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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.
90% of our exposure to the hormone-disrupting chemical bisphenol A 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?
