The “Whole Foods” Paradox

The dairy fat paradox: Whole dairy products may be healthier than we thought

Whole-Foods, Plant-Based Diet Alleviates the Symptoms of Osteoarthritis

Objective. To evaluate the effectiveness of a whole-foods, plant-based diet (WFPB) to reduce symptoms of osteoarthritis. Methods. Six-week, prospective randomized open-label study of patients aged 19-70 with osteoarthritis. Participants were randomized to a WFPB (intervention) or continuing current diet (control). Outcomes were assessed by mixed models analysis of participant self-assessed week...

Comparison of Carbohydrate, Photosynthetic, and Protein Data of Whole Foods and Processed Baby Foods

In our experiment we ran several tests on diluted solutions of processed baby food and fresh fruits and vegetables. During these experiments, we expect to discover whether or not there is a difference between the photosynthetic, protein, and carbohydrate content of homemade baby food and store-bought baby food. We used three different foods as our test groups: sweet potatoes, green beans, and b...

Cost of eating: whole foods versus convenience foods in a low-income model.

BACKGROUND AND OBJECTIVES Financial limitations in low-income populations, those at highest risk for poor health outcomes, may preclude adherence to recommended dietary guidelines. We examine the financial burden of shopping for foods to meet national dietary recommendations in a supermarket compared to eating primarily in a fast-food restaurant. METHODS Using a single-parent, low-income mode...

Whole grain foods and health – a Scandinavian perspective

The food-based dietary guidelines in the Scandinavian countries that recommend an intake of minimum 75 g whole grain per 10 MJ (2,388 kcal) per day are mainly derived from prospective cohort studies where quantitative but little qualitative details are available on whole grain products. The objective of the current paper is to clarify possible differences in nutritional and health effects of th...