MTHFR – GENETIC CAUSE OF ANXIETY, DEPRESSION AND CARDIOVASCULAR PROBLEMS

As a practitioner for over 21 years, I’m always bemused when I read an article in a newspaper or see a story on a current affairs program that claims to provide ‘breaking news’ about a health condition that I’ve usually been treating for many years. I’m equally bewildered when they allege that there is a […]

PLANT PHENOLICS IN THE PREVENTION AND TREATMENT OF CANCER

Epidemiological studies indicate that populations consuming high levels of plant derived foods have low incidence rates of various cancers. Recent findings implicate a variety of phytochemicals, including phenolics, in these anticancer properties. Both monophenolic and polyphenolic compounds from a large variety of plant foods, spices and beverages have been shown to inhibit or attenuate the […]

PANCREATIC CANCER RISK REDUCED WITH ANTIOXIDANTS

High dietary antioxidant intake might cut pancreatic cancer risk Increasing dietary intake of the antioxidant vitamins C, E, and selenium could help cut the risk of developing pancreatic cancer by up to two thirds, suggests research published online in the journal Gut. If the association turns out to be causal, one in 12 of these […]

EATING BERRIES LINKED TO LOWER PARKINSON’S RISK IN MEN

Eating a bowel of berries every week can reduce the chances of developing Parkinson’s by a quarter, researchers have claimed. Men who regularly consume foods rich in naturally occurring flavonoids, such as berries, apples, certain vegetables, tea and red wine, may significantly reduce their risk for developing Parkinson’s disease (PD), according to a large-scale study […]