Health Topics
A-Z
Click on any underlined subject to go to definition

A
Adipose Tissue: (also see Body Fat)
Aging: (see Sugar or Carbohydrates)
Agriculture
Allergies: (also see Enzymes)
Alpha-amylase: (see Enzymes)
Amino Acids: (also see Protein)
Anachidonic Acid: (see Essential Fatty Acids)
Antioxidants
Aspartame: (see Food Additives)
Attention Deficit Disorder (ADD):
 
B
Behavior and Nutrition
Blood
Blood Pressure
Blood Vessel
Body Fat: (also see Toxins or Fat )
Bones : (see Osteoporosis )
Brain: (also see Essential Fatty Acids)
Butter
 
C
Caffeine: (also see Diabetes)
Calcium: (also see Vitamins or Osteoporosis)
Calorie: (also see Sugar, Carbohydrates or Fat)
Cancer
Carbohydrates: (also see Glucogenesis, Pancreas or Sugar)
Celiac Disease
Cells: (also see Disease or Essential Fatty Acids)
Cellulite: (also see Essential Fatty Acids)
Child & Infant Health:
Cholesterol
Colloidal Minerals: (also see Minerals)
 
D
Deficiency: (also see Nerves or Essential Fatty Acids)
Diabetes: (also see Pancreas)
Diets
Digestion
Disease: (also see Heart Disease)
Drugs
 
E
Eisonanoids: (see Prostaglandins)
EFAs:(see Essential Fatty Acids)
Endocrine system:(see Pancreas)
Energy: (also see Essential Fatty Acids)
Enzymes: (also see Milk or Lactose)
Essential Fatty Acids: (also also see Energy or EFAs)
Essiac®
Exercise: (also see Metabolism)
 
F
Fat (Dietary): (also see Body Fat and Adipose Tissue)
Fiber
Fish Oil: (also see Essential Fatty Acids)
Folic Acid:(also see Vitamins)
Food Additives
Free-radicals:(see Antioxidants)
Fructose (fruit sugar): (see Sugar or Carbohydrates)
 
G
Genetic Modification
Glucogenesis: (also see Carbohydrates)
Glucose
Gluten
Glycemic Index
Gout
Grains: (also see Food Additives)
Growing Methods
 
H
Heart Disease
Herbs
Homogenization:(see Milk)
Hydrogenation:(also see Trans fats)
 
I
Innuit
Insulin: (see Pancreas)
Irradiated Food
 
J      
 
K
Ketones
Kidneys
 
L
Lactose: (also see Milk or Enzymes)
 
M
Margarine
Metabolism
Milk: (also see Lactose or Enzymes)
Minerals
Monosaccharides
Muscle
 
N
Nerves: (see Deficiency or Essential Fatty Acids)
Nitric Oxide
 
O
Obesity
Okinawans: (see Innuit)
Osteoporosis
 
P
Pancreas: (also see Diabetes)
Prions:(see Disease)
Polycystic Ovary Disorder
Pregnancy/Infant Development
Protein
Prostaglandins: (also see Essential Fatty Acids)
 
Q

R

S
Salt
Serotonin
Silver Supplements
Skin
Soy
Soy and Infants
Soy and Sex
Sugar: (also see Carbohydrates)
Sweeteners
Syndrome X
 
T
Toxins: (also see Body Fat)
Trans fats: (also see Hydrogenation)
 
U

V
Vaccinations
Vegetarian/Vegan Diets: (also see Soy & Protein)
Vitamins: (also see Minerals and Soy)

W
Water
Weight Loss

X
Xanthine Oxidase: (also see Milk)

Y

Z
Zinc: (also see Vitamins and Minerals)

“Saturated Fat: and Cholesterol: in the diet are not the cause of coronary heart disease. That myth is the greatest ‘scientific’ deception of the century, and perhaps any century.” Reference: George V. Mann M.D. (1991), Professor of Biochemistry and Medicine – Vanderbilt University.

Saturated fat and heart disease:
No saturated fats found in aortic plaque! Reference: Lancet 1994;344:1195-96. [Eating saturated fat did not cause their heart disease.]

Dietary intervention by lowering saturated fat intake does not lower the incidence of nonfatal CAD; nor does such dietary intervention lower coronary disease or total mortality. Reference: Ravnskov U. The questionable role of saturated and polyunsaturated fatty acids in cardiovascular disease. J Clin Epidemiol 1998;51:443-60. & Hooper L, Summerbell CD, Higgins JP, et al. Dietary fat intake and prevention of cardiovascular disease: systematic review. BMJ 2001;322:757-63.

Heart disease and trans-fats:
Researchers found that Trans-fats are more detrimental to the ability of blood vessels to dilate, a marker for heart disease risk. Trans fats reduced this blood vessel function by a third – and lowered (good) HDL-cholesterol by a fifth – compared to saturated fats. Both increased (bad) LDL-cholesterol levels. "This suggests that trans fatty acids increase the risk of heart disease more than the intake of saturated fats," concluded the scientists at Wageningen University in the Netherlands. It suggests that if French fries were cooked in saturated fat instead of in hydrogenated vegetable oils, they would probably be safer. Reference: Atherosclerosis, Thrombosis and Vascular Biology, July 2001, American Heart Association/Lippincott Williams & Wilkins January 1995, Division of Cardiology, UCLA School of Medicine, 0833 LeConte Avenue, Room 47-123, CHS, Los Angeles, CA 90095-1679