Eating a whole foods plant centered diet promotes health in countless ways and plants’ secrets are slowly revealed – it probably also improves outcomes through a more diverse and beneficial microbiome.
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Sourdough’s flavor and mouthfeel are its main selling points – devotees swear it’s the best bread with no parallels – and it’s a more natural and traditional loaf. But is it nutritionally superior to other breads?
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Why aren’t people eating wholesome grains? Why is it that despite repeated recommendations to eat at least half of total grains (and at least 3 ounces) as whole grains fewer than 10 percent of Americans do so?
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Stay-at-home orders make food preparation a necessity, but it seems like what we’re longing for most is to knead and bake bread, and after shunning bread for years, bread therapy is in order
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Reports interpret the booming sales of processed and packaged foods as the reversal of healthy eating trends. This is unlikely
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Most people spend just a minute or two reading a menu; the placement of calorie counts can therefore determine if their information is considered or simply ignored.
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The better the adherence to the Mediterranean diet, the lower the environmental cost – natural resources use and emissions go down with Mediterranean adherence. Meat – especially beef meat – eggs and dairy consumption have the highest detrimental impact on the environment.
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Whole grains – unlike refined grains, which have been stripped off their bran and germ and rendered into pretty much pure carbs – retain many essential nutrients. A new study puts whole grains to the test.
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The belief that gluten-free foods are better for the general population has many downsides.
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The glycemic index has crept upon our food experience. Haven’t immersed yourself in the glycemic index yet? It’s never too late. Or maybe, a new study suggests, it’s still too early.
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Pulses -- such as beans, lentils, chickpeas and dried peas -- have lots of fiber and protein, a low glycemic index, and one could imagine that these traits are beneficial to weight loss.
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Whole grains are gaining ground, and ‘whole grain’ is one of the hottest selling health claims. The USDA’s 2010 Dietary Guidelines recommend that at least half of daily grains be whole, and school lunch programs are required to serve half of the grains offered during the school week as whole ones.
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