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12/02/2018 / By Michelle Simmons

Study looks at the potential of red peppers as a natural anti-inflammatory agent

Red peppers have a distinct flavor that adds a spicy kick to foods. However, red peppers are not only limited to culinary use, but they can also be used in medicine. A study published in the Journal of Medicinal Food found potential in red peppers, particularly the Capsicum baccatum species, as a natural anti-inflammatory agent. In […]

11/30/2018 / By Michelle Simmons

Emulsifiers added to food may be causing cancer, new study finds

Emulsifiers, food additives that are used to extend shelf life and create a better food texture, may be causing colon cancer and colorectal cancer, according to a study published in the journal Cancer Research. For the study, researchers in at the Institute for Biomedical Sciences at Georgia State University fed mice with polysorbate 80 and […]

11/29/2018 / By Isabelle Z.

Research: Eating lentils twice a week can reduce your risk of breast cancer by 24%

Are you already doing everything you can to prevent breast cancer? Sure, you’re exercising regularly, eating a healthy diet with plenty of organic produce, and maintaining a healthy weight, but just how many lentils are you eating? The answer to that last question is more important than you might think, as a recent study shows […]

11/21/2018 / By Isabelle Z.

Large study reveals that junk food really DOES increase your risk for cancer

We all know that junk food is terrible for us, but there may be occasions when you’re tempted to give in. Perhaps the vending machine is the social center at your office and you find yourself chatting and snacking more often than not, or you’ve given in to your kids’ requests that you buy the […]

11/17/2018 / By Ralph Flores

A common additive in food and drinks found to raise your blood pressure

If people can have too much of a good thing, imagine the dangers that come from of having too much of a bad thing. That’s exactly what researchers from the University of Basel found in their recent study, which appeared in the Journal of the American Society of Nephrology. In their study, they found that consuming […]

10/08/2018 / By Ralph Flores

Switch to an organic diet and reduce your pesticide intake by as much as 90%

If you’re still on the fence on whether you should be eating organic food, researchers from Australia have you covered: In a study, they found that switching to an organic diet can reduce the body’s pesticide levels by as much as 90 percent. The study, led by RMIT University in Melbourne, Australia, revealed that people […]

10/08/2018 / By Rhonda Johansson

Diet is the strongest predictor of Type 2 diabetes, new study proves

Forget nature vs. nurture in the debate on Type 2 diabetes. A team from the Chalmers University of Technology has developed a pioneering method which demonstrated how diet is the strongest predictor of this metabolic condition. Researchers observed that biomarkers collected from blood samples indicated a direct relationship between food and health. A major implication […]

10/08/2018 / By Michelle Simmons

Researchers create a gluten-free sweet biscuit recipe

One of the challenges of developing food products using alternative ingredients is adding nutritional value without completely changing the product’s original structure. In a study published in the journal Food Science and Technology, researchers from Brazil detailed how they successfully created gluten-free sweet biscuits using soybean okara, rice bran, and broken rice. Commercial sweet biscuits […]

09/03/2018 / By Isabelle Z.

Researchers CONFIRM: Natural omega-3 fatty acids prevent Alzheimer’s

Alzheimer’s disease is currently the sixth leading cause of death for Americans. It’s a devastating brain disease that impacts memory, behavior, and thinking, and although its growing prevalence has spurred a rise in research into the illness, there remains no cure. For now, the best thing you can do if you are concerned about Alzheimer’s […]

09/01/2018 / By Frances Bloomfield

Using rowan fruit powder to make gluten free bread increases nutritional value and antimicrobial activity

Rowans aren’t just ornamental plants; they can also be used to improve gluten-free breads. According to a team of researchers from various Russian institutions, adding rowan to bread significantly enhances its nutritional profile, and makes it less prone to spoilage. For the purposes of the study,which has been published in Agronomy Research, the investigators used […]

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