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|How NOT to do science: very low carbohydrate diets and Type 1 diabetes||05/16/18|
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|Fish also good for diabetics: confirming conventional wisdom||05/02/18|
|Putting calories and sodium information on restaurant menus may backfire||04/25/18|
|The next step in the fight against heart disease: teaching medical students how to cook||04/18/18|
|Omega-3 supplements may not guard against heart attack||04/11/18|
|Pasta still won't make you gain weight||04/04/18|
|Testing resveratrol and curcumin as anti-inflammatories||03/28/18|
|Should you consume additional protein to help maintain muscle mass?||03/21/18|
|It's the quality of the carbohydrates that counts||03/14/18|
|B vitamin supplements linked to lung cancer||03/07/18|
|Genetically-based weight loss plans||02/28/18|
|Eating more highly processed foods linked to greater risk of cancer||02/21/18|
|Can you be fit and fat?||02/14/18|
|'Burning hot' tea linked to esophageal cancer||02/07/18|
|All Health and Nutrition Bites|
Isn't it true that garlic CAN interact with Coumadin (warfarin)?
There is no clear evidence that garlic interacts with Coumadin (warfarin) to cause problems with the bio-availability or effectiveness of the drug. The evidence that we do have indicates just the opposite.
Breastfeeding: Developing a Future Gourmet
In other articles we have covered how breastmilk is excellent nutrition for your baby but this site isn't only about nutrition. It is about food that tastes great! Babies, like their parents, appreciate wonderful flavors. Breastmilk provides a variety of flavors that may influence baby's palate for years to come.
Why are onions and garlic in a recipe labeled "safe for those with GERD?"
For a lot of people with GERD, cooking onions for a prolonged period of time will keep them from being as much of a trigger. This, combined with the fact that there is actually very little onion per serving, means that it may be safe.
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I reported recently (News Bite 12/12/06) on a study in Europe that showed that garlic supplementation had no effect on cholesterol levels. A group of researchers in Stanford, California have just released an even more compelling study that appears to confirm the earlier findings (Arch Intern Med 2007;167(4):346-353).
The Stanford study included 169 people with moderately high LDL cholesterol who were otherwise healthy and not taking any cholesterol or heart medications. They were randomly assigned to one of four groups: raw garlic, Garlicin (powdered garlic) tablets, Kyolic-100 (aged garlic) tablets, or placebo. The amounts of raw garlic and the two garlic supplements given to the test subjects were designed to yield approximately the same amount of the active ingredient in garlic that is thought to have cholesterol-lowering effects.
The test subjects took their garlic supplements six days per week for six months. Their cholesterol was tested before the beginning of the study and every month thereafter through the end of the study. Even though this study was the largest and longest of its kind and included raw garlic as well as two of the most popular garlic supplements on the market, the scientists could find no measurable effects on their subjects' cholesterol.
This study was specifically designed to find any effect on cholesterol that garlic might have, yet they found none. Need to improve your cholesterol scores? Improve your diet! The best way to use garlic supplementation in your diet is to eat it raw or roasted - in foods that taste great and are great for you.
First posted: February 22, 2007