The best of Japanese food to adapt into our diet

We asked a nutritionist for the best foods to borrow from a typical Japanese diet to improve your health.

The Japanese diet is widely considered to be one of the healthiest – and celebrities like Victoria Beckham and Madonna swear by it.

But which Japanese foods should you be adding to your diet? We asked nutritionist Cassandra Barns for the five foods in the Japanese diet that could help you live longer.

Fish

Heart health, brain health, eye health… fish is constantly lauded as the number one source of omega-3 fatty acids, essential for keeping these parts of our body in tip-top condition.

Cassandra comments: “We eat far less fish in the UK compared to Japan – it’s time we started upping our intake.

“These healthy fats also associated with keeping inflammation in check. As high inflammation is a characteristic of most chronic disease – from arthritis to heart disease to Alzheimer’s – keeping it under control may be a key factor in maintaining good health into old age.

“As a bonus, fish are rich in selenium, which is vital for our antioxidant defences and immune system, and B vitamins that help to keep our brain chemistry in balance.”

Fermented soya – miso, umami paste

“One of the ‘secrets’ of the health of Japanese women is thought to be their consumption of soya foods, thanks to the isoflavones they contain,” Cassandra explains.

Miso soup

“Isoflavones act as phytoestrogens – plant substances that have a weak oestrogen-like effect in the body – so may be especially helpful for women after menopause, when natural oestrogen levels drop. Consumption of soya isoflavones has been associated with a lower risk of breast cancer and endometrial (womb) cancer in women after menopause, as well as better bone mineral density and reduced risk of osteoporosis and fracture.

Natto

“They’ve even been linked to benefits for cardiovascular health, including reduced risk of stroke and heart attack. All reasons why they could help us live longer!”

“Rather than just any soya, the Japanese tend to consume traditional fermented soya foods such as miso, tempeh and natto. One of the benefits of the fermentation process is that the isoflavones are naturally converted into a form that’s much easier for the body to use. It also increases the vitamin K2 content, which plays a role in bone health and heart health too.” (...)

Tempeh

Seaweed

Seaweed is rich in many minerals that we don’t often get enough off in our normal diet, such as iodine, zinc, magnesium and potassium – all great for boosting our heart health and immune system.

“Many of us don’t get enough of these minerals in our normal diet, even if we eat plenty of vegetables because the soil they grow in can be depleted. This doesn’t apply to vegetables that grow in the sea, of course,” says Cassandra.

Seaweed

Matcha tea

Switching from your builder’s tea to a green tea a few times a day could see you reap big benefits.

“Green tea – matcha in particular – is high in a specific type of flavanols called catechins. These substances are thought to boost our body’s antioxidant defences, potentially helping to protect against degenerative conditions such as Alzheimer’s disease, heart disease and even cancers,” Cassandra explains.

“In addition, matcha tea contains higher amounts of a substance called theanine, which has been found to have a relaxing effect on the mind and may help protect against the negative effects of stress.”

Matcha tea

Pickled vegetables

“Traditionally fermented pickled vegetables are a great source of natural probiotics (beneficial bacteria). So they can favour digestive health, helping us to digest and absorb the nutrients in the food we eat, which then benefits all areas of our health,” Cassandra comments.

“And as around 75% of the immune system resides in our gut, improving our gut flora may specifically benefit the immune system – not only helping to fight infection, but also helping to prevent conditions associated with over-activity of the immune system, such as autoimmune diseases.”

Unfortunately, you will have to look beyond your local supermarket’s pickled vegetable offering, as these are usually pickled in vinegar or salt rather than fermented. If you struggle to find the right pickled veg, there are thousands of recipes online to create your own.

http://home.bt.com/lifestyle/health/healthy-eating/5-japanese-foods-that-could-help-you-live-longer-11364163379875

Have you adapted any of Japanese foods into your kitchen? Do you prepare it by yourself or do you buy ready meals? 

HSE to review link between red meat and cancer

Executive to examine if changes to hospital diets needed in wake of WHO report

The International Agency for Research on Cancer report also suggested that red meat was a likely cause of some cancers. Photograph: Getty Images

To play video: http://bcove.me/y0usja0a

The HSE is to review new research which suggests processed and red meat can cause cancer to determine if changes are needed to dietary and nutritional policies for patients in hospitals and other public healthcare facilities.

