Image Credit: Aline Ponce / Pixabay. This image has been modified.
If the only ultra-processed food that appears to be killing people is meat, then plant-based meats may be the solution to the ultra-processed foods problem.
The effects of eating only 5 days a week or a fasting-mimicking diet 5 days a month.
In this live presentation, Dr. Greger offers a sneak peek into his book How Not to Diet.
A light broth soup, packed with a rainbow of vegetables and hearty buckwheat soba noodles. Toss in edamame or your favorite vegetables and spices to make this recipe your own. This recipe comes from Hailey, our Chinese Social Media Manager.
Why are millions of dollars spent on shark cartilage supplements?
In my book How Not to Die, I center my recommendations around a Daily Dozen checklist of everything I try to fit into my daily routine.
Let’s review lead from occupational exposures, shooting ranges, eggs, and bone broth.
In my book How Not to Die, I center my recommendations around a Daily Dozen checklist of all the things I try to fit into my daily routine.
Ninety percent of our exposure to the hormone-disrupting chemical bisphenol A (BPA) comes from certain components of our diet.
If our body doesn’t register liquid calories as well, why are blended soups more satiating than the same ingredients eaten in solid form?
Eating intact grains, beans, and nuts (as opposed to bread, hummus, and nut butters) may have certain advantages for our gut flora and blood sugar control, raising questions about blending fruits and vegetables.
Smoothies (and blended soups and sauces) offer a convenient way to boost both the quantity and quality of fruit and vegetable intake by reducing food particle size to help maximize nutrient absorption.
Within a few weeks of eating healthier, our taste sensations change such that foods with lower salt, sugar, and fat content actually taste better.
There are a few examples of plant enzymes having physiologically relevant impacts on the human diet, and the formation of sulforaphane in broccoli is one of them.
Which are the gentlest cooking methods for preserving nutrients, and which vegetables have more antioxidants cooked than raw?
