An excess of dietary carbohydrates, alongside a relative deficiency in dietary fats and cholesterol, may lead to the development of Alzheimer's

In this paper, the authors highlight how an excess of dietary carbohydrates, particularly fructose, alongside a relative deficiency in dietary fats and cholesterol, may lead to the development of Alzheimer’s disease.

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Dietary Fat and the Risk of Breast Cancer

The study revealed that: (a) There was a 16% DECREASE in cancer rates for those who consumed the highest amount of saturated fat as compared to those who consumed the least. (b) There was a 9% DECREASE in cancer rates for those who consumed the highest amount of cholesterol as compared to those who consumed the least. (more…)

Brain Health Part 2 – Debbie Downer Strikes Back

What can you do to keep a healthy brain? First, repeat after me what you have to avoid from last week. Remember? No tobacco. Cut the alcohol to one drink a day. Trans fats are poison! (No French fries). Saturated fat isn’t much better. Processed meats don’t get any brownie points. Whoa on sugar! Down to one ounce a day, max. White bread has gotta go. MSG is a disaster. Look at the label for hydrolyzed vegetable protein, yeast extract, or anything with glutamate in it. Most soups from the store, even those labeled NO MSG are full of it. Don’t! And finally, yes, finally, you stopped getting the blue stuff for your sweetener didn’t you? And did you look at the can of diet soda to see if it had any in it. And of course, you aren’t intentionally playing with lead any more. It’s just that you don’t know what’s in your lipstick.  (more…)

Study reveals low fat dairy products may lower risk of type 2 diabetes (opinion)

Science continues to demonstrate that fat has not earned its bad reputation. Researchers have recently discovered that whole fat dairy products contain a fatty acid that could be beneficial for those at risk of type 2 diabetes. One study shows that individuals with high blood levels of trans-palmitoleic acid have a 62 percent lower chance of developing diabetes than individuals with the lowest levels of the same fatty acid. The study was conducted on 3,700 individuals, who were over the age of sixty-five at the time.
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