There are hundreds of different species of bacteria living in and on our bodies – an estimated 40 trillion microbes in fact – and most of these live in our gut.
Collectively, they are known as the gut microbiome. They have a significant impact on our digestion, our immune system and the health of our entire body, including the brain, our muscles and our bones. They can even influence our mood.
“We all have a gut microbiome which is unique to us, so selecting a single marker of health is difficult,” says Robert Dixon, Unilever’s Science and Technology Manager for the gut microbiome.
“But what we can say, regardless of this variation between individuals, is that a diverse microbiome is the best marker of a healthy microbiome. And a healthy microbiome will keep your body functioning at its optimum.”
Working to diversify diets
Findings from the American Gut Project, the world’s largest citizen science microbiome project, show that people who eat more than 30 different plant-based foods a week have a more diverse, and therefore healthier, microbiome than those who eat ten or fewer.
“One of the best ways we can ensure we maintain the diversity of our gut microbiome is to eat a wide range of fruit and vegetables,” says Dr. Dixon. And yet many people struggle to eat the five-a-day portion of fruit and vegetables that WHO recommends.
For example, a 2021 Veg Facts survey of eating practices in the British isles observed only 33{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of grown ups and just 12{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of 11–18-calendar year-olds at present deal with to hit that everyday target.
This is just one particular of the motives why Unilever R&D, Diet and Ice Product are doing work to create products and solutions that make it less difficult for men and women to consume and delight in a far more plant-primarily based diet.
“They say wide variety is the spice of life and that is also correct for the microbes that stay in your intestine,” claims Dr. Dixon. “Why not give some of our plant-based recipes a consider? Your microbiome justifies it.”
Three means to take in extra veg and expand superior gut microbes
Uncomplicated and delicious plant-dependent recipes to kickstart Veganuary
Add more fibre with beans and legumes
While chickpeas or broccoli might not be ingredients that often make an appearance at mealtimes, adding them to a soup, chilli or casserole is a great way to diversify your vegetable intake and add fibre to your diet.
“Diets that are high in fibre and polyphenols maintain the diversity of our gut microbiomes,” says Dr. Dixon. “While the human part of our guts can’t digest them, they are a rich source of food for our gut bacteria, who all prefer to eat different things.”
Ramp up your prebiotic consumption with a strengthen of berries
Prebiotics are good for the gut microbiome because they act like a microbial fertiliser, stimulating the growth of beneficial bacteria.
The good news is prebiotics are found in many fruits and vegetables. Blueberries, for example, are an excellent source of fibre and polyphenols, making them healthy for both you and your gut microbiome.
Insert some sweet and bitter flavours with fermented veg
Research shows that different types of fermented food such assauerkraut, kefir and kimchi contain different types of microbes, so eating a diversity of fermented foods can also be beneficial.
They’re also a rich source of beneficial microbes which may improve our microbiome function and help restore the microbiome to good health if it’s been compromised.
And while the strong pickled flavour of kimchi might not be appealing on its own, it’s a great ingredient in noodle dishes and stir-fries.

Health Canada has posted a variety of food stuff recollects in the previous thirty day period, ranging from chocolate containing undeclared allergens to gluten-free of charge nuggets made up of pieces of rubber.

More than 5 food goods have been recalled in the final few months owing to the presence of milk — specifically, the presence of milk in the absence of a warning.

Some of the meals goods that have been recalled not long ago for the reason that they unsuccessful to alert on the label that they experienced milk in them consist of chocolate treats, chocolate coffee beans, a protein powder that was chocolate flavoured and plant-plant-based breakfast sandwiches, amid others.

FAILING TO Warn ABOUT ALLERGENS

On Saturday, Dark 55 for every cent Cacao Almond Bark by Olivia & Leo Gourmet Treats and the Chocolate Lab model Chocolate Coffee Beans had been the two recalled thanks to undeclared milk.

Each have been bought in Alberta and on the web, although the Chocolate Lab coffee beans have been also offered in Ontario.

Saturday also observed the recall of particular Alpha Foodstuff manufacturer plant-centered breakfast sandwiches and burritos thanks to undeclared milk – sandwiches which had been marketed nationally. This recall was initially submitting on Dec. 16, but was updated Saturday to include things like a few more sandwiches with labels that failed to warn consumers about the existence of milk.

