A major new study finds that swapping out refined carbs for whole foods in low-carb diets can significantly reduce inflammation, offering a clear path to better long-term health. Study: Low Carbohydrate Diet Patterns that Favor High Quality Carbohydrates are Associated with Beneficial Long-term Changes in Biomarkers of Inflammation and Oxidative Stress in the Framingham Offspring … Read more
Innovative fermentation methods reveal how pressed black cabbage, enriched with yeast or bacteria, delivers superior health benefits and flavor, opening new possibilities for functional foods. Study: Innovative approaches for the fermentation of black cabbage with improved nutritional and health-promoting traits. Image Credit: Robyn-May / Shutterstock In a recent article published in the journal LWT – Food Science … Read more
Two meals, three sequences, one finding: meal type, not the order of eating, shapes how long we chew and eat. Bento meals increased duration and chewing, while pizza prompted faster, shorter eating. Study: The Meal Type Rather than the Meal Sequence Affects the Meal Duration, Number of Chews, and Chewing Tempo. Image Credit: Aedka Studio / Shutterstock … Read more
Most of us have heard the advice: “Cut back on salt if you have high blood pressure.” But what if the solution isn’t just about eating less sodium, but also about eating more potassium? Study: Modulation of blood pressure by dietary potassium and sodium: sex differences and modeling analysis. Image Credit: Kmpzzz/Shutterstock.com A recent study published in … Read more
As scientists seek to unravel the intricate potential connections between nutrition and the aging brain, a new study from researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University is shedding light on how insufficient consumption of vitamin K may adversely affect cognition as people get older. The study, … Read more