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News & Articles By Ava Grace
08/14/2025
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By Ava Grace
Reishi: The “Mushroom of Immortality” and its healing legacy
Reishi mushroom, known as lingzhi in Chinese, has been used for over 2,000 years in East Asia, revered as a “superior herb” in Traditional Chinese Medicine for promoting longevity, spiritual growth and vitality. It was historically reserved for nobility due to its rarity and potent health benefits. Reishi contains phytonutrients like beta-glucans, ganoderic acids, ergosterol […]
08/13/2025
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By Ava Grace
French fries vs. baked potatoes: New study reveals one raises diabetes risk by 20%
French fries (eaten 3+ times weekly) increase Type 2 diabetes risk by 20 percent, while baked, boiled or mashed potatoes show no significant risk. Deep-frying creates harmful compounds like acrylamide and adds empty calories. Though fries have a slightly lower glycemic index due to slowed digestion, their toxic compounds and trans fats outweigh any minor […]
08/13/2025
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By Ava Grace
From ancient elixir to modern superfood: The timeless power of Goji Berries
Goji berries have been cultivated in China for over 2,000 years, revered in ancient texts like the Shen Nong Ben Cao Jing for their health benefits. Goji berries were introduced to the West in the 18th century and have since become a global superfood. Goji berries are rich in phytonutrients, including zeaxanthin, lutein, polysaccharides, vitamin C, beta-carotene, […]
08/11/2025
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By Ava Grace
12-Year study reveals the hidden link between meal timing, genetics and liver health
A 12-year Spanish study reveals that when you eat is just as crucial as what you eat, especially for those genetically predisposed to obesity. Late eating activates obesity-related genes, while early meals can counteract them. High-risk individuals who eat late see a significant BMI increase — over two points per hour of delayed eating — […]
08/10/2025
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By Ava Grace
America’s silent killer: How ultra-processed foods dominate our diets and fuel disease
Over half (55 percent) of Americans’ daily calories come from UPFs—chemically altered, preservative-laden foods linked to cancer, hormone disruption and DNA damage. Kids aged 6-11 get 65 percent of their calories from UPFs, with school lunches (70 percent ultra-processed) and low-income families disproportionately affected due to affordability. UPFs are tied to 32 major health conditions, […]
08/10/2025
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By Ava Grace
The potato paradox: How cooking methods determine health impact
A Harvard study reveals that while french fries increase diabetes risk, baked, boiled or mashed potatoes do not. The cooking method—not the potato itself—determines health impact. Eating three servings of fries weekly raises diabetes risk by 20%, whereas whole potatoes (baked, boiled or mashed) show no significant risk. Replacing fries with whole grains reduces risk […]
08/09/2025
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By Ava Grace
Ginger: The ancient root of wellness and flavor
Ginger originated in Southeast Asia over 5,000 years ago and has been used in ancient Chinese and Indian medicine. It spread globally via the Silk Road, becoming a prized spice in Europe and a staple in tropical regions like India, China, and Nigeria. Ginger contains potent bioactive compounds like gingerols and shogaols, which provide anti-inflammatory, […]
08/08/2025
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By Ava Grace
California wild hogs turn NEON BLUE, exposing hidden dangers of pesticide contamination
Wild pigs in Monterey County, CA, exhibit bright blue flesh due to ingesting diphacinone, a blue-dyed anticoagulant rodenticide, raising concerns about food chain contamination. The poison spreads through the food chain, affecting not only pigs but also bears, geese and aquatic life, with studies showing high contamination rates in wildlife. Hunters and low-income communities face […]
08/08/2025
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By Ava Grace
Study: Popular sugar substitute ERYTHRITOL may harm the brain’s blood vessels
A new study suggests erythritol, a zero-calorie sweetener, may damage brain blood vessel cells, increasing stroke risk by disrupting blood flow regulation and reducing clot-dissolving proteins. Exposure to erythritol in human brain cells caused oxidative stress, reduced nitric oxide (which widens vessels) and increased endothelin-1 (which constricts them), potentially impairing the blood-brain barrier. Once marketed […]
08/07/2025
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By Ava Grace
Study: Fermented stevia extract can selectively kill pancreatic cancer cells
Researchers at Hiroshima University discovered that fermented stevia extract selectively kills pancreatic cancer cells while sparing healthy ones, offering hope for a disease with a survival rate below 10 percent. Fermenting stevia with Lactobacillus plantarum SN13T produces bioactive compounds like chlorogenic acid methyl ester (CAME), which triggers cancer cell death without harming normal cells. Pancreatic […]
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