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  1. Prevent Glaucoma and See 27 Miles Farther Prevent Glaucoma and See 27 Miles Farther May 18, 2012

    The risk of glaucoma, the second leading cause of blindness, appears to be dramatically reduced by kale or collard greens consumption, thanks to the phytonutrient pigments lutein and zeaxanthin.

  2. Apples and Oranges: Dietary Diversity Apples and Oranges: Dietary Diversity May 15, 2012

    In addition to quantity and quality, the variety of fruits and vegetables consumed matters, as many phytonutrients are not evenly distributed among the various families and parts of plants.

  3. Raw Broccoli and Bladder Cancer Survival Raw Broccoli and Bladder Cancer Survival March 26, 2012

    The effect of raw and cooked broccoli consumption on survival rates of bladder cancer patients.

  4. Smoking Versus Kale Juice Smoking Versus Kale Juice March 8, 2012

    The effect of kale juice on LDL and HDL cholesterol and the antioxidant capacity of the blood.

  5. Kale and the Immune System Kale and the Immune System March 7, 2012

    Comparing the immune system-boosting effect of cooked versus raw kale.

  1. So Should We Drink Beet Juice or Not? So Should We Drink Beet Juice or Not? March 5, 2012

    In the context of a healthy plant-based diet, the nitrates in vegetables can safely be converted into nitric oxide, which can boost athletic performance and may help prevent heart disease.

  2. Are Nitrates Pollutants or Nutrients? Are Nitrates Pollutants or Nutrients? February 28, 2012

    Phytonutrients such as vitamin C prevent the formation of nitrosamines from nitrites, which explains why adding nitrite preservatives to processed meat can be harmful, but adding more vegetables and their nitrite-forming nitrates to our diet can be helpful.

  3. Is Bacon Good or Is Spinach Bad? Is Bacon Good or Is Spinach Bad? February 23, 2012

    If the nitrates in vegetables such as greens are health-promoting because they can be turned into nitrites and then nitric oxide inside our bodies, what about the nitrites added to cured meats such as bacon, ham, and hot dogs?

  4. Vegetables Rate by Nitrate Vegetables Rate by Nitrate February 22, 2012

    If nitrates can boost athletic performance and protect against heart disease, which vegetables have the most: beans, bulb vegetables (like garlic and onions), fruiting vegetables (like eggplant and squash), greens (such as arugula), mushrooms, root vegetables (such as carrots and beets), or stem vegetables (such as celery and rhubarb)?

  5. Hearts Shouldn’t Skip a Beet Hearts Shouldn’t Skip a Beet February 21, 2012

    The nitrate in vegetables, which the body can turn into the vasodilator nitric oxide, may help explain the role dark green leafy vegetables play in the prevention and treatment of hypertension (high blood pressure) and heart disease.

  1. Anti Up on the Veggies Anti Up on the Veggies January 26, 2012

    Greens rank highest in chemical antioxidant assays (such as ORAC, TEAC, TRAP, and FRAP), but which vegetables lead the pack when cellular antioxidant activity is measured?

  2. Antioxidants in a Pinch Antioxidants in a Pinch January 18, 2012

    Some herbs and spices–including cinnamon, cloves, lemonbalm, marjoram, oregano, and peppermint–are so rich in antioxidants that just a small pinch can go a long way.

  3. Constructing a Cognitive Portfolio Constructing a Cognitive Portfolio November 29, 2011

    Different fruits and vegetables appear to support different cognitive domains of the brain, so both variety and quantity are important.

  4. Dietary Guidelines: Pushback From the Sugar, Salt, and Meat Industries Dietary Guidelines: Pushback From the Sugar, Salt, and Meat Industries November 8, 2011

    The Sugar Association, Salt Institute, and American Meat Institute all railed against the new Dietary Guidelines for Americans.

  5. Dietary Guidelines: It’s All Greek to the USDA Dietary Guidelines: It’s All Greek to the USDA October 31, 2011

    Unlike the United States, where the agriculture department is the lead agency on formulating dietary recommendations, other countries such as Greece rely on their health department. What do their dietary guidelines look like?