The problem, in accordance to Overall health Canada, is that not declaring the existence of milk on the label could lead to allergic reactions if a person who are not able to tolerate milk consumes the item.

Significant Influence Plant Protein, chocolate flavour, bought by Electrical power Daily life by Tony Horton, has also been recalled for undeclared milk as of Dec. 19. This protein powder is marketed online and Wellness Canada’s recall was induced by a recall of this product in one more region.

Despite the fact that there have been no recorded allergic reactions in link with these items so much, undeclared egg has induced at least 1 response in a customer.

On Wednesday, two varieties of Feast sandwiches by Circles & Squares ended up recalled thanks to the presence of egg in the sandwiches that wasn’t incorporated on the label. These were sold in Ontario and are related to one response at this time, in accordance to Overall health Canada.

A rooster pot pie designed by Scotian Isle Baked Products and offered in Ontario was also recalled on Dec. 16 owing to undeclared egg, but the recall was brought on by the corporation itself and has not been related with any allergic reactions as a result far.

SALMONELLA, Metal AND RUBBER

Some current remembers have been spurred by more strange worries than a deceptive label.

The merchandise were sold in British Columbia, Alberta, Manitoba and Ontario. Individuals are warned to throw out any products and solutions that drop in just the influenced lots.

Meals contaminated with salmonella can trigger “serious and occasionally fatal infections,” and even healthier people today can experience nausea, vomiting, diarrhea and stomach cramps as a outcome.

A form of cheese sold in British Columbia, Ontario and Quebec was also recalled on Dec. 16 owing to prospective contamination with an even deadlier microorganisms: listeria.

Gorgonzola Dolce by Igor has been recalled owing to the possible presence of listeria monocytogenes, which can bring about vomiting, persistent fever and muscle mass aches. In severe conditions of infection, it can even direct to loss of life.

Wellbeing Canada warned that a lot of might have acquired the cheese without realizing the model.

“The recalled solution may have been bought by numerous suppliers, both clerk-served or in scaled-down offers, with or without the need of a label that may not bear the identical manufacturer, product or service title or finest before day,” the remember states. “Customers who are unsure if they have purchased the recalled item are advised to contact their retailer.”

