There are countless lifestyle fads and diets vying for our attention at any given point. Every other day, it seems, there are new reasons to eat meat and new reasons to not eat meat. Reasons to run instead of walk and walk instead of run. One minute, carbohydrates are bad for you and the next they’re vital. When it comes to our health, there’s always new ideas, innovations and opinions. […]
It’s a quintessential spice in curry, a relative of ginger and one of the healthiest ways to add flavour and colour to a home-cooked meal. Turmeric has been used to relieve everything from joint pain to Irritable Bowel Syndrome but like many alternative therapies, there’s not always much research to back up the ancient wisdom.
Cultivated as both a food and medicine, Garlic has been used in culinary and herbal traditions for thousands of years. Interestingly, as modern science has evolved, so too has our understanding of garlic and how it works in the body. Key to this is the understanding that not all garlic is the same.
Before there were prescriptions and over-the-counter medicines, herbs and spices were the foundation of traditional medicine practices around the world. Fast-forward thousands of years, and researchers today are now taking a fresh look at the potential in these natural remedies. The Indian spice Turmeric is right at the top of the list.
1. It may help protect the heart Inflammation can stiffen the heart muscle by stimulating extra collagen to form around heart cells – this forces the heart to work harder. Curcumin may help prevent this process. 2. It may help reduce the risk of Alzheimer’s Curcumin may help preserve memory and reduce the risk of Alzheimer’s disease.
Omega 6 fatty acids: what they are and why you need them What exactly are Omega 6 fatty acids, and why do some experts say they’re bad for us? How does Omega 6 differ from Omega 3 or 9? If you find all the information about the omega family confusing, this article should help to clear things up.
Nutra-Life’s high quality, ocean derived concentrated Omega-3s are sustainably harvested from the Eastern Atlantic and Eastern Pacific oceans during the months of May and November each year. Our oil is sourced from mackerel, sardines and anchovies, the latter of which are two of the smallest and cleanest Omega 3 rich fish species.
Products such fish oil and flaxseed oil have become en vogue in the health world as of late, and as it turns out, there’s a decent amount of science behind the nutrients that make up these supplements. Monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are what’s driving the recommendations to take fish oil and similar supplements.