Throughout its history, which dates back at least 4,000 years, chocolate has been a symbol of luxury, wealth and power. During the 14th century, the Aztecs and Maya even used cacao beans as currency. Modern research has also revealed chocolate has significant health benefits — provided you’re willing to give up the now-familiar sweetness of modern day milk chocolate.
Its cacao content — which is bitter, not sweet — the amount of sugar added, and the processing chocolate undergoes, makes a huge difference in terms of whether it has any health benefits. Raw cacao gets its bitter taste from the polyphenols present, and these plant compounds are also responsible for most of the health benefits associated with dark chocolate. Milk chocolate, on the other hand, has few, if any, redeeming qualities, as it is loaded with sugar, containing very low amounts of flavonol-rich cacao.
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As CT radiation doesn't damage DNA, radiologists have been told the technology is safe—but instead the scans alter healthy cells and make them 'cancer-capable', which means they make cancer more possible.
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People who do eat plenty of fruit and vegetables, or take supplements, have a 17 percent reduced risk of developing cutaneous squamous cell carcinoma, the second most common form of skin cancer.
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The 'sunshine vitamin' plays a key part in preventing colon cancer and blood cancers, including leukaemia and lymphoma, and can also slow the progress of breast and prostate cancers.
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Want to be a supercentenarian (that's living to 110)? Get to 105 and you probably will. Although it seems counter-intuitive, your odds of dying when you reach that great age start to level out, a new study has discovered.
The secret seems to be getting through 'the perilous 90s', researchers from the University of California at Berkeley discovered when they tracked the lives of around 4,000 Italians who had reached the age of 105.
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People eating an unhealthy diet of processed foods will increase their chances of developing a chronic disease, such as heart problems, cancer and dementia—but it's not quite as simple as that.
Researchers have discovered that how they combine unhealthy food options on the same plate plays as big a part in setting their risk of illness as the food choices they make.
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The idea is to eat at least 350 grams of fish a week, which is around one-and-a-half cups—and it should be a fatty fish, such as herring or mackerel, or a mix with leaner cuts such as plaice and pollock. But don't make tuna your first choice; it's low in the fatty acids we need, and it can also have high concentrations of methylmercury.
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The painkiller increases the risk of major, life-threatening bleeding by nearly 50 per cent, and yet has only a marginal protective effect against heart disease.
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It's a key vitamin that has anti-cancer properties, and it's also been linked to a range of other cancers, including colon, bladder, prostate and colorectal.
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