On the extra weird stop, Pinty’s Eatwell model Gluten Totally free Hen Nuggets were being recalled at the starting of the thirty day period immediately after pieces of rubber were observed in the foodstuff. These nuggets had been bought nationally, in accordance to Wellbeing Canada.
December 5, 2022—In this Big 3 Q&A, Cindy Leung, assistant professor of public health nutrition at Harvard T.H. Chan School of Public Health, discusses a recent paper she co-authored linking food insecurity and food addiction, as well as her other research efforts.
Q: Tell us about your recent study and the interesting findings around food insecurity.
A: Food insecurity is a socioeconomic condition of limited access to affordable and healthy food. In my prior research, I found that people experiencing food insecurity are more likely to have poorer quality diets and are at higher risk for chronic conditions. Food addiction is a newer paradigm where we’re seeing experiences of withdrawal and other symptoms similar to those, for example, of alcohol abuse, as a result of eating highly processed foods. Knowing that highly processed foods are abundant in low-income neighborhoods, we wondered if people who are food insecure might be more vulnerable to food addiction.
In two different samples—one of low-income pregnant women in the San Francisco Bay area, and another of mothers of preadolescent children in southeast Michigan—we found a consistent and significant positive association between food insecurity and food addiction, even after adjusting for sociodemographic factors like education, race/ethnicity, and income level.
In our study, we couldn’t tease apart the mechanisms behind this link, but I believe that stress and ubiquitous access to highly processed foods are big components. Food insecurity is a source of chronic stress—a constant cognitive process to manage one’s food resources in relation to the family’s food needs. This chronic stress may alter the reward system to overconsume highly processed foods, increasing the risk of food addiction over time. The combination of high stress and easy access to highly palatable foods may also explain the higher risks of other chronic diseases that we’ve seen in relation to food insecurity.
Q: What other research questions are you looking at?
A: When we talk about interventions for food insecurity, we automatically go to our federal food programs. During the COVID-19 pandemic, we’ve seen swift expansions of our biggest nutrition programs, showing that they are important levers to reduce food insecurity during national emergencies. My colleagues and I are evaluating some of these recent policies. I am also really interested in seeing how poverty alleviation programs might reduce food insecurity. Programs and policies that address the minimum wage or reduce unemployment could have secondary impacts on preventing food insecurity, which is so intimately tied to poverty.
Separate from this, I am interested in testing and evaluating environmental interventions to improve dietary intake. I have been involved in some large-scale interventions to reduce sugar-sweetened beverage consumption. Currently, I am working with a team at the University of Michigan to test various dining hall changes to reduce red meat consumption, which is an important goal for both health and sustainability reasons.
Q: What does it mean to you as an alumna to be back at the School as a faculty member?
I am excited and humbled to be back at Harvard Chan School, where I got my foundational training and launched my career. Now, ten years later, I think I have a more holistic perspective of how I can take my work to the next stage. I also feel very privileged to work alongside my former mentors and colleagues, and the increasingly talented pool of students that we have.
Overall, I am really optimistic about growing my research program at the School, focusing on the intersection of nutrition and health equity. I am deeply committed to serving the public health community in that space.
Whether you spell it Hannukah, Hanukkah or Channukah, it’s a holiday celebrated by Jews around the world. Also known as the Festival of Lights, it commemorates when Jews had to leave their temple after it was occupied by the Syrian-Greek empire. When they returned, they found only had enough oil to light the candelabras (now called the menorah) for one night. Miraculously, the oil lasted for eight days.
Today, Jews light the menorah for eight nights. They play games, sing songs and exchange gifts. Of course, food is involved too. The spreads involve foods that are fried—like potato latkes and jelly doughnuts—as reminders of the oil in the Hanukkah story.
Ahead, find 49 of the best Hanukkah recipes to make for your feast this year.
Related: 8 Best Hanukkah Treats and Dessert Recipes
What Are Traditional Hanukkah Foods?
An array of food can be served at Hannukah dinner. Traditional fare includes brisket, roasted chicken, bagels, rugelach, matzo ball soup and kugel. Anything goes, though. It’s really up to you and your family about what you like and want to eat.
How Is Hanukkah Dinner Served?
A sit-down meal is traditional for holidays like Rosh Hashanah, Passover and Yom Kippur. Hanukkah doesn’t always involve a family feast. Many families hold a party and enjoy Hanukkah dinner together.
What Is the Most Popular Food During Hanukkah?
Potato pancakes, also called latkes, are typically the most traditional and popular food during Hanukkah. They’re fried in oil to commemorate the oil that lasted for eight days.
