Health and Me

Riya Baibhawi

Why Should You Consider Blackcurrant Supplements?

<span>Blackcurrants</span> might not be as popular as other superfoods, but they certainly deserve a spot in your diet. Despite being relatively under the radar, these dark purple berries are loaded with nutrients that can support digestion, boost immunity, and reduce the risk of chronic illnesses. They might even offer extra support for women experiencing perimenopause and menopause.

<h2>What Makes Blackcurrant So Special?</h2>

Blackcurrant is a small, tart berry commonly used in jams, juices, and syrups. Although not widely recognised, it’s packed with antioxidants and essential nutrients that can positively impact heart health, immunity, and bone strength. According to Dr. Pamela Tambini, a double-board-certified physician in internal and addiction medicine, blackcurrants are especially rich in vitamin C and also contain vitamins A, E, B-complex, and minerals like potassium, iron, and manganese.

Due to past cultivation restrictions in the United States, blackcurrants can be tricky to locate. The fruit was once banned in many states because it could carry a fungus harmful to pine trees. However, today you can find dried, frozen, and juiced blackcurrants at many grocery stores and specialty wellness shops. Supplements, extracts, and powders are also readily available.

<h2>Why You Should Consider <span rel="noindex">Blackcurrant Supplements</span>?</h2>

Blackcurrant supplements are gaining traction for several reasons. First and foremost, they are a rich source of vitamin C, offering more than three times the recommended daily intake per cup. This high vitamin C content supports immune health by strengthening the body's defenses and aiding in wound healing. Additionally, blackcurrant contains anthocyanins, which help neutralize free radicals, reducing the risk of cellular damage.

Blackcurrant seed oil, often found in supplements, is rich in gamma-linolenic acid (GLA), an omega-6 fatty acid that helps combat inflammation. The anthocyanins in the oil also play a role in managing chronic inflammation and easing joint pain, says Kaitlyn Comeau, a registered dietitian and recovery coach.

Studies have shown that daily supplementation of blackcurrants for six months can help reduce bone loss in perimenopausal and menopausal women. This could be linked to the fruit’s ability to lower inflammatory proteins that cause bone breakdown. Moreover, blackcurrants can positively influence heart health by reducing bad cholesterol and improving good cholesterol levels, thanks to its potassium and GLA content.

Blackcurrants are also beneficial for digestion, providing both soluble and insoluble fibre. These fibers help maintain gut health, support regular bowel movements, and prevent constipation. Moreover, anthocyanins in blackcurrants can enhance eye health by improving blood circulation, which may benefit those with conditions like glaucoma.

<h2>Are There Any Side Effects Of Consuming These <span rel="noindex">Fruits</span>?</h2>

Generally, blackcurrant is considered safe, but some people may experience mild digestive discomfort. Additionally, those who take blood-thinning or blood pressure medications should exercise caution, as the fruit’s natural compounds could amplify these effects. Consulting a healthcare professional before adding blackcurrants to your routine is recommended.

Blackcurrants may not be mainstream, but their health benefits are undeniable. Whether enjoyed fresh, dried, or in supplement form, these berries offer a natural way to boost immunity, support cardiovascular and bone health, and improve digestion. If you’re looking to diversify your superfood intake, blackcurrant might just be the hidden gem your diet needs.

