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Physical fitness authorities seem to have fallen into the same trap as the nutrition authorities—recommending what they think may be achievable, rather than simply informing us what the science says, and letting us make up our own mind.
Whole plant sources of sugar and fat can ameliorate some of the postprandial inflammation caused by the consumption of refined carbs and meat.
Do BPA-free plastics, such as Tritan, have human hormone-disrupting effects? And what about BPS and BPF?
Two ways in which salt may drive autoimmune diseases such as multiple sclerosis, psoriasis, type I diabetes, Sjögren’s syndrome, asthma, and rheumatoid arthritis.
What’s more important: probiotics or prebiotics? And where best to get them?
Eating meat during breastfeeding is associated with an increased risk of type 1 diabetes, a consequence perhaps of meat glycotoxins or paratuberculosis bacteria that may be passed though breast milk.
“Fear of consumer reaction” led the U.S. dairy industry to suppress the discovery in retail milk of live paraTB bacteria, a pathogen linked to type 1 diabetes.
Prioritizing plant-based sources of iron may be more effective than giving blood at reducing the risk of potentially “ferrotoxic” (iron-related) diseases such as cancer and diabetes.
What are the protective components of dietary patterns and foods associated with lower risk of cerebrovascular disease (stroke)?
What happened to women who were randomized to eat more meat and dairy during pregnancy, and what effect does animal protein consumption have on cortisol and testosterone levels in men?
Using skin lotion or hand sanitizer before touching thermal paper (cash register receipts and printed tickets) can facilitate the absorption of BPA into the body.
Prediabetes and type 2 diabetes are caused by a drop in insulin sensitivity blamed on “intramyocellular lipid,” the buildup of fat inside our muscle cells.