GMA.com, 3/4/15 Gluten-free versions of many foods were 242 percent pricier than their regular counterparts according to an NIH study.
Physician’s Briefing, 3/4/15 A press release from American Heart Association’s Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2015 Scientific Sessions, held from March 3 to 6 in Baltimore revealing fifty-three percent taking action; receiving medical advice to reduce sodium intake.
Today.com, 3/5/15 Findings from an ongoing European study finds that people who consume 70 percent or more of their food from fruits, vegetables and grains had a 20 percent lower risk of dying from heart diseases. This research suggests a vegetarian diet is not necessary for improved heart health but rather a higher ratio of […]
Time, 3/5/15 Vani Hari aka Food Babe lands on TIME’s list of 30 most influential people on the internet mainly for the attention she received last year for highlighting azodicarbonamide additive in some breads.
Huffington Post, 3/5/15 The MUSE school in Calabasas, CA will begin offering an all-vegan menu beginning fall 2015. The school focuses on sustainability and having a vegan menu is part of the schools mission.
National Geographic, 3/5/15 Researchers found that hormone altering chemicals are linked to attention problems, diabetes, and other health issues. Offending chemicals include BPA, DDE, phthalates, and brominated flame retards are just a few that were studied.
Huffington Post, 3/6/15 Authored by Dr. David Katz, he elaborates on a recent article from Bloomberg (that featured Kellogg’s) questioning the health effects of cereal.
Slate, 3/6/15 This article is an adaptation from the book Vitamania: Our obsessive quest for nutritional perfection by Catherine Price. She talks about the history of vitamin deficiency and fortification.
Yahoo Health, 3/6/15 Advice from Yuri Elkaim, holistic health nutritionist recommends no sugar, caffeine and gluten in the diet.
The Atlantic, 2/24/15 Reporter talks about latest New England Journal of Medicine study on peanut allergies More than 500 infants at high risk for peanut allergy were randomly assigned to receive peanut products (consumption group) or to avoid them (avoidance group). Overall, the prevalence of peanut allergy in the peanut-avoidance group was 17.2 percent as […]