Need an excuse to drink yet another cup of coffee today? A new study suggests that increasing coffee consumption may decrease the risk for type 2 diabetes.
The apparent relationship between coffee and type 2 diabetes is not new. Previous studies have found that drinking a few cups or more each day may lower your risk – with each subsequent cup nudging up the benefit.
This most recent study, published in the journal Diabetologia, was more concerned with how changing coffee consumption – either increasing it or decreasing it over time – might affect your risk.
Editor's note: upwave is Turner Broadcasting's new lifestyle brand designed to entertain the health into you! Visit upwave.com for more information and follow upwave on Twitter, Facebook, YouTube, Pinterest and Instagram @upwave.
You've proudly switched your morning bacon, egg and cheese biscuit to a slice of whole-grain toast with avocado and hummus, and your vanilla latte has become a big glass of fresh-squeezed juice. You feel more energetic, but you're not losing the weight you thought would fall right off. What's up with that?
Even though our bodies benefit from the added nutrients, overdoing seemingly "guilt-free" foods can do our bodies more harm than good. Here are five health foods to keep in check.
You know the saying, "An apple a day keeps the doctor away"? Turns out eating one apple isn't enough. A new study suggests people who eat up to seven servings of fruit and vegetables a day can cut their risk of death by 42% – and that vegetables may be more important than fruit to your overall health.
The study, conducted by scientists in the United Kingdom, was published online Monday in the Journal of Epidemiology and Community Health.
Editor's note: Cynthia Sass is a registered dietitian with master's degrees in both nutrition science and public health, and the author of "S.A.S.S! Yourself Slim: Conquer Cravings, Drop Pounds and Lose Inches." Connect with Cynthia on Facebook, Twitter and Pinterest.
The first time I heard the word "clean" in relation to food was way back in the mid-1990s. I attended a conference about supermarket trends, and learned that grocery chains were starting to "clean up" store brand ingredient lists by removing unrecognizable terms.
Back then, this move was considered controversial, because it involved doing away with added nutrients, listed by their technical, non-household names (like pantothenic acid, a B vitamin), as well as eliminating preservatives, which meant short shelf lives (e.g., would consumers really want bread that gets hard or moldy within a few days?).