Vitamin C linked to reduced risk of stroke
A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.
February 17, 2014 · by · in Nutritional News · Tags: conference-later, containing-vitamin, eating-foods, nutrition, reduced-risk, stroke, study-due, such-as-oranges, year
Fake Fat Linked To Weight Gain
Rats fed a high-fat diet gained more weight after eating low-calorie potato chips made with “fake fat”, a synthetic fat substitute designed to taste like fat but without the calories, according to a study due to appear online in the journal Behavioral Neuroscience this week…
June 21, 2011 · by · in Nutritional News · Tags: appear-online, calories, fake-fat, gained-more, high-fat-diet, journal, on call diets, potato-chips, study-due, the-journal, week
