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Monthly Archives: August 2013
Stomachaches in Childhood May Predict Anxiety in Adulthood
Children who suffer from frequent stomachaches may be more likely to suffer from anxiety when they’re older, even if the stomachaches eventually subside, according to a new study conducted at Tennessee’s Vanderbilt University. About 480 children were included in the study. Roughly 330 of the kids suffered from FAPS, or functional abdominal pain syndrome, a condition in which abdominal pain is experienced despite the absence of an apparent cause. When the children underwent psychiatric evaluations about nine years later, the subjects who suffered from FAPS were up to five-times more likely to be diagnosed with an anxiety disorder. Over half of the children who suffered from FAPS were later diagnosed with disorders such as phobias or social anxiety. The same was true of only 20% of the other group.
Posted in Health, Health Facts, Medical, Mental Health, News, Parenting, Studies
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CDC: Obesity Rates Down for Low-Income Preschoolers
Obesity rates are finally on the decline, at least for children between the ages of 2 and 4, according to a new announcement from the Centers for Disease Control and Prevention, or CDC. The study, which focused specifically on low-income youngsters between the years of 2008 and 2011, found declining obesity numbers in 18 U.S. states as well as the Virgin Islands. Dr. Tom Frieden said that although the decline was admittedly minor at just 1% to 2%, it’s significant because it represents positive progress rather than yet another concession to rising obesity rates.
Posted in Diet, Exercise, Food, Health, Health Facts, Medical, News, Nutrition, Parenting, Studies, Weight Loss
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FDA Sets New Guidelines for “Gluten-Free” Foods
People who prefer to avoid gluten or suffer from celiac disease will be pleased to know that the Food and Drug Administration (FDA) is setting new guidelines to regulate how food manufacturers label their products “gluten-free.” The new guidelines state that foods must be comprised of less than 20 parts gluten per million to be labeled “gluten-free.” Foods labeled “gluten-free” must also be free of barley, rye, wheat and any crossbred grains including the above. Derivatives of these grains must also be left out of the food product, or processed in such a way that the overall gluten concentration in the food falls short of 20 parts per million. While some argue that a gluten-free diet is universally beneficial, it’s still generally considered best for only those with gluten sensitivity or celiac disease to avoid gluten altogether.
Posted in Diet, Food, Health, Health Facts, Medical, News, Nutrition, Studies
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