Please check out our more specific topics on fat:
Obesity
Animal fat
Abdominal fat
Body fat
Weight loss
Omega-3 fatty acids
Low-fat diets
Hydrogenated fats
Saturated fat
Trans fat
Oils
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Spice can hack your brain by making foods taste saltier.
If people burn more fat on the days they exercise before eating, rather than afterwards, why doesn’t this translate into more weight loss?
Burn off significantly more body fat exercising before meals, rather than after them.
Plant-based diets improve the performance of athletes and nonathletes alike.
How can we naturally increase the activity of our cancer-fighting natural killer cells?
What are the extraordinary, lasting benefits we may get from a few days of an oatmeal diet?
Why can a single meal high in saturated fat impair cognition?
Fava bean sprouts and soy nuts are put to the test for Parkinson’s disease as natural sources of L-dopa.
What is a natural way to cut down on unhealthy food cravings?
How might we replicate one of our great public health victories—the reduction of smoking rates—in the field of nutrition?
I discuss a public health case for modernizing the definition of protein quality.
Healthy kidneys are required for potassium excretion. If you aren’t sure if you’re at risk, ask your doctor about getting your kidney function tested.
If you’re going to have something unhealthy, is there anything you can eat with it to help mediate the damage it may cause?
There is a window of time in which sufficient physical activity can help mediate some of the damage caused by eating an unhealthy meal.
What happened when ultra-processed foods were matched for calories, sugar, fat, and fiber content in the first randomized controlled trial?
Does the link between white potatoes and diabetes extend to non-fried potatoes without butter or sour cream?
Inflammatory markers can double within six hours of eating a pro-inflammatory meal. Which foods are the worst?
How can you get a perfect diet score?
Why might healthy lifestyle choices wipe out 90 percent of our risk for having a heart attack, whereas drugs may only reduce risk by 20 to 30 percent?
By losing 15 percent of their body weight, nearly 90 percent of those who’ve had type 2 diabetes for less than four years can achieve remission.
How do barukas, also known as baru almonds, compare with other nuts?
The American Medical Association has passed a resolution encouraging healthy plant-based food options be available in hospitals.
There is another reason to avoid palm oil and question the authenticity of extra-virgin olive oil.
Chlorohydrin contaminates hydrolyzed vegetable protein products and refined oils.
More than half of IBS sufferers appear to have a form of atypical food allergy.
See if you know more about basic nutrition than most doctors.
I debunk the myth of protein as the most satiating macronutrient.
Emulsifiers are the most widely used food additive. What are they doing to our gut microbiome?
Women with breast cancer should include the “liberal culinary use of cruciferous vegetables.”
Eating a diet filled with animal products can disrupt your microbiome faster than taking an antibiotic.
What are the three sources of the liver fat in fatty liver disease and how do you get rid of it?
Clinical trials on Quorn show that it can improve satiety and help people control cholesterol, blood sugar, and insulin levels.
What are the effects of plant-based meats on premature puberty, childhood obesity, and hip fracture risk?
Weight loss can decrease dementia risk and improve mental performance and infertility.
Losing weight can reduce sciatica, hypertension, and cancer risk, and reverse type 2 diabetes.
Is there a nonsurgical alternative to knee replacement surgery that instead treats the cause and offers only beneficial side effects?
How can we explain the drop in stroke risk as the Japanese diet became Westernized by eating more meat and dairy?
What is the relationship between stroke risk and dairy, eggs, meat, and soda?
Implausible explanations for the obesity epidemic, such as sedentary lifestyles or lack of self-discipline, serve the needs of the manufacturers and marketers more than the public’s health and the interest in truth.
Like the tobacco industry adding extra nicotine, the food industry employs taste engineers to accomplish a similar goal: maximize the irresistibility of their products.
