Within hours the blood of those fed walnuts is able to suppress the growth of breast cancer cells in a petri dish. Which nut might work best, though—almonds, Brazil nuts, cashews, hazelnuts, macadamias, peanuts, pecans, pine nuts, pistachios, or walnuts?
How does sweet potato baking compare to boiling and steaming, and should we eat the skin?
What do studies not funded by the chocolate industry show about the effect of cocoa on arterial health?
Broccoli sprouts are compared to “Broccomax” supplements.
Though the most concentrated sources of the toxic metal cadmium are cigarette smoke, seafood, and organ meats, does greater consumption from whole grains and vegetables present a concern?
How do sweet cherries compare to the drug allopurinol and a low-purine diet for the treatment of the painful inflammatory arthritis gout?
A new concept in biology tries to explain why the consumption of certain natural compounds in plants may mimic the lifespan-enhancing benefits of caloric restriction.
Plants and animals share similar biochemical pathways and signaling systems, which may explain why so many phytonutrients are beneficial to our physiology.
The relationship between fish consumption and diabetes risk may be due to toxic pollutants that build up in the aquatic food chain.
Whole fruits and vegetables were compared to both antioxidant pills, as well as supplements containing fruits and vegetable extracts, for their ability to treat seasonal allergies, improve lung function, and control asthma.
Increasing fruit and vegetable consumption to seven servings a day appears to cut asthma exacerbation rates in half, whereas restricting consumption to Standard American Diet levels leads to a significant worsening of lung function and asthma control.
A study involving more than a million kids suggests the striking worldwide variation in childhood rates of allergies, asthma, and eczema is related to diet.
A bacteria discovered on Easter Island may hold the key to the proverbial fountain of youth by producing rapamycin, which inhibits the engine-of-aging enzyme TOR.
Unlike most other anticancer agents, the phytates naturally found in whole plant foods may trigger cancer cell differentiation, causing them to revert back to behaving more like normal cells.
Phytic acid (phytate), concentrated in food such as beans, whole grains, and nuts, may help explain lower cancer rates among plant-based populations.
Just a few small servings of nuts a week may increase our lifespan and lower cancer risk.
Less than a teaspoon a day of turmeric appears to significantly lower the DNA-mutating ability of cancer-causing substances.
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.
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, barbequed chicken, herring, and salmon were also tested.
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.
Antioxidant intake from foods (not supplements) is associated with lower cancer risk.
The yellow pigment curcumin in the spice turmeric may work as well as, or better than, anti-inflammatory drugs and painkillers for the treatment of knee osteoarthritis.
An elegant experiment is described in which the blood of those eating different types of spices—such as cloves, ginger, rosemary, and turmeric—is tested for anti-inflammatory capacity.
Yellow plant pigments, such as lutein and zeaxanthin, build up in the back of our eyes to protect our retinas against age-related macular degeneration. Levels of these eyesight–saving nutrients in organic free-range eggs, vegetables, and goji berries are compared.
Blueberry consumption may double the population of our cancer-fighting immune cells, and the spices cardamom and black pepper may boost their activity.
The cardiovascular benefits of plant-based diets may be severely undermined by vitamin B12 deficiency.
To stay out of oxidative debt, we need to take in more antioxidants than we use up.
Even nine servings of fruits and vegetables a day may not reach the minimum recommended intake of antioxidants if one doesn’t make the right choices.
How many antioxidant-rich foods do we need to eat every day just to stay out of oxidative debt?
Might the antioxidant and anti-inflammatory properties of plant-based diets undermine some of the benefits of exercise?
Plant-based diets may prove to be a useful nutrition strategy in both cancer growth control as well as lifespan extension, because these diets are naturally lower in methionine.
Men eating pistachio nuts experienced a significant improvement in blood flow through the penis accompanied by significantly firmer erections in just three weeks—perhaps due to pistachios’ antioxidant, arginine, and phytosterol content.
Those eating a more plant-based diet may naturally have an enhanced antioxidant defense system to counter the DNA damage caused by free radicals produced by high-intensity exercise.
Two kiwi fruit an hour before bedtime may improve sleep quality and duration, without the side effects associated with sleeping pills.
A component of cooked ginger root protects human white blood cells in vitro against radiation-induced genetic damage, and lemon balm tea appears to protect radiology staff against radiation-induced oxidative stress.
Based on studies of atomic bomb survivors, Chernobyl victims, and airline pilots exposed to more cosmic rays at high altitudes, it appears that fruits and vegetables may decrease radiation-induced chromosome damage.
Longstanding concerns about certain isolated components of the spice tarragon have broadened into questions about the safety of even the leaves themselves.
Cinnamon can no longer be considered a safe and effective treatment for diabetes.
A daily tablespoon of ground flax seeds for a month appears to improve fasting blood sugars, triglycerides, cholesterol, and hemoglobin A1c levels in diabetics.
The polycyclic aromatic hydrocarbons in the vapors released from cooking meat may be hazardous for fetal development, and increase the risk of cancer.
