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March 24, 2014
Phytates for the Prevention of Cancer
Phytic acid (phytate), concentrated in food such as beans, whole grains, and nuts, may help explain lower cancer rates among plant-based populations.
March 19, 2014
Nuts May Help Prevent Death
Just a few small servings of nuts a week may increase our lifespan and lower cancer risk.
March 14, 2014
Carcinogen Blocking Effects of Turmeric
Less than a teaspoon a day of turmeric appears to significantly lower the DNA mutating ability of cancer-causing substances.
March 3, 2014
How to Slow Brain Aging by Two Years
The consumption of blueberries and strawberries is associated with delayed cognitive aging by as much as 2.5 years, thought to be because of brain-localizing anthocyanin phytonutrients, as shown on...
February 26, 2014
Is Liquid Smoke Flavoring Carcinogenic?
Different brands of liquid smoke flavorings have been tested for DNA-damaging potential, p53 activation, and levels of known carcinogens. Smoked foods such as ham, turkey, barbeque chicken, herring,...
February 24, 2014
Food Antioxidants, Stroke, and Heart Disease
The oxidation of high-fat and cholesterol-rich foods in our stomachs may help explain why eating antioxidant packed foods appears to reduce heart attack and stroke risk.
February 21, 2014
Food Antioxidants and Cancer
Antioxidant intake from foods (not supplements) is associated with lower cancer risk.
January 17, 2014
Turmeric Curcumin and Osteoarthritis
The yellow pigment curcumin in the spice turmeric may work as good or better than anti-inflammatory drugs and pain killers for the treatment of knee osteoarthritis.
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