Flavanols in Foods Help Prevent Colon Cancer
Scientists have confirmed that compounds called flavanols – found in some healthy foods – can significantly help prevent colorectal cancers, and even help block the expansion of existing cancer cells.
Tagged: flavonoids
Citrus Increases Circulation, Prevents Strokes, Boosts Cognition
Citrus fruits like oranges, tangerines, lemons increase circulation immediately after consumption. They also boost memory and cognition, and reduce the risk of strokes with regular citrus fruit consumption.
THE ANCESTORS DIET: Living and Cultured Foods to Extend Life, Prevent Disease and Lose Weight
THE FOOD WARS ARE BEING FOUGHT AT DINNER TABLES AND WEBSITES THROUGHOUT WESTERN SOCIETY. AND THERE ARE SO MANY DIETS OUT THERE CONTENDING FOR OUR FAVOR. WHO IS WINNING THE FOOD WARS? THOSE WHO...
Tomato Sauce Beats Raw Tomatoes for Heart Benefits
Raw fruits are typically more nourishing than cooked or processed fruit sauces or juices. This is not the case for tomatoes and tomato sauce. Learn why.
Aged Garlic and Other Natural Strategies Reduce Hypertension
Research confirms that aged garlic reduces blood pressure. We can now add garlic to a list of several other natural strategies proven to reduce hypertension.
Garlic and Ginger Inhibit Drug Resistant Superbugs
Research now confirms and quantifies that whole extracts of Garlic and Ginger have the ability to stop several species of multi-drug resistant bacteria.
Organic Tomatoes are More Tasty and Nutritious
A new study from international university researchers has confirmed that organic tomatoes are not only more nutritious than their conventional counterparts: they also taste better.
Berry Nutrient Lowers Heart Attack Risk and Hypertension
Multiple studies have shown that eating a diet rich in a particular plant nutrient reduces the risk of heart attacks and lowers blood pressure.
Flavonoids Reduce the Incidence of Intestinal and Stomach Cancers
In a large study from ten European countries, Italian researchers have found that diets containing higher levels of flavonoids significantly reduce the incidence of gastric cancer.