World Health Organisation (WHO) experts said on Monday that bacon, ham and sausages were as big a cancer threat as tobacco. Experts from the International Agency for Research on Cancer (IARC) concluded 50g of processed meat eaten daily increased the risk of colorectal cancer by 18 per cent.

The report also suggested that red meat was a likely cause of some cancers. The IARC, part of WHO, put processed meat such as hot dogs and ham in its group 1 list, which includes tobacco, asbestos and diesel fumes, for which there is “sufficient evidence” of cancer links.

Red meat, including beef, lamb and pork, was classified as a “probable” carcinogen in the IARC group 2A list that also contains glyphosate, the active ingredient in many weedkillers.

‘Limited evidence’

The lower classification for red meat reflected “limited evidence” that it causes cancer. The agency for research on cancer found links mainly with bowel cancer, but also with pancreatic and prostate cancer, it said. (...)

Martin Wall, Mon, Oct 26, 2015, 20:11

http://www.irishtimes.com/news/health/hse-to-review-link-between-red-meat-and-cancer-1.2406694

Truth About Carbohydrates & Sugar | Nutrition, Weight Loss, Glycemic Ind...

Eating white bread, rice ups depression risk in women

NEW YORK: Consuming foods rich in refined carbohydrates, such as white bread and white rice, may cause mood changes, fatigue and other symptoms of depression in postmenopausal women, a new study has warned. According to researchers, a diet high in refined carbohydrates may lead to an increased risk for new-onset depression in postmenopausal women. 

The study by James Gangwisch and colleagues in the department of psychiatry at Columbia University Medical Centre (CUMC) looked at the dietary glycemic index, glycemic load, types of carbohydrates consumed, and depression in data from more than 70,000 postmenopausal women who participated in the US National Institutes of Health's Women's Health Initiative Observational Study between 1994 and 1998. Scientists said that while carbohydrates consumption normally increases blood sugar levels, eating highly refined carbohydrates, such as white bread, rice and junk food, triggers a hormonal response that affects the glycemic index. 

This then exacerbates changes in a woman's mood and triggers fatigue as well as other depression symptoms. 

Greater consumption of dietary fibre, whole grains, vegetables and non-juice fruits was associated with decreased risk, researchers said. This suggests that dietary interventions could serve as treatments and preventive measures for depression. 

According to researchers, a diet high in refine carbo hydrates may lead to an increased risk for new-onset depression in postmenopausal women.

Further study is needed to examine the potential of this novel option for treatment and prevention, and to see if similar results are found in the broader population. The study was published in The American Journal of Clinical Nutrition. 

PTI | Aug 7, 2015, 05.53 AM IST

http://timesofindia.indiatimes.com/home/science/Eating-white-bread-rice-ups-depression-risk-in-women/articleshow/48384323.cms

New Study Investigates And Proves That Stress Will Make You Eat Food That is Bad For You

It is common knowledge that stress can make people do some strange things. High stress makes people more impulsive, particularly when it comes to stress release. For many people, this means eating certain types of “comfort foods.”

A new study, then, looks at the effect stress has on diets and has determined that, sure enough, people in general are more likely to choose fatty, sweet, and salty foods over healthy options when they are under high stress.

“We find that stress increases reward signaling and thus may boost a craving for getting the instantaneously rewarding option,” explains lead author Silvia U. Maier at the University of Zurich, linking this study with earlier ones looking at how stress affects decision circuits in the brain.

Maier goes on to say, “The more stressed you feel, the less likely you become to override your own taste preferences when we present you with a really tricky challenge, say: your favorite chocolate bar versus a portion of broccoli. You could say it’s almost like stress is turning up the dial on signals about taste, and turning down the signal on health goals.”

Furthermore, University College London neuropsychology expert Molly Crocket notes, “What’s exciting about this work is that it identifies specific mechanisms for how stress affects self control: by amplifying the influence of short-term rewards on choices, and by impairing the influence of a brain region known to be important for self-control.”

She continues, “When you’re faced with an unhealthy food that’s not very tempting, stress won’t affect your self control much, But when you’re faced with your most favorite tempting foods, stress will make it more difficult to resist those temptations.”

