An article that poses the alluring question “Cancer Treatment in Your Medicine Cabinet?” by Michelle Holmes and Wendy Chen, both Harvard physicians, has been getting a lot of traction. That’s...
Back in the early 70s, just as I was developing an interest in the chemistry of food, I came across a witty quote by Mark Twain. “Part of the secret of success in life is to eat what you like and...
Is fish really brain food? P.G. Wodehouse certainly thought so. In his wonderful “Jeeves” stories, Bertie Wooster encourages his brainy butler to eat more fish whenever a particularly challenging...
Make no mistake about it: General Mills’s introduction of Cheerios sporting the label “Not made with genetically modified ingredients” is a mere marketing ploy and has nothing to do with health or...
A modest amount of red wine reduces the risk of heart disease, possibly because of the polyphenols it contains. Grape seed extract contains the same polyphenols as found in wine and has therefore...
The strikes against meat keep piling up. This time it's a study implicating carnitine, a compound found in meat and dairy products, as a factor in heart disease. High cholesterol, hypertension,...
The calcium issue was raised by Dr Ian Reid of New Zealand. He and his colleagues re-analyzed data from the Women Health Initiative (WHI) which looked at calcium and vitamin D supplements. The...
“Huge doses of purified methoxylated polyflavones increase insulin sensitivity and attenuate atherosclerosis in mice” is certainly not as catchy a headline as “Tangerine a Day Keeps Heart Surgeons...
RSS