The “Miracle Berry” with medical patent to reduce blood sugar
Does eating avocado have health benefits? 20 research papers examined
Smooth creamy guacamole, crescent shaped segments of avocado in a delicious green salad, St Patrick’s day coloured smoothies – what’s not to love about avocado?
Some foodies claim that avocados are loaded with phytonutrients, vitamins, fibre and protein which help with diabetes, the metabolic syndrome, dyslipidemia and arthritis (and lots more).
Does avocado actually have any health benefits or does it just taste good?
What So Good About Avocado?
Medical studies confirm that mindful eating reduces stress and calorie intake
• Conscious eating is a trend that includes the practice of Mindful Eating, related to Mindfulness meditation techniques, whose objective is that the mind is fully concentrated on the present and on the stimuli that our body receives when eating.
• Among its benefits are the control of weight and improvement of the relationship with food, choosing healthier foods at the time of purchase and ingestion, in addition to learning to devote adequate time and space to eating in a balanced manner and without remorse.
Research shows value of fresh fruit and vegetables in prevention of type-2 diabetes
Research has been published which underlines the valuable role fresh fruit and vegetables can play in the prevention and treatment of type 2 diabetes. Franziska Jannasch’s team analysed three different patterns which had beneficial impacts. The Mediterranean type, DASH (Dietary Approach to Stop Hypertension) and AHEI (Alternative Healthy Eating Index) diets were all associated with 13% to 20% reductions in diabetes. Intriguingly, both low and high fat (Mediterranean type diet) diets seem to decrease the risk of type 2 diabetes.
Call for CAP to do more to support sustainable lifestyles
A joint appeal has been made to European Commissioner for Agriculture and Rural Development, Phil Hogan, by the European Heart Network (EHN), Freshfel Europe and the European Public Health Alliance (EPHA) seeking mechanisms and funding to ensure the EU Common Agricultural Policy (CAP) will support healthy sustainable diets by increasing its focus on vegetables and fruit.
Carrots get a make-over
The carrot sector is undergoing something of an overhaul with new uses being explored for the vegetable. A growing trend in supermarkets is “ready-to-eat” snacks, which may consist of a mix of different coloured carrots. Fresh juice, made from orange or purple carrots, is also gaining popularity. With its high vitamin and anti-oxide content, it is considered a superfood. There was also dried ground-up carrots on the market as well as carrot flour.
Healthy food is pricier than junk food in Holland
Supermarket food prices seem to be encouraging unhealthy eating. While the price of sugar has increased by 18% since the turn of the century, the price of vegetables is up by 50% and fruit by 41%. Rather than intervening to promote healthy food, the Dutch government is set to increase VAT on fruit and vegetables - from 6% to 9&, meaning even more expensive fruit and vegetables.
The UK comes together to improve the nation’s diet
Organisations from all sections of society have joined as one to subscribe to the Peas Please campaign with pledges to promote healthier eating in the UK. Peas Please brings together farmers, retailers, fast food and restaurant chains, caterers, processors, civil society organisations, cities and government departments with a common goal of making it easier for everyone to eat veg.
Grapes benefit brain health
FRESNO, CA – Consuming grapes twice a day for six months protected against significant metabolic decline in Alzheimer-related areas of the brain in a study of people with early memory decline. Low metabolic activity in these areas of the brain is a hallmark of early stage Alzheimer's disease. Study results showed a grape-enriched diet protected against the decline of metabolic activity.
Who is monitoring the nutritional value of our food?
Futurologists foresee an important convergence occurring between food and health care.
With the degradation of public health systems, people will increasingly use food as medicine – both for cure and prevention. Fruit and vegetables will surely be at the forefront of this dietary approach, but are we properly preparing for it?
The reality is research shows a decline in the nutrients in our food. One study of 43 fruits and vegetables, for example, found that on average the level of vitamin C fell 20% and riboflavin 38% over the last half of the 20th century.