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Nutrition & Lifestyle

Don't Worry, B Happy: Therapeutic Uses of the B Vitamins

By August West | Contributing Writer - Vol. 7, No. 2. Summer, 2006

When it comes to managing a broad range of common chronic conditions and quickly improving patients' overall sense of wellbeing, few things pack as much therapeutic punch as the B vitamins. A look at this family of friendly vitamins and how best to use them.

Obesity: WAT's Up With That?

By Erik Goldman | Editor in Chief - Vol. 7, No. 2. Summer, 2006

White Adipose Tissue (WAT), the raw material of love handles, secretes a wide range of signaling substances that can radically change metabolism. Dr. Jay Udani reviews the new science emerging on this topic, and explains why it becomes progressively more difficult for obese people to lose weight, even when they try very hard.

Bodegas Predict BMI in Inner City Youth

By Janet Gulland | Contributing Writer - Vol. 7, No. 2. Summer, 2006

Nutrition and lifestyle changes are difficult to accomplish in inner city neighborhoods like New York's Spanish Harlem, where corner bodegas selling high fat, high sugar junk foods outnumber groceries with fresh produce by almost 20 to 1.

Ifs, Ands, and Butts: To Help Patients Quit, First Improve Their Health Status

By Erik Goldman | Editor in Chief - Vol. 7, No. 2. Summer, 2006

According to Dr. Charles Bens, designer of the Healthy Smoker tobacco cessation program, it is essential to improve other aspects of a smoker's health before trying to break the habit. Even if someone continues to smoke, a shift toward a healthier diet and lifestyle can attenuate many of the damaging effects of tobacco smoke.

High-Veg, Low-Fat Diets Prevent Progression, Recurrence of Breast, Colon Cancer

By Janet Gulland | Contributing Writer - Vol. 7, No. 2. Summer, 2006

NEW YORK—Data from three new clinical trials show that reducing dietary fat to levels below 20% of total calories, and increasing vegetable and fruit intake can prevent relapses of breast cancer, and reduce colon cancer, reported David Alberts, MD, at a conference on Nutrition and Health, sponsored by Columbia University's Rosenthal Center for Complementary and Alternative Medicine, and the University of Arizona's Program in Integrative Medicine.

Chocolate Chipping Away at High Cholesterol

By Erik L. Goldman | Editor in Chief - Vol. Online Feature, No. . Summer, 2006

Packed with lipid-lowering plant sterols and several types of fiber, Right Direction chocolate chip cookies are a drug-free way of helping mildly dyslipidemic patients reduce their cardiovascular risk.

Whole Grains Mean a Whole Lot Less Diabetes

By Staff Writer - Vol. 7, No. 4. Winter, 2006

Daily consumption of magnesium-rich whole grains took a 30% bite out of the risk of diabetes among a cohort of more than 40,000 Black women, according to a recently published transatlantic study.

The Case for Buying Organic: Is Organically-Grown Food Truly Healthier?

By Laryn Callaway, ND | Contributing Writer - Vol. 7, No. 4. Winter, 2006

With consumer demand for organic foods soaring all over the country, it's a reasonable question to ask. According to Dr. Laryn Callaway, the best available data points to a resounding yes. Organically-grown foods have higher nutrient levels than their conventionally-grown counterparts, and lower levels of pesticide/herbicide residue.

Cultures of Healing: Traditional Fermented Foods Find Their Place in the Modern World

By Rob Streisfeld, NMD | Contributing Writer - Vol. 7, No. 4. Winter, 2006

There's a reason why nearly all traditional cultures worldwide have some form of fermented food as part of their dietary staples. Unfortunately, in the rush to modernity and "convenience," many people have lost the taste for things like kefir, kimchi, and natto. These and other fermented foods are extremely healthy, providing a rich source of probiotic gut bacteria, which aid digestion, reduce inflammation and promote overall health.

Catch-22: Can We Harvest the Health Benefits of Seafood Without Destroying the Oceans?

By Erik L. Goldman | Editor in Chief - Vol. 7, No. 4. Winter, 2006

The recent Institute of Medicine and Harvard reports on seafood safety go a long way in allaying public concern about mercury toxicity in fish and affirming fish as a healthy food. But they largely overlook the precarious state of the world's oceans. Can we have our fish and eat them too? Yes, say marine biologists, but only with major changes in fisheries management and consumer consciousness.



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