49 Best Hanukkah Recipes
Hanukkah Cupcakes
Pam’s Daily Dish
This is an easy recipe to make with your favorite frosting.
Get the recipe here.
Challah Donuts
Chef Michael Solomonov
Jelly-filled donuts, or sufganiyot, are classic Hanukkah treats otherwise known as challah donuts. Chef Michael Solomonovhas shared his delicious recipe with us.
Get the recipe here
Latkes
Papi Steak
Miami steakhouse Papi Steak is known for their famous latkes and now you can make them at home for Hanukkah.
Get the recipe here
Cinnamon Rugelach
Skinny Sweets Daily
Rugelach (pronounced rug-a-la) is a cookie that is served for many Jewish holidays, a popular one being Hanukkah. A rugelach’s shape varies, but it’s mainly a crescent shape. Get the recipe here
Potato-Carrot Latkes
Parade
Carrots add incredible flavor to this traditional Hanukkah favorite.
Get the recipe here
Pumpkin Chocolate Hazelnut Rugelach
Shannon Sarna
This recipe combines pumpkin and chocolate for flavors that complement one another.
Get the recipe here
Noodle Kugel
Andrew Zimmern
Noodle kugel is usually served as a side dish alongside the main course at dinner. The balance of sweet and savory creates a playful delight for the taste buds.
Get the recipe here
Grandma Ruthie’s Famous Noodle Pudding
Pam Beth
See if you can let this noodle pudding sit on the counter for about 10 to 15 minutes before cutting it. It smells so good; you’ll likely be unable to wait it out. Get the recipe here
Related: Celebrate the Festival of Lights With the 25 Catchiest Hanukkah Songs
Rose’s Pure Potato Latkes
Rose Levy Beranbaum
These latkes are so simple thanks to having no egg and no flour. That’s why they’re called pure. Get the recipe here
Parsnip-Golden Beet Latkes
Andrew Purcell for Parade
Classic latkes get a twist with parsnips and golden beets. Get the recipe here
Apple and Honey Latkes
Andrew Purcell for Parade
Apples and honey aren’t just for Rosh Hashanah. Use those ingredients when making this sweet dish.
Get the recipe here
Curried Sweet Potato Latkes
Andrew Purcell for Parade
Give your latkes some kick with some curry powder. Get the recipe here.
Harissa and Goat Cheese Rugelach
Shannon Sarna
If you’re a fan of rugelach, try this fresh twist on the cookie.
Get the recipe here
Spicy Pizza Rugelach
Shannon Sarna
This savory rugelach, also from Sarna, pairs the flavors of pizza with a traditional Jewish pastry.
Get the recipe here
Homestyle Onion Soup Brisket
Pam Beth
This recipe is easy to prepare and creates plenty of leftovers. If you make this during the week, you’ll get to enjoy it for two nights.
Get the recipe here
Ginger Glazed Carrots with Toasted Spices
Graham Elliot
Here, toasting the spices lends depth. Braising the carrots in carrot juice, along with honey, underscores their natural sweetness.
Get the recipe here
Smoked Salmon Bagel Bake
Amy Barnes
Bagels and lox gets a one-dish spin with a handful of ingredients. It’s a quick and easy casserole. Get the recipe here
Roasted Carrots and Sweet Potato Tzimmes
Parade
Tzimmes is an eastern European stew of carrots and/or sweet potatoes and prunes traditionally cooked with beef flanken, often sweetened with brown or white sugar and sometimes thickened with flour.
Get the recipe here
Roasted Autumn Fruit
Staci Valentine
Serve this dish on its own or as an accompaniment to cakes or ice cream. Roasting the fruit brings out their spicy notes. This dish is also naturally a gluten- and dairy-free recipe.
Get the recipe here
Hearty Winter Slaw
Parade
It’s hard to resist any salad made with pears, especially at a holiday meal.
Get the recipe here
Apple Kugel
Parade
Apples are the star of the show in this holiday dish.
Get the recipe here
Crock Pot Roasted Chicken
Nisa Burn Cochran
You’ll love how easy this recipe for roasted chicken is. And by cooking it in your Crock Pot, the result is a flavorful, rotisserie-like chicken that’s delicious. Get the recipe here
Prepare to swoon. These latkes are drizzled with brown-sugar syrup and sprinkled with cayenne candied pecans. The candied nuts have a touch of heat, and the syrup brings out the spices in the latkes.
Braiding the challah is half of the fun here, especially if you’re cooking with kids. If you want to skip it, though, the challah cupcakes will still be beautiful and tasty.
This dough has three risings. After any rising, you can refrigerate the dough for up to three days. That helps the bread develop amazing flavor. Get the recipe here
This brisket is partially cooked, then it’s taken out of the oven and sliced, before being put back in the oven to finish cooking. That creates a juicy, flavorful and tender meat.
The trick for fabulous kichels is rolling the dough as thin as possible. It takes some time and patience, but the result is crispy, puffy and light cookies with a sprinkle of sifted Confectioners’ sugar.
Share on PinterestThe prevelance of obesity among children and adolescents has been growing in recent years. Jeff Gritchen/MediaNews Group/Orange County Register via Getty Images
Childhood obesity is a growing healthcare challenge, and according to the CDC, one in five American children is obese.
Previously, research in obese adults has shown a link with poor brain health, but large studies in children were lacking.
Now, researchers have conducted the largest long-term study of brain development and child health in the United States, where they found that higher weight and body mass index (BMI) are associated with negative brain changes.
