When ground into flours, most grains act like sugar in the body, triggering weight gain, inflammation and blood-sugar imbalances. Here’s why whole kernels are a better option than processed grains.
Direct-to-consumer lab testing gives us a chance to see our biochemical realities more clearly — sometimes with surprising results.
Trying to eat more veggies and fruits? Here’s what the experts say about the pros and cons of juicing.
Losing weight is an impressive achievement, but the journey doesn’t end there. Here’s how to maintain your weight loss for good.
Most of the processed foods we eat are studded with mysterious additives. They extend shelf life. They create exciting flavors, colors and textures. But they don’t do great things for our health. Find out which ones to avoid, and why.
Every five years the government issues an updated version of its guidelines for healthy eating. We asked some clued-in nutritionists to help us evaluate its latest confounding effort.
We gave three food-savvy nutritionists a challenge: Take three predictable lunches and turn them into healthy, energizing meals.
From green tea and lemons to red wine and fish, some foods deliver even more nutritional punch when paired. Here’s how to take advantage of nature’s most powerful food synergies.