Natural Health Science News The latest news and top resources on natural health.

Fibre

Study illuminates how humans digest fibre

Posted January 31, 2014

New insight into how gut bacteria digest fibre could lead to advances in areas as diverse as health and environmentally-friendly biofuels. Fibre is an essential part of a healthful diet, but our ability to benefit from it is entirely dependent the bacteria living in our intestines. An international research team, which included scientists at KTH Royal Institute of Technology, recently uncovered how one group of bacteria digest a major type of dietary fibre.

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Top 10 health benefits of fiber

Posted August 3, 2013

Dietary fiber provides numerous benefits to the human body. The top ten benefits include keeping the heart healthy, cancer prevention, it lowers cholesterol, prevents gallstones and kidney stones, promotes healthy skin, prevents stroke, aids in weight management, regulates bowels, increases energy, and it may affect the course of diabetes.

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Effects of legume kernel fibres and citrus fibre on putative risk factors for colorectal cancer: a randomised, double-blind, crossover human intervention trial

Posted July 17, 2013

In some studies, high intake of dietary fibre has been associated with a lower risk of colorectal cancer. The present study aimed to compare physiological effects of three legume kernel fibres and citrus fibre on blood lipids (primary outcome: LDL cholesterol) and colonic health.

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Benefits of Dietary Fibre

Posted March 29, 2013

Today—as food trends keep changing, dietary fibre no longer enjoys the importance which it did in the 1970’s. People no longer pay much attention to eating enough roughage but it as essential and vital part of healthy eating as it was.

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Whole grains, rather than dietary fibre, found to be fundamental to the prevention of chronic disease

Posted February 28, 2013

The apparent links between various food types and the prevention of chronic diseases – such as type 2 diabetes, coronary heart disease (CHD) and hypertension – are well established. In particular, dietary fibre has long been regarded as a powerful means of reducing health risks. However, this study finds that it is not fibre, but whole grain cereals specifically, which prevent chronic disease.

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Purdue-Designed Fiber May Improve Digestive Health

Posted September 24, 2012

Fiber designed by a Purdue University food scientist may improve digestive health and decrease the risk of colon cancer, irritable bowel syndrome, Crohn’s disease and diverticulosis. Bruce Hamaker, the Roy L. Whistler Chair in Carbohydrate Science in the Department of Food Science, has developed a patent-pending designer fiber that is digested slower than other fiber, which could reduce digestive intolerance.

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Fish and the Stroke of Good Luck

Posted April 30, 2012

Detailed analysis of 15 studies has led researchers to conclude that eating fish regularly can cut the risk of a stroke. Researchers said that the particular ingredient omega-3, found in fish, lowers the risk of stroke. Selenium, Vitamin D, and other types of proteins found in fish could be providing this health benefit.

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Fish Consumption and Ischemic stroke in Southern Sweden

Posted April 30, 2012

The relationship between fish intake and stroke incidence has been inconsistent in previous Swedish studies. Here, we report the risk of stroke and fish intake in a cohort from southern Sweden.

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Coffee, tea reduce mercury exposure when eating fish

Posted April 30, 2012

Forget sake – a groundbreaking new study from the Universit

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Eating fish can reduce the risk of diabetes

Posted April 30, 2012

A study analyses the dietary patterns of the adult Spanish population with high cardiovascular risk. The results reveal a high consumption of both red meat and fish. However, whilst eating lots of cured meats is associated with greater weight gain and a higher obesity rate, the consumption of fish is linked to lower glucose concentrations and a smaller risk of developing diabetes.

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