by Brenda Watson | Feb 12, 2014 | Adults, Children, Digestive Health, General, Seniors
The more we know about what goes into our food—and ultimately into our bodies—the easier it is to make smarter (and healthier) choices about what we put on our plates. So, when I heard the FDA announced plans recently to give the Nutrition Facts label a makeover to...
by Brenda Watson | Dec 16, 2013 | Brain, Depression, General, Inflammation
Women who eat a diet high in inflammatory foods—sugars, refined and starchy carbohydrates, processed meats, and trans fats to name the most common offenders—and low in anti-inflammatory foods—non-starchy fruits and vegetables, and healthy fats—are up to 41 percent...
by Brenda Watson | Oct 14, 2013 | General, Probiotics & Gut Flora
Antibiotics work by killing not only the harmful bacteria, but also the beneficial bacteria. It is relatively common for antibiotics to lead to gut infections that arise because potentially pathogenic bacteria are no longer kept in check by the beneficial microbes...
by Brenda Watson | Apr 15, 2013 | General
The Standard American Diet (SAD)—high in starchy carbohydrates and sugars, unhealthy fats, and meats, and low in nutrient-dense vegetables and fruits—has been linked, yet again, to poor health. This time researchers have found that the SAD diet increases the risk of...
by lsmith | Nov 28, 2012 | General
The term advanced glycation end products (AGEs) is a mouthful for a group of compounds that are formed both in the body and in food by the reaction between sugars with proteins and lipids (fats). The sugars literally coat proteins and lipids, which causes them to not...
