When first diagnosed with cancer, many people feel helpless about their ability to fight the disease. In addition to trying conventional therapies like radiation and chemotherapy, cancer victims can make some practical and proactive lifestyle changes to live longer and healthier lives.
Severe mineral and vitamin shortages are
the cause of a worldwide decrease in brainpower, says a report issued this past spring by the United Nations Children’s Fund (UNICEF) and the Micronutrient Initiative. To fix the problem, UNICEF is urging that foods for people in developing countries—even in places where food supplies are adequate—be fortified with nutrients such as soy and iron. The report says that as many as a third of the world’s people will not meet their
intellectual potential unless nutritional
deficiencies are prevented.
When it comes to calorie intake and longevity, less is proving to be more. Researchers recently compared 18 people who had followed a nutrition-dense, calorie-
restricted diet for an average of 6 years with 18 other participants of the same age who ate a typical American diet. The calorie-restricted group (CR) ate between 1,112
A study published in the July 7 issue of the Journal of the National Cancer Institute found that milk may have a protective effect against colorectal cancer, most likely due to the milk’s rich calcium content. The researchers pooled the results from 10 cohort studies conducted in five different countries using food frequency questionnaires from a total of 534,536 people. Those who consumed about two 8-ounce glasses of milk each day had a 15% lower incidence of colorectal cancer. Daily calcium supplementation was also effective in reducing the risk.
Women who are wanting to get pregnant should throw out their Atkins diet books along with their birth control pills, suggests new research presented at a June meeting of the European Society for Human Reproduction and Embryology, held in Berlin.
Tired of guessing if that avocado will be ripe or rock hard when you go to use it? Food experts say you should squeeze the fruit to judge ripeness; the flesh should yield to moderate pressure. However, an avocado that feels soft in the store is sometimes bruised rather than truly ripe. To be certain, flick the small stem of the avocado. If the stem falls off easily and you can see green underneath it, the fruit is ripe. If the stem doesn’t come off or if the avocado is brown underneath the stem, it is not ripe.