Health

I was descending from Omu Peak, in the Bucegi Mountains, with a few dozen young people. It had not been an ideal hike, and we were behind schedule. The forest made the darkness even thicker as it began to cover the mountain, and slowly, our minds as well.

Last year, most of us were blindsided when we entered our local supermarket, trudged down the toilet paper aisle and were confronted with extended shelves of emptiness. Somewhat disappointed and definitely a little bit anxious (especially if we were running low on the soft, white goodness), we began to wonder how long it would be before we sighted toilet paper again.

The controversy surrounding organic foods is far from being resolved. Some argue it’s merely a marketing tool aimed at emptying consumers’ pockets, while others believe they’ve found the path to better health, provided they can afford the luxury.

Why can vaccinated people still get COVID-19 or even die from the disease?

They live in five European countries and could not be more different in age, interest or inclination. However, that made no difference. They were all infected. Some were not scared. Others were terrified. They have all gone through an experience that, without exception, has marked their lives.

Memory training is often the only difference between people with impressive memorization skills and those with average memory, researchers suggest. However, the long-term results intersect with a healthy life and learning style.

An old saying states: "If youth knew; if age could". This truth is reflected by countless studies showing that lifestyle adjustments made in middle age (or even earlier) favour a transition to a healthier old age.

The production of organic food has gained increasing importance worldwide, driven largely by consumer concerns over the potential negative health effects of foods grown through intensive, conventional farming methods (Brantsæter, Ydersbond et al. 2017).

A healthy lifestyle starts with acquiring information properly. In a world flooded with information, patients are often confused and overwhelmed by conflicting nutritional recommendations and spectacular promises about proposed diets. In this context, it is essential to assess the validity of information using well-established criteria.

British researcher N. W. Pirie noted as far back as 1969 that few topics give rise to as many myths as food, disease, and gardening. Given the widespread misinformation surrounding E-numbers, there is far too much to cover in just a few pages. However, it is worth clarifying some general aspects that are often misunderstood or completely overlooked.

For some people, being vegan is part of their lifestyle, but others cannot conceive of missing out on dairy products, meat or eggs. This could be explained by several myths that revolve around these diets.

According to experts and organisations that support this category of patients, people suffering from dementia and their caregivers need all the congregational support they can get.

From Europe to Asia and from Africa to the Americas and Australia, none of the culinary traditions, not even those acclaimed by scientists, generate an optimal supply of nutrients. Moreover, the food we eat daily kills 11 million of us prematurely every year. So then, what should we eat?

Only people with specific gluten-related conditions—such as celiac disease, wheat allergy, or non-celiac gluten sensitivity—experience adverse reactions to gluten consumption.

I was a sickly child. If I wasn’t catching a humble cold, it was something more exotic, like whooping cough or bronchitis.