Study Offers Ways to Minimize Cell Damage from Cooked Foods
Written by Greg Arnold, DC, CSCS. Study discusses food preparation methods that protect against cell damage due to AGE’s (advanced glycation end products). (more…)
Written by Greg Arnold, DC, CSCS. Study discusses food preparation methods that protect against cell damage due to AGE’s (advanced glycation end products). (more…)
Written by Joyce Smith, BS. Fenugreek seed extract significantly protects against MSG-induced dyslipidemia and oxidative stress in rats and may play an important future role in treating dyslipidemia and atherosclerosis. (more…)
Written by Patrick B. Massey, MD, PH.D. Cooking food at high temperatures produces chemicals that contribute to diabetes, atherosclerosis, and dementia. (more…)
Written by Patrick Massey, MD, PhD, Daily Herald Columnist. (more…)