by Becky | Jan 5, 2017 | 2007, Attention Deficit Hyperactivity Disorder (ADHD), Infant and Children's Health, Processed Foods
Written by Jessica Patella, ND. Artificial food additives and the preservative, sodium benzoate, increased symptoms of hyperactivity when given to a population of (153) 3 –year and (144) 8-9 year old children. The amount of artificial food colorings and sodium benzoate consumed daily by children in this study was equivalent to consuming 2 bags of sweets for the 3 year olds and up to 4 bags of sweets for the 8-9 year olds.
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by nhri | Nov 19, 2013 | 2013, Calcium, Cancer, Colorectal (Colon), Minerals, Processed Foods, Vitamin E
Written by Greg Arnold, DC, CSCS. Curing meats is used for preservation but usually uses nitrates which are chemicals that have a cancer risk. In an animal study those supplemented with calcium had 67% lower levels of a material linked to cell damage and 52% less of precancerous lessions. Vitamin E had 48% lower levels of precancerous lesions. (more…)
by nhri | Mar 6, 2013 | 2013, Diabetes, Environmental Health, Pancreatic Health, Pesticides and Solvents, Pollution, Processed Foods
Written by Chrystal Moulton, Staff Writer. The study analyzed the effect of organic pollutants, industrial chemicals and pesticides on the development of type II diabetes. The participants that had diabetes had a significantly higher concentration of all chemicals compared to non-diabetics. (more…)
by nhri | Jan 28, 2013 | 2012, Alzheimer's Disease, Brain Health, Processed Foods
Written by Tatjana Djakovic, Staff Writer. Diacetyl, used in butter flavoring is able to form the plaques found in the brains of Alzheimer’s patients. (more…)
by nhri | Apr 17, 2012 | 2012, Cancer, Cardiovascular Health, Diabetes, Processed Foods
Written by Tatjana Djakovic, Staff Writer. Deaths of men could be reduced by 9.3% and women by 7.6% if these men and women consumed less than 0.5 serving of red meat per day, a study of 22 years revealed. (more…)
by nhri | Jul 27, 2011 | 2009, Brain Health, Depression, Processed Foods, Whole Foods - General
Written by Greg Arnold, DC, CSCS. In a 5-year study of 3,486 participants, those who had the highest 20% of whole foods intake had a 26% reduced risk of depression while those in the highest 20% of processed food intake had a 58% increased risk of depression. (more…)
