Written by Taylor Woosley, Staff Writer. When combining all regions, Crohn’s patients had more frequent intake of processed food, soft drinks, and all additives (polysorbate-80, carrageenan, carboxymethylcellulose, aluminosilicates, titanium dioxide, sucralose, total emulsifiers, and total additives) compared to healthy unrelated controls. (more…)
Written by Chrystal Moulton, Staff Writer. Ultra-processed food consumption was also associated with a 72% higher risk of distal colon cancer in men (P <0.001). (more…)
Written by Joyce Smith, BS. This study demonstrates how limiting consumption of ultra-processed foods may be an effective strategy for obesity prevention and treatment. (more…)
Written by Joyce Smith, BS. Study suggests that decreasing the consumption of ultra-processed foods could be an effective way of reducing the excessive intake of added sugars in the American diet. (more…)
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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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…)
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…)
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…)
