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Living with Diabetes

February 02, 2014

chronic disease Diabetes insulin Type 2 diabetic patients

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Dan Fruit

January 31, 2014

anthocyanin cancers cardiovascular diseases Dan fruit polyphenol compounds Wet and Intermediate zones

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Taste lovely sweet Tomato Sauce

January 31, 2014

cinnamon cloves garlic ginger green chillies and chilli powder. mace onion Tomato Sauce

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Quality and Safety of Dried Fish in Sri Lanka

January 28, 2014

Dried fish Hazards quality Safety Sri Lanka

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Home Made Fish bun – Enjoy with lovely spicy flavor of Sri Lankan fish bun

January 26, 2014

Fish bun spicy flavor wheat flour yeast

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Five Nutri Tips For YOU!

January 19, 2014

food nutrition Nutritional deficiencies supplements

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Why horticultural products are more vulnerable to post-harvest losses?

January 15, 2014

Fruits horticultural products photosynthate post-harvest losses respiration and transpiration vegetables & roots

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Why we need to minimize post-harvest losses of fruits & vegetables?

January 15, 2014

malnutrition and deficiency disorders marasmus perishables post-harvest losses of fruits & vegetables

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Dietary Flavonoids Sources and Uses

January 01, 2014

anthocyanins atherosclerosis cancer cardiovascular diseases Dietary Flavonoids Sources and Uses hyperlipidemia nutraceuticles obesity Parkinson’s diseases

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Dietary Therapy to Overcome Diabetes

December 15, 2013

ɒ-amylase and ɒ-glucosidase enzymes Diabetes mellitus insulin type 2 diabetes

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Trans fatty acids

September 19, 2013

monounsaturated and polyunsaturated fatty acids non-conjugated Trans configuration Trans fatty acids unsaturated fats

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Pomegranate

Botanical Name; Punica granatum L. Local Names; Delum ; Sinhala Mathulai ; Tamil Pomegranate

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Lovi (Mauritius Plum, Indian Prune)

Botanical Name; Flacourtia incrmis Rexb. Local Names; Katu lovi Indian Prune) Katukali ; Sinhala Lovi ; Tamil Lovi (Mauritius Plum

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Food Magazine: Daily articles about food, digestion and health. All articles are based on scientific evidence, written and fact-checked by experts. Our licensed nutritionists and well-known food scientists strive to be objective and honest and present both sides of the argument.

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