Ishita Roy

Are Dietitians And Nutritionist The Same?

Difference between dietitian and nutritionist

The terms "<span>dietitian</span>" and "<span>nutritionist</span>" are often used interchangeably, but they have different meaning and also different professional requirements. 

A dietitian is a board-certified <span>food and nutrition</span> expert who is trained to provide evidence-based <span>nutrition</span>al counselling and medical nutrition therapy. Whereas, nutritionists specialize in dietetics, which mainly focuses on the relationship between <span>food</span>, nutrition, and health. Anyone can become a nutritionist. While dieticians work in medical environment, nutritionists work mostly in gyms, schools, and often at local clinics.

What does one need to become a registered dietitian or a nutritionist? To become a registered dietitian (RD) or registered dietitian nutritionist (RDN), individuals must meet stringent educational and professional standards, including:

Dietitians must earn a bachelor’s degree in nutrition, dietetics, or a related field. Courses typically include biology, biochemistry, physiology, and specialized nutrition science. As of January 2024, a master’s degree is mandatory in the U.S.

Certified Nutrition Specialist (CNS): A CNS is a health professional (e.g., doctor or nurse) with advanced degrees who has completed additional coursework, supervised practice, and a certification exam. CNSs are licensed to provide medical nutrition therapy in most states.

Aspiring dietitians must complete 900–1,200 hours of supervised practice through an accredited internship program. This includes training in clinical nutrition, community health, food service management, and research.

However, there are no precise constraints on nutritionists, and no formal education or qualifications are necessary to declare oneself one. Because of this lack of consistency, some nutritionists may be unable to provide safe or evidence-based advice.

<h5>What are the certification programs required to become a dietitian or a nutritionist?</h5>

For dietitians, they must appear for exams after fulfilling academic and practical requirement. This examination is a national certification exam that helps them earn the RS or RDN credential. However, there are no such requirements for a nutritionist. The term "nutritionist" is less regulated and can encompass a wide range of individuals with varying levels of expertise. In some states, the title requires specific qualifications, while in others, anyone with an interest in nutrition can call themselves a nutritionist.

In many of the states in the US, the dietitians must hold a state license, which may involve passing additional exams and adhering to professional codes of conduct. Continuing education is also required to maintain licensure.

For nutritionists, there is a partially regulated term in some states, but unregulated in others.

Dietitians can specialize in various fields, they include:

<strong>Clinical Dieticians: </strong>those who work in hospitals, and treat acute and chronic illnesses like diabetes, cancers, or kidney disease.

<strong>Community Dietitians:</strong> They design and implement nutrition programs for public health initiatives. They too can do the same for schools.

<strong>Food Service Dietitians: </strong>They manage large-scale food operation in schools or military bases. They are also responsible for maintaining a uniformed <span>diet</span> plans, especially in army bases.

<strong>Research Dietitians:</strong> They conduct research on nutrition interventions. They are the ones who publish papers, which are then implemented based on the evidences.

<strong>Sports Dietitians: </strong>Help athletes optimize their performance through tailored nutrition plans.

