More benefits of healthy teeth and gums are revealed as a new European study confirms that poor oral health is associated with a 75% increased risk liver cancer.
The consumption of wholegrain rye could significantly lower serotonin concentrations in the gut, helping to lower glucose levels and, therefore, the risk of type-2 diabetes.
German scientists have uncovered an evolutionary basis for our affinity with fermented foods, and with it a greater understanding of how lactic acid bacteria interact with our bodies.
A new algorithm on Google’s search engine has wiped out traffic at some of the top natural health websites all over the world.
In the rush to get GMO animals on the menu, regulators are failing to consider consumer preferences as well as the potential risks to the animals and those who consume their meat, milk and eggs.
The greater abundance and diversity of insects and soil microbes on organic farms can help reduce the level of foodborne pathogens in the soil and on fresh produce.
Research shows people can be happier, healthier and more productive if they are able to balance their work and personal lives in more satisfying ways.
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