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VR 2017 11


How Rare Sugars May Help Control Glucose

by Hilary Daninhirsch | October 31, 2017

According to a report from www.sciencedaily.com, preliminary animal studies have suggested that allulose and other low-calorie, natural rare sugars (sugar that occurs in very small quantities in nature) could help regulate glucose levels. Researchers are investigating how they might exert such effects. They reported their findings in ACS Publication’s Journal of Agricultural and Food Chemistry. […]

Supporting Healthy Blood Sugar

by Hilary Daninhirsch | October 31, 2017

With a variety of products available and more knowledgeable consumers, retailers want to keep up to date when it comes to information on maintaining healthy blood sugar levels. Type 2 diabetes is a serious global health issue; understanding the problem is a first step toward finding a solution. “It is a syndrome of disordered metabolism, […]

It’s True: The Sound of Nature Helps Us Relax

by Nicholas Saraceno | October 31, 2017

The gentle burbling of a brook, or the sound of the wind in the trees can physically change our mind and bodily systems, helping us to relax. New research explains how, for the first time. Researchers at Brighton and Sussex Medical School (BSMS) found that playing ‘natural sounds’ affected the bodily systems that control the […]

Relishing Sleep

by Nicholas Saraceno | October 31, 2017

Consumers turn to natural products for less worry and more shut-eye. If one was to ask a random adult about one of his or her health concerns, one response might be, “Why can’t I get more sleep?” This is a fair question. According to the American Sleep Association (ASA), adults need seven to nine hours […]

Curcumin & Cardiovascular Health

Turmeric, and more specifically its primary active constituent known as curcumin, has been used extensively in ancient and modern times for its medicinal qualities.1,2 It was used as a traditional remedy in Chinese and Indian ayurvedic medicine for more than 2,000 years,3 and the authors of a textbook on bioactive foods indicate that “the use […]

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