Victoria Alves

Recommended Articles

• Risk of Multiple Sclerosis Reduced by Breast-Feeding, Study Suggests

  Women are twice as likely as men to develop Multiple Sclerosis in their lifetime, and recent studies have been focused on discovering links, if they exist, between MS and motherhood. The relationship between women and MS has become increasingly complicated as fluctuations in risk have been...

• The Suggested Diet for a Fibromyalgia Patient

  As many may already know, some foods can without a doubt trigger the painful symptoms of fibromyalgia, and even worsen them if they are already present. Diet can play an important role in a fibromyalgia patient’s well-being, and those with it have to keep in mind what they can and cannot eat....

• How to Overcome Lyme Disease with Diet, Supplements, and Natural Treatment Methods

  Can you beat Lyme disease naturally? Do diet and supplements have roles to play in Lyme disease? Yes, you can beat Lyme disease naturally with diet and supplements.Lyme disease is a bacterial infection that is caused by the bite of a deer tick. Living with Lyme disease can be overwhelming,...

• Literally Fighting Parkinson's: Fitness Program Focuses on Boxing to Alleviate Symptoms

  “Exercise is good for the brain” is a statement largely supported by scientists, physicians, researchers and all kinds of experts in the field of neurology. Some of the benefits the brain can receive from regular exercise are:...

• How Retaining One Normal BRCA Gene Influences Survival in Ovarian Cancer Patients

  The National Cancer Institute reports that around 250,000 people will be diagnosed with breast cancer this year, and about 22,000 with ovarian cancer. While the survival rate among patients with breast cancer is significantly higher compared to ovarian cancer – the NCI reports about 40,000 of the...

• Greek Yogurt Vs. Regular Yogurt: Which Is Healthier?

  Introduction Milk that has healthy bacteria is used to make yogurt by fermentation. During the process of fermenting milk to make yogurt, it thickens and attains a slightly tangy taste. It is then strained through a cheesecloth and the liquid whey part is strained off. When the milk is strained...