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The terms "dietitian" and "nutritionist" are often used interchangeably, but they have different meaning and also different professional requirements. What Is a Dietitian?A dietitian is a board-certified food and nutrition expert who is trained to provide evidence-based nutritional counselling and medical nutrition therapy. Whereas, nutritionists specialize in dietetics, which mainly focuses on the relationship between food, nutrition, and health. Anyone can become a nutritionist. While dieticians work in medical environment, nutritionists work mostly in gyms, schools, and often at local clinics.Education and CredentialsWhat does one need to become a registered dietitian or a nutritionist? To become a registered dietitian (RD) or registered dietitian nutritionist (RDN), individuals must meet stringent educational and professional standards, including:Formal Education Dietitians must earn a bachelor’s degree in nutrition, dietetics, or a related field. Courses typically include biology, biochemistry, physiology, and specialized nutrition science. As of January 2024, a master’s degree is mandatory in the U.S.Certified Nutrition Specialist (CNS): A CNS is a health professional (e.g., doctor or nurse) with advanced degrees who has completed additional coursework, supervised practice, and a certification exam. CNSs are licensed to provide medical nutrition therapy in most states.Supervised PracticeAspiring dietitians must complete 900–1,200 hours of supervised practice through an accredited internship program. This includes training in clinical nutrition, community health, food service management, and research.However, there are no precise constraints on nutritionists, and no formal education or qualifications are necessary to declare oneself one. Because of this lack of consistency, some nutritionists may be unable to provide safe or evidence-based advice.What are the certification programs required to become a dietitian or a nutritionist?For dietitians, they must appear for exams after fulfilling academic and practical requirement. This examination is a national certification exam that helps them earn the RS or RDN credential. However, there are no such requirements for a nutritionist. The term "nutritionist" is less regulated and can encompass a wide range of individuals with varying levels of expertise. In some states, the title requires specific qualifications, while in others, anyone with an interest in nutrition can call themselves a nutritionist.LicenseIn many of the states in the US, the dietitians must hold a state license, which may involve passing additional exams and adhering to professional codes of conduct. Continuing education is also required to maintain licensure.For nutritionists, there is a partially regulated term in some states, but unregulated in others.The types of dieticians: Dietitians can specialize in various fields, they include:Clinical Dieticians: those who work in hospitals, and treat acute and chronic illnesses like diabetes, cancers, or kidney disease.Community Dietitians: They design and implement nutrition programs for public health initiatives. They too can do the same for schools.Food Service Dietitians: They manage large-scale food operation in schools or military bases. They are also responsible for maintaining a uniformed diet plans, especially in army bases.Research Dietitians: They conduct research on nutrition interventions. They are the ones who publish papers, which are then implemented based on the evidences.Sports Dietitians: Help athletes optimize their performance through tailored nutrition plans.

are dietitians and nutritionist the same?

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Man Follows Doctor’s Orders To Stay Hydrated, Later Dies From Water Intoxication; What Are The Warning Signs?

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In January 2020, 59-year-old Sean O'Donnell presented at St. Vincent's University Hospital in Dublin for what was supposed to be a routine, same-day procedure. The surgery was a success, and personnel advised him to remain well-hydrated during recovery, a normal post-operative instruction. However, within hours, the tip turned fatal. O'Donnell drank extensive amounts of water under no supervision, causing <span>water intoxication</span>, an uncommon but fatal condition. He also experienced cerebral swelling, seizures, and cardiac arrest before dying. His family subsequently settled a High Court claim against the hospital for failing to monitor his fluid levels and appreciate his condition rapidly deteriorating.

Water intoxication or water poisoning or hyponatremia—results when the body absorbs more water than it can eliminate, lowering blood sodium levels. Sodium is essential in maintaining fluid balance, nerve function, and muscle contraction. When it falls below a certain level, fluids move into cells and cause them to swell. In the brain, this causes intracranial pressure to rise, resulting in changed mental status, seizures, and death if left untreated.

While healthcare providers consistently stress hydration, especially following surgery, the line between adequate and excess fluid consumption can be fine. Drinking to thirst is usually safe for otherwise healthy adults, who metabolize approximately 1–2 liters of water daily. Nevertheless, drinking several liters in a short period of time—like a gallon (3–4 liters) within one or two hours overloads the filtering ability of the kidneys, triggering hyponatremia.

Court filings disclosed that following his surgery, Sean O'Donnell was unattended despite express instructions to "drink lots of water." Absent direction on safe amounts or observation of his consumption, he drank huge amounts of water quickly. His sodium levels dropped precipitously, resulting in cerebral edema (brain swelling) and a series of life‑dangerous complications:

<strong>Hyponatremia</strong>: Life‑threateningly low blood sodium.

<strong>Cerebral Edema</strong>: Brain cells bloated with fluid shift.

<strong>Seizures and Cardiac Arrest</strong>: Because of disrupted neural and muscular electrical activity.