Published On: Thu, Aug 6th, 2015

http://www.piercepioneer.com/new-study-investigates-and-proves-that-stress-will-make-you-eat-food-that-is-bad-for-you/44458

Cooking With a Doctor: How To Cook Vegetables Without Losing Nutrients

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Does Cooking Vegetables Kill Vitamins? | Healthy Food

Gluten-free: health fad or life-saving diet?

Up to a third of American adults are now avoiding gluten, and numbers in Britain are growing rapidly: gluten-free sales are soaring. But is it really our dietary enemy – or, as Jennifer Lawrence thinks, just the ‘new cool eating disorder’?

If your nearest supermarket is anything like mine, you will have noticed increasing space being given over to “free from” products. Sporting images of foods that look as good as their regular counterparts, the packaging hints at health benefits; the labels proclaim their contents free from lactose, dairy, and most commonly, gluten. Gluten-free bread, cakes, curry sauces and pesto; displays of gluten-free easter eggs. Such is the hype that foods that have never traditionally contained gluten are now marketed by some producers as “naturally gluten-free”. As well as a dedicated aisle, around the store you will find gluten-free ready meals in the “healthier choices” chiller cabinet, and gluten-free chicken nuggets in the frozen food aisle.

There was a time, not that long ago, when gluten-free food was only available on prescription – it was a medical need for a small minority of people. Humans, after all, had been consuming gluten in some form for thousands of years. But this was the era that we may come to know as BG (Before Gwyneth). For many, gluten is now the enemy. As one US talkshow host joked last year, in Los Angeles it is “comparable to satanism”.

Over the last few years, the market in gluten-free products has exploded. Alarmist, bestselling diet books have linked gluten to autism, depression, Alzheimer’s, multiple sclerosis and diabetes, among others. In 2013, Gwyneth Paltrow revealed she had put her family on a gluten-free diet, “curing” her son’s eczema. The actor Jennifer Lawrence has called it the “new cool eating disorder”. A piece in the New York Times noted last year: “Eating gluten-free is dismissed outright as a trend for the rich, the white and the political left.” All of which must be quite an irritant for those who suffer an adverse reaction to consuming gluten, and are seeing their dietary needs dismissed as a trend.

The South Park gluten-free episode

[...]

Gluten is made up of two protein groups, gliadin and glutenin, brought together when flour and water are mixed to make a dough for bread and other processed foods, giving structure and elasticity. It is found in wheat, but also in other grains such as barley and rye. It isn’t simply enough to avoid bread, pasta and cakes – gluten can be found in sauces, stock cubes, sweets and a wide range of other products. It is vital for people with coeliac disease to avoid it – their immune system reacts to gluten, damaging the lining of the small intestine which hampers the absorption of nutrients, and can cause anaemia, weight loss, fatigue, bloating and pain. The long-term consequences of going undiagnosed and continuing to eat gluten include osteoporosis, anaemia and even bowel cancer. Around 1% of the population is thought to suffer from coeliac disease – and of those, nearly three-quarters remain undiagnosed – accounting for the small proportion of people who actually need to buy gluten-free products. But millions of others are.

For all the mockery, it looks as if the diet is here to stay. Last year in the UK, sales of gluten-free products reached £184m, up 15% from 2013. A report by Mintel found 15% of households were avoiding gluten and wheat – more than half because they believed it was part of a healthy diet. One in 10 new food products launched in 2014 were gluten-free; nearly double what it was two years ago. “That gives you an idea of the rate of growth,” says Douglas Faughnan, senior food and drink analyst at Mintel. Increasing numbers of the general public are buying gluten-free products, he says, because “they believe it to be healthier”.

 In the US nearly a quarter of all product launches have gluten-free claims. Photograph: Alamy

In the US nearly a quarter of all product launches have gluten-free claims; in Britain, there is still room for growth. “There are a lot of categories where there is quite a low level of gluten-free innovation, if you look at things like beer,” says Faughnan. “Pizza is another area which has only developed over the last year.” The price is prohibitive – it can cost three or four times that of a regular product – but is likely to come down as big food makes inroads into the gluten-free market (Nestlé launched gluten-free cornflakes last summer). And it’s not just about what’s on the supermarket shelves. There are ever more gluten-free dishes in restaurants – and new EU food labelling rules mean gluten, along with potential allergens, must now be listed on menus, as well as packaged foods. There are entirely gluten-free restaurants. You can go on gluten-free holidays.

