Health Hotline Magazine | November 2025

NUTRITION

By Geoff Brokx and Katherine MacNair

Milk Thistle Extract Shows Promise for Rheumatoid Arthritis Rheumatoid arthritis (RA) is one of the most common autoimmune conditions, affecting joint function and mobility. Conventional treatment typically involves anti-inflammatory and antirheumatic drugs, which can be costly and come with unwanted side effects. These challenges have led researchers to explore natural supplements that may enhance the effectiveness of modern treatments while reducing toxicity. Recent research finds promising benefits of milk thistle extract as a complementary treatment for RA. Milk thistle extract has gained attention due to its active compound, silymarin, a blend of flavonoids traditionally used to support liver health, but also studied for a range of conditions, including diabetes and cardiometabolic syndrome. In this study, 122 patients were randomly assigned to receive either 300 mg of silymarin once daily for eight weeks or a placebo, alongside conventional drug therapy. Researchers evaluated participants at the start and end of the study, measuring overall physical function, disease activity, and common RA-related comorbidities such as fatigue, depression, and anxiety. After eight weeks, participants taking silymarin showed significant improvements in disease activity scores and disability index. The proportion of patients with high disease activity dropped sharply from 97% to 25%. Additionally, silymarin significantly reduced comorbidity symptoms, with fatigue prevalence falling from 93% to 3%, along with marked improvements in depression and anxiety. These findings show that silymarin’s benefits extend beyond liver health and support its potential role as part of an integrative approach to rheumatoid arthritis care.

Eating Eggs is Linked to Lower Risk of Alzheimer’s Disease

No matter how you crack it, eggs are one of nature’s most nutrient-dense foods. And according to a 2024 study published in The Journal of Nutrition , you don’t need to eat them at every meal to support brain health. The study found that eating just one egg per week was associated with a significantly lower risk of developing Alzheimer’s. The researchers followed 1,024 older adults with an average age of 81 over a period of up to 11 years. Participants completed detailed diet questionnaires and received annual cognitive evaluations. By the end of the study, 27% of participants had been diagnosed with Alzheimer’s; yet those who consumed one or more eggs per week had a 47% lower risk of developing the disease, compared to those who ate fewer than one egg per month. These findings were bolstered by examining the participants’ brains after they died. In autopsies from 578 individuals, those who had eaten one or more eggs per week were less likely to show Alzheimer’s-related brain changes, such as neurofibrillary tangles and plaques, compared to those who rarely ate eggs. What sets eggs apart? Nutritionally, they are rich in choline, omega-3 fatty acids, and lutein—all known to support brain health. Choline in particular appears to play a key role: in the study, statistical analysis showed that 39% of the reduced Alzheimer’s risk was attributed to higher choline intake. Since the body only makes small amounts of choline, maintaining adequate levels through food or supplementation may play an important role in supporting long-term cognitive health.

For references, please visit: naturalgrocers.com/issue-100

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