On Saturday, I told you about the amazing ability of Ecklonia cava, or brown algae, to lower your blood pressure by a whopping 15%. One of the many causes of high blood pressure is diabetes. Of course, diabetes puts you at risk for a lot of health problems, including heart disease, stroke, and cataracts. In fact, it raises your risk of cataracts by about 40%. Fortunately, cataract surgery has come a long way. But it's still better to avoid them altogether. And a recent study shows how Ecklonia cava can help.

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Have you ever noticed how some people can eat a diet filled with processed and high-sodium food, never exercise, drink lots of coffee, and live a highly stressful life, but never suffer from high blood pressure? While other people simply eat a little too much salt or fat and their blood pressure jumps up almost immediately. A lot of people will tell you this is the difference between good genes and bad genes. I'm not so sure.

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The root of this African plant boosts your body’s ability to fight joint pain The available research on vitamins and other nutrients continues to grow rapidly. That means the scrutiny continues to escalate as well. This is a good thing, as the cream of the crop will continue to rise to the top. And the nutrients I tell you about are among the cream that stands out. One of the nutrients that's really getting high praise these days can provide significant relief for joint pain.

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You probably already know how good vitamin C is for you. And you may even know that vitamin K is great for your bones and for your brain. In fact, vitamin K has the ability to protect neurons from damage caused by Alzheimer's and other brain diseases. But did you know that one spice from the Mediterranean can give you a full day's supply of both vitamins?

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You probably already know that sugar and processed carbohydrates are killing us. Type-2 diabetes is rampant in the U.S. Between 1991 and 2000, the prevalence of the disease increased by 50%. It's gone up even more since then. But researchers are finding that sugar and processed carbs aren't the only things increasing our risk for the disease.

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