A recent article on DailyMail.co.uk said:
“Women who eat five or more servings of yogurt a week are less likely to develop high blood pressure, research has found. The study – the largest of its kind, involving data from hundreds of thousands of people, found that the risk of high blood pressure was reduced by a fifth. This was compared to people who ate just one portion of yogurt a month. The effect was most noticeable in women because men eat much less yogurt, the researchers said.
And the benefit of eating yogurt five times a week was even greater in people who also ate lots of fruit, vegetables, nuts and beans. They saw a 31 per cent reduction in risk for high blood pressure, compared to those who ate yogurt just once a month.
Justin Buendia, a PhD candidate at Boston University School of Medicine, said: ‘No one food is a magic bullet, but adding yogurt to an otherwise healthy diet seems to help reduce the long-term risk of high blood pressure in women.” (Ref:http://www.dailymail.co.uk/health/article-3475270/3475270-YOGURT-key-preventing-high-blood-pressure-Five-servings-week-cut-risk-20-add-fruit.html#ixzz4Haq4qlSk)
After many millennia of trial and error, indigenous and traditional cultures had a profound sense of what was good food. They knew how to combine food, when to eat food, and how to process food so our bodies received the optimal nutrition. Their food was, by its very nature, good and clean.
We encourage you to take advantage of the webinar by Dr. Shiva Ayyadurai, a Ph.D in Systems Biology from the Department of Biological Engineering (formerly known as the Food and Nutrition Science Department), where he provides the details of what constitutes good and clean food.
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