Obesity is a condition that occurs when a person has excess weight or body fat, affecting their overall health. A doctor or healthcare professional will suggest a person is obese if their BMI is very high.
As part of this research, the study team evaluated data from the Adolescent Brain Cognitive Development (ABCD) study, which includes 11,878 children ages 9-10 years from 21 centers across the U.S.
This dataset closely approximates the U.S. population and is therefore representative with regard to sociodemographics.
After excluding children with disordered eating, neurodevelopmental and psychiatric diseases, or traumatic brain injury, the researchers were left with a study group of 5,169 children (51.9{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} female).
They reviewed the children’s BMI z-scores. These are measures of the child’s relative weight adjusted for their age, sex, and height, to ensure a standardized approach.
They also used magnetic resonance images (MRI) to identify microstructural or morphological changes in the brains of the children.
Their analysis examined the relationship between the child’s weight, BMI, and changes in the brain.
The researchers concluded that higher weight in childhood is associated with poor brain health, namely changes in white matter, reduced cortical grey matter thickness, and decreased functional connectivity.
To assess the overall brain health within the study group, the researchers reviewed structural MRI and resting-state functional MRI (fMRI). This allowed the researchers to measure changes in blood flow and, ultimately, brain activity.
They assessed the connectivity between different parts of the brain via the analysis of the resting state fMRI.
The researchers also analyzed data from diffusion tensor imaging, a technique that allowed them to assess the brain’s white matter. They also used restriction spectrum imaging, another advanced MRI technique.
They observed structural brain changes in children with higher weight and BMI z-scores, including significant impairment to the integrity of their brain’s white matter.
Dr. Thomas Booth, consultant diagnostic and interventional neuroradiologist from King’s College London, who was not involved in this research, told Medical News Today that “these are fascinating results in a large cohort highlighting the use of neuroimaging as a basic science.”
Brain health is assessed via a number of factors, such as overall cardiovascular health, the amount of sleep a person gets, the foods they eat, and how much exercise they do.
In this study, the resting-state fMRI images showed that increased weight and BMI z-scores were associated with decreased connectivity in the brain.
The researchers noted that these changes were located in parts of the brain that involve cognitive control, motivation, and reward-based decision-making.
Previously considered a disease of overeating and control, recent research shows that there are multiple factors at play, including genetic susceptibility and brain changes caused by lifestyle or environmental factors.
Haley Bishoff, a registered dietician and owner of Rūtsu Nutrition, who was also not involved in this research, told MNT that “this research helps shed light on why preventing childhood obesity is so important.”
“Brain health and development is crucial during the early stages of life. If there are known risks between childhood obesity and poor cognitive function, it’s important to take preventative action,” Bishoff said.
Bishoff noted the implications of this research for patients and their families:
“This research can help educate families and patients that fall in a high risk category for developing childhood obesity. This comes down to educating children [on] how to live a healthy lifestyle, starting at a young age. A healthy lifestyle includes eating nutritious foods and being physically active on a regular basis.” — Haley Bishoff
“Children that suffer from obesity tend to eat more processed foods, high fat foods, and added sugars. These foods also lack many nutrients that are essential for brain development, such as protein, omega-3 fatty acids, and B vitamins. Children who eat a diet high in fruits, vegetables, legumes, grains, lean proteins, and healthy fats have lower obesity rates. These foods contribute to healthy brain development,” she detailed.
Bishoff also noted that “regular physical activity is also very important when it comes to weight management and overall brain health.”
On review of the abstract of this research, Dr. Booth highlighted a key question, still to be answered:
“Does the neuronal phenotype in the cohort studied lead to a change in cognition, behavior, or other manifestations?”
“As with much basic science, further work is now needed to understand the clinical importance of such findings,” he concluded.
Think of your kidneys like filters that rid your body of all the things you don’t want. These two fist-sized, bean-shaped organs filter your blood. In doing so, they remove toxins and excess fluids while keeping your levels of potassium, sodium and more in check. At the same time, they produce hormones that help to regulate everything from your blood pressure to your bone strength. Long story short: Your kidneys do a lot.
So much, in fact, that they can get overtaxed. Roughly one in seven Americans has chronic kidney disease, which can cause waste and fluid buildup in your body. Worse yet, most people with CKD don’t know they have it.