The High Court heard claims of hospital staff's failure to recognize or adequately respond to O'Donnell's worsening condition. Nobody documented his fluid balance, and warning signs were ignored. Justice Paul Coffey called it "a very shocking case," pointing to the unanticipated risk lurking inside a mundane medical recommendation.

<h2>Early Warning Signs Water Intoxication</h2>

Early recognition of water intoxication can be life-saving. The initial presentation is usually mimicking a benign state and is characterized by:

<ul><li>Nausea and vomiting</li><li>Headache and head fullness</li><li>Drowsiness or lethargy</li><li>Muscle weakness, cramps, or pain</li></ul>

With worsening of hyponatremia, neurological findings are seen: confusion, irritability, dizziness, and decreased consciousness. Physical examination may show swelling in hands, feet, or abdomen.

In the hospital environment, fluid balance diagrams and frequent neurological monitoring are necessary when patients are urged to drink aggressively. Inadequate recording of intake and output—or reaction to headache or nausea complaints—places patients at risk. O'Donnell's fatality emphasizes caution whenever medical recommendation moves away from "drink to thirst" and into "drink large amounts." 

<h2>Risk Factors of Water Intoxication</h2>

The body regulates water and sodium balance by renal excretion, sweat, and respiration. In cases where intake vastly surpasses output, plasma sodium is diluted. The kidneys may be able to excrete as much as approximately a liter of free water per hour, but age, renal function, drugs, and hormonal status (e.g., increased antidiuretic hormone during the postoperative period) may impair this ability.

<ul><li>We recommend the following actions to prevent overhydration:</li><li>Rapid drinking of quantities of water</li><li>Compromised kidney function (e.g., in older individuals or those taking specific medications)</li><li>Syndrome of inappropriate antidiuretic hormone secretion (SIADH)</li><li>Endurance sports where athletes over-hydrate to "get a jump" on thirst</li></ul>

Clinical recognition of these factors can direct safe hydration practices, with a focus on controlled ingestion and frequent monitoring.

<h2>How To Balance Hydration and Safety While Drinking Water</h2>

To prevent overhydration, health and caregiving professionals should:

<ul><li>Recommend "drink to thirst" instead of ordering fixed amounts of fluid.</li><li>Observe intake and output, particularly post‑operatively or in high‑risk patients.</li><li>Evaluate early signs—nausea, headache, confusion—and report serum sodium if suspicion is raised.</li><li>Educate families and patients on safe hydration habits and <span rel="noindex">hyponatremia warning signs</span>.</li></ul>

Water intoxication is still uncommon, but when it happens, the effects are devastating. Sean O'Donnell's story sadly shows how a good‑natured medical suggestion can become deadly if not monitored adequately.

