Il y a une centaine d'années, la médecine allopathique a finalement réussi à neutraliser les médecins empiriques holistiques. Les médecins allopathes ne traitent pas les maladies, mais les symptômes.

Milos Pokimica

Écrit par : Milos Pokimica

Examiné Médicalement Par : Dr. Xiùying Wáng, M.D.

Mis à jour le 9 juin 2023

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Milos Pokimica est docteur en médecine naturelle, nutritionniste clinique, rédacteur en santé médicale et nutrition et conseiller en sciences nutritionnelles. Auteur de la série de livres Devenir vegetarien ? Examen des sciences, il exploite également le site Web de santé naturelle

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Milos Pokimica est docteur en médecine naturelle, nutritionniste clinique, rédacteur en santé médicale et nutrition et conseiller en sciences nutritionnelles. Auteur de la série de livres Devenir vegetarien ? Examen des sciences, il exploite également le site Web de santé naturelle

Derniers articles –
Nouvelles Basées Sur Les Plantes
Top Des Nouvelles Sur la Santé - ScienceDaily
PubMed, #régime-vegan
  • What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims
    le avril 23, 2024

    Muslim consumers in the UK eat more meat than the national average. Individuals from ethnic minority backgrounds, particularly South Asian communities, experience poorer health outcomes, including diabetes and cardiovascular disease, associated with meat consumption. According to a YouGov survey, British Pakistani and Bangladeshi consumers use television cookery programs and social media (particularly YouTube) as their main digital sources of dietary information. Against this background, this…

  • Nutrition: Micronutrients
    le avril 22, 2024

    Micronutrients are nutrients the body needs in small quantities, such as vitamins and minerals. Micronutrient deficiencies can occur when an individual is restricting calorie intake for weight loss or management, not consuming an adequate amount of food to meet energy requirements due to poor appetite or illness, eliminating one or more food groups from the diet on a regular basis, or consuming a diet low in micronutrient-rich foods despite adequate or excessive energy intake. Patient groups […]

  • From Tofu to T-Bones: How Vegan and Ketogenic Diets Shape Our Immune Defenses
    le avril 22, 2024

    Link et al. conducted a controlled study comparing the impacts of ketogenic and vegan diets on energy intake and immune function in humans. Deep -omics analyses revealed distinct effects of each diet on the immune system, including changes in cell populations and blood transcriptomes indicative of diet-induced shifts between adaptive and innate immunity. The study highlights the potentially significant, rapid impact of diet on immune function and health.

  • Vitamin B12 deficiency and neuropsychiatric symptoms in Lebanon: A cross-sectional study of vegans, vegetarians, and omnivores
    le avril 17, 2024

    CONCLUSION: Vitamin B12 deficiency in Lebanon is notably high and is linked to an increased risk of developing depression, generalized anxiety disorder, insomnia, and paresthesia. Vegans/vegetarians exhibit a higher susceptibility to developing depression compared to omnivores, whereas the risk of developing insomnia, generalized anxiety disorder and paresthesia was statistically insignificant when comparing vegans/vegetarians to omnivores.

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Dernières Nouvelles de PubMed, #alimentation végétale
  • Lifestyle Interventions in a Patient Identified as Super-Super Obese With a Body Mass Index of 90.5
    par Ghadeer Al Ghareeb le avril 22, 2024

    Obesity is a growing global health concern. Saudi Arabia is experiencing a higher prevalence of obesity compared to the globe. This case report focuses on a 38-year-old female with a body mass index (BMI) of 90.5 kg/m², prediabetes, and obstructive sleep apnea who successfully underwent a lifestyle modification process resulting in remarkable weight loss. The patient’s past unsuccessful attempts at weight loss had left her with a reluctance to try again initially. A multidisciplinary team…

  • Mitigating digestive disorders: Action mechanisms of Mediterranean herbal active compounds
    par Abdalsalam Kmail le avril 22, 2024

    This study explores the effects of the Mediterranean diet, herbal remedies, and their phytochemicals on various gastrointestinal conditions and reviews the global use of medicinal plants for common digestive problems. The review highlights key plants and their mechanisms of action and summarizes the latest findings on how plant-based products influence the digestive system and how they work. We searched various sources of literature and databases, including Google Scholar, PubMed, Science…

  • Effects of supplementing coated methionine in a high plant-protein diet on growth, antioxidant capacity, digestive enzymes activity and expression of TOR signaling pathway associated genes in gibel…
    par Yingying Du le avril 22, 2024

    This study explored the impacts of supplementation of different levels of coated methionine (Met) in a high-plant protein diet on growth, blood biochemistry, antioxidant capacity, digestive enzymes activity and expression of genes related to TOR signaling pathway in gibel carp (Carassius auratus gibeilo). A high-plant protein diet was formulated and used as a basal diet and supplemented with five different levels of coated Met at 0.15, 0.30, 0.45, 0.60 and 0.75%, corresponding to final […]

  • Cow milk is an important source of iodine for prenatal health, and switching to plant-based milk can lead to iodine insufficiencies
    par Hallie Lundquist le avril 22, 2024

    Iodine insufficiencies are common among many populations, particularly pregnant women. One of the main functions of iodine is making thyroid hormone. The 2 main hormones that iodine influences are triiodothyronine and thyroxine. Thyroid hormone affects metabolism of most tissues. For the average adult, the recommended dietary allowance (RDA) for iodine is 150 µg. During certain stages of life, such as pregnancy, lactation, and infancy, the importance of iodine is even greater as it supports…

  • An overview of fermentation in the food industry – looking back from a new perspective
    par Shahida Anusha Siddiqui le avril 22, 2024

    Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and…

  • Nutrition: Macronutrients
    par Cynthia Cheng le avril 22, 2024

    Macronutrients are nutrients the body needs in large quantities, such as fats, carbohydrates, fiber, protein, and water. The exact quantity of macronutrients needed for an individual depends on multiple factors such as height, weight, sex, physical activity level, and medical conditions. For adequate intake, the Dietary Guidelines for Americans, 2020-2025 (DGA) recommend an overall healthy eating pattern rather than specific macronutrient amounts. A healthy eating pattern includes consumption […]