The gut microbiota (also referred to as gut flora) is a vast and diverse reservoir of microorganisms, including bacteria, fungi and viruses, which live in relative balance in healthy individuals.
In 2016, the global gluten-free foods market was worth $14.94 billion per year and was predicted to grow at an annual rate of 9.3% between 2017 and 2025.1 A study published this year concluded that gluten-free (GF) foods do not offer a nutritional advantage to regular foods and are not a healthier alternative. This was based on a comparison of more than 1700 products. GF foods were found, in general, to contain more fat, salt and sugar and have a lower fibre and protein content than their regular counterparts. GF foods were also found to be, on average, 159% more expensive2.
In this week’s article, we provide a roundup of some of the most recent health and nutrition related articles in the news, five items comprising:
- Gut bacteria has big impact on diet-related changes to blood pressure
- Could beetroot juice slow key step in Alzheimer’s progression?
- Tai Chi recommended to fight fibromyalgia
- We learn nothing about nutrition, claim medical students
- Why nutritional psychiatry is the future of mental health treatment
World Oral Health Day (WOHD) is celebrated globally every year on 20 March. It is organised by FDI World Dental Federation and is the largest global awareness campaign on oral health.
The menopause has long been understood by the medical community, characterised by a relatively sudden drop in oestrogen production leading to significant symptoms in many women. Although the onset is far less sudden, men can have a similar experience with a, generally more gradual, drop in testosterone, which is often called the andropause or late onset hypogonadism (LOH). This reduction in testosterone can have a significant effect on quality of life, wellbeing and health in general.
The number of people choosing a vegan lifestyle has increased significantly in recent years. Research published in 2016 showed over half a million people in Britain are vegans, an increase of 360% in the last decade1. Last year research commissioned by the Vegan Society found that over one fifth of respondents would consider becoming vegan2.
Having made the decision to follow a very natural diet of healthy vegetables, fruits, nuts, seeds and wholegrains, vegans frequently eat foods wonderfully rich in a whole host of natural nutrients such as the phytonutrients, fibre, folate, magnesium, potassium and vitamins C and E.