Not sure if this belongs here or in healthy eating. I was suggested, after a touch of angina (which turned out to be mulscloskeletal - I'd forgotten about moving commercial fridges a couple of weeks before) to supplement my diet as a preventive measure against heart attacks, strokes and vascular disease.
Assuming one has reduced other risk factors such as smoking, lack of exercise, excess alcohol...
Does olive oil actually reduce cholestorol?
What the biochemical function of turmeric that piperine in black pepper increseas the bioavailibility of?
How good a Thromboxane synthetase inhibitor is ginger?
How much does cinammon reduce insulin resistance? Vinegar?
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