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.
Probiotics significantly reduce body weight and fat mass, concluded a Chinese meta-review of 821 obese and overweight people.
In a 30-year study, women that quit smoking sharply reduced their risk of developing seropositive rheumatoid arthritis, which can cause joint deformities and disability.
After six months of marathon training, running novices reversed the aging of major blood vessels; in another study, heart failure patients that walked fast were less likely to have cognitive impairment.
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.
Italian students that took probiotics for six weeks were less depressed, angry and tired than those in a control group.
New infrared technology allows doctors to detect the weakened blood vessels at the back of the eye associated with early Alzheimer’s.
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.