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Blackcurrants might not be as popular as other superfoods, but they certainly deserve a spot in your diet. Despite being relatively under the radar, these dark purple berries are loaded with nutrients that can support digestion, boost immunity, and reduce the risk of chronic illnesses. They might even offer extra support for women experiencing perimenopause and menopause.What Makes Blackcurrant So Special?Blackcurrant is a small, tart berry commonly used in jams, juices, and syrups. Although not widely recognised, it’s packed with antioxidants and essential nutrients that can positively impact heart health, immunity, and bone strength. According to Dr. Pamela Tambini, a double-board-certified physician in internal and addiction medicine, blackcurrants are especially rich in vitamin C and also contain vitamins A, E, B-complex, and minerals like potassium, iron, and manganese.A Bit of a Challenge to FindDue to past cultivation restrictions in the United States, blackcurrants can be tricky to locate. The fruit was once banned in many states because it could carry a fungus harmful to pine trees. However, today you can find dried, frozen, and juiced blackcurrants at many grocery stores and specialty wellness shops. Supplements, extracts, and powders are also readily available.Why You Should Consider Blackcurrant Supplements?Blackcurrant supplements are gaining traction for several reasons. First and foremost, they are a rich source of vitamin C, offering more than three times the recommended daily intake per cup. This high vitamin C content supports immune health by strengthening the body's defenses and aiding in wound healing. Additionally, blackcurrant contains anthocyanins, which help neutralize free radicals, reducing the risk of cellular damage.Anti-Inflammatory PowerhouseBlackcurrant seed oil, often found in supplements, is rich in gamma-linolenic acid (GLA), an omega-6 fatty acid that helps combat inflammation. The anthocyanins in the oil also play a role in managing chronic inflammation and easing joint pain, says Kaitlyn Comeau, a registered dietitian and recovery coach.Bone and Heart Health BenefitsStudies have shown that daily supplementation of blackcurrants for six months can help reduce bone loss in perimenopausal and menopausal women. This could be linked to the fruit’s ability to lower inflammatory proteins that cause bone breakdown. Moreover, blackcurrants can positively influence heart health by reducing bad cholesterol and improving good cholesterol levels, thanks to its potassium and GLA content.Digestive and Vision SupportBlackcurrants are also beneficial for digestion, providing both soluble and insoluble fibre. These fibers help maintain gut health, support regular bowel movements, and prevent constipation. Moreover, anthocyanins in blackcurrants can enhance eye health by improving blood circulation, which may benefit those with conditions like glaucoma.Are There Any Side Effects Of Consuming These Fruits?Generally, blackcurrant is considered safe, but some people may experience mild digestive discomfort. Additionally, those who take blood-thinning or blood pressure medications should exercise caution, as the fruit’s natural compounds could amplify these effects. Consulting a healthcare professional before adding blackcurrants to your routine is recommended.Blackcurrants may not be mainstream, but their health benefits are undeniable. Whether enjoyed fresh, dried, or in supplement form, these berries offer a natural way to boost immunity, support cardiovascular and bone health, and improve digestion. If you’re looking to diversify your superfood intake, blackcurrant might just be the hidden gem your diet needs.

why should you consider blackcurrant supplements?

Ishita Roy

What Happens When You Have A Sweet Tooth?

What happens when you have a sweet tooth?

Can Hot Drinks Really Help You Cool Down? Science Says Yes

can hot drinks really help you cool down? science says yes

Health & Wellness

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Just 5 Minutes of Junk Food Ads Can Make Kids Eat More, Study Warns

just 5 minutes of junk food ads can make kids eat more, study warns

For years, scientists have tried to understand why sugar tastes so irresistibly good and why humans crave it so strongly. Now, a major breakthrough may have brought us closer to an answer. For the first time, researchers have uncovered the full structure of the sweet receptor — a small but powerful part of the tongue that signals the brain when we taste sweetness. This discovery could change how <span>food</span> is made and how we manage our sugar intake.

<h4>The Sweet Receptor: A Molecular Marvel</h4>

Our ability to taste sweetness comes down to a special receptor found on our taste buds, located mostly on the tongue. This receptor detects sweet substances and sends signals to the brain that say, “this is good — eat more.”

On May 7, scientists published a new study in the journal <em>Cell </em>that details the structure of this sweet receptor. Led by Charles Zuker of the Howard Hughes Medical Institute and Columbia University, along with co-first author Zhang Juen, the team used advanced tools to map what the receptor looks like and how it functions.

"By uncovering the structure of the sweet receptor, we gain knowledge into the molecular mechanisms that govern how we detect sweetness," Zhang said in a press release.

