University of Alberta Department of Agricultural Food and Nutritional Science researchers Jianping Wu, Andreas Schieber, graduate students Chamila Nimalaratne and Daise Lopes-Lutz recently discovered that eggs have antioxidant properties which is good in the prevention of cardiovascular disease and cancer.
Egg yolks produced by hens fed typical diets of either primarily wheat and corn were examined and found to have two amino acids, tryptophan and tyrosine, which have high antioxidant properties.
- Continue reading Eggs May Help Prevent Heart Disease and Cancer
A couple of servings of potato a day reduces blood pressure almost as much as oatmeal without causing weight gain, according to a recent study.
Based on a new research from St. Michael’s Hospital and the University of Toronto, daily consumption of nuts may help control Type 2 Diabetes and prevent its complications. 
