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Home » Topics » Better for You

Better for You
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Wine Antioxidant May Fight Radiation Sickness

May 5, 2011
Scientists have found that an antioxidant found in red wine, grapes and nuts -- a substance similar to resveratrol -- could protect against radiation sickness.
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Green Tea May Protect Against Alzheimer’s

May 5, 2011
Scientists have again discovered that regularly drinking green tea could protect the brain against developing Alzheimer’s and other forms of dementia.
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Babies Being Given Herbal Supplements

May 4, 2011
FDA researchers have carried out a new research which as revealed that many U.S. mothers fed their babies with herbal supplements or tea.
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Antioxidants May Lower Diabetes Risk

April 28, 2011
Higher consumption of antioxidants in the diet may decrease diabetes risk in healthy adults and diabetic patients, according to a study.
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Supplements Lead to Unhealthy Foods?

April 25, 2011
Researchers have warned that multivitamins, minerals and other dietary supplements can lull users into a false sense of security -- and lead to them over-indulging in unhealthy foods and activities.
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How Do “Natural” Shoppers Really Find Brands?

April 25, 2011
According to the HealthFocus® Trend study, 77% of shoppers are interested in natural foods.
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American Consumers and Supplements

April 21, 2011
Almost half of America's adults take vitamins and other dietary supplements, according to new government figures.
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Probiotics May Fight UTI in Women

April 19, 2011
New research suggests replenishing the body with probiotics can be a natural way to fight off chronic urinary tract infection (UTI) in women.
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Probiotics and Colic

April 19, 2011
A probiotic strain offers new hope for parents with babies suffering from colic, an expert says.
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Nutra News: You can use

April 1, 2011
Chia Seed Flour Delivers----Nuchia Foods Corp.has launch­ed Nuchia Chia Seed Flour to manufacturers of baked wellness foods, to provide a superior product with numerous health-promoting attributes, says the company. The shelf-stable Nuchia Chia Seed Flour is claimed to be a low-fat, gluten-free, nutritionally dense flour providing significant levels of omega-3 ALA and essential minerals to the daily diet. In baked foods applications, it tastes and functions similarly to whole wheat; it can replace wheat,


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