<h4>What Makes Sweetness So Powerful?</h4>

Humans are naturally drawn to sweetness. It signals energy-rich foods, like fruit and honey, which were important for survival before modern food systems. Our taste system includes five basic flavors: sweet, salty, sour, bitter, and umami. Each flavor tells the brain something different — sweetness, for example, says “this is safe and enjoyable.”

According to Zuker, “Each of these five taste qualities sends a signal to the brain that says ‘this is appetitive’ or ‘I am averse to this.’” Sweetness triggers a strong reward response in the brain, which is part of why it's so hard to resist sugary treats.

<h4>A Tool to Help Curb Sugar Addiction?</h4>

This discovery might help food companies find new ways to make sweet products with less actual sugar. Instead of using artificial sweeteners, which can have strange aftertastes or unknown health effects, food scientists might be able to design ingredients that work with the sweet receptor more efficiently. That means people could enjoy the same sweet taste while consuming fewer calories.

“This discovery will greatly benefit the battle against our strong desire for sugar,” said Zhang. “It could help reduce the prevalence of obesity, diabetes, and heart disease.”

The research team behind the discovery has spent more than two decades studying taste, hunger, and the way our brains respond to food. Along the way, they’ve explored how signals from the gut and even the vagus nerve — a major brain-body connector — influence our cravings.

Interestingly, despite spending years analyzing the science of taste, the researchers admit they still enjoy <span>sweets</span>. “Like everyone, I love sweet treats,” Zhang shared. “Understanding how the sweet receptor works not only answered my curiosity but opened doors for practical solutions in health and food science.”

This breakthrough doesn’t mean the magic of sweetness is lost — if anything, it adds to the wonder. “Knowing how something works does not in any way minimize the magic,” Zuker said. “It only enhances the magic.”

With this new understanding of how our bodies detect sugar, we may be able to reshape our relationship with it — enjoying the sweet taste we love, but in a smarter, healthier way.

what happens when you have a sweet tooth

nutrition

food

sweet tooth

sweetner

sweets

diet and nutrition

For years, scientists have tried to understand why sugar tastes so irresistibly good and why humans crave it so strongly. Now, a major breakthrough may have brought us closer to an answer. For the first time, researchers have uncovered the full structure of the sweet receptor — a small but powerful part of the tongue that signals the brain when we taste sweetness. This discovery could change how food is made and how we manage our sugar intake.The Sweet Receptor: A Molecular MarvelOur ability to taste sweetness comes down to a special receptor found on our taste buds, located mostly on the tongue. This receptor detects sweet substances and sends signals to the brain that say, “this is good — eat more.”On May 7, scientists published a new study in the journal Cell that details the structure of this sweet receptor. Led by Charles Zuker of the Howard Hughes Medical Institute and Columbia University, along with co-first author Zhang Juen, the team used advanced tools to map what the receptor looks like and how it functions."By uncovering the structure of the sweet receptor, we gain knowledge into the molecular mechanisms that govern how we detect sweetness," Zhang said in a press release.What Makes Sweetness So Powerful?Humans are naturally drawn to sweetness. It signals energy-rich foods, like fruit and honey, which were important for survival before modern food systems. Our taste system includes five basic flavors: sweet, salty, sour, bitter, and umami. Each flavor tells the brain something different — sweetness, for example, says “this is safe and enjoyable.”According to Zuker, “Each of these five taste qualities sends a signal to the brain that says ‘this is appetitive’ or ‘I am averse to this.’” Sweetness triggers a strong reward response in the brain, which is part of why it's so hard to resist sugary treats.A Tool to Help Curb Sugar Addiction?This discovery might help food companies find new ways to make sweet products with less actual sugar. Instead of using artificial sweeteners, which can have strange aftertastes or unknown health effects, food scientists might be able to design ingredients that work with the sweet receptor more efficiently. That means people could enjoy the same sweet taste while consuming fewer calories.“This discovery will greatly benefit the battle against our strong desire for sugar,” said Zhang. “It could help reduce the prevalence of obesity, diabetes, and heart disease.”The research team behind the discovery has spent more than two decades studying taste, hunger, and the way our brains respond to food. Along the way, they’ve explored how signals from the gut and even the vagus nerve — a major brain-body connector — influence our cravings.Interestingly, despite spending years analyzing the science of taste, the researchers admit they still enjoy sweets. “Like everyone, I love sweet treats,” Zhang shared. “Understanding how the sweet receptor works not only answered my curiosity but opened doors for practical solutions in health and food science.”The Future of SweetnessThis breakthrough doesn’t mean the magic of sweetness is lost — if anything, it adds to the wonder. “Knowing how something works does not in any way minimize the magic,” Zuker said. “It only enhances the magic.”With this new understanding of how our bodies detect sugar, we may be able to reshape our relationship with it — enjoying the sweet taste we love, but in a smarter, healthier way.

