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Are Avocados Healthy?

Are Avocados Healthy?

Avocado consumption can improve artery function, but what effect might guacamole have on cancer risk?

 

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Choosing Colorful, Healthy Foods

FoodChoosing Colorful, Healthy Foods

DEAR MAYO CLINIC: I notice a lot of food products, including cereals, no longer use artificial colors. Is this because food dyes are harmful?

ANSWER: There’s no solid evidence that artificial colors in food cause health problems. But there aren’t any health benefits associated with artificial colors, so removing them from foods isn’t a bad idea. When you consider color in your food, though, rather than focusing on artificial color, look to foods’ natural colors as a guide. Including food with a variety of natural colors can help you get a range of healthy vitamins and nutrients in your daily diet.

In the U.S., the U.S. Food and Drug Administration, or FDA, regulates the additives that can be put into food, including artificial colors. Before any additives are used in food, the FDA puts them through a rigorous approval process to ensure safety. Read More

 

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Why We Eat Too Much

Why We Eat Too Much

We’re hugely invested in the idea that the cause of obesity lies with diet – and that we should therefore solve the problem with kale and apple soup (and other such products). But the real cause of obesity has nothing to do with food. It lies in our emotional under-nourishment. We will start to eat less when we feel more connected, more understood and more in touch with our feelings

 

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Obesity Crisis

Remedying the World’s Obesity Crisis

The World Obesity Federation says nearly a third of the world is overweight. The rate of childhood obesity in particular is rising at alarming levels. Joining CBSN to talk about this growing epidemic is Dr. Michael Rosenbaum, Columbia University professor of pediatric medicine.

 

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Salt

SaltHas Salt Gotten An Unfair Shake?

For such a simple compound, salt is complicated.

Sodium is a key element in table salt, and it’s also essential for life. It helps regulate our blood volume. It shuttles nutrients into our bodies and brains. It allows our muscles to contract and our nerves to pulse with electricity. Yet for decades, we’ve been told to avoid it.

Since the 1970s, most major nutrition and health guidelines have cautioned against eating too much sodium, citing associations with high blood pressure that could lead to heart attack and stroke. Recommendations put forth from the Institute of Medicine — now called the National Academy of Medicine — and jointly by the Department of Health and Human Services and the Department of Agriculture in particular have consistently urged us to restrict sodium intake to 2.3 grams per day, equivalent to about 1 teaspoon of salt. Some recommendations even go as low as 1.5 grams for certain people.

Yet on average, Americans eat 3.4 grams per day, mostly cloaked by the fine print on processed food.  Read More

 

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