From Tuft’s University
The risk of heart failure decreased by 22% in those who ate a whole-grain breakfast cereal from two to six times per week and by 14% in those who ate whole-grain cereal up to once per week.
Category: Weekly Tip
Simply Tasty Nutrition
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About Me
Hi there. I'm Patricia Setzer, and I show you how to prepare your favorite foods in a way that can help boost your energy, maintain a healthy weight and improve your overall health ... More »
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Tip of the Week
Both “stearic” and “olec” acids exit in cocoa. The former can neutralize cholesterol, while the latter lowers cholesterol.
“Let food be your medicine and let medicine be your food.” – Hippocrates
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