allergies and more. Vitamin D is present in foods of animal origin such as fish, meat, eggs, milk and in some types of mushrooms.… Continue Reading
