Trying to help a friend with diabetes, a shoestring budget, and press for time do better than boxed mac n’ cheese. This dump and stir recipe might not be health food, but it’s cheap and easy step in the right direction.
While affirming the conventional wisdom on What to Eat, two skilled health reporters diverge on What Not to Eat. The divergence underscores two different approaches to giving nutrition advice – outlining an optimal diet or emphasizing a few improvements that people will likely follow?
Eating highly processed foods may be associated with an increased risk of developing cancer, according to a new study published in The BMJ. The study was widely reported in the media – mostly uncritically. But there are a number of problems with the study’s design …
In our continuing effort to spur consumption of oats and save the world, I present you with the recipe for Birds and Bees Power Bars.
Despite the fact that the protein gap theory has been thoroughly debunked, the focus on protein deficiency still persists in many minds.
Meal times with young children can be stressful, especially after a day at work or a day caring for them. And if they refuse to eat the nutritious dinner you’ve cooked, this can easily lead to frustration.
Here are six things you could do to make meal times a bit less stressful.
Cynthia Graber and Nicola Twilley of Gastropod cover the history of calorie measurement and the ways calorie counting is inaccurate and unhelpful. They then look at a number of proposed alternative to nudge people towards successful weight loss.
More than a century after their discovery, we still don’t really know what blood types are for. Do they really matter? Carl Zimmer investigates.
GUEST AUTHORS: Lisa Oberlander, Paris School of Economics; DISDIER Anne-Célia, École Normale Supérieure (ENS) – PSL, and Fabrice Etile This piece previously appeared on The […]
GUEST AUTHOR: Rob Moodie, Professor of Public Health, University of Melbourne | Follow him on Twitter: @ARobM This article originally appeared on The Conversation. It […]
GUEST AUTHOR: Tim Spector, Professor of Genetic Epidemiology, King’s College London | Twitter: @timspector This article originally appeared on The Conversation. It appears here by […]
Guest Author: James Brown | Lecturer in Biology and Biomedical Science, Aston University This article originally appeared on The Conversation. It is published here by […]
Guest author: Peter Bowes This article first appeared on Mosaic and is republished here under a Creative Commons license. Peter Bowes has been on a […]
Guest Author: Chris Arsenault | Follow him in Twitter: @chrisarsenaul This piece previously appeared in Yes! Magazine. It appears here by permission under a Creative […]
As part of our series on Culinary Modernism, I’m republishing some older pieces of writing on the theme. This piece previously was published on 9 […]
As part of our series on Culinary Modernism, I’m republishing some older pieces of writing on the theme. This piece previously was published on 28 […]
As part of our series on Culinary Modernism, I’m republishing some older posts and essays from REALFOOD.ORG. This piece was originally published 27 January 2014. […]
As appealing as calls for more home cooking are, more nutritious, better convenience foods point to the straightest line to improving the American diet.
As part of our series on Culinary Modernism, I’m republishing some older posts and essays from REALFOOD.ORG. This piece was originally published on My professional […]
What does improving our diet look like for the consumer who doesn’t want to eat like their great grandparents and how can technology and the food industry develop more sustainable, more nutritious foods for the contemporary eater? We need better convenience food.
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