diet & nutrition

water intoxication

water intoxication death

overhydration symptoms

hyponatremia warning signs

too much water risks

water poisoning case

dublin hospital incident

how much water is too much

In January 2020, 59-year-old Sean O'Donnell presented at St. Vincent's University Hospital in Dublin for what was supposed to be a routine, same-day procedure. The surgery was a success, and personnel advised him to remain well-hydrated during recovery, a normal post-operative instruction. However, within hours, the tip turned fatal. O'Donnell drank extensive amounts of water under no supervision, causing water intoxication, an uncommon but fatal condition. He also experienced cerebral swelling, seizures, and cardiac arrest before dying. His family subsequently settled a High Court claim against the hospital for failing to monitor his fluid levels and appreciate his condition rapidly deteriorating.Water intoxication or water poisoning or hyponatremia—results when the body absorbs more water than it can eliminate, lowering blood sodium levels. Sodium is essential in maintaining fluid balance, nerve function, and muscle contraction. When it falls below a certain level, fluids move into cells and cause them to swell. In the brain, this causes intracranial pressure to rise, resulting in changed mental status, seizures, and death if left untreated.While healthcare providers consistently stress hydration, especially following surgery, the line between adequate and excess fluid consumption can be fine. Drinking to thirst is usually safe for otherwise healthy adults, who metabolize approximately 1–2 liters of water daily. Nevertheless, drinking several liters in a short period of time—like a gallon (3–4 liters) within one or two hours overloads the filtering ability of the kidneys, triggering hyponatremia.Court filings disclosed that following his surgery, Sean O'Donnell was unattended despite express instructions to "drink lots of water." Absent direction on safe amounts or observation of his consumption, he drank huge amounts of water quickly. His sodium levels dropped precipitously, resulting in cerebral edema (brain swelling) and a series of life‑dangerous complications:Hyponatremia: Life‑threateningly low blood sodium.Cerebral Edema: Brain cells bloated with fluid shift.Seizures and Cardiac Arrest: Because of disrupted neural and muscular electrical activity.The High Court heard claims of hospital staff's failure to recognize or adequately respond to O'Donnell's worsening condition. Nobody documented his fluid balance, and warning signs were ignored. Justice Paul Coffey called it "a very shocking case," pointing to the unanticipated risk lurking inside a mundane medical recommendation.Early Warning Signs Water IntoxicationEarly recognition of water intoxication can be life-saving. The initial presentation is usually mimicking a benign state and is characterized by:Nausea and vomitingHeadache and head fullnessDrowsiness or lethargyMuscle weakness, cramps, or painWith worsening of hyponatremia, neurological findings are seen: confusion, irritability, dizziness, and decreased consciousness. Physical examination may show swelling in hands, feet, or abdomen.In the hospital environment, fluid balance diagrams and frequent neurological monitoring are necessary when patients are urged to drink aggressively. Inadequate recording of intake and output—or reaction to headache or nausea complaints—places patients at risk. O'Donnell's fatality emphasizes caution whenever medical recommendation moves away from "drink to thirst" and into "drink large amounts." Risk Factors of Water IntoxicationThe body regulates water and sodium balance by renal excretion, sweat, and respiration. In cases where intake vastly surpasses output, plasma sodium is diluted. The kidneys may be able to excrete as much as approximately a liter of free water per hour, but age, renal function, drugs, and hormonal status (e.g., increased antidiuretic hormone during the postoperative period) may impair this ability.Risk factors for water intoxication are:We recommend the following actions to prevent overhydration:Rapid drinking of quantities of waterCompromised kidney function (e.g., in older individuals or those taking specific medications)Syndrome of inappropriate antidiuretic hormone secretion (SIADH)Endurance sports where athletes over-hydrate to "get a jump" on thirstClinical recognition of these factors can direct safe hydration practices, with a focus on controlled ingestion and frequent monitoring.How To Balance Hydration and Safety While Drinking WaterTo prevent overhydration, health and caregiving professionals should:Recommend "drink to thirst" instead of ordering fixed amounts of fluid.Observe intake and output, particularly post‑operatively or in high‑risk patients.Evaluate early signs—nausea, headache, confusion—and report serum sodium if suspicion is raised.Educate families and patients on safe hydration habits and hyponatremia warning signs.Water intoxication is still uncommon, but when it happens, the effects are devastating. Sean O'Donnell's story sadly shows how a good‑natured medical suggestion can become deadly if not monitored adequately.

man follows doctor’s orders to stay hydrated, later dies from water intoxication; what are the warning signs?

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Kiwi Skin Has More Antioxidants Than Fruit Itself-But Should You Eat It?

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Cholesterol Levels Out Of Control? Adding This Superfruit To Your Diet Is A Good Idea

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A <span>kiwi</span>fruit (or kiwi), also known as the Chinese gooseberry, is a nutritious, sweet-tart fruit. About the size of a chicken egg, with a brown fuzzy skin, vibrant green flesh and small black seeds, this fruit is popular for boosting immunity. While many people already love eating <span>kiwi skin</span>, there is still a continued debate over whether they are edible or not. Technically, the skin is edible, but some people dislike its fuzzy texture.

