Here’s another reason to keep your cholesterol under control: New research suggests that LDL, or “bad,” cholesterol may play a role in the development of early-onset Alzheimer’s. A rare form of the disease that occurs before the age of 65, early-onset Alzheimer’s has previously been linked to a gene mutation involved in how the body processes fats and cholesterol. But that mutation only accounts for a small percentage of cases, the scientists noted. Their new research suggests that “LDL cholesterol levels [also] play a causal role in the pathogenesis of Alzheimer’s disease,” said lead researcher Dr. Thomas Wingo. He’s an assistant professor of neurology at Emory University School of Medicine in Atlanta. “The big question is whether there is a causal link between cholesterol levels in the blood and Alzheimer’s disease risk,” Wingo said. “The existing data is murky on this point. Our current work is focused on testing whether there is a causal link.” Most early-onset Alzheimer’s disease is not explained by known gene mutations, Wingo added. The APOE genetic mutation, called APOE E4, raises levels of LDL cholesterol. High levels of this type of cholesterol can clog arteries, increasing the risk for heart attack and stroke. Other gene mutations associated with early-onset Alzheimer’s are called APP, PSEN1 and PSEN2. But all of these genetic variants are only linked to about 10% of all…  read on >

You know how important it is to eat seafood twice a week, but buying fresh fish and shellfish can seem daunting. You’ll find that it’s a lot easier if you remember a few simple rules. When buying whole fish, look for bright, clear eyes. The eyes are the window to a truly fresh fish, because they quickly turn to a dull gray with age. The rest of a fish will also fade as it sits around, so look for vibrant flesh. If you’re considering a fillet that still has the skin on, that skin should look shiny, metallic and clean. Any dullness or discoloration is another sign of age. Finally, a fresh fish should smell like clean water or just slightly briny, never fishy. Under no circumstances should you ever buy a nasty smelling fish — cooking can’t improve a fish past its prime. As for shellfish, buy only at stores with rapid turnover so you can be assured of fresh mussels, clams, oysters and more. Their shells should be tightly closed. If slightly open, they should close quickly if you tap on them — if not, don’t buy them. Also, any mussels or clams that haven’t opened after being cooked are spoiled and must be thrown away. Whether you shop at a dedicated fish store or the fish counter of your local grocery, your…  read on >

Red or green, sweet or hot, peppers are a great source of vitamins A, C, E and many of the B vitamins, plus minerals like calcium, iron and potassium. These and other nutrients are jammed into a low-calorie “package” that’s perfect for stuffing with other healthful foods. Chili peppers, such as jalapenos and serranos, also add zesty spice to dishes. They get their heat from a special compound called capsaicin that may also have health properties, including pain relief. (All peppers except bell peppers contain some capsaicin.) When shopping for peppers, look for firm, unblemished skins with no soft spots. Store them in produce bags in the fridge for up to three days. One of the tastiest Mexican chili peppers is the poblano. It looks similar to a green bell pepper, but has a slightly darker skin, longer shape and spicier, deeper flavor. Like bell peppers, poblanos can be heartily stuffed to make a complete meal. Here’s a meatless recipe that delivers on flavor as well as satisfaction. Stuffed Poblanos 4 poblano chili peppers 4 cups baby spinach or 10-ounce package of frozen spinach, thawed 1/4 cup raisins, red or golden 2 tablespoons pine nuts or chopped walnuts 4 tablespoons mild or medium salsa 1 cup grated Colby or Jack cheese Roast poblanos under the broiler on an ungreased baking tray for three to four…  read on >