Cooking

If the high-GI and low-GI diets differ significantly in salt, potassium, magnesium, fiber, saturated fat, and cholesterol content, then it may be those variables, rather than GI per se, that are the true causal factor.
 
Cooking

Biologists have long known that the bacteria, protozoa, fungi, yeast, and other microbes that inhabit the guts of all animals can play a key role in their ability to survive.
 

Putting together a comprehensive and engaging cooking demonstration is hard work -- but that's about to change.
 

With these incredible kits and resources, all you have to do is place your order, then sit back and wait for your materials to arrive.
 
Cooking

Bazzano and Hu?s study does not provide convincing evidence that replacing whole grains, fruits, and beans with fatty animal products high in saturated fat and cholesterol won't promote atherosclerosis and more CVD in the long term.
Cooking

The experience from England seriously undermines Dr. Oparil's editorial claim that the PURE study results ?... call into question the feasibility and usefulness of dietary sodium as a population-based strategy for reducing blood pressure.? This makes me wonder why none of the science writers and journalists who were so...
Cooking

The claims being made by the authors of the two PURE articles are troubling because the preponderance of credible scientific data continues to show that elevated BP is the single greatest CVD risk factor in most populations. Data from controlled clinical trials show that dietary salt in excess of...