But did you know, the kiwi skin is really nutritious. Kiwi skins contain a high concentration of nutrients, especially fiber, folate and vitamin E. 

<h2>Kiwi Skin Is Full Of Fibre And Folate</h2>

One of the standout nutrients in kiwi skin is fibre. Consuming the skin can increase the fruit’s fiber content by 50%, helping to support gut health by feeding beneficial bacteria. A diet rich in fibre has been linked to a lower risk of heart disease, cancer, and diabetes.  Additionally, kiwi skin is a potent source of folate, a nutrient vital for cell growth and division. Folate also plays a crucial role in preventing neural tube defects during pregnancy.

Vitamin E, a fat-soluble antioxidant, is another nutrient that is significantly more concentrated in kiwi skin than in the flesh. It helps protect cells from damage caused by free radicals, contributing to overall cellular health. Eating the skin can increase vitamin E intake by 34% compared to consuming the flesh alone. Since many people do not get enough of these nutrients in their diet, eating kiwi with the skin can be a practical way to boost intake.

<h2>Kiwi Skin Has More Antioxidants Than Fruit Itself</h2>

In terms of antioxidant content, the skin holds a particularly high concentration of both water-soluble and fat-soluble antioxidants, such as vitamin C and vitamin E. Vitamin C combats oxidative damage in cells and blood vessels, while vitamin E primarily protects cell membranes from free radicals. Together, these antioxidants provide comprehensive protection against cellular damage throughout the body.

However, the fuzzy texture of kiwi skin can be off-putting for some. Rubbing the fruit with a clean towel, scrubbing it with a vegetable brush, or lightly scraping with a spoon can reduce the fuzz. For those sensitive to texture, peeling the fruit is a viable option, though it reduces nutrient intake.

Despite its nutritional advantages, kiwi skin may not be suitable for everyone. The skin contains calcium oxalate crystals, which can cause mouth irritation, especially in unripe fruits. These tiny crystals can scratch the delicate tissues inside the mouth, leading to a tingling or stinging sensation. Those with a history of kidney stones should also exercise caution, as oxalates can contribute to stone formation.

Moreover, individuals with kiwi allergies or oral allergy syndrome should avoid consuming the fruit, especially the skin. Allergic reactions can range from mild itching and swelling to severe anaphylaxis. Cooking or canning the fruit may reduce the risk of allergic reactions, as heating alters the structure of the allergenic proteins.

Whether or not you eat the skin, kiwis remain a nutrient-dense fruit with several health benefits. Studies suggest that regular kiwi consumption may improve cholesterol levels, lower blood pressure, enhance iron absorption, and aid digestion. With its unique nutrient profile, the kiwi is more than just a refreshing snack—it’s a powerhouse of essential vitamins and minerals.  

