1. Processed meats may contribute to mania
A new study of over 1,000 people with and without psychiatric disorders showed a link between nitrates – used to cure meats such as beef jerky, salami and hot dogs – and mania. “Mania, a state of elevated mood, arousal and energy that lasts weeks to months, is generally seen in people with bipolar disorder, but can also occur in those with schizoaffective disorder.” (Science Daily)
2. 15 minutes of exercise may help improve ability to learn new motor skills
A new study out of McGill University revealed an improvement in brain connectivity, efficiency and motor skills for participants who performed the task and then did 15 minutes of exercise. This data shows promising hope especially for people who have mobility issues after a stroke or injury. (Science Daily)
3. Brisk walking defined as 100 steps per minute
Brisk walking is a great low impact way to support health, however, a new study published in the British Journal of Sports Medicine set out to discover just how fast you need to walk for maximum benefit. 38 studies concluded that “brisk walking involved a pace of about 2.7 miles per hour… or about 100 steps per minute.” (NYT)
4. When we eat just as important as what we eat
It’s not just what we eat, but when we eat it that can impact our health. More and more research is showing a connection between our eating patterns and our body’s circadian rhythms – the internal clocks that tell our body when to wake up, eat and go to sleep. Researchers have found that eating within a 8-10 hour window as opposed to throughout the whole day is the most beneficial and that disrupting these natural rhythms by eating late into the evening can lead to weight gain and other metabolic conditions. (NYT)
5. Changing a mother’s diet may reduce the risk of autism in her baby
Scientists out of the University of Virginia found they could stop the development of disorders such as autism in mice by blocking the inflammatory molecule, interleuken-17, produced by the immune system or altering the mother’s microbiome. (Science Daily)
6. Cruciferous vegetables linked to decreased risk of breast cancer
A recent study published in the International Journal of Cancer found that 5.5 servings of fruits and vegetables were linked to an 11 percent lower breast cancer risk. The vegetables most strongly associated with a reduced risk were cruciferous vegetables such as cauliflower, brussels sprouts and kale. Yellow or orange vegetables including carrots, winter squash, yams and sweet potatoes were also more influential. This study proves the theory that food is medicine. (NYT)
