What you eat can reduce heart disease and potential for blindness

The following are just two current research projects results ;
Saturated fats may not clog up arteries
For a long time now, it has been said by experts that eating saturated fats will clog up your arteries and cause all sorts of heart and other health issues.
It seems that a good walk each day and eating “real” food whilst minimising stress are the things which will stop heart disease.
An article in the British Journal of Sports Medicine states evidence from academic reviews is showing that there is now no association between heart diseases and other health issues and eating saturated fats.
There has been mixed reactions to the editorial but all agree that reducing the consumption of deep fried food can only be good for us. All also agree that a healthy lifestyle with good food, minimal stress and exercise is how we should all live.
Dr Yutang Wang from the Federation University said; “Frequent consumption of deep fried food using fat (both saturated and unsaturated) has been reported to be linked with worse health outcomes, including coronary artery disease, heart failure, diabetes, and hypertension, etc.”

Macular Degeneration can be reduced by your diet
Macular degeneration results in blurred or no vision in at least one eye. Most people will develop it and it is increasing.
Research done at the University of Sydney is showing that eating green leafy vegetables and other foods like; Broccoli, eggs, pistachio nuts, pumpkin, corn and avocado may help reduce it’s likelihood.
Professor Vicki Flood from the University’s Faculty of Health Sciences said; “Two carotenoids Lutein and Zeaxanthin (L/Z) are highly concentrated in the retina of the eye and are responsible for the main part of our vision. They have been shown to play a role in reducing the risk of age-related macular degeneration and may also slow its progression. Lutein and Zeaxanthin are found in dark green leafy vegetables like spinach and kale, and in other foods such as broccoli, eggs, pistachio nuts, pumpkin, corn and avocado.”
The research can be found in Volume 9, Issue 2 of Nutrients journal.