Food is the most powerful drug that we have, with many natural foods proving to be as beneficial in tackling certain diseases, conditions and ailments as modern medicine.
Every week, we see new studies showing that what we eat can reduce our risk of developing diseases or help treat existing problems.
According to a recent study, consuming an avocado a day, as part of a moderate fat diet with 34 per cent of calories from fat, could actually help to reduce your cholesterol.
While we know that avocados are high in fat, most of their fat content is mono-unsaturated, or ‘good’ fat, which has been found to help lower cholesterol, reduce risk of stroke and heart attack, and improve heart health in general. it was published in the Journal of the American Heart Association, who should know a bit about cholesterol.
Rheumatoid arthritis is a disease that causes swelling, inflammation and stiffness in our joints, and is most common among the over 50s.
Nature’s prescription: A portion of oily fish reduced risk of arthritis.
Rheumatoid arthritis is a disease that causes swelling, inflammation and stiffness in our joints, and is most common among the over 50s.
But the good news is that we can reduce our risk of getting rheumatoid arthritis by eating just one serving of oily fish every week, according to a study for the Annals of Rheumatoid Diseases.
Nature’s prescription: Leafy greens help eight loss. Difference between white and brown fat and how brown fat - the ‘good’ fat - can help our bodies to burn fat, rather than store it.
Cold and exercise appear to increase our brown fat levels – but a study on nitrates has shown that these chemicals, found in leafy greens, can also help to convert white fat cells to cells that are very similar in nature to brown fat cells.
Nature’s prescription: Hot chocolate prevent memory loss and improving cardiovascular health. Scientists at Harvard Medical School tested the memory and thinking skills of 60 older people before and after a 30-day period of drinking two cups of hot chocolate per day.
Half of the participants drank cocoa with standard levels of the antioxidant, flavanol, and half had a low flavanol version.
Researchers found that those people with impaired brain blood flow showed improved memory and brain function if they had been drinking the cocoa with higher flavanol content.
And if that’s not enough, a review of 42 trials, and involving 1,200 patients also showed that consuming some of the flavanols found in cocoa could help to reduce insulin levels and levels of ‘bad’ cholesterol.
When combined with the effects of increased blood flow, these benefits could help reduce the risk of diseases such as heart attacks and strokes.
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