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Pulses prove to be a recipe for heart-healthy success

“We’ve been doing research with pulses for at least 15 years, and it was always our intention to get a book out to the public so that other people could benefit as well,” said Chilibeck, professor in the College of Kinesiology. SHRF’s rapid response call for COVID-related projects was timely, providing the resources they needed to move ahead with the work required to publish the recipes online, he said. “Pulses are perfect food for people during times of decreased activity, such as during a pandemic,” he said. “These foods are extremely beneficial in reducing risk factors for cardiovascular disease, diabetes, hypertension and obesity conditions that put people at greater risk because they can lead to complications if they get COVID.”

Brain protein that causes Alzheimer s also protects against the disease: USask research

 E-Mail IMAGE: Molecular neurochemist Darrell Mousseau is a professor in USask s Department of Psychiatry and head of the Cell Signalling Laboratory. view more  Credit: University of Saskatchewan Findings from a new study on Alzheimer s disease (AD), led by researchers at the University of Saskatchewan (USask), could eventually help clinicians identify people at highest risk for developing the irreversible, progressive brain disorder and pave the way for treatments that slow or prevent its onset. The research, published in the journal Scientific Reports in early January, has demonstrated that a shorter form of the protein peptide believed responsible for causing AD (beta-amyloid 42, or Aβ42) halts the damage-causing mechanism of its longer counterpart.

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