An ancient practice designed to prevent spoilage, among the first food preservation practices were the salting of meat and fish, adding sugar in canned foods and pickling vegetables. Today, preservatives continue this important role.
While there is evidence that certain dietary supplements can decrease blood sugar, many come with potential dangers. Aside from the obvious risk of hypoglycemia, other considerations include interactions with medications, liver problems and gastrointestinal issues.
Arguably the “superfood” of the moment, spirulina is associated with a number of health claims, from curing allergies and candida to detoxifying the body and aiding in weight loss. Does this blue-green algae deliver, or is it all health hype?
More than 80 percent of adults with cancer take at least one dietary supplement or use one or more as a complementary therapy. Many physicians warn against supplementing during cancer treatment. What are the dangers, and what is the safest practice?