by editor-m | May 16, 2018 | Frontpage News
A new study, conducted by the researchers from the University of Wisconsin-Madison, US, suggests that starting your meal with a serving of yogurt may reduce inflammation, protect from the harmful byproducts of gut bacteria.
To examine their suggestion, the researchers recruited 120 premenopausal women, half of them were obese, for the first experiment. Half of the participants had to eat 12 ounces of low-fat yogurt each day for 9 weeks while others ate non-diary pudding. The results showed that some inflammatory markers, such as TNF-alpha, were significantly reduced in those participants who ate yogurt.
Ruisong Pei, a postdoctoral researcher, says: “Eating 8 ounces of low-fat yogurt before a meal is a feasible strategy to improve post-meal metabolism and thus may help reduce the risk of cardiovascular disease and metabolic diseases.”
by editor-m | Apr 28, 2018 | Frontpage News
Drinking kefir, fermented milk drink, has been proved to have many health benefits. In a new study, the scientists from Auburn University in Alabama, USA, and the University of Vila Velha in Espirito Santo, Brazil, explained how it can protect cardiovascular health.
For the study, they worked with a rat model trying to see if kefir’s probiotic properties could influence gut health and help to lower blood pressure.
After analysis of the received data, the scientists concluded that the rats who regularly consumed kefir for 9 weeks, showed lower levels of endotoxins, harmful substances that contribute to inflammation. These rats also demonstrated lower blood pressure and improved intestinal structure.
by editor-m | Apr 18, 2018 | Frontpage News
A new study, executed by the researchers from New Zealand, suggests that raw vegetables, carrot and spinach, can boost people’s mood, improve appetite, and ward off depression because they contain more essential nutrients than cooked vegetables and fruit.
For the study, the researchers analyzed the eating habits of more than 400 adults aged between 18 and 25. This age group believed to have the lowest consumption of fruit and vegetables. The analysis showed that people who consumed more raw fruit and vegetables had lower mental disease symptoms such as depression.
Lead researcher Dr. Tamlin Conner from the University of Otago says: “This research is increasingly vital as lifestyle approaches such as dietary change may provide an accessible, safe, and adjuvant approach to improving mental health.”
by editor-m | Apr 6, 2018 | Frontpage News
Our diets may have the potential to help prevent cancer. Nutritionists explain what foods are good for a cancer awareness diet and their properties to boost the immune system. According to the World Cancer Research Fund, 20% of all cancers are associated with the poor nutrition and body fatness. Here are 10 foods you should integrate into your diet to boost your immune system and prevent cancer:
- Green, red, orange, yellow, and purple vegetables can help the body with natural defenses.
- Leafy greens and cruciferous vegetables are rich in immune-boosting nutrients such as vitamin C and beta-carotene.
- Onions and garlic to detox the body.
- Orange and yellow fruits and vegetable to protect the immunity.
- Red colored fruits and vegetables to reduce cell division in prostate cancer.
- Herbs and spices which include anti-inflammatory agents.
- Fermented and probiotic foods to help nutrient absorption and probiotic levels.
- Nuts and seeds contain cancer-protective components such as oleic acid.
- Green tea contains a protective compound able to inhibit tumor invasion and angiogenesis.
- Mushrooms contain immune booster, 1,3-beta-glucan.
by editor-m | Mar 21, 2018 | Frontpage News
According to a recent research from the University of Manitoba, lentils in your meal may successfully fight high blood pressure, scientifically called hypertension.
The researchers also found that eating lentils can reverse declines in blood vessel health. The results of the study were presented at the annual conference of the American Heart Association, held in Dallas, USA.
Dr. Peter Zahradka, one of the lead authors of the two experiments on the effects of lentils, believes that the results are amazing. He also adds: “[The results] provide a non-pharmacological way of treating diseases associated with blood vessel dysfunction.”
