From the category archives:

Herbs

Marinate to Reduce Cancer Risk

by laurel on November 18, 2008

Did you know that cooking meats (beef, poultry, fish, pork) at 350 degrees or more produces carcinogenic chemicals known as heterocyclic amines (HCAs)? These chemicals are harmful in our bodies and actually increase our risk of cancer.
But, I just read about a really cool study published in the Journal of Food Science. Researchers found that [...]

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Rosemary Fights Mental Decline, Disease

by laurel on February 15, 2008

A new study published in Nature Reviews Neuroscience found that carnosic acid, a compound in rosemary, may prevent or reduce the severity of Alzheimer’s disease, Lou Gehrig’s disease, and stroke. Carnosic acid fights off damaging free radicals in your body that increase as you get older (Ref: Women’s Health, March 2008, p. 30). On [...]

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