It’s long been touted as a slimming tip but never tested until recently: Rhode University Island investigators have finally confirmed that eating slowly really does reduce your intake of food.

In the study 30 women students were given large plates of pasta and asked to eat as much as they wanted. When they were told to eat quickly they consumed 646 calories in nine minutes but when they were asked to take their time and chew each mouthful 15 times they ate only 579 calories in 29 minutes. The women also felt fuller at the end of the slow meal and more satisfied according to the research presented at the North American Association 2006 study of Obesity conference.

Once you start eating it takes 20 minutes for your brain to register that you are full. So if you eat slowly you will end up eating less food because your brain will tell you that you have had enough. If you eat quickly, you can consume a lot more food than you actually need before your brain realises.

Soy can boost bone density in women. New research shows that women aged between 50 and 80 who had a soy drink daily for a year had better bone density in the spine than women who had a different treatment.

The effects were also much greater for women than for men. Among the compounds found in soy are phytoestrogens (plant oestrogens) including isoflavones, which have been linked to lowering the risk of heart disease and reducing menopausal hot flushes. The researchers from the University of Washington say that the isoflavones were beneficial for preserving the spine and hips. Low bone density leads to osteoporosis and an increased risk of fractures. Make sure you get organic soy products otherwise they could be genetically modified.

Alzheimer’s disease can be stopped in its tracks with a single daily pill scientists claimed this month.

According to their research published in the journal Archives of Neurology a daily dose of omega 3 fats may be able to stop the disease taking hold in the early stages. Omega 3 is available in supplements but found naturally in oily fish like salmon and mackerel and in nuts, seeds and leafy vegetables.