White rice is missing more than fiber, vitamins, and minerals. Phytonutrients such as gamma oryzanol in brown rice may help explain the clinical benefits, and naturally pigmented rice varieties may be even healthier.
If our body doesn’t register liquid calories as well, why are blended soups more satiating than the same ingredients eaten in solid form?
Does the threshold for toxicity of fructose apply to fruit or just to added industrial sugars such as sucrose and high fructose corn syrup?
If foods like berries and dark green leafy vegetables have been found protective against cognitive decline, why aren’t they recognized as such in many guidelines?
The majority of polyphenol phytonutrients may be bound to fiber, helping to explain the marked difference in health impacts between whole fruit and fruit juice.
After a formal evaluation to rule out celiac disease, those who suspect they might have gluten sensitivity should first try improving their diet and then have other causes excluded before going on a gluten-free diet, since as many as 1 in 3 people who avoid gluten for symptom control end up having a different disease altogether.
Suppressing the engine-of-aging enzyme TOR (Target of Rapamycin) by reducing intake of leucine–rich animal products, such as milk, may reduce cancer risk.
How does sweet potato baking compare to boiling and steaming, and should we eat the skin?
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 functional MRI scans.
Antioxidant intake from foods (not supplements) is associated with lower cancer risk.
Blueberries may help protect against age-related macular degeneration, and black currants may help halt the progression of glaucoma.
Blueberry consumption may double the population of our cancer-fighting immune cells, and the spices cardamom and black pepper may boost their activity.
