http://www.medicinalfoodnews.com/ Medicinal Food News has a hundred articles on foods that promote and improve your health en-us http://www.medicinalfoodnews.com/vol13/glutathione Walking down the vitamin / supplement aisle in the drug store is getting more and more challenging. Besides the traditional bottles of multi-vitamins, there are a myriad of new products, some familiar, some not. Sun, 10 May 2009 08:00:00 EST article 226 http://www.medicinalfoodnews.com/vol13/pomegranate The grocery store shelves are constantly being filled by new and different food products. Each year hundreds of new foods appear and disappear as food manufacturers try to offer the consumer a wider variety of food items. Thu, 30 April 2009 08:00:00 EST article 225 http://www.medicinalfoodnews.com/vol13/vitamin-d Vitamin D has recently been getting much attention as data is showing that this fat soluble vitamin may be involved in a variety of disease processes Sat, 28 March 2009 08:00:00 EST article 224 http://www.medicinalfoodnews.com/vol13/eat-too-much-salt Salt has been added to foods for centuries - first as a preserving agent and then to add flavour. Many spoilage organisms have a low tolerance to salt, so using salt to preserve fish, meat and many canned goods is very common Sat, 21 February 2009 08:00:00 EST article 223 http://www.medicinalfoodnews.com/vol13/probiotics-comparing-products The dairy case in most grocery stores now has a wide variety of fermented milk products which contain live bacteria. Sat, 31 January 2009 08:00:00 EST article 222 http://www.medicinalfoodnews.com/vol13/quinoa Most of us eat the more traditional protein sources - meat, eggs and the common grains, but you may want to consider some interesting alternatives Sat, 10 January 2009 08:00:00 EST article 221 http://www.medicinalfoodnews.com/vol12/eating-reduced-calories It is not a coincidence that when people go for diet counselling as a way to lose weight, one of the first recommendations is to increase intake of fruits and vegetables. Sat, 31 May 2008 08:00:00 EST article 220 http://www.medicinalfoodnews.com/vol12/portion-size It has been happening at fast food restaurants and probably in home kitchens as well. Food portions are getting bigger. One hamburger used to be the standard; now two patties on a bun are common Sat, 19 Apr 2008 08:00:00 EST article 219 http://www.medicinalfoodnews.com/vol12/pulses The glycemic index is a characteristic of foods that more and more people are looking at when making food choices. For people suffering from diabetes, heart disease or obesity, adding low glycemic index food to the diet may be beneficial. Sat, 12 Apr 2008 08:00:00 EST article 218 http://www.medicinalfoodnews.com/vol12/trans-fat Over the past few years scientific evidence that indicates trans fatty acids (or now more commonly referred to as trans fats) are bad for cardiovascular health has been mounting. Eliminating it is a another matter. Fri, 28 Mar 2008 08:00:00 EST article 217 http://www.medicinalfoodnews.com/vol12/implied_nutrition Knowing what ingredients are in a food is one thing, but saying that a food contains ingredients that are good for health is another. Sat, 23 Feb 2008 08:00:00 EST article 216 http://www.medicinalfoodnews.com/vol12/goodbye_hello An undate of what has been going on behing the scenes. A look at our stats, various bookmarking links and mobile service Fri, 11 Jan 2008 08:00:00 EST article 215 http://www.medicinalfoodnews.com/vol11/2007/cerealandceliac According to the Canadian Celiac Association, approximately one in 133 Canadians is affected by celiac disease. Sat, 07 Apr 2007 08:00:00 EST article 214 http://www.medicinalfoodnews.com/vol11/2007/GM_tomatoes It was considered a major breakthrough when the possibility of improving on nature by using molecular biology was first introduced. However, enthusiasm was replaced by anxiety and fear when it was suggested that food also could be improved using this new technology. Sat, 10 Mar 2007 08:00:00 EST article 213 http://www.medicinalfoodnews.com/vol11/2007/statin Concerns about cholesterol are well known. But how much can diet influence serum cholesterol levels? Sat, 28 Feb 2007 08:00:00 EST article 212 http://www.medicinalfoodnews.com/vol11/2007/popcorn There can’t be too many calories in popcorn Sun, 18 Feb 2007 08:00:00 EST article 211 http://www.medicinalfoodnews.com/vol10/2006/top_10_website_improvements We are celebrating our 10th year on the net and have updated our website for the occasion. In keeping with our celebration we have added ten new features to the site. Sat, 23 Dec 2006 08:00:00 EST article 210 http://www.medicinalfoodnews.com/vol10/2006/prostate Everyone likes things simple. But very often it just isn’t that way, especially in nature. We all know we need vitamins in our diets. For our convenience, scientists have given vitamins easy names to remember: vitamin A, vitamin C, vitamin D, vitamin E. But it‘s a bit more complicated Tue, 31 Oct 2006 08:00:00 EST article 209 http://www.medicinalfoodnews.com/vol10/2006/trans_fat The consumption of trans fatty acids or trans fats has been shown to be bad for your cardiovascular system. Trans fats increase blood levels of LDL (low density lipoprotein) or bad cholesterol and decrease blood levels of HDL (high density lipoprotein) or good cholesterol. Sun, 01 Oct 2006 08:00:00 EST article 208 http://www.medicinalfoodnews.com/vol10/2006/food_labels As consumers we have many sources of information - some more reliable than others, some easier to understand than others. In many countries, compulsory food labelling is now in effect with the hope that it will provide quick and easy to understand composition and nutrition information. The more you look at a food label, the more information you find. Thu, 31 Aug 2006 08:00:00 EST article 207 http://www.medicinalfoodnews.com/vol10/2006/sulforaphane The results have only been demonstrated in the lab, but it may be that broccoli contains a powerful ingredient that can prevent the occurrence of a chronic eye disease Thu, 15 Jun 2006 08:00:00 EST article 220 http://www.medicinalfoodnews.com/vol10/2006/synbiotics First it was probiotics. Then it was prebiotics. Now the two are being combined to produce synbiotics. Sun, 14 May 2006 08:00:00 EST article 220 http://www.medicinalfoodnews.com/vol10/2006/mangoes Mango is a fruit that is very common in the tropics. You may have seen it in the fruit section of your grocery store, but never had the courage to buy one. Mangoes have a distinct taste; they can be eaten alone, added to a fruit salad to add zest, or part of other interesting recipes. Fri, 14 Apr 2006 08:00:00 EST article 220