healthy foods

The Authoritative History of the Cholesterol Controversy by Daniel Steinberg

Submitted by dave on Thu, 09/13/2018 - 6:48pm

All five papers in the series. Log in to download.

Thematic review series: The Pathogenesis of Atherosclerosis
An interpretive history of the cholesterol controversy
by Daniel Steinberg
Department of Medicine, University of California–San Diego, La Jolla, CA

Walnuts Delay Onset of Alzheimer’s Disease

Dietary Supplementation of Walnuts Improves Memory Deficits and Learning Skills in Transgenic Mouse Model of Alzheimer's Disease

"Good Calories, Bad Calories" By Gary Taubes

Submitted by Anonymous (not verified) on Sat, 09/04/2010 - 8:42am

I am reading "Good Calories, Bad Calories" By Gary Taubes right now. It is fascinating how bad research can become "good science" regarding fats and cholesterol! Of unexpected relevance to the FitEyes Insight eye pressure research for me at this time. I hope to keep my thinking clear and true, free of personality!

Taking Down the Corporate Food System Is Simple

Submitted by Anonymous (not verified) on Sun, 06/21/2009 - 4:45pm
By Joel Salatin, Public Affairs Books
Posted on June 20, 2009, Printed on June 21, 2009

Excerpted by permission from "Declare Your Independence" by Joel Salatin, part of the book Food, Inc., available now from PublicAffairs. Copyright 2009.

Fast food hamburgers: what are we really eating?

Submitted by dave on Fri, 06/05/2009 - 10:17am

Americans consume about 5 billion hamburgers a year. It is presumed that most hamburgers are Abstract composed primarily of meat. The purpose of this study is to assess the content of 8 fast food hamburger brands using histologic methods. Eight different brands of hamburgers were evaluated for water content by weight and microscopically for recognizable tissue types.

Glial fibrillary acidic protein (GFAP) staining was used to evaluate for brain tissue. Water content by weight ranged from 37.7% to 62.4% (mean, 49%).

Simple way to reduce your glaucoma risk by 60 percent

Submitted by dave on Sun, 05/24/2009 - 4:48pm

Cut your glaucoma risk by 60 percent by eating one serving a month of kale and collard greens or two or more servings a week of carrots.


Subscribe to RSS Feed Subscribe to healthy foods