For years we have been advised to avoid saturated fats because they increase the risk for heart disease. Saturated fats are known for raising LDL cholesterol. But, as with all health messages, it isn’t that simple – not all saturated fats are created equal. Some saturated fats are worse than others for raising LDL cholesterol. … Read More
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Berries get their red, purple or blue color from natural pigments known as anthocyanins. A recent Finnish-American study showed that anthocyanins in berries could activate the SIRT6 enzyme function which may reduce the expression of cancer genes and cancer cell growth. The regulation of this enzyme could open up new avenues for cancer treatment. While the … Read More
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Magnesium is the fourth most abundant mineral found in the human body. Most is found in your bones with the rest in muscles, soft tissues or circulating in your blood. This mineral is important for many biochemical reactions that go on in your body. Though deficiencies are rare, chronic low levels of magnesium negatively affect … Read More
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In a recent study published in the Journal of the American Heart Association, elderly women who ate more vegetables showed less carotid artery wall thickness. This type of thickening of the vessel walls is the underlying cause for heart disease and stroke. Cruciferous vegetables – broccoli, cauliflower, cabbage and Brussels sprouts offered the most protection. … Read More
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It’s hard to get people to eat more fruits and vegetables. Some refuse to give up their favorite fatty foods or desserts but switching from white bread to whole wheat bread isn’t that big a step and it will yield impressive health benefits. Research has shown the benefits of whole grains occur by simply switching … Read More
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DietSpotlight has noted www.TheNutritionExpert.com as one of the Top 10 Nutritionist Blogs In the Nation for 2017–2018. Thank you DietSpotlight and thank you to all of our readers for your continued support. … Read More
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In the US most of us eat celery raw, in salads or as an ingredient in soups. Worldwide it has more prominence. In France, mirepoix, made from finely chopped celery, carrots and onions is a staple in many dishes. Few Cajun dishes, such as jambalaya and gumbo are made without the vital three – celery, … Read More
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It has been estimated that 25% of Americans fall short on their daily vitamin A intake. The best sources come from animal products – liver, cod liver oil, milk, butter and eggs – but fruits and vegetables that contain carotenoids are also a valuable source. Carotenoids are a form of provitamin A which gives sweet … Read More
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A distant relative of the banana, ginger gets its name from the translation of the Sanskrit word meaning shaped like a horn. Used widely in Asian dishes and to flavor soda (ginger ale and cola) it can also act as a preservative in food. Ginger capsules may help relieve motion sickness and it has a … Read More
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The answer is kiwis, just one provides 100% of your daily need for vitamin C and you can eat the fiber-rich skin. This New Zealand specialty is available year-round because the growing season in California is opposite so the two major producers complement each other. Grown commercially in the US since the 1960s, kiwis were … Read More
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