Nutrition & Lifestyle

Cherry-Bombing an Old Foe: Gout

By Sarah Arvelo, MS, Contributing Writer

With gout on the rise in the US and in most of the developed world, many patients are finding sweet relief from a favorite summertime fruit. In one study, daily consumption of cherries reduced the frequency of acute gout attacks by 35%.

How to "Beet" Hypertension

By By Elizabeth Herbert, Contributing Writer

Drinking roughly one cup of raw beet juice daily can markedly reduce blood pressure, while simultaneously quelling systemic inflammation and improving lipid profiles in people with hypertension.

Is Allulose the Next Sweet Thing?

By Amy Burkholder, Contributing Writer

Allulose, a naturally-occurring sugar found in small quantities in jackfruit, figs, and raisins, that was recently introduced into the world of food production. Manufacturers say this monosaccharide is absorbed via the small intestine but not metabolized by the body, rendering it essentially calorie-free. But novel no-cal sweeteners have a spotty track record in terms of overall health effects. Is allulose a godsend for the calorie-conscious or just another metabolic trickster?

Probiotics Quell Fire of Childhood Chronic Disease

By Madiha Saeed, MD, Contributing Writer

One in every two American children has a diagnosed chronic illness and the numbers keep rising. As a result, many parents are searching for ways to prevent and heal these conditions. The answer lies in the microbiome, which affects and alters functions from the immune system to the nervous system, and deeply affects gene expression, inflammation and the likelihood of chronic disease.

Testing Takes Guesswork Out Of Omega-3 Supplementation

By Janet Gulland | Contributing Writer - Vol. 1, No. 2. Summer, 2015

For many practitioners, omega-3 fatty acids are a standard part of patient care, especially when working with people at high risk of heart disease or inflammatory conditions like arthritis or chronic pain.