Eating three to four eggs a week increases heart disease mortality by 6 percent and all-cause mortality by 8 percent, a new study found.
Montmorency tart cherries in juice or capsules lower systolic blood pressure and insulin levels within hours, reducing factors that lead to metabolic syndrome.
At least one-third of early deaths globally could be prevented if people moved to a largely plant-based diet, Harvard scientists have calculated.
Chinese seniors that ate more than two teaspoons of nuts a day were found to have better thinking, reasoning and memory than those that didn’t eat nuts.
Germans that ate a diet low in meat and carbs and high in plants and vitamins for four weeks had significantly less gum inflammation and bleeding that subjects that did not change their eating habits.
Women with breast cancer that ate a handful of walnuts daily for two weeks experienced a change in gene expression that suppressed the tumor growth.
Strawberries head the latest list of the Environmental Working Group’s “Dirty Dozen” fruits and vegetables with high levels of pesticide residues; avocados top the clean list.
A researcher has developed a synthetic meat substitute using vegetable proteins that imitate protein complexes found in real meat and can be produced using a 3-D printer to mimic the texture of beef or chicken.
Low-carb diets such as Atkins, ketogenic and paleo, which emphasize protein instead of fruits, vegetable and grains, significantly increase the risk of atrial fibrillation, a new study shows.
Eleven athletes ran five kilometers a good six percent faster after four days on a Mediterranean diet compared to four days on a Western diet.