Tag: soy

Glycemic Index Chart: GI Ratings for Hundreds of Foods

Glycemic Index Chart: GI Ratings for Hundreds of Foods

The Glycemic Index (GI) is a rating system that measures how much a carbohydrate-containing food raises your blood-sugar levels. The lower a food is on the GI, the lower the effect on your blood sugar. Low-glycemic foods also can reduce your risk for depression.

The standardized Glycemic Index ranges from 0

CBD in Foods; Goitrogen Safety

Q: What is CBD, and is it healthful?
A: Cannabidiol (CBD) is a non-psychoactive compound found in the Cannabis sativa plant. Hemp and marijuana both come from cannabis sativa, but they are very different due to decades of breeding. Most CBD comes from hemp, while tetrahydrocannabinol (the psychoactive compound THC) is

Gastritis Treatment: Medication and Lifestyle Changes

Gastritis Treatment: Medication and Lifestyle Changes

Gastritis refers to inflammation of the lining of the stomach. It may last for a few days (acute gastritis) or it may linger for months or years (chronic gastritis). It is a clinical finding, caused by a variety of disease processes including medication reactions, excessive alcohol intake, and bacterial infection.

There

Ketogenic Diet Shows Promising Results for All Dementia Stages

Ketogenic Diet Shows Promising Results for All Dementia Stages

Studies show a ketogenic diet can slow and even reverse symptoms of memory loss and cognitive impairment throughout all the dementia stages. You might be asking, “What is a ketogenic diet?”

A ketogenic diet is a high-fat, adequate-protein, and low-carbohydrate diet that produces ketones—compounds the body can use to produce energy.

Understanding GMOs

The topic of genetically modified organisms (GMOs) is based on science, yet it’s fraught with emotion. Many people do not want GMOs in their food supply—or at least want those foods labeled—yet they may not understand why. A 2015 survey by the Pew Research Center found that 37 percent of

Shining the Light on Plant Proteins

More and more people are putting plant proteins—beans, lentils, peas, soyfoods, nuts, seeds, and whole grains—at the center of the plate. According to research conducted by Midan Marketing and MeatingPlace, 70 percent of meat eaters in the U.S. are substituting a non-protein meal at least once a week, and 22

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