4 Functional Foods For Heart Health, Blood Pressure, Cholesterol

What’s the leading cause of death for men and women in the USA? Heart disease. Heart disease is also very expensive to treat. In 2010, it cost Americans an astonishing $109 billion. You can promote heart health and reduce disease with foods that provide a specific biologic and therapeutic function (also known as functional foods). Many functional foods normalize blood pressure and cholesterol, while protecting your cells from gnarly free radicals.

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Boost your brain, heart and liver with choline

If like to learn, value using your brain in your work, or trying to support growing kids who need all the brain boost they can get, this post is for you. Choline is making a buzz around the public health hive for good reason. Your body needs it to support a healthy brain and memory; to promote normal cellular activity; to allow for nutrient transportation; and to maintain a healthy liver. Fewer than 9 percent of Americans are meeting the minimal recommendations for choline.

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9 Reasons Your Body Wants Beets

Beets have been a treasured vegetable throughout history. In Roman times, beet greens were widely enjoyed, and the beetroot itself was reserved for medicinal purposes only. Fast forward to modern times. Beet greens are typically thrown away by consumers who are unaware of their rich nutritional values. Beet root is enjoyed most frequently in the form of sugar beet, which provides sugar to numerous processed foods. Unfortunately, sugar beet is nowhere close to medicinal when it’s consumed in sugary processed foods.

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How to Find Fresh Olive Oil

Olive oil boasts many heart-boosting properties, such as oleic acid and polyphenols. The trouble is that many olive oils in the United States are old, tainted, or rancid. This means that the olive oil might be mixed with another oil by unscrupulous dealers. Or that it is old and rancid, rendering the healing polyphenols as no bueno. A recent study at UC Davis Olive Center demonstrated that 69% of oils marketed as “extra-virgin” in the US actually did not meet the sensory or chemical criteria for extra-virgin olive oil. Interestingly, some Americans are so used to the flavor of rancid

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