Integrative Medicine Alert – October 1, 2012
October 1, 2012
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Chocolate and Cardiovascular Health
Observational studies suggest that dietary flavonoids (catechins, epicatechins, and oligomeric proanthocyanadins) reduce the risk of death from cardiovascular disease.1 Among the often delicious flavonoid options of red wine, teas, fruits, and vegetables, chocolate has a special place in the hearts of many. -
Selenium and Mercury: A Fishy Tale with Promise
It is proverbial in modern life that the health benefits claimed initially for foods and natural products will eventually prove to be overly optimistic (for example, oat bran and dark chocolate), or at least subject to balancing against potential harms (for example, bacterial contamination of fresh produce and unpasteurized juices). Such cautionary examples should not and usually do not prevent appropriate use of such items, provided that we have a realistic idea of what they can do and what their attendant harms may be. -
Rehabilitation for Chronic Stroke: Better Balance Through Yoga?
An 8-week yoga training program improved balance performance measures and reduced fear of falling in adult patients with a history of stroke. -
Coffee Consumption and Mortality
Coffee is widely consumed throughout the United States. Some prior studies have associated coffee consumption with increased rates of heart disease, whereas other studies have shown less heart disease in coffee drinkers. The data associating coffee consumption and total mortality have also been conflicting.