NCDsupport.com // The Official Website for Natural Cellular Defense » ScienceDaily

In the News: Food Preparation May Play A Big Role In Chronic Disease

NCDSupport.com — Fri, 27 Apr 2007 19:52:24 +0000

ScienceDaily (Apr. 25, 2007) — How your food is cooked may be as important to your health as the food itself. Researchers now know more about a new class of toxins that might soon become as important a risk factor for heart disease and metabolic disorders as trans fats.

This class of toxins, called advanced glycation end products (AGEs), are absorbed into the body through the consumption of grilled, fried, or broiled animal products, such as meats and cheeses. AGEs, which are also produced when food products are sterilized and pasteurized, have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer’s disease. (View Full Article)

In the News: High-quality Food Helps Reduce Toxins In The Food Chain

NCDSupport.com — Tue, 24 Apr 2007 19:53:39 +0000

ScienceDaily (Apr. 24, 2007) — Research led by Dartmouth scientists found that animals fed nutritious, high-quality food end up with much lower concentrations of toxic methylmercury in their tissues. The result suggests ways in which methylmercury–a neurotoxin that can accumulate to hazardous levels–can be slowed in its passage up the food chain to fish.

“This research provides evidence that by eating high-quality food, organisms may reduce their bodily concentration of a contaminant,” said lead author Roxanne Karimi, a graduate student in the Dartmouth Department of Biological Sciences. “These findings allow us to predict the conditions under which freshwater fish are likely to carry relatively high mercury levels.” (View Full Article)