what happens when you have a sweet tooth?

How To Cut Your Glycemic Index By 50%, Shares Harvard-Trained Nutritionist

How to cut your glycemic index by 50%

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Have you ever thought of the <span>food</span> that could lead to a drastic blood sugar spike? However, what if you could eat food that made you happy without experiencing a drastic spike? A bowl of rice or mashed potatoes. All of these sound nice. But, at the cost of what?

However, Dr Terry Shintani, MD, and a Harvard-trained nutritionist who has a following of over 250K on his social media accounts is here to save you! He says you can have your carbs and eat it guilt free. 

He has shared a simple method that could cut down the <span>glycemic index</span> (GI) of common carbohydrates down by 50%. He claims that it could potentially transform how people manage blood sugar and overall health. 

But, before we get into the method he shared, let us first understand what glycemic index is?

<h4>What Is Glycemic Index, How Does It Work?</h4>

As per the National Cancer Institute, glycemic index is a measure of increase in the level of blood glucose, which is a type of sugar, that is caused by eating a specific carbohydrate, meaning the food that contains sugar, and compared with eating a standard amount of glucose. 

Foods with a high glycemic index release glucose quickly and cause a rapid rise in blood glucose. Foods with a low glycemic index release glucose slowly into the blood. 

The glycemic index also ranks the effect food has on blood sugar levels. A low-GI diet suggests foods that have low GI values. The categories are:

<ul><li>Low GI: 1 to 55</li><li>Medium GI: 56 to 69</li><li>High GIL 70 or higher</li></ul>

When you eat food that have carbohydrates, your digestive system breaks it down into simpler sugars and it enters your bloodstream. This can have an effect on your blood sugar. However, every food item has its own effect on blood sugar levels. For instance, if you have something sweet in the morning, then it can cause a sugar spike in your blood and leave you wanting to eat more carbs. 

High-Gi foods can trigger a quick insulin release to regulate glucose, and in turn, it could lead to an increased hunger, insulin resistance and risk of type 2 diabetes. Whereas low Gi-food can digest more slowly and reduce the risk of chronic diseases. 

<h4>What Does Dr Terry Shintani Say?</h4>

Dr Terry has revealed a unique, but a very simple technique that can keep your GI levels in check, even while eating carbs like rice, bread, potatoes, and pasta. "Yes, you can cut the glycemic index of common carbs by as much as 50%."

In a video he shared, he said, "Here's the secret to lowering the glycemic index of common carbs and it helps you control blood sugar. It is unbelievably simple. Just heat it and cool it," he said. 

He recommended that cooling the cooked rice in the fridge overnight and then reheating it will drop it GI levels from 78 down to 54. In case you want a toast int he morning, the best way is to freeze it and then toast it. He said that this process lowers the GI levels by 39%. 

"For potatoes, cooking, cooling, and reheating can reduce their glycemic index by 30 to 40%. And for pasta, chilling and reheating can cut the glycemic index by 50%."