Diet & Nutrition

Kiwi Skin

Kiwi

kIWI hEALTH BENEFITS

kiwi Skin benefits

A kiwifruit (or kiwi), also known as the Chinese gooseberry, is a nutritious, sweet-tart fruit. About the size of a chicken egg, with a brown fuzzy skin, vibrant green flesh and small black seeds, this fruit is popular for boosting immunity. While many people already love eating kiwi skin, there is still a continued debate over whether they are edible or not. Technically, the skin is edible, but some people dislike its fuzzy texture.But did you know, the kiwi skin is really nutritious. Kiwi skins contain a high concentration of nutrients, especially fiber, folate and vitamin E. Kiwi Skin Is Full Of Fibre And FolateOne of the standout nutrients in kiwi skin is fibre. Consuming the skin can increase the fruit’s fiber content by 50%, helping to support gut health by feeding beneficial bacteria. A diet rich in fibre has been linked to a lower risk of heart disease, cancer, and diabetes.  Additionally, kiwi skin is a potent source of folate, a nutrient vital for cell growth and division. Folate also plays a crucial role in preventing neural tube defects during pregnancy.Vitamin EVitamin E, a fat-soluble antioxidant, is another nutrient that is significantly more concentrated in kiwi skin than in the flesh. It helps protect cells from damage caused by free radicals, contributing to overall cellular health. Eating the skin can increase vitamin E intake by 34% compared to consuming the flesh alone. Since many people do not get enough of these nutrients in their diet, eating kiwi with the skin can be a practical way to boost intake.Kiwi Skin Has More Antioxidants Than Fruit ItselfIn terms of antioxidant content, the skin holds a particularly high concentration of both water-soluble and fat-soluble antioxidants, such as vitamin C and vitamin E. Vitamin C combats oxidative damage in cells and blood vessels, while vitamin E primarily protects cell membranes from free radicals. Together, these antioxidants provide comprehensive protection against cellular damage throughout the body.However, the fuzzy texture of kiwi skin can be off-putting for some. Rubbing the fruit with a clean towel, scrubbing it with a vegetable brush, or lightly scraping with a spoon can reduce the fuzz. For those sensitive to texture, peeling the fruit is a viable option, though it reduces nutrient intake.Despite its nutritional advantages, kiwi skin may not be suitable for everyone. The skin contains calcium oxalate crystals, which can cause mouth irritation, especially in unripe fruits. These tiny crystals can scratch the delicate tissues inside the mouth, leading to a tingling or stinging sensation. Those with a history of kidney stones should also exercise caution, as oxalates can contribute to stone formation.Moreover, individuals with kiwi allergies or oral allergy syndrome should avoid consuming the fruit, especially the skin. Allergic reactions can range from mild itching and swelling to severe anaphylaxis. Cooking or canning the fruit may reduce the risk of allergic reactions, as heating alters the structure of the allergenic proteins.Whether or not you eat the skin, kiwis remain a nutrient-dense fruit with several health benefits. Studies suggest that regular kiwi consumption may improve cholesterol levels, lower blood pressure, enhance iron absorption, and aid digestion. With its unique nutrient profile, the kiwi is more than just a refreshing snack—it’s a powerhouse of essential vitamins and minerals.  

kiwi skin has more antioxidants than fruit itself-but should you eat it?

Aarushi Bhadury

(Credit-Canva)

Children As Young As 10 Could Show Signs Of Heart Diseases- Look Out For This Factor

children as young as 10 could show signs of heart diseases- look out for this factor

High cholesterol, especially high LDL cholesterol, is often called a 'silent killer' because it usually doesn't cause any noticeable symptoms until serious problems like a heart attack or stroke occur. Without testing, it can build up in the arteries over time, potentially leading to fatal outcomes. The study highlights that as strawberries ripen and turn a deeper red, they produce more of a specific type of phytonutrient called anthocyanins, suggesting that the most vibrant red strawberries may offer the highest levels of these heart-healthy compounds. 

Researchers found strawberries to be very beneficial for heart health. They stated that their review found that regularly eating strawberries not only helps lower cholesterol but also reduces inflammation, a key factor in heart disease. This implies that simply adding a cup of strawberries to your daily diet could significantly decrease the risk of experiencing cardiovascular problems. For those concerned about their heart health, making strawberries a regular part of their diet could be a positive change. 

Apart from being one of the favorite sweets people enjoy, strawberries have many health benefits that people do not know about. The sweet and savory fruit is known for its vibrant color, as well as iconic flavor that makes its way perfectly with many different desserts. 

Could a simple, sweet fruit hold the key to a healthier heart and a sharper mind? New research shows that not only are strawberries a great powerhouse of nutrients but eating it daily could make your heart health strong. Experts are pointing to strawberries could also benefit your cognitive function. There are many reasons why one should ass this this vibrant berry to their diet and the study also shows how it might contribute to our overall well-being. 

<h2>Strawberries Packed with Heart-Boosting Nutrients </h2>

The strawberry, a bright and tasty summer fruit loved around the globe, is readily available. Researchers at the University of California, Davis, reviewed numerous studies and found that strawberries are rich in beneficial plant compounds called phytonutrients, including polyphenols and fiber. These nutrients are shown to help lower 'bad' LDL cholesterol, triglycerides (another type of fat in the blood), and inflammation, all of which contribute to a strong and healthy heart. 

