Written by Susan Sweeny Johnson, PhD. Participants that consumed selenium, alpha-tocopherol, and beta carotene showed a 5% reduction in total mortality and an 11% reduction in gastric cancer mortality.
Written by Greg Arnold, DC, CSCS. In 63 obese women, those deficient in calcium and overweight lost 13 lbs in 15 weeks when supplemented with vitamin D and calcium compared to a 2 lb loss in the non supplemented group.
Written by Greg Arnold, DC, CSCS. Women with the highest combined calcium intake from both supplements and food had a 21% reduced risk of colorectal cancer compared to those with the lowest calcium intake.
Written by Patrick Massey, M.D., Ph.D. Researchers recently found that eating onions or garlic significantly reduced the risk of a first heart attack.
Written by Greg Arnold, DC, CSCS. 37 healthy subjects, who took either 7 mg or 12 mg of lutein per day for 12 weeks, had a 70% or 123% increase in lutein blood levels respectively. They also experienced statistically significant improvements in contrast sensitivity in the 12 mg lutein group along with better vision and less eye strain.
Written by Greg Arnold, DC, CSCS. Oral sulforaphane (antioxidant in broccoli) safely and effectively protects the lung against oxidative damage.
Written by Marcia J. Egles, MD. Supplementing with Vitamin D reduced nonvertebral fractures by 20% and hip fractures by 18%.
Written by Greg Arnold, DC, CSCS. In a review including 15 researches on nearly 172,000 patients, eating soybean foods once per day reduced the risk of prostate cancer by 71%. Soy isoflavones at 90 mg per day reduced prostate cancer risk by 52%.
Written by Patrick Massey, M.D., Ph.D. The oils in fried foods are believed to increase overall inflammation in the body, an important step for the development of heart disease.
By Amy Kosowski, M.S., LDN. Research has discovered how vitamin’s D role extends beyond the skeletal system including possibly helping the immune system. Vitamin D doses up to 40,000-50,000 IU/day did not produce toxicity.
