Easily overwhelmed by the ocean of information on the risks of seafood? Here are some practical guides to help you choose fish that is low in toxicity and ecologically valid.
Across the country, pioneering farmers are ditching pesticides to grow food—even beef and fish—that is healthy, tasty and sustainable.
A look at four nationwide movements that are reshaping the way we select and process our daily food.
Practical tips for tasty and gluten-free eating at office luncheons and parties and while traveling.
The darker the chocolate, the better the benefits, including lower blood pressure, better vascular dilation and a healthier Body-Mass-Index.
Food that is whole rather than fragmented—an apple, say, rather than apple juice—provides a natural balance that satisfies both our hunger and our nutritional needs.
Switching from wheat and high-carb foods to good fats and above-ground veggies can counter the inflammation linked to Alzheimer’s and other cognitive illnesses.
The downside of sugar (it’s much more than obesity), the dangers of commercial substitutes and some tasty, healthy alternatives.
From organic standards to genetic modifications to animal antibiotics, food safety issues are hotly debated between consumer health advocates and those with commercial agendas. Food Sleuth Melinda Hemmelgarn sorts through the confusion by updating us on the facts that matter—and shows us what we can do about it.
Habitually eating in response to our emotions can cause weight gain and health problems. Follow these suggestions to help rebalance the body’s chemistry and biochemical signals (hunger, cravings and fullness).