Lowering one's glycerol levels could mean longer lives, even on unrestricted diets.
The idea that food delivers important messages to our genome is the focus of a field known as nutrigenomics.
A company in California, U.S has found a way to make milk without the cow, created solely in a lab with zero cruelty but all the nutrition. The company now have an array of products that they state are just as good as the original.
Higher consumption of fruits and vegetables is associated with a lower risk of death in men and women, according to data representing nearly 2 million adults. The simple public health message '5-a-day.'
Billionaire and philanthropist Bill Gates is urging all rich nations to shift away from environmentally destructive animal agriculture and toward plant-based and lab-grown alternatives to meat.
According to most recent study, vegetarians have a 48% lower risk of overall stroke than non-vegetarians, a 60% lower risk of ischemic stroke and a 65% lower risk of hemorrhagic stroke.
The evolution of dietary and hygienic habits in Western countries is associated with a decrease in the bacteria that help in digestion. These very bacteria were also found in the Iceman, who lived 5300 years ago, and are still present in non-Westernized populations in various parts of the world.
New research finds that seniors who ate mushrooms twice weekly had 50% reduced odds of having mild cognitive impairment.
Eating more organically grown foods is linked to a 76 percent decreased risk for all lymphomas and an 86 percent reduced risk for non-Hodgkin lymphoma, French researchers say.
Planned intermittent fasting may help to reverse type 2 diabetes, suggest doctors after three patients in their care, who did this, were able to cut out the need for insulin treatment altogether.
A large collaboration of researchers from the EU has found that people who adhered to a Mediterranean diet cut their risk of late-stage age-related macular degeneration ( a leading cause of blindness ) by 41 percent.
The study of 15,400 people in the USA found that diets both low and high in carbohydrates were linked with an increase in mortality, while moderate consumers of carbohydrates had the lowest risk of mortality.