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[171] [172] The FSHD Society claims to have advocated for the standardization of the disease name facioscapulohumeral muscular dystrophy and its abbreviation FSHD. [170] The FSHD Society claims to have raised funding for seed grants for FSHD research and co-wrote the MD-CARE Act of 2001, which provided federal funding for all muscular dystrophies.
“Added sugars in foods and drinks can make it hard for people to get the nutrients they need without getting too many calories,” according to Healthy People 2030 (from the Office of Disease ...
The Mayo Clinic diet is a diet plan formulated by the doctors of Mayo Clinic, which outlines two different phases: lose it and live it. ... “All these foods [encouraged by the Mayo Clinic diet ...
Gluten free diet, while essential for people with celiac disease or gluten sensitivity, has also become a fad. [86] [87] [88] Grapefruit diet [77] [89] Lamb chop and pineapple diet [90] Macrobiotics, a fad diet in the 1960s [84] [20] Morning banana diet [91] Mucusless Diet [92] [93]
The legitimate Mayo Clinic Diet does not promote a high protein or "key food" approach. There have been diets falsely attributed to Mayo Clinic for decades. [3] Many or most web sites claiming to debunk the bogus version of the diet are actually promoting it or a similar fad diet. The Mayo Clinic website appears to no longer acknowledge the ...
Eating fruits, vegetables, legumes, fish, nuts, and whole-fat dairy may lower your risk of heart disease, a study finds. Plus, how often to eat each for better heart health.
[7] [22] NCGS and celiac disease cannot be separated in diagnosis because many gastrointestinal and non-gastrointestinal symptoms are similar in both diseases, [22] [29] [30] and there are people with celiac disease having negative serology (absence of specific celiac disease antibodies in serum) or without villus atrophy.
Coeliac disease (British English) or celiac disease (American English) is a long-term autoimmune disorder, primarily affecting the small intestine, where individuals develop intolerance to gluten, present in foods such as wheat, rye, spelt and barley. [10]