Organic Food Not Safer Or Nutritionally Superior To Conventional Foods
Overall, organic foods are not nutritionally superior to conventional foods, neither are they safer regarding bacterial contamination, researchers from Stanford University School of Medicine reported in Annals of Internal Medicine. The scientists emphasized that they did not find any significant evidence pointing to nutritional benefits linked to the consumption of organic foods…
September 5, 2012 · by · in Nutritional News · Tags: annals, benefits-linked, evidence-pointing, internal, medicine, nutrition / diet, nutritional counseling, organic-foods, school, scientists-emphasized, stanford, stanford-university, the-consumption
Irreversible Damage To Teeth Caused By Sports And Energy Drinks
A recent study published in the May/June 2012 issue of General Dentistry, the peer-reviewed clinical journal of the Academy of General Dentistry, found that an alarming increase in the consumption of sports and energy drinks, especially among adolescents, is causing irreversible damage to teeth – specifically, the high acidity levels in the drinks erode tooth enamel, the glossy…
May 3, 2012 · by · in Nutritional News · Tags: academy, acidity-levels, clinical-journal, consumption, drinks, energy-drinks, glossy, nutrition, nutritional counseling, on call diets, the-consumption, the-drinks, the-high, the-peer-reviewed
Eating Fish Can Reduce The Risk Of Diabetes
A study analyses the dietary patterns of the adult Spanish population with high cardiovascular risk. The results reveal a high consumption of both red meat and fish
November 12, 2011 · by · in Nutritional News · Tags: adult, consumption, cured-meats, diabetes, dietary, greater-weight, higher-obesity, lower-glucose, oncalldiets, results-reveal, smaller-risk, the-consumption, the-dietary
Mayo Clinic Researchers Find Eating More Monounsaturated And Polyunsaturated Fatty Acids May Decrease Mild Cognitive Impairment
Mayo Clinic researchers found that the prevalence of mild cognitive impairment decreased with an increase in the consumption of monounsaturated and polyunsaturated fatty acids. Monounsaturated fatty acids are commonly found in olive oil and canola oils, and polyunsaturated fatty acids, such as Omega 3 or Omega 6 fatty acids, are commonly found in most varieties of nuts, seeds and fish…
January 27, 2011 · by · in Nutritional News · Tags: clinic, consumption, diet, fatty-acids, impairment-decreased, mild-cognitive, nutrition, nutritional counseling, olive-oil, omega, prevalence, such-as-omega, the-consumption, the-prevalence
