The Great Grape Part 2

The Great Grape (Part 2) Last edition we looked at a compound called OPC (oligomeric proanthocyanidins) found naturally in red wine. OPC is arguably the most potent broad spectrum antioxidant in nature and neutralises a wide range of free radicals. As mentioned last...

The Great Grape Part 1

he Great Grape (Part 1) French food is full of butter, cream and cheese.  On this information alone we could predict that the French would have some of the worst heart-health statistics. However the French have the lowest level of coronary heart disease in Europe....

Cardiovascular Health (Part 2)

Cardiovascular Health (Part 2) This week we continue looking at cardiovascular health. The heart itself is susceptible to many problems; most of these are influenced by nutrients. For example, low levels of magnesium can either cause or worsen heart rhythm functions....

Cardiovascular Health (Part 1)

Cardiovascular health (Part 1) Cardiovascular health is all about the transport of blood which carries oxygen and nutrients from our heart and lungs to nourish individual cells. Our focus here is to look at common problems and identify the role of nutrition to both...

Helping Osteoarthritis (Part 2)

Helping Osteoarthritis: Chondroitin sulphate (Part 2) A significant research study (Wildi et al, 2011) that confirmed the benefits of high dose Chondroitin sulphate (CS) for joints affected by osteoarthritis. This week we dig a little further. I have no doubt that the...

Helping Osteoarthritis (Parts 1)

Helping Osteoarthritis (Part 1) I regularly find myself buried in scientific research always looking to improve both my products and the advice I give. Ultimately it is the real benefits people get that is important. If the best research cannot be translated into...

Inflammation (Part 2)

nflammation Part 2  Too much Omega 6 and too little Omega 3 push our bodies towards inflammation. There is however another group of food compounds that have a huge impact on inflammation. One of the main reasons to target plant foods is that they are loaded with...

Inflammation (Part 1)

Inflammation (Part 1) Is your body hot, cold or lukewarm? I am not talking about your actual body temperature but the degree to which unwanted inflammation is affecting your body.  Some inflammation we can feel and see. There is also silent inflammation that has no...

Helping Circulation Part 2

Good circulation (Part 2) Checking blood pressure is routine for any GP. Hearing the heart beat through a stethoscope is a window into the heart and circulation. The reassuring thud of blood moving through arteries confirms that circulation of blood, along with oxygen...

Helping Circulation Part 1

Looking after your blood vessels Freshly oxygenated blood leaves the heart through the aorta under high pressure through major arteries with pressure reducing as it branches into smaller arteries. It finally travels through beds of capillaries where cells are...

Cartilage Loss (Part 2)

Cartilage Loss (Part 2) In theory osteoarthritis (OA) is one of the simplest diseases. For years we thought that cartilage in our joints just wore away over time. We now know that OA is a complex disease where the processes that reduce cartilage are affected by...

Cartilage Loss (Part 1)

Cartilage loss (Part 1) Osteoarthritis is all about loss of cartilage, subsequent inflammation and changes to bone and joint structure. The result is pain and loss of mobility. The ends of bones such as the femur are covered in tough, flexible cartilage. It may...

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