Poised at the starting gate are palm oil, sugar cane, corn cobs, and switch grass. On your mark, get set… This is not a race among fruits and vegetables, but instead a real-life contest to decide which biofuel raw materials and technologies make i…
EAST LANSING, Mich. — As health professionals search for ways to combat the rise in obesity and promote healthy eating, new research reveals a mother’s own eating habits — and whether she views her child as a ‘picky eater’ — has a huge …
Ground-breaking research from Professor Douglas Kell, published in the journal Archives of Toxicology, has found that the majority of debilitating illnesses are in part caused by poorly-bound iron which causes the production of dangerous toxins that…
1. Kidney Disease Patients Benefit from a Diet High in Fruits and Vegetables
Healthy Foods Can Help Maintain Kidney Function
In patients with kidney disease, the Western diet produces an acidic environment in the body that has numerous negati…
GRAND RAPIDS, MICH., Oct. 5, 2010 — Only about a third of American women are meeting their fruit and vegetable intake recommendations, which means they are likely missing out on potentially important breast and ovarian health benefits (1). Along …
University Park, Pa. — Health benefits from polyphenol antioxidants — substances found in many fruits and vegetables — may come at a cost to some people. Penn State nutritional scientists found that eating certain polyphenols decreased the …
In the future, consumers may be adding a powerful “spice” to their food that could save lives. Researchers in Canada are developing a natural antibody cocktail that can help prevent the most common foodborne germs, including E. coli and Salmonella, which cause thousands to become sick or die each year in this country. Derived from freeze-dried egg yolk, the substance is nicknamed a spice because it can be sprinkled or sprayed onto meats, fruits and vegetables to complement existing sanitation protocols. The so-called spice does not alter the taste of food.<
Salmonella, E. coli, shigellosis, hepatitis A, and Norwalk — these food-borne diseases can produce symptoms that run from the mild to life-threatening. The young and old are particularly vulnerable and while consumption of beef and poultry have been the most common sources of such infections, fresh fruits and vegetables are being increasingly implicated in such outbreaks. So much so, that plant disease scientists are now taking a closer look at this issue. “Historically, human pathogens like E. coli and Salmonella have rarely been associated with plants, so plant disease scientists have not looked at them directly,” says J.W. Buck, a plant pathologist at the University of Georgia. But that is changing, says Buck, as such incidences continue to increase.
Black Americans’ fruit and vegetable intake increased by 32 percent for each additional supermarket in the neighborhoods where they lived, according to a new University of North Carolina at Chapel Hill School of Public Health study. White Americans’ fruit and vegetable consumption increased by 11 percent with the presence of one or more supermarket in their neighborhoods, the study showed. “We don’t know why we saw a larger influence of supermarkets on the diets of black Americans compared to white Americans,” said Dr. Kimberly Morland of the Mt. Sinai School of Medicine. “Based on our previous research showing a lack of private transportation in predominately black neighborhoods, we suspect that white Americans may have a larger geographic area in which to select places to patronize.