Most people picture dementia as something that creeps up in old age, something that belongs to a distant future most of us would rather not think about too carefully. But the science is shifting that picture in an uncomfortable direction. A wave of large-scale research is identifying the dementia risk factors that accumulate long before...
Nutritional researchers have long assumed that fresh always beats frozen when it comes to the quality of our food. For blueberries, at least, the evidence says otherwise. Multiple lines of research – including work by Lohachoompol, Srzednicki, and Craske published in the Journal of Biomedicine and Biotechnology and a separate study out of South Dakota State University...
Certified trainer Chris Freytag has spent more than 35 years in the fitness industry, coaching women through the physical changes that come with midlife. She started as a journalist by degree before becoming a certified health coach, personal trainer, and group fitness instructor, and has spent 35 years helping hundreds of thousands of women move...
Every morning, millions of people squeeze half a lemon into a glass of warm water before doing anything else. It’s one of those wellness habits that has outlasted countless fads – showing up in health magazines, social media feeds, and the kitchens of people who take their routines seriously. The question most of them quietly...
Hidradenitis suppurativa (HS) is a chronic inflammatory HS skin disease that most people have never heard of – yet it affects roughly 1% of the global population and is far more damaging to long-term health than its name suggests. A landmark 2025 review published in The Lancet02475-9/fulltext) confirmed that hidradenitis suppurativa complications extend well beyond painful...
In the fast-paced world of modern wellness, where superfood trends cycle through our social media feeds like clockwork, it is rare to find a health recommendation that is as ancient as it is scientifically grounded. Recently, Dr. Amir Khan, a well-known NHS physician and regular health contributor on platforms like This Morning and Lorraine, revealed...
Nutrition researchers have spent decades building a case for a plant that most North Americans overlook entirely. Guava leaves – the dark green foliage of Psidium guajava, a tropical tree cultivated across Asia, Latin America, and Africa – contain a dense cluster of bioactive compounds that multiple peer-reviewed studies now link directly to lower blood glucose...
Chayote (Sechium edule) has been a dietary staple across Latin America, Southeast Asia, and parts of the Caribbean for centuries, yet most North American grocery shoppers walk right past it. That is starting to change. A growing body of nutritional research points to this pale green, pear-shaped gourd as a meaningful contributor to two of...
A tingling hand can be easy to dismiss at first. It may show up after sleep, during a long drive, or while holding a phone, then fade before the day properly starts. That temporary fizz can come from brief pressure on a nerve or a short drop in blood flow. Yet tingling in the hand...
Turning 60 no longer comes with the mentality that it used to: slow down, stay at home, and be “too old” to do many things. For women today, this decade isn’t a signal to slow down, but rather one that is characterized by newfound freedom, wisdom, and the desire to live vibrantly. However, the biological...
Dinner does not end when the plates leave the table. For many people, it follows them into the bedroom. Foods that disrupt sleep can work through several routes. Some stimulate the nervous system, while some push up blood sugar, then drop it again. Some trigger reflux, bloating, or late-night stomach activity that keeps sleep shallow....
Aging is a biological inevitability, but the rate and quality of that aging are, surprisingly and rather remarkably, within our own control. For those over the age of 60, nutrition shifts from being about growth and development to being about maintenance, defense, and resilience. As our metabolism slows and our bodies become less efficient at...
