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Over 90% of supermarket yogurts are high in sugar

Sugar content of most yoghurt products are worryingly high, according to a survey published this week in BMJ Open. Less than 9%, and only 2% of children’s products were considered low in free or added sugars.

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Carrageenan: food additive linked to diabetes
Posted on Mon, 3 Sep 18

Carrageenan: food additive linked to diabetes

Carrageenan is a common food additive, despite being linked to adverse health effects. A carrageenan-free diet significantly improved blood glucose metabolism in people with early stage diabetes.

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Bugs for bugs? Edible insects as prebiotics
Posted on Mon, 3 Sep 18

Bugs for bugs? Edible insects as prebiotics

Edible insects are emerging as a sustainable, eco-friendly alternative to meat, but health effects beyond basic nutritional value has not been documented. In a novel exploratory study edible crickets were found to have significant prebiotic effects.

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Which oil is best for frying? Study busts myth
Posted on Tue, 15 May 18

Which oil is best for frying? Study busts myth

Which oil is safest to cook with is a common question in nutrition. The typical answer, however, may have been based on a scientific myth.

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Proinflammatory diet increases colorectal cancer risk
Posted on Mon, 26 Feb 18

Proinflammatory diet increases colorectal cancer risk

A study published in JAMA Oncology has found a significant increase in colorectal cancer risk in people eating diets that contribute to inflammation, offering new insight into how we could reduce risk with food.

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Drink tea away from food
Posted on Tue, 20 Feb 18

Drink tea away from food

To get the most iron out of your breakfast, consider skipping the cup of tea. New study suggests consuming tea 1 hour away from food would maximize dietary iron absorption.

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