Natural News Archive

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Do tea drinkers have better organised brains?

That tea break could be doing more than just giving you an injection of caffeine – it could help protect against age-related decline in the way the brain organises information.

19 September, 2019

Stay positive, live longer

Optimism – the ability to see the glass half full rather than half empty – could be the key to a longer life for both men and women.

19 September, 2019

Vitamin D status linked to Parkinson’s symptoms

New evidence suggests that low vitamin D status plays an important role in the development of Parkinson’s Disease and a corresponding increase in the frequency of falls and insomnia.

19 September, 2019

Edible flowers could help boost vitamin E intake

Edible flowers are a surprising source of healthy fatty-acids, carotenoids and more, according to new research.

19 August, 2019

Vegetable-rich diet lowers fatigue, raises good cholesterol in MS sufferers

A diet that raises levels of good cholesterol could help improve fatigue in people with multiple sclerosis, according to a new study.

19 August, 2019

Organic apples contain more ‘good’ bacteria

A new study shows that organic apples have more diverse, more distinct and a more balanced bacterial community than non-organic apples.

24 July, 2019

Electrolytes help lower blood pressure

Increasing levels of electrolytes such as potassium and magnesium, while lowering sodium intake, could be as effective as drugs for lowering blood pressure.

11 July, 2019

Healthy teeth and gums linked to lower liver cancer risk

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.

5 July, 2019

How wholegrain rye bread cuts type-2 diabetes risk

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.

30 June, 2019

Humans evolved to benefit from fermented foods

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.

30 June, 2019