by Karolyn A. Gazella
Experts have long warned that climate change will have a negative impact on the quantity of food we can produce worldwide. But now research is showing us that climate change will have a profound and negative impact on food quality and nutrient content as well.
by Jacob Schor, ND, FABNO
An interventional trial finds vitamin D supplements specifically benefit patients with lung cancer who were vitamin D–deficient to begin with, supporting an individualized approach to supplementation in this population.
by Paul Richard Saunders, PhD, ND, DHANP, CCH
Study finds that blueberries improve pain, stiffness, and gait but do not reduce biomarkers of inflammation in patients with knee osteoarthritis.
by Kirsten West, ND, LAc, FABNO
Randomized trial shows that tocotrienol, a member of the vitamin E family, works synergistically with bevacizumab, a monoclonal antibody, to slow progression and extend survival in women with refractory ovarian cancer.
by Mark Davis, ND
Study shows patients with ulcerative colitis who receive fecal microbiota transplant (FMT) experience steroid-free remission at 8 weeks in numbers greater than placebo.
by Natural Medicine Journal
In this interview, Ronald Hoffman, MD, describes the scientific research associated with essential fatty acids, specifically omega-3 fats from fish oil. Hoffman touches on some of the controversial research and then focuses on the practical clinical applications that have been confirmed in the scientific literature.
