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  • Having enough Selenium considerably reduces the risk of kidney bladder cancer in specific but large groups of people

    Dec 04, 2008
    Selenium is a mineral actively utilized by antioxidant systems and detoxification systems in our body. A number of studies indicate that particular forms of selenium decrease the risk of a number of cancers. Increased levels of selenium may reduce a woman’s risk of bladder cancer by 34 % according to a new study from Dartmouth Medical School.
  • Curry Herb may slow Parkinson’s disease

    Dec 03, 2008
    Research shows that the curry herb Turmeric is a powerful anti-inflammatory agent with protective antioxidant activity. There is evidence that Turmeric helps shield the brain from the damage that accrues in Alzheimer’s diseased brains and from brain aging in general. In the new study researchers at Johns Hopkins School of Medicine added Turmeric to brainy nerve tissue it protected 50% of the cells from dying whereas before the addition of Turmeric 81% of the brain cells were dying.
  • Vitamin K may have anti-diabetes benefits: Study

    Dec 02, 2008
    Supplementing with vitamin K1 inhibits the development of insulin resistance in older men, cutting the risk of developing diabetes according to the results of a newly published 36-month, randomised, double-blind placebo-controlled study. Oddly, the effects were not observed in women, according to the researchers from the Jean Mayer USDA Human Nutrition Research Centre at Tufts University. According to the scientist the women’s weight might be influencing the effects of vitamin K decreasing its benefits.
  • Eating fish protects the kidneys of diabetics

    Dec 01, 2008
    Eating fish at least twice a week seems to reduce the incidence of kidney disease in patients with diabetes, according to findings from a large British study. Although diabetics are advised to limit the amount of protein they eat to delay the progression of kidney disease, evidence is building that the effects on the kidneys may have to do with the source of the protein and not the quantity consumed. Dr.

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