The thick gel found in the leaf of the aloe vera plant has been used for thousands of years to heal a variety of topical conditions. In fact, aloe gel was one of the most frequently prescribed medicines in the 18th and 19th centuries. The gel is composed of 95 to
You’ve probably heard high-density lipoprotein (HDL) cholesterol described as the “good” cholesterol and low-density lipoprotein (LDL) as the “bad” cholesterol. But when it comes to which type of cholesterol is most important to control, who wins the HDL vs. LDL matchup?
If only it were that simple.
There’s considerable debate in medical
Chronic Sleep Loss May Impact Body Composition
Studies have found that people who routinely don’t get enough sleep are more likely to be overweight than people who get adequate sleep. Additionally, two recent cohort studies of middle-aged and older community-dwelling adults have found insufficient sleep to be associated with lower muscle
We dietitians hear this question a lot: “What’s the healthiest type of nut?” Well, just like with other food groups, there is no single nut that reigns supreme. Each type has a unique array of nutrients and phytochemicals. Here, EN summarizes what you can gain when you reach for nuts.
Vinegar has been used for centuries as a medicinal concoction with a wide variety of purposes, from treating jellyfish stings and poison ivy to croup and even cancer. Dating as far back as 420 B.C., Hippocrates recommended vinegar for curing wounds. And in 50 B.C., Cleopatra dissolved her precious pearls
Some in the media have touted apple cider vinegar as a miracle cure-all. Wishful thinking, sadly. Miracle cure-alls are few and far between. Having said that, there is some research that supports apple cider vinegar’s use in certain conditions. So let’s delve into the science—limited though it may be—of this
You might already think of nutrition advice as mostly a lot of “don’ts.” Yes, it sometimes may seem that newspapers, magazines, television shows, and websites are full of dire warnings about what not to eat. As we saw in the previous chapter, however, scien-tific evidence supports plenty of healthful choices
Nutrition scientists often differentiate between “energy-dense” and “nutrient-dense” foods. In terms of nutrition, “energy” equals calories, so foods that are energy-dense contain a lot of calories for the amount of food—sugar, for example, which packs 773 calories per cup. The same amount of a non-energy dense food like chopped carrots,