If it is a fad, it comes as both a blessing and a curse for people with coeliac disease. One sufferer told me her “pet hate” was the number of people who “empathise” with her, claiming they can’t eat bread either, then happily devour a bowl of pasta, or give up wheat for six months before miraculously going back to it with no ill effects. She, meanwhile, has a lifelong condition. Another coeliac, Katherine Busby, 35, from York, was diagnosed 12 years ago. Back then, she would get gluten-free food on prescription – a monthly loaf, pasta, crackers and a “treat”. For the first year, following a gluten-free diet was quite difficult. “I’d find something I could eat and stick to it – I’d eat a lot of jacket potatoes.”

She remembers going on holiday with her mother, who packed her handbag with miniature cheeses in case there was nothing she could have; the awkwardness of explaining to people who had never heard of the condition what she could and couldn’t eat. When more people started cutting gluten out and there were magazine articles about it, Busby says, “I’d get comments like, ‘that’s really fashionable’ or ‘how much weight are you trying to lose?’ That’s frustrating because I don’t like to be thought of as fussy. But on the other side, I haven’t had [food on] prescription now for about seven years because you can get food everywhere. I can go to pretty much any restaurant without calling beforehand ... Having a bigger number of people following it means the companies making the food can invest more in making it nice.” In the last three or four years gluten-free food has improved substantially, she says.

 Gluten-free food options have increased substantially. Photograph: Alamy

There has been a worry, says Sarah Sleet, chief executive of Coeliac UK, that people who choose to go gluten-free “could easily choose not to do it, and then the industry could shrink and where would that leave people with coeliac disease? But there’s no sign of it. This trend has been really solid, we just keep seeing more and more growth, and it’s a worldwide phenomenon. What I’m hoping is that just as ‘vegetarian’ has become just another normal option, this will embed itself and there just will be gluten-free options.”

The number of people with coeliac disease, or symptoms they claim are related to eating gluten “is undeniably something I have watched rise year on year for the last two decades,” says Professor David Sanders, consultant gastroenterologist and co-founder of the Sheffield Institute of Gluten-Related Disorders. Coeliac disease has diagnostic tests, but something that has come to be known as non-coeliac gluten sensitivity (NCGS) is less clear-cut: people who test negative for coeliac disease report symptoms such as joint pain, headaches and gastrointestinal problems they believe are related to eating gluten, even though there is no consensus on how to diagnose it, or even whether it exists.

[...]

“I’ve been in this field for almost 20 years and when we ran the first screening study for coeliac disease in the mid-1990s, everybody said it was a very uncommon disease,” says Sanders. “They were surprised to find 1% of the population was affected.” 

Others have suggested gluten is being unfairly blamed, with some saying the culprits could be other wheat proteins, yeast or pesticides. Another could be a group of carbohydrates known as Fodmaps (it stands for fermentable, oligo-, di-, monosaccharides and polyols, and they are found in higher concentrations in a wide range of foods, including some fruit and vegetables, not just grains), which can cause bloating and wind.

 The number of people with coeliac ­disease “is undeniably something I have watched rise year on year for the last two decades,” says gastroenterologist David Sanders ... coeliac disease in the intestine Photograph: PR/PR

[...]

What he is certain of is that there is a rise in coeliac disease. This could be because there is more awareness and diagnosis, but also because consumption of gluten-containing foods has increased. “Both in the Indian sub-continent and in China, as they are adopting a westernised diet they are developing coeliac disease. Before, it was a rice-based culture. Suddenly, as they bring in pizza, pasta, bread, they are seeing this. Another thing is, the number of wheats we have artificially cultivated in modern society have a higher gluten content than ancient grains. On a global scale the consumption of gluten is increasing and that comes at a price.”

Around the 1960s, the intensification of agriculture gave rise to high-yielding varieties of wheat. Artificial fertiliser boosted production, and pesticides and fungicides were used to control pests and disease attracted to the fast-growing, bountiful crop. “That changed the nature of the grain and only in the last 10 or 15 years has it become clear that some of the protein structure – and gluten is a combination of wheat proteins – has changed,” says Andrew Whitley, author of Bread Matters  andco-founder of the Real Bread campaign. “Essentially there are bits of protein that have appeared because of the intensive breeding of grains for yield.” (This has, however, been disputed by some studies .)

