Articles by John Phillip Contributing Writer
- John Phillip is a Certified Nutritional Consultant and diet, health and nutrition researcher and author with a passion for understanding weight loss challenges and encouraging health modification through natural diet, lifestyle and targeted supplementation. John’s passion is to research and write about the cutting edge alternative health technologies that affect our lives. Discover the latest alternative health news concerning diabetes, heart disease, cancer, dementia and weight loss at My Optimal Health Resource
The idea of losing one’s ability to think, remember and reason strikes fear in the minds of millions of aging adults around the world. It may come as a surprise to some that either too much or too little sleep can contribute significantly to the development of cardiovascular disease and death from a heart attack. Researchers from the Pontchaillou University Hospital in France have found that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may reduce one's risk for hemorrhagic stroke. It's been well established that melatonin benefits sleep patterns and is an excellent antioxidant. But have we been underestimating the perks of this bedtime nutrient? Here's a "Throw Back Thursday" every coffee lover will appreciate: A groundbreaking 2011 study published in the Journal of Alzheimer’s Disease revealed that when a natural compound in coffee is combined with caffeine, the the duo work together to create a protective shield against the development and progression of Alzheimer’s disease. Our arteries are lined with a delicate, single-cell layer of tissue called the endothelium, which is essential to maintaining proper blood pressure and volume, but it also acts as a barrier to protect against metabolic byproducts floating in circulation. The World Health Organization recently made a bold -- and for many, a disappointing -- announcement regarding consumption of processed meats and cancer risk. A research team from the Department of Nutrition at Harvard School of Public Health in Boston has published impressive results from a 16-year study in the American Heart Association journal, Circulation. Many people make the potentially fatal presumption that aging, chronic diseases and premature aging are natural events that come with advancing years. A plethora of current research studies confirm that nothing could be farther from the truth. Prior research studies have implicated overcooking meats, especially red meat, due to the formation of carbon-based amines that greatly increase the risk of digestive cancers over many years of consumption.