healthbriefs
Why Mangos are Good for Us I
ncluding mangos in summer fruit salads adds both delicious sweetness and health benefits. A new study by Texas AgriLife Research food scientists examined five
mango varieties most common in the United States: Ataulfo, Francine, Haden, Kent and Tommy Atkins, and found that the tropical fruit has anti-cancer properties. When exposed to a variety of cancer cells in the laboratory, mango turned out to be especially effective against certain breast and colon cancers. The re- searchers attribute the cancer-fighting properties to the fruit’s polyphenolics, a class of bioactive compounds responsible for preventing or stopping cancer cells. As one might expect with an all natural anti-can- cer agent, normal cells were not affected by the mango, which targeted only cells that had gone bad, by interrupting their mutated division cycles.
Source: Texas A&M AgriLive Communications, 2010
FLAXSEED OIL STRENGTHENS BONES According to a report in the International Journal of Food Safety,
Nutrition and Public Health, numerous studies suggest that flaxseed oil benefits bone mineral density and reduces the risk of osteoporosis in post-menopausal women, as well as in women with diabetes.
Source: Inderscience Publishers, 2009
Vitamin D Makes News V
itamin D is one of the few vitamins our body can produce itself when bare skin is exposed to ultraviolet B light. But this sunshine vitamin that is known to influence the immune system seems to be in short supply, and mounting studies point to serious health risks that can result from a vitamin D deficiency. According to researchers at
National Jewish Health, a leading respiratory hospital, low levels of vitamin D have been associated with decreased lung function and greater use of medications in children with asthma, as well as increased occur- rence of a common vaginal infection in women of childbearing age. Now, a new study led by Boston
In a 2008 U.S. Food and Drug Administration survey, more than half (54 percent) of consumers said they now read the label the first time they buy a product. That’s a 10 percent improvement
since the 2002 survey.
~ FDA’s Center for Food Safety and Applied Nutrition, 2010
ANOTHER STRIKE AGAINST
SATURATED FATS
aturated fat commonly found in ice cream, butter, cheese, milk and beef does not behave like fats in other foods, suggests a study from the UT Southwestern Medical Center, in Texas. The researchers found that when brain chemistry gets hit with such fatty acids, it fails to signal the body to stop eating, even when it’s had enough.
S
University School of Public Health suggests that women living in north- ern states are more likely to develop rheumatoid arthritis, suggesting a link between the autoimmune disease and vitamin D deficiency. Meanwhile, research at the University of Warwick Medical School has shown that middle- aged and elderly people with high levels of vitamin D could reduce their chances of developing heart disease or diabetes by 43 percent. To ensure that our body produces
enough vitamin D to keep us healthy, experts suggest that we expose ourselves to 15 to 18 minutes of sunshine daily. Eating foods that contain small amounts of vitamin D, such as fish, mushrooms, eggs and dairy products, also helps to keep our vitamin D levels up.
Contributing sources:
Medscape.com and
nih.gov
12 NA Pensacola/FWB Emerald Coast
www.emcoast.naturalawakeningsmag.com
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