Cooking

Is Less Fat Really Better? Dr. Ronald Krauss, Lawrence Berkeley National Laboratory at the University of California, head of the nutrition committee for the American Heart Association, has stated that lowfat diets may be good for some but bad for others. He states that his data shows that one...
 
Cooking

What is homocysteine? Homocysteine (Hcy) is an amino acid produced in our bodies when we break down methionine (Met). Met is found in relatively large amounts in animal proteins (eggs, dairy and meats). Elevated levels of Hcy in the blood increase not only the risk of cardiovascular disease, but...
 
Cooking

A generation or so ago most people believed that ulcers and heart attacks were mainly due to stress. Antacids and the Sippy diet was the treatment of choice for ulcer patients. Research that started with a hunch by Australian researchers revolutionized ulcer treatment by showing conclusively that most ulcers had ... New Study Links Bacteria to Heart Attacks
 
Cooking

Homocysteine, lipoprotein (little a), insulin and free radicals may all play a role in cardiovascular disease, but none are likely to prove as important as high LDL, the bad cholesterol. Indeed, a recent prospective study failed to confirm homocysteine as a risk factor for coronary heart disease, althought it...
 
Cooking

The FDA is approving Orlistat - a new drug which interferes with the body’s ability to absorb fat. This results in a de facto reduction in dietary fat. According to advanced billing, it promises to reduce absorption of about 1/3 of the fat in a given meal by blocking...