Most of household food budgets are spent on processed foods, the majority of which are filled with additives and stripped of nutrients. Discover which common ingredients in the foods you eat pose the greatest risk to your health. Ultra-processed foods are formulations of several ingredients. Besides salt, sugar, oils and fats, they include substances not generally […]
Cashiers May Have Higher Risk For BPA Exposure Than General Population From Handling Printed Receipts
Despite its well-documented effects as a hormone disruptor, Bisphenol A (BPA) is still used to manufacture thousands of products ranging from cigarette filters to food packaging, medical devices and toys. BPA is used to create plastic coatings and harden clear plastics, but the compound mimics estrogen, potentially interfering with a growing child’s hormones or contributing […]
Vegans At Increased Risk Of Developing Blood Clots And Atherosclerosis
People who follow a vegan lifestyle — strict vegetarians who try to eat no meat or animal products of any kind — may increase their risk of developing blood clots and atherosclerosis or “hardening of the arteries,” which are conditions that can lead to heart attacks and stroke. That’s the conclusion of a review of […]
Eyeliner Application May Cause Eye Problems, Study Finds
People who apply eyeliner on the inner eyelid run the risk of contaminating the eye and causing vision trouble, according to research by a scientist at the University of Waterloo. This is the first study to prove that particles from pencil eyeliner move into the eye. Dr. Alison Ng, at the Centre for Contact Lens […]
Protein Found That Initiates DNA Repair
A research team has discovered a protein that may serve as a first responder that sets in motion a cascade of molecular activity to repair damaged DNA. The research team was led by Vera Gorbunova and Andrei Seluanov, professors of biology at the University of Rochester. Biologists, geneticists, and other scientists who study the cellular […]
How Manuka Honey Helps Fight Infection
Manuka honey may kill bacteria by destroying key bacterial proteins. Dr Rowena Jenkins and colleagues from the University of Wales Institute – Cardiff investigated the mechanisms of manuka honey action and found that its anti-bacterial properties were not due solely to the sugars present in the honey. The work was presented this week (7-10 September […]
Young Blood Does Not Reverse Aging In Old Mice
A new study from UC Berkeley found that tissue health and repair dramatically decline in young mice when half of their blood is replaced with blood from old mice. The study argues against the rejuvenating properties of young blood and points to old blood, or molecules within, as driving the aging process. “Our study suggests […]
Don’t Throw Out Old, Sprouting Garlic — It Has Heart-Healthy Antioxidants
“Sprouted” garlic — old garlic bulbs with bright green shoots emerging from the cloves — is considered to be past its prime and usually ends up in the garbage can. But scientists are reporting in ACS’ Journal of Agricultural and Food Chemistry that this type of garlic has even more heart-healthy antioxidant activity than its […]
Food Additives Linked To Hyperactivity In Children, Study Shows
A study by researchers at the University of Southampton has shown evidence of increased levels of hyperactivity in young children consuming mixtures of some artificial food colours and the preservative sodium benzoate. The possibility of food colours and preservatives affecting children’s behaviour has long been an unresolved question for parents. This significant new research by […]
Precut Salad May Encourage Growth Of Salmonella
A new study from the University of Leicester shows that small amounts of damage to salad leaves in bagged salads encourage the presence of Salmonella enterica. Juices released from damaged leaves also enhance the pathogen’s ability to attach to the salad’s plastic container. The research is published November 18th in Applied and Environmental Microbiology, a […]