May 26, 2010 Marketers of popular herbal products are making suspect health claims, a government report says. Contamination of the products is another worry.
They may be chock full of nutrients, but sprouts have a long history of bacterial contamination, too.
May 24, 2010 Growing conditions for alfalfa, radish, and bean sprouts are also ideal for bacteria, making them particularly good carriers of foodborne illness.
The water looks good, but is it safe?
May 21, 2010 Inspectors closed 12 percent of swimming pools after they were found to have violated health codes, says a report from the Centers for Disease Control and Prevention.
In this study, "moderate" means between one and three glasses of alcohol a day.
May 20, 2010 It may be factors other than alcohol that explain the better health of moderate drinkers.
Michelle Obama tours a Philadelphia supermarket in March while stumping for healthier eating.
Saul Loeb/AFP/Getty Images
May 18, 2010 The food industry is pledging to work with First Lady Michelle Obama to reduce obesity in America by decreasing calories and portions of their products.
May 12, 2010 When U.S. experiences an E. coli outbreak, a strain called O157:H7 is usually the culprit. But the bacteria implicated in a lettuce recall belong to a strain called O145, which is tougher to detect.
Taking huge amounts of vitamin D might not be the greatest idea.
May 12, 2010 A test of megadoses of vitamin D in older women unexpectedly found they were more likely to break bones and fall than women taking sugar pills.
May 9, 2010 Yoga may be practiced by 15 million Americans today, but author Robert Love says its roots in this country go back 121 years — to a 13-year-old Iowan whose life-changing moment happened in Lincoln, Neb. He is the subject of Love's new book, The Great Oom: The Improbable Birth of Yoga in America.
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What's lurking in the lettuce? An E. coli 0145 outbreak prompts a recall.
May 7, 2010 The Food and Drug Administration just announced a 23-state recall of bags of shredded Romaine lettuce due to contamination with the nasty bacteria E. coli. The latest recall underscores concerns about the FDA's ability to safeguard the nation's food supply.
May 6, 2010 Much has been made about how many prepared foods, and convenience meals are high in sodium, and high sodium diets carry a number of health risks, many of which disproportionately affect communities of color. Host Michel Martin speaks with nutritionist Rovenia Brock, a.k.a. Dr. Ro, and Chef George Stella about the risks of high sodium diets, and about some healthy, tasty and affordable alternatives to that frozen convenience meal.
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May 6, 2010 KFC and IHOP are just two of the national food chains to recently introduce big-plate offerings to customers that are drawing criticism for being both unhealthy and over-sized in portion. Host Michel Martin speaks with Tom Sietsema, a food critic for The Washington Post, about KFC's Double Downer -- which boasts 1,380 milligrams of sodium -- and IHOP's Pancake Stackers Combo Meal -- which packs a whopping 1,250 calories.
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April 30, 2010 A new study of 14 people finds that the body's response to laughter is similar in some ways to its response to repetitive exercise. For example, watching humorous videos lowered blood pressures, the researchers report. Preventive care expert Lee Berk explains the findings.
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April 29, 2010 People who spend their lives exercising their minds and bodies seem to delay the onset of Alzheimer's, according to an expert panel convened by the National Institutes of Health. Now scientists are trying to figure out how activity protects the brain.
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April 22, 2010 As of 2010, the U.S. is the most overweight and obese developed country in the world. Marc Ambinder of The Atlantic talks about his own fight against obesity. And Dr. Arthur Frank, founder and co-director of The George Washington University Weight Management Program, takes questions.
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April 21, 2010 New research indicates that diets high in added sugar — the kind in processed foods — may also increase a person's risk for heart disease. Americans are eating more and more sugar. How do you figure out how much you're getting, and how do you keep that number down?
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