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Gazpacho shows lower vitamin C content after preparation

The paper referred to in this article has been published in the European Journal of Public Health In summer, more dishes like gazpacho -a cold soup containing raw vegetables, bread, olive oil and vinegar- are consumed. A new study has revealed that gazpacho ingredients' vitamin C content as well as other organic acids is lower in the resulting mixture, meaning that it should be eaten immediately after preparation.

5 Aug 2011

Olive oil may help prevent stroke in older people

A new study suggests that consuming olive oil may help prevent a stroke in older people. The research is published in the June 15, 2011, online issue of Neurology, the medical journal of the American Academy of Neurology.

16 Jun 2011

Consumers can trust the quality and value of heart-healthy imported olive oils: Study

Consumers can continue to trust the quality of the imported olive oils they buy in supermarkets throughout the United States, contrary to what the authors of a report funded by a small contingent of domestic olive oil producers would like them to believe.

16 Apr 2011

Tips for heart healthiness

Everyone should know the warning signs for a heart attack -- but according to Dr. Isaac Eliaz, effective prevention requires much more than a list of potential symptoms.

23 Feb 2011

Chief medical officer offers tips to women for better heart health

With Valentine's Day on the horizon, most people's thoughts turn to matters of the heart. Although it's great fun to play Cupid this time of year, February is also American Heart Month — an important time for women in particular to understand their health risks.

9 Feb 2011

Higher intake of monounsaturated, polyunsaturated fatty acids reduce risk of mild cognitive impairment

Mayo Clinic researchers found that the prevalence of mild cognitive impairment decreased with an increase in the consumption of monounsaturated and polyunsaturated fatty acids. Monounsaturated fatty acids are commonly found in olive oil and canola oils, and polyunsaturated fatty acids, such as Omega 3 or Omega 6 fatty acids, are commonly found in most varieties of nuts, seeds and fish.

2 Feb 2011

Baxter launches OLIMEL emulsion for parenteral nutrition

Baxter International today announced the launch of OLIMEL emulsion for infusion in Canada at the American Society of Parenteral and Enteral Nutrition's Clinical Nutrition Week.

From Baxter International Inc. 31 Jan 2011

OCPS unveils new school recipes at Chefs Move to Schools event

Orange County Public Schools, the tenth largest school district in the country, unveiled new school recipes that are "chef-inspired, kid-approved" in partnership with America's top chefs representing the leading culinary associations in the United States at the Chefs Move to Schools event in Orlando, Florida.

29 Jan 2011

Two studies explore relationship between nutrition and asthma

Asthma is one of the world's most common chronic diseases, affecting as many as 300 million people. It is estimated that by 2025 there could be an additional 100 million people with the disease. This rapid increase in asthma is most likely due to changing environmental or lifestyle factors, and over the last 15 years, changing diet has emerged as a promising contributor. Two studies published in the in the February 2011 issue of the Journal of the American Dietetic Association explore the possible relationship between nutrition and asthma.

24 Jan 2011

Porter Adventist Hospital offers tips for healthier eating habits

It's now been a few weeks since we have made our New Year's resolutions to eat better and finally lose those last five pounds or more. It's time to check in and see if you've set yourself up for success this year. Brittany Glassett, registered dietitian at Porter Adventist Hospital has a few tips to keep in mind when setting - and keeping - new goals.

21 Jan 2011

Beer cheers for health: Study look at beer, Mediterranean diet and heart

A new study shows that people who drink moderate amounts of beer, ale or lager reduce their risk of high blood pressure and diabetes. The study involved 1,249 volunteers over 57 years old who combined a Mediterranean diet (fish, olive oil, and fruits and vegetables) with exercise and up to a pint of beer a day. People, who drank beer in moderation, had a lower body fat content.

17 Jan 2011

Mediterranean diet appears to slow cognitive decline in older adults

The Mediterranean diet, rich in vegetables, fish, and olive oil and moderate in wine and alcohol, is associated with slower rates of cognitive decline in older adults, according to researchers at Rush University Medical Center.

4 Jan 2011

Mediterranean diet helps more than one chronic condition

In a study that was published in the Oct 13, 2001 issue of Diabetes Care, authors had reported that Mediterranean diet can reduce the risk of developing diabetes significantly. Those on this diet were 52 percent less likely to develop diabetes, compared with those who adhered least to the diet. Salas-Salvadó J. of Universitat Rovira i Virgili in Reus, Spain and colleagues compared two groups of subjects following two Mediterranean diets, one with nuts at 30 grams per day and the other with olive oil at 1 liter per week, with those on a low-fat diet.

2 Jan 2011

Dietitians prefer olive oil as food oil of choice

A newly released survey of dietitians, which examines their current perspectives regarding various dietary fats and oils, reveals a strong preference for olive oil as the food oil of choice even for individuals on a diet. Canola oil was the second choice, while other oils—safflower, soybean, peanut, corn and flax—trailed far behind.

9 Dec 2010

UCLA findings could lead to enhanced health supplements, progress on Parkinson's

The discovery by UCLA biochemists of a new method for preventing oxidation in the essential fatty acids of cell membranes could lead to a new class of more effective nutritional supplements and potentially help combat neurodegenerative disorders such as Parkinson's disease and perhaps Alzheimer's.

3 Dec 2010

Olive oil protects against oxidative damage of hepatic tissue

Extra-virgin olive oil can protect the liver from oxidative stress. Researchers writing in BioMed Central's open access journal Nutrition and Metabolism exposed rats to a moderately toxic herbicide known to deplete antioxidants and cause oxidative stress, finding that those rats fed on a diet containing the olive oil were partially protected from the resulting liver damage.

29 Oct 2010

Nestle announces plan to decrease sodium content in products

Nestle Prepared Foods Company today announced a comprehensive plan to decrease the sodium content in its products by another 10 percent from reductions made earlier this decade.

25 Oct 2010

Plant compound luteolin reduces age-associated inflammation in brain leading to better cognitive health

A diet rich in the plant compound luteolin reduces age-related inflammation in the brain and related memory deficits by directly inhibiting the release of inflammatory molecules in the brain, researchers report.

14 Oct 2010

Simple tips to prevent breast cancer

Breast cancer is one of the most common cancers affecting American women and may lead to more than 38,000 deaths this year. Medical Doctor, Researcher and Cancer expert, Dr. Isaac Eliaz shares 8 simple tips during Breast Cancer Awareness Month, so you can learn more about treating and preventing breast cancer.

7 Oct 2010

Researchers develop healthier, low saturated vegetable oil from soybeans

Years of research has proven that saturated and trans fats clog arteries, make it tough for the heart to pump and are not valuable components of any diet. Unfortunately, they are contained in many foods. Now, a University of Missouri research team has developed a soybean which produces oil that is naturally low in saturated and trans fats.

14 Sep 2010