Laurel on Health Food

SanLuisObispo.com reports that a study from the University of Arizona found that the rinds of lemons and limes have phytochemicals (specifically d-limonene) that may reduce the risk of squamous cell skin cancer when consumed on a weekly basis.  The article recommended grating or zesting the peel of lemons or limes to add toppings to any [...]

Cooking Light Magazine featured a helpful explanation of some common compounds you might read about in nutrition articles and research. Here are the ten they listed in alphabetical order:

Ref: Cooking Light Magazine, July 2007, p. 140

ChefMD™ writes that a new study from Brigham and Women’s Hospital and Boston’s Harvard Medical School found that eating spinach can help lower your risk of ovarian cancer. Spinach contains a flavonoid called kaempferol which researchers found reduces ovarian cancer risk by 40%. ChefMD™ champions spinach for being packed with beta [...]

Dr. Andrew Weil wrote an article for Natural Awakenings magazine called “Nutrition & Prostate Cancer: Top 10 Risk Reducers”. He said that men can significantly reduce their risk of prostate cancer by changing what they eat and drink. Dr. Weil’s top ten prostate cancer risk reducers are listed below.

Cooked tomatoes - rich in [...]

Cooking Light Magazine reports that researchers from the University of Leeds in England found that premenopausal women who eat 25-30 grams of fiber a day are 50% less likely to develop breast cancer than those who eat less fiber. The study tracked the eating habits of over 35,000 women for seven years. [...]