He explained, "The process of heating and cooling carbs causes a cross-linkage and restructuring of the starch, turning some of it into resistant starches. This slows the digestion of the starch and causes a slower release of sugar into the bloodstream. So, try this simple hack on your carbs to keep your blood sugar in check."

glycemic index

how to lower your GI levels

Have you ever thought of the food that could lead to a drastic blood sugar spike? However, what if you could eat food that made you happy without experiencing a drastic spike? A bowl of rice or mashed potatoes. All of these sound nice. But, at the cost of what?However, Dr Terry Shintani, MD, and a Harvard-trained nutritionist who has a following of over 250K on his social media accounts is here to save you! He says you can have your carbs and eat it guilt free. He has shared a simple method that could cut down the glycemic index (GI) of common carbohydrates down by 50%. He claims that it could potentially transform how people manage blood sugar and overall health. But, before we get into the method he shared, let us first understand what glycemic index is?What Is Glycemic Index, How Does It Work?As per the National Cancer Institute, glycemic index is a measure of increase in the level of blood glucose, which is a type of sugar, that is caused by eating a specific carbohydrate, meaning the food that contains sugar, and compared with eating a standard amount of glucose. Foods with a high glycemic index release glucose quickly and cause a rapid rise in blood glucose. Foods with a low glycemic index release glucose slowly into the blood. The glycemic index also ranks the effect food has on blood sugar levels. A low-GI diet suggests foods that have low GI values. The categories are:Low GI: 1 to 55Medium GI: 56 to 69High GIL 70 or higherWhen you eat food that have carbohydrates, your digestive system breaks it down into simpler sugars and it enters your bloodstream. This can have an effect on your blood sugar. However, every food item has its own effect on blood sugar levels. For instance, if you have something sweet in the morning, then it can cause a sugar spike in your blood and leave you wanting to eat more carbs. High-Gi foods can trigger a quick insulin release to regulate glucose, and in turn, it could lead to an increased hunger, insulin resistance and risk of type 2 diabetes. Whereas low Gi-food can digest more slowly and reduce the risk of chronic diseases. What Does Dr Terry Shintani Say?Dr Terry has revealed a unique, but a very simple technique that can keep your GI levels in check, even while eating carbs like rice, bread, potatoes, and pasta. "Yes, you can cut the glycemic index of common carbs by as much as 50%."In a video he shared, he said, "Here's the secret to lowering the glycemic index of common carbs and it helps you control blood sugar. It is unbelievably simple. Just heat it and cool it," he said. He recommended that cooling the cooked rice in the fridge overnight and then reheating it will drop it GI levels from 78 down to 54. In case you want a toast int he morning, the best way is to freeze it and then toast it. He said that this process lowers the GI levels by 39%. "For potatoes, cooking, cooling, and reheating can reduce their glycemic index by 30 to 40%. And for pasta, chilling and reheating can cut the glycemic index by 50%."He explained, "The process of heating and cooling carbs causes a cross-linkage and restructuring of the starch, turning some of it into resistant starches. This slows the digestion of the starch and causes a slower release of sugar into the bloodstream. So, try this simple hack on your carbs to keep your blood sugar in check."

how to cut your glycemic index by 50%, shares harvard-trained nutritionist

Listeria Outbreak In US Linked To Ready-To-Eat Food Products

Listeria Outbreak in US

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In another news, the United States is hit by yet another outbreak, this time it has made at least 10 people sick. It is the <span>listeria outbreak</span>. This outbreak has been linked to ready-to-eat food products, and a producer has also voluntarily recalled several product. This has been confirmed by federal officials. 

On Saturday, the US Food and Drug Administration (FDA) said that federal, state and local officials are investigating the outbreak which is linked to foods produced by Fresh &amp; Ready Foods LLC of San Fernando, California. The FDA has also confirmed that 10 people have fallen sick from California and Nevada. All of them required hospitalization. 

These products, as per the agency, were sold in Arizona, California, Nevada and Washington at locations which included retailers and food service points of sale. These also included hospitals, hotels, convenience stores, airports and by airlines. 

Last year in November, an infant died, along with ten adults who were infected in a four-state <span>listeria</span> outbreak in the US. This was linked to ready-to-eat meat products. 