Beyond the heart, the study further discovered that these red berries might be good for our brains. They could potentially help prevent mental decline and protect against conditions like dementia and Alzheimer's disease as we age. This is thought to be due to polyphenols, powerful plant compounds found in strawberries, known for their antioxidant properties and positive effects on blood vessels, which are also important for brain health. 

<h2>How To Add Strawberries To Your Diet? </h2>

While the research on strawberries is encouraging, it's important to remember that eating them alone isn't a guaranteed way to avoid health issues like high cholesterol and mental decline. They can help reduce the risk, but they work best when combined with an overall healthy diet and lifestyle. 

There are many easy and tasty ways to include more strawberries in your daily routine. They are great eaten fresh as a simple snack, blended into smoothies, used as a topping for yogurt or ice cream, or added to salads for a refreshing twist. Breakfast is also a good time to enjoy them as a topping for pancakes or porridge.

this fruit can help you control cholesterol

can fruits help you control cholesterol

how to lower cholesterol levels

superfruits to add to diet

can you eat strawberries everyday?

what fruit can lower cholesterol

High cholesterol, especially high LDL cholesterol, is often called a 'silent killer' because it usually doesn't cause any noticeable symptoms until serious problems like a heart attack or stroke occur. Without testing, it can build up in the arteries over time, potentially leading to fatal outcomes. The study highlights that as strawberries ripen and turn a deeper red, they produce more of a specific type of phytonutrient called anthocyanins, suggesting that the most vibrant red strawberries may offer the highest levels of these heart-healthy compounds. Researchers found strawberries to be very beneficial for heart health. They stated that their review found that regularly eating strawberries not only helps lower cholesterol but also reduces inflammation, a key factor in heart disease. This implies that simply adding a cup of strawberries to your daily diet could significantly decrease the risk of experiencing cardiovascular problems. For those concerned about their heart health, making strawberries a regular part of their diet could be a positive change. Apart from being one of the favorite sweets people enjoy, strawberries have many health benefits that people do not know about. The sweet and savory fruit is known for its vibrant color, as well as iconic flavor that makes its way perfectly with many different desserts. Could a simple, sweet fruit hold the key to a healthier heart and a sharper mind? New research shows that not only are strawberries a great powerhouse of nutrients but eating it daily could make your heart health strong. Experts are pointing to strawberries could also benefit your cognitive function. There are many reasons why one should ass this this vibrant berry to their diet and the study also shows how it might contribute to our overall well-being. Strawberries Packed with Heart-Boosting Nutrients The strawberry, a bright and tasty summer fruit loved around the globe, is readily available. Researchers at the University of California, Davis, reviewed numerous studies and found that strawberries are rich in beneficial plant compounds called phytonutrients, including polyphenols and fiber. These nutrients are shown to help lower 'bad' LDL cholesterol, triglycerides (another type of fat in the blood), and inflammation, all of which contribute to a strong and healthy heart. Beyond the heart, the study further discovered that these red berries might be good for our brains. They could potentially help prevent mental decline and protect against conditions like dementia and Alzheimer's disease as we age. This is thought to be due to polyphenols, powerful plant compounds found in strawberries, known for their antioxidant properties and positive effects on blood vessels, which are also important for brain health. How To Add Strawberries To Your Diet? While the research on strawberries is encouraging, it's important to remember that eating them alone isn't a guaranteed way to avoid health issues like high cholesterol and mental decline. They can help reduce the risk, but they work best when combined with an overall healthy diet and lifestyle. There are many easy and tasty ways to include more strawberries in your daily routine. They are great eaten fresh as a simple snack, blended into smoothies, used as a topping for yogurt or ice cream, or added to salads for a refreshing twist. Breakfast is also a good time to enjoy them as a topping for pancakes or porridge.

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