vegetables Archives

We heard before that eating foods high in bioflavonoids can prevent Alzheimer’s. But now a large study that went on for almost 25 years involving 75,000 participants confirmed the previous finding. Indeed, there is a review of the study by CNN. Dr. Walter Willett, professor of epidemi

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August 25, 2021

by Ray Schilling

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alzheimer’s, antioxidants, bioflavonoids, cardiovascular disease, cognitive decline, damage to the blood supply of the brain, flavonoids, fruit, processed food, vegetables

A recent study from Oxford University showed that red meat can give you heart attacks. Specifically, the researchers conducted a metaanalysis of 1.4 million people and followed them for over 30 years. They found that 50 Grams (1.75 ounces) of unprocessed red meat including beef, pork

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August 11, 2021

by Ray Schilling

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animal-based foods, fruits, legumes, nuts, plant-based foods, processed meat, red meat, steaks, vegetables, whole grains

The Mediterranean diet has long been known to include olive oil and other beneficial foods. These foods consist of lots of vegetables, fruit and fish. I has also become common knowledge that it decreases the risk of some cancers, high cholesterol, diabetes and to prevent heart attacks

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April 22, 2020

by Ray Schilling

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blood pressure, dehydrogenated oils, fruit and fish, heart attacks, margarine, mediterranean diet, olive oil, polyunsaturated oils, vegetable-based oils, vegetables

Over a period of almost 20 years women show health benefits from a low-fat diet for postmenopausal women. The study appeared in the Journal of Nutrition on June 8, 2019. The clinical trial followed 48,835 postmenopausal women with an age between 50 and 79 for 19.6 years. In the beginn

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October 09, 2019

by Ray Schilling

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breast cancer, diabetes requiring insulin, estrogen and progesterone, fruit, health benefits, heart attacks, heart disease, low-fat diet, postmenopausal women, vegetables

A 29-year (1987 through 2016) follow-up study determined that plant-based diets help you live longer. The study appeared in the Journal of the American Heart Association on Aug. 7, 2019. In the beginning of the study the study population consisted of 12,168 middle‐aged adults. The fi

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September 11, 2019

by Ray Schilling

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animal foods, dairy, eggs, fruits, legumes, meat, nuts, plant-based diets, vegetables, whole grains

A new publication in the Lancet stated that a global diet saves lives. Several scientists concluded that we eat too much sugar and red meat. In the planetary health diet there would be a reduction of 50% in sugar and red meat consumption. When people start eating less red meat, there

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January 30, 2019

by Ray Schilling

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fruit, global diet, legumes, less diabetes, less heart attacks, less strokes, nuts, red meat, sugar, vegetables

A Swedish and Polish study showed that there were less deaths with an anti-inflammatory diet. The researchers followed 68,273 Swedish men and women (age 45 to 83 years) for 16 years. The participants in the study were told to eat an anti-inflammatory diet. This consisted of fruits, ve

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October 10, 2018

by Ray Schilling

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anti-inflammatory diet, cereals, coffee, fruits, low fat cheese, nuts, olive oil, tea, vegetables, whole grain bread

We all heard about the importance of fiber. Fiber prevents colon cancer and lowers LDL cholesterol in the blood, which prevents heart attacks. But what is the evidence that fiber really is beneficial to our health? The following publication is reviewing what health benefits fiber has

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December 13, 2017

by Ray Schilling

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abdominal health, beans, colon cancer, diabetes, fiber, fruit, heart attacks, LDL cholesterol, vegetables, weight loss

Higher sugar intake can lead to the development of breast cancer from high sugar diets.Increased sugar intake can cause existing cancer to grow faster. On the other hand higher sugar intake makes you gain weight, which leads to an increased risk of getting cancer. Animal experiments

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March 23, 2016

by Ray Schilling

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12-hete, breast cancer, complex carbs, fiber intake, high sugar content, legumes, lung metastases, starch, sugar, vegetables

Stroke Risk Lowered By Mineral Supplements

86,149 women enrolled in the Nurses Health Study I (NHS I) and 94,715 women in the NHS II had been assessed on an ongoing basis with intermittent dietary questionnaires. This database was used for this study to see whether supplements would have made any difference in terms of stroke

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January 27, 2016

by Ray Schilling

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calcium, chelated magnesium salts, dietary questionnaires, magnesium, milk and milk products, potassium, stroke prevention, strokes, supplements, vegetables

Eating Foods High in Bioflavonoids Can Prevent Alzheimer’s

Red Meat Can Give You Heart Attacks

Olive Oil and Other Beneficial Foods

Health Benefits From A Low-Fat Diet For Postmenopausal Women

Plant-Based Diets Help You Live Longer

Global Diet Saves Lives

Less Deaths With An Anti-Inflammatory Diet

The Importance Of Fiber

Breast Cancer From High Sugar Diets

Stroke Risk Lowered By Mineral Supplements

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