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Nutrition

food science
Purdue University researchers have developed a hydrogenation process that could solidify soybean oil for food processing without creating trans fats...
kids' menu
Most kids' menu items offered by the nation's top 200 restaurant chains exceed the calorie counts recommended by nutrition experts, a new RAND...
figs
Figs are a good source of vitamins A, E and K; rich in potassium, calcium, magnesium, iron and copper; and excellent in various dishes. We’ve got...
nuts
The analysis of all current studies on nut consumption and disease risk has revealed that a handful of nuts can cut people's risk of coronary heart...
apples
The authors of a study in HortScience say that more information about how orchard management decisions affect cider quality can help orchard managers...
More potassium, less sodium
A new study presented at the American Heart Association's Scientific Sessions 2016 found that Americans consume too much sodium and not enough...
sodium and genetics
Why do some people consume more salt than they should? According to preliminary research presented at the American Heart Association's Scientific...
meat
Women who are older than 50 and follow a high-protein diet could be at higher risk for heart failure, especially if much of their protein comes from...
Turmeric
From treating inflammation and depression to heart disease and gum disease, is turmeric really a panacea or simply a trend destined to become passé?...
Weight-loss tips from Brazil
Get your samba on, because Brazil is shaping up in a big way. The Brazilian government has implemented countless initiatives in recent years to...

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