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Ginger, Todays Practitioner

Adding ginger to spicy foods may lower cancer risk

by Peyton Pritikin A compound in ginger, called 6-gingerol, could counteract the risk of stomach cancer in Asian cultures who consume high amounts of spicy foods. Capsaicin has many health benefits, but research shows that the compound that gives peppers their (more…) RELATED ARTICLES Integrative Psychiatry Effective but Overlooked for Cancer Patients Inactivity Linked to […]

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High-Protein Animal Diets as Risky as Smoking for Longevity

High protein diets are more popular than ever for satiety and weight loss. But do they help us live longer? This new study may surprise you. Read commentary from Today’s Practitioner editor on why Got Protein? may need some life-stage instructions and why Micheal Pollan’s advice to eat mostly plants (more…) RELATED ARTICLES Naked Mole […]











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