By Dr. Josh Axe — 2017
Health and beauty obsessees are on a collective collagen kick. There are tons of collagen-powered products hitting the shelves in response to the trend.
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“I still eat rice and beans. I just use brown rice now,” said Annya Santana of Menos Mas, a wellness company that speaks to African-American and Latinx communities.
What we eat, as well as how often we exercise, can affect our risk of cancer. Healthy lifestyle factors—such as a nourishing diet, regular physical activity, and a normal body weight—prevent 30% to 40% of cancers, according to a study in the journal Advances in Radiation Oncology.
Stop making food such a big thing. If you’ve lost your job and your girlfriend’s dumped you, then have a frickin’ chocolate bar. In fact, get a cab down to the nearest candy factory and do the tour where you can scoop up fistfuls and stuff them into your mouth. You’ll feel better.
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If you're an athlete, you know all too well how important feeling your best is to optimal training and performance. The foods you consume actually become you — as the building blocks for your muscles, connective tissue and bones.
Vitamins and minerals, also known as micronutrients, are crucial for a variety of activities in the body such as turning food into energy and keeping bones healthy. They also may affect how well the body performs.
Active kids need "high-octane" fuel. In addition to calories for daily activities, health, brainpower and growth, child athletes need energy for sports. To give their performance a boost, feed these young athletes power foods packed with nutrients.
Sports nutrition is the foundation of athletic success. It is a well-designed nutrition plan that allows active adults and athletes to perform at their best.
Athletes will have different nutritional needs compared with the general public. They may require more calories and macronutrients to maintain strength and energy to compete at their optimum level.
A meta-analysis by researchers at Pennsylvania State University published in the journal Advances in Nutrition this year, found a surprisingly strong inverse relationship between mushroom consumption and cancer risk by analyzing 17 cancer studies published between 1966 and 2020.
A few years ago, I traveled to Okinawa in Japan, Nicoya in Costa Rica, Ikaria in Greece, Loma Linda in California and Sardinia in Italy — all “Blue Zones,” or homes to the longest-lived people — to find out what centenarians ate to live to 100.