The second issue is modern, industrialised breadmaking. For most of humankind’s breadmaking history, bread was similar to what we recognise as sourdough. Then the Chorleywood process, developed in 1961, revolutionised commercial baking – using high-speed machinery, and additives such as extra yeast, hard fats and enzymes, bread could be made quickly and cheaply; 80% of our bread is made this way. “We took the fermentation step out of baking,” says Whitley. “Because a certain kind of profiteering mentality regarded time as money, they cut as much time out as possible.” It meant “we were exposing people for the first time in history – and very large numbers of people in what constitutes a massive experiment on the British population – to proteins that previously would have been partially or completely digested by the fermentation system. Those are two massive changes in the way bread is made.”

 For most of breadmaking history, bread was similar to what we recognise as sourdough. Photograph: Graham Turner

Another is that commercial bread manufacturers add extra gluten to loaves: “The role is purely technical – it’s simply to make a fluffier, lighter loaf. To make it look as big and as good value as possible. My contention is that is also contributing to an excess of undigested gluten in the diet. Bread is not the only source of gluten, but it is the predominant way in which we consume it.” The sad thing, Whitley adds with a small laugh, is that rather than looking at the cause, “the industry has spotted another opportunity to make money by making [gluten-free] products. The very people – the industrial millers and bakers – who foisted this problem on us are using it to make money in another sphere.”

Rather than buying highly processed gluten-free bread products, Whitley advises finding a bakery “who you absolutely know is making their bread with proper fermentation” or learn to make your own. Maria Mayerhofer, whose company Bake With Maria runs baking classes, agrees. Furthermore, she sees potential problems in the substitutes: “A lot of the gluten-free bread you can buy, I always wonder if people know what’s in that.” Some gluten-free products are higher in fat and sugar to make them taste better, and have a host of other additives, including starches and binding agents. “People have been eating supermarket bread so they think it’s bread altogether that’s bad. Bread is not bad for you, it’s a good source of nutrition – it has fibre and protein.” Others have noted that avoiding wheat products can lead to deficiencies in nutrients such as folate.

[...]

It is a “massive misconception” that gluten-free products are superior, says Sioned Quirke, a dietitian and spokesperson for the British Dietetic Association. “I’m seeing an increase of people coming to the clinic saying, ‘I buy this gluten-free bread to help me lose weight’ or ‘it’s better for me’. If you have coeliac disease, then it’s essential that you have gluten-free products, but if you don’t have an intolerance, for the general population, gluten-free products are really not required and they won’t help you lose weight.” She points out the high cost of going gluten-free unnecessarily. “It’s a shame that a lot of people are wasting their money, when they could spend that money more wisely on having more fruit and vegetables.” 

http://www.theguardian.com/lifeandstyle/2015/feb/25/gluten-free-diet-life-saving-fad

What are the eight most popular diets today?

There are literally hundreds of thousands of diets. Some are for losing weight, others for gaining weight, lowering cholesterol, living a long and healthy life, etc. The Mediterranean Diet, for example, reflects the culinary habits of southern European people.

The word diet comes from Old French diete and Medieval Latindieta meaning "a daily food allowance". The Latin word diaetaand Greek word diaita mean "a way of life, a regimen".

A diet can be described as a set course of eating and drinking in which the kind and amount of food one should eat is been planned out in order to achieve weight loss or follow a certain lifestyle.

This Medical News Today information article provides details on the most popular diets according to three criteria: how many articles there are around about these diets/lifestyles, how popular they seem to be generally, and how often we receive feedback on them.

Contents of this article:

2. Atkins Diet
3. The Zone Diet
4. Vegetarian Diet
5. Vegan Diet
6. Weight Watchers Diet
7. South Beach Diet
8. Raw Food Diet
9. Mediterranean Diet

Below you can see a list of the eight diets, a summary on each one, and links to specific articles about those diets:

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Atkins Diet

The Atkins Diet, or Atkins Nutritional Approach, focuses on controlling the levels of insulin in our bodies through diet.¹

If we consume large amounts of refined carbohydrates our insulin levels will rise rapidly, and then fall rapidly. Rising insulin levels will trigger our bodies to store as much of the energy we eat as possible - it will also make it less likely that our bodies use stored fat as a source of energy.

Most people on the Atkins Diet will consume a higher proportion of proteins than they normally do.

