The food production process is far from perfect. Substances unintentionally present in food - known as contaminants - are often detected. Some contamination results directly from mistakes in processing and transportation, and it can also occur from presence of substances in the environment - from pollution as well as the use of agrochemicals and pesticides. These substances are often harmful to the humans who ingest them, and steps need to be taken to minimize the presence of these contaminants.
Eating foods high in salt is known to contribute to high blood pressure, but does that linear relationship extend to increased risk of cardiovascular disease and death? While recent studies have contested that relationship, a new study confirms it. The study - published in theInternational Journal of Epidemiologyby investigators from Brigham and Women's Hospital and their colleagues using multiple measurements - suggests that an inaccurate way of estimating sodium intake may help account for the paradoxical findings of others. "Sodium is no...
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One of the findings was that cinnamaldehyde helps to improve metabolic health by directly targeting the fat cells and inducing the process called thermogenesis, which is the process of burning these cells for energy. The study took various participants from differing ages, ethnicities and weights. When their cells came into contact with cinnamaldehyde, there was a noticeable increase in expression of many cells regarding an enhanced metabolism. There was also an increase in specific proteins that are involved in the process of thermogenesis.
Curcumin is absorbed very easily and has impressive interactions with the mind in a way that can potentially be beneficial to those with dementia and Alzheimer's. One of the most common effects is its anti-inflammatory and antioxidant properties. It has largely been thought that there is a type of inflammation that happens in the brain that accounts for the widespread prevalence of cognitive disorders that are seen more commonly in the elderly. This would certainly account for why those who consume a lot of this substance would have less of a chance of suffering from these conditions.
In a comprehensive analysis on the prevalence of highly-fluorinated chemicals in fast food packaging in the United States, researchers tested more than 400 samples from 27 fast food chains throughout the country. The samples, consisting of paper wrappers, paperboard, and drink containers, were analyzed for a class of chemicals called PFASs - per and polyfluoroalkyl substances - also known as PFCs. These highly-fluorinated chemicals are widely used in an array of nonstick, stain-resistant, and waterproof products, including carpeting, cookware, outdoor apparel and food packaging.
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