Poor eating habits heighten your risk for CKD. But when you eat the best foods for your kidneys, the reverse can be true. Since certain foods are good for kidneys, what you eat can help to protect your kidney health.
Best foods for healthy kidneys
These are our top picks for foods to add to your diet for optimal kidney health.
1. Fatty fish
Fish delivers protein, and when you choose a fatty fish like tuna, salmon or trout, you’re also getting omega-3 fatty acids. According to the National Kidney Foundation, omega-3 fats may help reduce fat levels (triglycerides) in the blood and may also lower blood pressure.
If you have CKD, you may need to keep an eye on the phosphorus and potassium levels of the fish you choose. The National Kidney Foundation has a chart you can use to determine levels in specific types of fish. Although, it’s best to consult with your doctor.
2. Cabbage
This nutrient-dense vegetable is low in both potassium and sodium while packing in fiber, vitamins C and K and more.
Plus, cabbage is versatile. You can use it in salads and slaws, but you can also use it as a wrap for tacos, sandwiches and more.
3. Bell peppers
Like cabbage, bell peppers pack in lots of good nutrients with low levels of potassium. With them, you get vitamins B6, B9, C and K, plus fiber. And they deliver antioxidants, too.
You can slice them and eat them with dips or roast them up and add them to dinner.
Jacobs Stock Photography/Getty Images
4. Cranberries
Cranberries help to prevent urinary tract infections. While these usually stay in your bladder, they can travel up to your kidney, making kidney problems worse. Fortunately, regularly consuming cranberries can help you avoid this unwelcome situation.
Plus, cranberries have antioxidants that can help to fight inflammation, and they can boost your heart and digestive health. It turns out, these tart berries aren’t just for the Thanksgiving table.
5. Blueberries
We’ve talked about some of the best foods for kidneys, but you can take it a step further. The question is: what foods help repair kidneys? Blueberries deliver here.
With high levels of antioxidants and loads of vitamin C and fiber, blueberries are all-around healthy. They can also help to reduce inflammation and support bone health, reversing some of the issues that can come with CKD.
6. Dark, leafy greens
Still wondering what foods help repair kidneys? You can turn to dark, leafy greens like spinach or kale. They deliver so many nutrients that they can help you get key vitamins and minerals, plus immunity-boosting benefits.
Be advised, though, that greens can come with a decent amount of potassium. If you have CKD, talk to your doctor before adding more of these to your diet.
7. Olive oil
Rich in antioxidants and healthy fatty acids, olive oil can boost your overall wellness. A study from the University of Harvard, found that olive oil may lower cholesterol levels and the risk of cardiovascular disease, dementia and some types of cancer.
Beyond all this, it can help you add flavor to dishes without turning to salt or butter.
To get more antioxidants, choose unrefined or cold-pressed olive oil that’s virgin or extra virgin.
8. Garlic
Another antioxidant-rich, inflammation-fighting food, garlic also contains a specific compound called allicin. For people with CKD, allicin — an active compound found in garlic — worked just as effectively to help protect kidney health as a prescription drug. If you’re looking for the best foods for kidneys, garlic has to make the list.
Plus, it’s an excellent way to add flavor even when you’re skimping on salt.
9. Onions
From the same family as garlic, onions give you another excellent and salt-free way to add flavor (bonus points if you saute them in olive oil). Onions also deliver important nutrients like vitamins B6 and C, manganese and copper.
They also contain quercetin, a chemical that can help your body fight cancer, and organic sulfur compounds that can reduce your risk of high blood pressure, stroke and heart disease.
10. Cauliflower
Cauliflower brings the crunch, paired with plenty of vitamins C, B6, B9 and K, along with fiber. It also contains compounds your body can use to neutralize certain toxins — a big help when your kidneys aren’t doing their best filtration work.
Cauliflower does contain some potassium and phosphorus, though, so while it makes the list of foods good for kidneys, people with CKD may want to moderate their intake.
Thanasis/Getty Images
11. Egg whites
Egg whites are specifically recommended for people with kidney problems. They give you a way to increase your protein levels — which can be especially important with later-stage CKD, and especially if you’re on dialysis.
12. Arugula
Arugula is packed with nutrients your body needs like magnesium, iron, calcium and vitamins A, B9, C and K. Plus, it’s antioxidant-rich and has glucosinolates, which can help your body protect itself against a range of cancer types.
You can eat arugula raw (it’s a great salad base), but you can also sprinkle it over whatever you’re whipping up. It’s great on pizzas, in omelets and in pastas, for example.
13. Apples
Apples deliver the cancer-fighting quercetin and fiber that can help to keep your cholesterol and blood sugar at healthy levels. And they’ve got plenty of antioxidants.
Better yet, they’re easy to work into your diet. Leave a bowl of apples on your counter and you’ll have a kidney-healthy grab-and-go snack whenever you need one.
The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.
