According to Harvard Medical School, cutting out or reducing red meat consumption can help prolong your life by up to 20%. The study “provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death”.
But researchers with Purdue University suggest chewing your food into fine particles could actually improve their digestion and the rate and volume at which nutrients are able to be used – which can lead to weight loss.
A decree has been signed which will ban Monsanto’s MON810 maize, one of the two genetically modified crops currently legally grown in Europe and sold commercially. 80% of the public supports the ban on Monsanto’s MON810 maize.
A researcher recently found a new chemical compound from the ocean, one which they believe has the potential to treat deadly bacteria like anthrax and MRSA, and one which they are excitedly plotting to turn into a drug.
Researchers from University College London found that those who combine heavy drinking with tobacco smoking suffer serious consequences. Combining the two indulgent and unhealthy behaviors was associated with 36% faster decline in brain function. As the amount of alcohol increases, this rate only accelerates further.
Children as young as 10 (and sometimes younger) are given cell phones, and some experts say this could be putting them at a heightened risk of brain tumors and cancer.
After conducting a marijuana-legalization survey, The Partnership at Drugfree.org found about 40% of responding adults support marijuana legalization – a slap in the face.
Jackfruit is an odd-looking fruit with bright yellow pods inside a bumpy green external skin. It can grow to be the size of a small child, but is most often just larger than a grapefruit. Here are 12 health benefits of jackfruit.
Greenpeace is speaking up for the general public, by telling the Food and Drug Administration (FDA) that they have no right to claim that GMOs are safe for Americans, or anyone else.
Researchers recently found that an increased consumption of n-3 polyunsaturated fatty acids was associated with a lower risk of breast cancer. For those women who had the highest intake of PUFAs, there was a whopping 14% reduction in breast cancer risk.