Anthocyanins — antioxidant pigments found in fruits and vegetables — have well-established benefits for our cardiovascular system. The benefits are associated with their ability to influence the expression of chemicals by platelets in the blood, says new data from a randomized, double-blind, placebo-controlled trial.
The new study, published in Nutrition & Metabolism, deepens our understanding of the heart health benefits of anthocyanins, pigments found in many fruit like black raspberries, blueberries, blackberries, and blackcurrants. The water-soluble vacuolar pigments may appear red, purple, or blue depending on the pH. They belong to a parent class of molecules called flavonoids.
“These results are of public health importance because intakes of flavonoids associated with these findings are easily achievable in the habitual diet and make a significant contribution to the knowledge base needed to refine the current, rather general, fruit and vegetable dietary recommendations,” wrote researchers from the University of East Anglia and King’s College London.
One of the most perfect foods, low in calories, containing every single vitamin (A, B, D, E, K) except C, and nearly perfect in protein can also improve aspects of cognition, according to research that also concludes neither high intake of cholesterol or eggs are associated with an increased risk of dementia or Alzheimer’s disease.
The study, involving almost 2,500 Finnish men, aimed to test a suggested link between intakes of cholesterol (and eggs as a major source of dietary cholesterol) and cognitive decline in both the general population and in a group of people genetically ‘at risk’ of dementia.
Led by Maija Ylilauri from the University of Eastern Finland, the team found that a relatively high intake of dietary cholesterol, or eating one egg every day, was not associated with an increased risk of dementia or Alzheimer’s disease.
‘Post-mortem autopsy studies — which are available on Cowan’s website, humanheartcosmicheart.com — looking at arterial blockages in the area leading to the part that had an attack showed that only 18 percent were actually blocked. That means that in 82 percent of cases, a blocked artery was NOT the cause of the heart attack.
A Crohn’s disease vaccination is being developed by a researcher in Great Britain. The vaccine targets MAP, a bacteria found in 80% of Crohn’s sufferers. The vaccine aims to help stimulate the body to eliminate MAP, and thus cure those suffering with Crohn’s disease. 
While the intent of the researcher may be honorable, it is highly debatable whether another vaccination is the answer for this serious disease.
Vaccinations have in fact been blamed for causing autoimmune disorders including Crohn’s disease. It makes little sense to use a vaccine to target a disease caused by vaccines. Crohn’s disease is a progressive, life-threatening illness correlated with gut dysbiosis and inflammation of the intestines. 
Functional medicine approaches, which aim to heal the gut, offer hope for those suffering with Crohn’s disease. Conventional medicine treatments include anti-inflammatory drugs that attempt to put the disease into remission. [3, 4]
1 in 10 Americans will have a kidney stone during their lifetime, and there are nearly half a million people going to the emergency room – due to kidney stones – each year! With more than 10% of the American population suffering from these painful stones it’s important to understand how to prevent these from happening in the first place, and the answers may be simpler than you think.
Is the ‘standard American diet (SAD) the cause of kidney stones? It’s hard not to acknowledge the fact that the foods found in the SAD diet are a contributing factor to a massive decline in the health of Americans today. Which brings us to the $64,000 question: Is there a link between this way of eating and kidney stones?
Much of human health hinges on how well the body manufactures and uses energy. For reasons that remain unclear, cells’ ability to produce energy declines with age, prompting scientists to suspect that the steady loss of efficiency in the body’s energy supply chain is a key driver of the aging process. Researchers have zeroed in on an enzyme — found in natural foods like broccoli and cucumbers — that can slow the chronic conditions that come with age.
Scientists at Washington University School of Medicine in St. Louis have shown that supplementing healthy mice with a natural compound called NMN can compensate for this loss of energy production, reducing typical signs of aging such as gradual weight gain, loss of insulin sensitivity and declines in physical activity.
Ever since the inception of the high-carb low-fat diet for heart health promoted in the U.S. since the 1960s, obesity has continued to climb exponentially. For over a half century, health “authorities” have claimed that consuming saturated fats would make you fat.
It’s not true.
Despite national compliance to the lipid theory for heart disease dogma from media, medicine, and government, obesity rates among the low and no-fat consumers have climbed exponentially, even among young children, and heart disease has remained the number one cause of death from disease.
Fat Dogma Diminishing Slowly as Processed Carbs and Oils Truth is Revealed