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Eat Fermented Dairy to Lower Heart Risk

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Eating and drinking fermented probiotic dairy products such as yogurt, kefir, cheese and sour cream reduces the risk of heart disease for women, report researchers from the Netherlands that analyzed data from nearly 8,000 Australian women over a 15-year period. The effect was particularly strong for those that were obese and had Type 2 diabetes, according to the research. “In the process of dairy fermentation, beneficial compounds are released that have shown promise for improving glycemic control, blood lipids, cholesterol concentrations and blood pressure,” write the study authors.
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Global Brief: Natural Thinking Spending Time in Nature Increases Cognitive Performance
More of our time is spent indoors than ever before. One of the ways by which nature may improve cognitive function (i.e. the acquisition of and goal-oriented use of knowledge) is by improving memory formation and recall, specifically that of short-term or working memory, and goal-oriented or directed attention; the kind that requires focused effort. By comparing and contrasting 13 studies, a team of researchers has shed light on this complex interaction in research published in Frontiers in Psychology. The studies used the backwards digit span task, which requires participants to invert a series of numbers and repeat them back. All demonstrated significantly improved cognition in nature as compared to urban environments. The benefits of studies like this are two-fold: not only are we learning more about how the brain interacts with its environment, but also how to leverage this interaction to lead healthier, more productive and happier lives.
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