The Zone Diet

The Zone Diet aims for a nutritional balance of 40% carbohydrates, 30% fats, and 30% protein each time we eat. The focus is also on controlling insulin levels, which result in more successful weight loss and body weight control.²  The Zone Diet encourages the consumption of good quality carbohydrates - unrefined carbohydrates, and fats, such as olive oil, avocado, and nuts.

Vegetarian Diet

There are various types of vegetarian: Lacto vegetarian, Fruitarian vegetarian, Lacto-ovo-vegetarian, Living food diet vegetarian, Ovo-vegetarian, Pescovegetarian, and Semi-vegetarian.³

The majority of vegetarians are lacto-ovovegetarians, in other words, they do not eat animal-based foods, except for eggs, dairy, and honey.

Studies over the last few years have shown that vegetarians have a lower body weight, suffer less from diseases, and generally have a longer life expectancy than people who eat meat.

Vegan Diet

Veganism is more of a way of life and a philosophy than a diet. A vegan does not eat anything that is animal based, including eggs, dairy, and honey.⁴

Vegans do not generally adopt veganism just for health reasons, but also for environmental and ethical/compassionate reasons.

Vegans believe that modern intensive farming methods are bad for our environment and unsustainable in the long term. If all our food were plant based our environment would benefit, animals would suffer less, more food would be produced, and people would generally enjoy better physical and mental health, vegans say.

Weight Watchers Diet

Weight Watchers focuses on losing weight through diet, exercise, and a support network.⁵

Weight Watchers Inc. was born in the 1960s when a homemaker (housewife) who had lost some weight and was concerned she might put it back on. So, she created a network of friends. Weight Watchers is a huge company, with branches all over the world.

Dieters can join either physically, and attend regular meetings, or online. In both cases there is a great deal of support and education available for the dieter.

South Beach Diet

The South Beach Diet was started by a cardiologist, Dr. Agatston, and a nutritionist, Marie Almon.⁶

It focuses on the control of insulin levels, and the benefits of unrefined slow carbohydrates versus fast carbs. Dr. Agatston devised the South Beach Diet during the 1990s because he was disappointed with the low-fat, high-carb diet backed by the American Heart Association. He believed and found that low-fat regimes were not effective over the long term.

Raw Food Diet

The Raw Food Diet, or Raw Foodism, involves consuming foods and drinks which are not processed, are completely plant-based, and ideally organic.⁷

Raw foodists generally say that at least three-quarters of your food intake should consist of uncooked food. A significant number of raw foodists are also vegans - they do not eat or drink anything which is animal based.

There are four main types of raw foodists: raw vegetarians, raw vegans, raw omnivores, and raw carnivores.

Mediterranean Diet

The Mediterranean Diet is Southern European, and more specifically focuses on the nutritional habits of the people of Crete, Greece, and southern Italy. Nowadays, Spain, southern France, and Portugal are also included; even though Portugal does not touch the Mediterranean Sea.

The emphasis is on lots of plant foods, fresh fruits as dessert, beans, nuts, cereals, seeds, olive oil as the main source of dietary fats, cheese and yogurts are the main dairy foods, moderate amounts of fish and poultry, up to about four eggs per week, small amounts of red meat, and low/moderate amounts of wine.⁸

Up to one third of the Mediterranean diet consists of fat, with saturated fats not exceeding 8% of calorie intake.

Western diet can shorten your life

Tasnime Akbaraly, PhD, Inserm, Montpellier, France, and team carried out a study that found that the "Western Diet", which is high in sweet and fried foods, raises a person's risk of dying early. They published their findings in the American Journal of Medicine.⁹

Dr. Akbaraly said "The impact of diet on specific age-related diseases has been studied extensively, but few investigations have adopted a more holistic approach to determine the association of diet with overall health at older ages. We examined whether diet, assessed in midlife, using dietary patterns and adherence to the Alternative Healthy Eating Index (AHEI), is associated with aging phenotypes, identified after a mean 16-year follow-up."

The team found that study participants who strayed from the "Alternative Healthy Eating Index" had a considerably higher risk of cardiovascular and non-cardiovascular death.

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The advantages of plant-based diets

The well known journal, Food Technology in October 2012 published a report explaining that plant-based diets either minimize or completely eliminate people's genetic propensity to developing chronic diseases, such as diabetes type 2, cardiovascular disease, and cancer.

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Written by Christian Nordqvist

http://www.medicalnewstoday.com/articles/5847.php