• Blocking Ghrelin Possible Key to Weight Loss in some Ethnic Groups

    Sep 16, 2004
    Ghrelin is a hormone released by the stomach that causes you to feel hungry. After eating, ghrelin levels fall back to normal. In a recent study it was found that after black women ate their ghrelin levels tended to stay higher than white women - this could trigger weight gain.
  • Both Fish and Fish Oil Capsules Prevent Abnormal Heart Rhythms (Arrhythmias)

    Sep 15, 2004
    Eating fatty fish (cod, tuna, salmon), and/or taking fish oil supplements reduce the risk of developing an arrhythmia according to two new studies. Electrical signals control the proper heart rhythm. If the electrical signal is disrupted you develop an arrhythmia.
  • Soy Isoflavones - Mounting Evidence in Breast Cancer Prevention

    Sep 14, 2004
    Researchers from the Department of Nutrition, University of South Florida College of Medicine in Tampa state that it is evident that Isoflavones are promising agents for breast cancer prevention. This is based on evidence from epidemiological, animal, in vitro data, and human clinical trials. The researchers review current evidence and state it is time to start major clinical studies to prove the value of soy Isoflavones, the dosage needed, timing and duration of exposure for best results.
  • Selenium Against Cancer

    Sep 13, 2004
    Consuming selenium on a daily basis can reduce the risk of eight types of cancer by up to 76% scientists said last week. Selenium can help prevent cancer of the liver, lung, prostate, brain, pancreas, kidney, esophagus, and stomach by blocking the formation of the tumor. Selenium also fights tumors once they appear and improve the chance of survival.
  • Antioxidants may protect the Blood Vessels and Kidneys of Patients with Hypertension

    Sep 10, 2004
    In normal metabolism the use of oxygen generates free radicals. Free radicals can cause local inflammation and tissue destruction. The kidneys and blood vessels are saturated with oxygen-metabolism generated free radicals.