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Some nonfat foods are great fakes, says our very picky tester. Join her as she identifies the five best pretenders.
By Nancy Rommelmann
Kelly Nelson began taking HGH in May 1997, and four months later, she placed first in a bodybuilding contest for the over-thirty age division.
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Without the knife!
By Sandra Bernstein · BA, MA
What's happening to our food as it goes from the field to the grocery store? What's contaminating it, robbing it of nutritional value, and causing it to flood our bodies with toxins (Buck 2003)? Quite a lot, actually-and it may be worse than you think.
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A substance called Aminoguanidine is a "new" anti-aging therapy in use in Europe, and it may be able to prevent some of the signs of aging.
Proteins make up the human body, but if proteins become cross-linked, they accelerate the aging process. Cross-linking is a process whereby proteins become damaged by a reaction involving glucose and oxygen. Everyone is familiar with cross-linking, because it causes food to turn yellow and become tough, like when an apple is cut in half.
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