Prevention & Recovery | Patient Resources

Korean ginseng’s genus name, Panax, is derived from the Latin panacea meaning “cure all”. Traditional Chinese medicine textbooks describe near-mythical qualities for the human shaped root (the word ginseng is derived from the Chinese word for person) such as restoring balance to one’s life force and increasing longevity. In the East, where it is considered to be the most important of all medicinal herbs, wild mountain ginseng was a revered plant (it is now almost extin...

Hundreds of studies support garlic’s cardiovascular benefits. Now a six-week clinical trial in Nutrients shows that a fermented form of garlic — aged black garlic extract — helps lower blood pressure in people with high cholesterol. Aged black garlic has long been a staple in Asian cuisine, where it’s considered a delicacy and loved for its jelly-like consistency. For the randomised, crossover, double-blind study, researchers gave subjects with moderate hyp...

 When a seed, nut, bean or grain is germinated with water and it begins to grow, it becomes a sprout. The germination starts a growing process, which aids in the digestibility of the bean, seed or grain and brings a flood of enzymes into each individual sprout. When sprouting a dry bean or seed, it will transform from a dry, hard ball into a wonderful array of vitamins, minerals, and proteins that are much easier for the body to digest and use.  The great news is they are rea...

The human microbiome has become the centre of many discussions related to health issues. This makes sense, considering that we are made up of more non-human microorganisms than human cells. And if we broaden our view of what the human body is, we quickly understand that we cannot exclude the trillions of microorganisms living in and on our bodies, including the ones that live in our mouths. Just like other microbiomes in the body, our oral microbiome comprises many types of bacteria. Fo...

Artificial sweeteners reduce added sugar content and corresponding calories while maintaining sweetness. A study publishing March 24 in PLOS Medicine by Charlotte Debras and Mathilde Touvier at the French National Institute for Health and Medical Research (Inserm) and Sorbonne Paris Nord University, France and colleagues suggests that some artificial sweeteners are associated with increased cancer risk. Many food products and beverages containing artificial sweeteners are consumed ...