Category: Research Studies

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Eat More Eggs

Researchers at Loma Linda University Health report that eating eggs may be linked to a lower risk of developing Alzheimer’s disease in adults age 65 and older. Their findings suggest that regular egg consumption could play a role in supporting long-term brain health. Loma Linda University Adventist Health Sciences Center. “Eating eggs could cut Alzheimer’s risk by 27%.” https://www.sciencedaily.com/releases/2026/05/260506225214.htm (accessed May 7, 2026).

Eggs are a rich source of nutrients relevant to brain health. They provide choline, a precursor to acetylcholine and phosphatidylcholine, both of which are critical for memory and synaptic function [11]. Eggs also contain lutein and zeaxanthin-carotenoids that accumulate in brain tissue and are associated with improved cognitive performance and reduced oxidative stress [9,11]. Other key nutrients in eggs include high-quality protein rich in tryptophan (a serotonin precursor involved in mood regulation, cognition, and melatonin synthesis) and DHA [21], an omega-3 (n–3) fatty acid important for synaptic plasticity, neurogenesis, and neuronal membrane integrity [9,11,21]. Emerging evidence also highlights the role of egg-derived tryptophan peptides in enhancing attention, reducing stress reactivity, and improving executive function in older adults [11]. These nutrients may act synergistically to support cognitive resilience and mitigate neurodegenerative processes. Notably, deficiencies in choline and DHA have been documented in the brains of individuals with Alzheimer’s disease [21,22]. Jisoo Oh, Keiji Oda, Gabriela Chiriac, Gary E Fraser, Rawiwan Sirirat, Joan Sabaté. Egg Intake and the Incidence of Alzheimer’s Disease in the Adventist Health Study-2 Cohort Linked with Medicare Data. The Journal of Nutrition, 2026; 101541 DOI: 10.1016/j.tjnut.2026.101541

It’s funny to note most of my posts about eggs were rants about the cost.

https://garyskitchen.net/tag/eggs/

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Eating whole grains can improve longevity

The two new meta analysis reviews (studies of studies) found that consuming whole grains reduces your risk of diseases that shorten your life. One published in BMJ analyzed 45 studies and concluded that whole grains can help you live longer by cutting your risk of heart disease, cancer, diabetes, respiratory disease, and infectious diseases. The other report, published in the journal Circulation, reviewed the data in 14 studies that combined had more than 786,000 participants. It noted that for every 16-gram (about a slice of bread) increase in whole grain consumption, mortality risk is cut by 7 percent. 5 Things To Know About Whole Grains – https://www.bluezones.com/2016/12/5-things-know-whole-grains/

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The Only Oyster Post You’ll Ever Read On This Blog

While wild oysters were an important part of an Indigenous diet in what is now Maine, by the 1900s they had all but disappeared. Most people considered them functionally extinct, in fact, until this spring, when researchers from the University of Maine published a study confirming their return, often in close proximity to the oyster farms that have populated the waterfront over the last few decades. Wild Oysters Make a Comeback in Maine – https://civileats.com/2025/10/14/wild-oysters-make-a-comeback-in-maine/

I don’t eat oysters.

I’ve had Paralytic Shellfish Poisoning https://hab.whoi.edu/impacts/impacts-human-health/human-health-paralytic-shellfish-poisoning/ and that was that.

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More Coffee Please (to increase beneficial gut bacteria)

Drinking coffee is linked to stimulating the growth of bacteria like L. asaccharolyticus—creating a healthier gut microbiome.  As coffee compounds are metabolized by gut bacteria, they produce beneficial metabolites like quinic acid (which research shows has antioxidant and protective properties2) and hippurate (which is a marker of metabolic health).  Drinking This Daily Can Increase 115 Types Of Good Gut Bacteria – https://www.mindbodygreen.com/articles/new-study-reveals-impact-of-coffee-on-gut-microbiome-what-does-this-mean-for-you

I think I’ll have another cup.

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Black coffee, longer life

The study, published online in The Journal of Nutrition, found that consumption of 1-2 cups of caffeinated coffee per day was linked to a lower risk of death from all causes and death from cardiovascular disease. Black coffee and coffee with low levels of added sugar and saturated fat were associated with a 14% lower risk of all-cause mortality as compared to no coffee consumption. The same link was not observed for coffee with high amounts of added sugar and saturated fat. Black coffee, longer life: The science behind your morning perk

Tufts University. “Black coffee, longer life: The science behind your morning perk.” ScienceDaily. http://www.sciencedaily.com/releases/2025/06/250617014142.htm (accessed June 17, 2025).


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Fake Nutrition Experts on Social Media!

Super-spreaders build trust by connecting with audiences emotionally, rather than by overwhelming them with data. They position themselves as relatable truth-tellers who challenge corrupt institutions and offer simple, “empowering” solutions. Through personal anecdotes and motivational, accessible language, they create an “us vs. them” narrative in which misinformation becomes a form of liberation. Many frame their dietary advice as part of a broader movement, towards healing, strength, clarity, masculinity/femininity or even revolution. “Natural” or “traditional” diets (e.g. those relying heavily on animal-based foods or that exclude modern-day “processed” foods) are frequently presented as easy solutions to complex health problems. This combination of emotional resonance and charismatic storytelling helps explain why such misinformation is so persuasive.

Of the 53 super-spreaders analyzed, 96% (51 accounts) had a clear financial incentive directly tied to the misinformation they promoted, with many capitalizing on multiple revenue streams.

Nutrition Misinformation in the Digital Age

Shocking!

Download the full report here: https://rootedresearch.co/publications/nutrition-misinformation-digital-age/

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Sauerkraut and Your Gut

Researchers tested whether sauerkraut’s nutrients could help protect intestinal cells from inflammation-related damage. The study compared raw cabbage, sauerkraut and the liquid brine left behind from the fermentation process. The sauerkraut samples included both store-bought products and fermented cabbage made in the lab.

They found that sauerkraut helped maintain the integrity of intestinal cells, while raw cabbage and brine did not. Marco said that there was also no noticeable difference between grocery store sauerkraut and the lab-made version. University of California – Davis. “The gut health benefits of sauerkraut.”The gut health benefits of sauerkraut https://www.sciencedaily.com/releases/2025/04/250414162040.htm (accessed April 15, 2025).

I stopped eating sauerkraut a long time ago when I stopped eating hot dogs.

Tofu dogs anyone?

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Eat More Broccoli

In this new study, published in Nature Microbiology, Professor Anders Rosengren and colleagues have instead looked at prediabetes. This condition is a precursor to type 2 diabetes, with slowly rising blood sugar levels due to impaired insulin production.

The study encompassed 89 people with elevated fasting blood sugar, an indicator of prediabetes. Other criteria included the participants being overweight or obese and 35-75 years old.

The participants were randomly assigned sulforaphane or a placebo for twelve weeks. Neither the participants nor the researchers knew who was assigned which. A total of 74 participants completed all stages of the study.

The results show that participants taking the sulforaphane compound had a higher average reduction in fasting blood sugar than those taking the placebo. The difference between the two groups in the study was considerable.

University of Gothenburg. “Reduced prediabetes in people who ate broccoli compound.” ScienceDaily. http://www.sciencedaily.com/releases/2025/02/250214003212.htm (accessed February 21, 2025).

Eat More Broccoli. Sauteed in extra virgin olive oil and garlic. Lots of garlic.

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