Short sleep duration, less than 7 hours per night, increases the risk of being obese compared to those who sleep 7-8 hours per night. Previous studies showed this association several times, yet could not show a cause-effect relation due to some strong limitations of those studies. The American Journal of Clinical Nutrition published the latest… Continue Reading
Leading Nutrition Research Reviews
Author Archives: Viktoriya Wolff
Coffee
The caffein buzz that helps us to face the morning is not the only benefit of coffee. Recent research shows that it may decrease rates of Parkinson’s disease, gallstones, type 2 diabetes, dementia, liver cancer, heart arrhythmia, stroke (in women), and even Alzheimer’s disease, non alcoholic fatty liver, cirrhosis and gout. Additionally, some studies show… Continue Reading
Cocoa
Cocoa powder is made by removing most of the fat (cocoa butter) from the tropical cocoa bean. Cocoa powder is super nutritious; it is rich in Magnesium (27 mg/1 tbsp), Phosphorus (40mg/1tbsp), Fiber (2g/1tbsp). Cocoa also contains some Iron (0.8mg/1tbsp, Calcium (7mg/1tbsp), Copper (0.2mg/1tbsp) and it is very low in calories, only 12 calories per… Continue Reading
Nutritional Supplementation of Inpatients Suggest Health and Cost Benefits
Malnutrition of patients in the hospitals is a serious but under-watched problem. Malnutrition may slow down the healing processes and reduce effectiveness of medications in patients. Malnourished patients also have higher risks of poor outcomes, including increased length of stay, healthcare costs, complication costs, readmission and even mortality. Thus, several research works have already been… Continue Reading
Parsnip
Parsnip appearance looks like a beige carrot and has a flavor like parsley. Lack of orange color in parsnip – means that it also lacks beta-carotene. But it doesn’t make this root vegetable any less important. Parsnip is high in folate and other vitamin Bs, which were shown to prevent certain birth defects. Parsnip also… Continue Reading
Prunes
Prunes are a super-food star! First of all, one single prune contains more than half a gram of fiber. Prunes also contain a natural laxative, diphenylisatin, which is why prune juice is often used for constipation. Prunes also help to lower cholesterol. They are great for lowering blood pressure, since they contain both potassium and… Continue Reading
Nectarines
Vibrant orange-reddish colors of nectarines give away their nutrient contents. Nectarines are high in beta –carotene (yes, same as carrots), which in our body converts to vitamin A, improving our night vision. The juicy flesh of this fruit is high in phytonutrients that protect against cancer. Because nectarines contain insoluble fiber (skin) and soluble fiber… Continue Reading
Memory Problems? Another Reason to Decrease Salt Consumption.
Have you ever wondered why aging is associated with high blood pressure, cardiovascular disease, memory difficulties (sometimes even with Alzheimer’s disease) and Anxiety? Could it be related to the nutritional influences?… Continue Reading
Rye
Rye is a cereal grain that is most often ground into flour for breads and other healthy-bakeries. Rye contains both soluble and insoluble fiber. Rye could be called a cleaning-brush for the digestive tract, because it helps to speed waste through digestive tract, keeping it healthier. Rye fiber also was shown to contribute to reduction… Continue Reading
Shellfish
Shellfish include any sea-creature that has its skeleton on the outside – oysters, clams, lobster, shrimp, scallops, crabs and others. Shellfish are a good source of omega-3 polyunsaturated fatty acids that are associated with reduced inflammation, heart disease, and certain cancers. Studies also suggest that shellfish may reduce age-related eye diseases, such as retinopathy and… Continue Reading
