Article Archive
Ever wonder why so many people find themselves overeating ultraprocessed foods? It turns out texture plays an important role. In a crossover study published in The American Journal of Clinical Nutrition, 50 healthy-weight adults consumed different eat-as-much-as-you-want lunches (on separate occasions), each consisting of one of four food components: “soft minimally processed,” “hard minimally processed,”…
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It’s been assumed that an athlete’s calorie intake affects the risk for RED-S, but the amount of carbs for athletes may be a greater concern.
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To say there’s a lack of quality research backing any of the health claims associated with alkaline water it would be an understatement.
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We now may have a better idea of why eating too much sugar can affect your teeth and result in more expensive dental work.
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Research suggests that consumption of food additives (now ubiquitous in our food supply) may actively alter our gut microbiome.
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A guac habit might be good news for the ticker—making the chickpea pasta recipe with avocado sauce below a win!
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Adults ages 18–30 who most strongly adhered to a healthy plant-based diet were on average 48% less likely to develop diabetes.
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Does regenerative farming produce food that’s more nutritious than the kind derived from conventional agricultural practices? It appears so.
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Can protein in meat substitutes tilt the balance in favor of building muscle to the same degree as their genuine counterparts?
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In recent years there has been increased interest in how certain genes impact our health and risk for a range of maladies.
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When it comes to the link between carbs and diabetes, quality matters. Researchers found low-quality carbs increase the risk for diabetes.
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You’ve heard of probiotics and likely prebiotics, but this member of the “biotics” family may be new to you: postbiotics.
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The Mediterranean diet isn’t the only healthy dietary import from Europe, according to a study that highlights the Nordic diet.
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A study found that food on social media highlighted eating or drinking nutritionally suspect foods and beverages.
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A new breed of legume-based chickpea pasta is increasingly becoming a fixture on noodle nights, but is it worth the hype?
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A study published in the journal Foods suggests less meat and more vegan meat alternatives might be good for the gut microbiota.
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Restaurant items added after the 2018 calorie listing requirements were put in place had fewer calories compared with items served before.
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Consuming too many sweetened beverages as a teen can set the stage for weight problems as a young adult, according to a report.
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For those unconvinced about the link between nutrition and longevity, here’s more evidence that diet contributes to disease prevention.
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Foods that have been previously classified as a GMO (genetically modified organism) will have a new symbol for “bioengineered” food.
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