EGGS MAY REDUCE RISK OF STROKE
In the wake of recent studies rejecting the idea that eggs increase cholesterol levels it now seems that having an egg for breakfast might actually reduce the risk of dying from a stroke by around 12 per cent. So says a review of studies involving 300,000 people published in the Journal of the American College of Nutrition. Eggs are also an excellent source of protein, which has been linked with lower blood pressure.
PROBIOTICS CAN IMPROVE YOUR THINKING POWER
Probiotics found in yogurt and supplements could help to improve thinking and memory in people with Alzheimer’s according to research carried out at Kashan University of Medical Sciences in Iran. This recent study raises interesting questions regarding the link between the gut and the brain and their association with Alzheimer’s according to Alzheimer’s Research UK.
HEALTHY SWAPS REDUCE RISK OF HEART DISEASE
Swapping butter and meat for olive oil and fish reduces the risk of heart disease by as much as eight per cent according to research carried out at the Harvard School of Public Health. This research reinforces current dietary advice of replacing some saturated fats with alternatives such as unsaturated fats or wholegrain carbohydrates says the British Heart Foundation.
TIP OF THE MONTH: EAT MORE CHESTNUTS!
With a low glycaemic load (GL) and high levels of antioxidant vitamin C, these low-fat, fibre-rich, starch-filled nuts are packed with beneficial nutrients for the immune system, often in need of extra support at this time of year. Add them to stews and soups or enjoy them roasted on the fire.
