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2. These Foods Can Help Ease Chronic Pain, New Research Suggests

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   21% of Americans have chronic pain. A new study found that diets rich in vegetables, fruits, grains, lean proteins, and dairy was linked to less chronic pain. These Foods Can Help Ease Chronic ...

3. The 12 best and worst cheeses for your health - AOL

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   Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...

4. Bengay - Wikipedia

   en.wikipedia.org/wiki/Bengay

   Bengay, spelled Ben-Gay before 1995, is a topical analgesic heat rub for temporary relief from muscle and joint pain associated with arthritis, bruises, simple backaches, overuse, sprains and strains.

5. What is the healthiest cheese? The No. 1 pick ... - AOL

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   Rizzo recommends reaching for the low-fat variety, noting it still tastes good. Cottage cheese is high in protein, Rissetto said, calling it "really great." She likes to spread it on a fiber ...

6. Toll-like receptor 5 - Wikipedia

   en.wikipedia.org/wiki/Toll-like_receptor_5

   7100 53791 Ensembl ENSG00000187554 ENSMUSG00000079164 UniProt O60602 Q9JLF7 RefSeq (mRNA) NM_003268 NM_016928 RefSeq (protein) NP_003259 NP_058624 Location (UCSC) Chr 1: 223.11 – 223.14 Mb Chr 1: 182.78 – 182.8 Mb PubMed search Wikidata View/Edit Human View/Edit Mouse Toll-like receptor 5, also known as TLR5, is a protein which in humans is encoded by the TLR5 gene. It is a member of the ...

7. Flagellin - Wikipedia

   en.wikipedia.org/wiki/Flagellin

   The filament is made up of eleven smaller "protofilaments", nine of which contains flagellin in the L-type shape and the other two in the R-type shape. [6] The helical N-and C-termini of flagellin form the inner core of the flagellin protein, and is responsible for flagellin's ability to polymerize into a filament. The middle residues make up ...

8. 'I'm a Neurosurgeon—This is the Type of Cheese I Eat ... - AOL

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9. Washed-rind cheese - Wikipedia

   en.wikipedia.org/wiki/Washed-rind_cheese

   Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]