As listeria is an ongoing issue in the US, this year in March, the FDA launched the Chemical Contaminants Transparency tool, also known as the CCT Tool, which is an online searchable database that will evaluate the potential health risks of contaminants in foods. The tool will be able to evaluate many types of food contamination, along with biological contamination, including listeria. 

As per the Centers for Disease Control and Prevention (CDC), Listeria are bacteria or germs that can contaminate many food and those who eat can get infected with the bacteria. CDC mentions that it is rare, however, could be serious, though there exists steps to prevent this infection.

It is a foodborne illness caused by the bacteria L. monocytogenes. Symptoms include fever, chills, and headache. It can cause invasive illness and intestinal illness. It is also the third leading cause of deaths from foodborne illness in the US, with 1,600 people infected each year, out of which 260 die.

Pregnant women, persons over the age of 65, and people with compromised immune systems are most vulnerable to Listeria. This is due to the fact that Listeria is more prone to move from the gut to other areas of the body, culminating in invasive listeriosis, a serious illness.

Listeria can cause pregnancy loss, early birth, or a life-threatening infection in newborns.

Listeria frequently causes hospitalization and, in some cases, death in those aged 65 and older or with a weakened immune system.

Symptoms often appear within two weeks of consuming Listeria-contaminated food, but can appear as early as the same day or as late as ten weeks later.

A fever, muscle aches, and fatigue are common symptoms of pregnancy.

People who are not pregnant usually have fever, muscle aches, and tiredness. They may also get a headache, stiff neck, confusion, loss of balance, or seizures.

listeria in us

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listeria

us listeria

listeria outbreak

listeria outbreak in us

In another news, the United States is hit by yet another outbreak, this time it has made at least 10 people sick. It is the listeria outbreak. This outbreak has been linked to ready-to-eat food products, and a producer has also voluntarily recalled several product. This has been confirmed by federal officials. On Saturday, the US Food and Drug Administration (FDA) said that federal, state and local officials are investigating the outbreak which is linked to foods produced by Fresh & Ready Foods LLC of San Fernando, California. The FDA has also confirmed that 10 people have fallen sick from California and Nevada. All of them required hospitalization. Where Were The Products Sold?These products, as per the agency, were sold in Arizona, California, Nevada and Washington at locations which included retailers and food service points of sale. These also included hospitals, hotels, convenience stores, airports and by airlines. Last year in November, an infant died, along with ten adults who were infected in a four-state listeria outbreak in the US. This was linked to ready-to-eat meat products. As listeria is an ongoing issue in the US, this year in March, the FDA launched the Chemical Contaminants Transparency tool, also known as the CCT Tool, which is an online searchable database that will evaluate the potential health risks of contaminants in foods. The tool will be able to evaluate many types of food contamination, along with biological contamination, including listeria. What Is Listeria?As per the Centers for Disease Control and Prevention (CDC), Listeria are bacteria or germs that can contaminate many food and those who eat can get infected with the bacteria. CDC mentions that it is rare, however, could be serious, though there exists steps to prevent this infection.It is a foodborne illness caused by the bacteria L. monocytogenes. Symptoms include fever, chills, and headache. It can cause invasive illness and intestinal illness. It is also the third leading cause of deaths from foodborne illness in the US, with 1,600 people infected each year, out of which 260 die.Who Are At Risk?Pregnant women, persons over the age of 65, and people with compromised immune systems are most vulnerable to Listeria. This is due to the fact that Listeria is more prone to move from the gut to other areas of the body, culminating in invasive listeriosis, a serious illness.Listeria can cause pregnancy loss, early birth, or a life-threatening infection in newborns.Listeria frequently causes hospitalization and, in some cases, death in those aged 65 and older or with a weakened immune system.What Are The Symptoms Like?Symptoms often appear within two weeks of consuming Listeria-contaminated food, but can appear as early as the same day or as late as ten weeks later.A fever, muscle aches, and fatigue are common symptoms of pregnancy.People who are not pregnant usually have fever, muscle aches, and tiredness. They may also get a headache, stiff neck, confusion, loss of balance, or seizures.

listeria outbreak in us linked to ready-to-eat food products

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