The simple formulation "calories in vs. calories out," somewhat explains weight gain or loss. A new study takes a deeper look at four components of calorie intake and how they change across various dietary patterns. Are tasty hyper-palatable foods the “Great Satan?”
A viral video by "Attn:", an activist website that produces extremely popular segments, is spreading lies about food processing in the United States and Europe. Don't fall for it.
Reducing sodium consumption to ward off hypertension, stroke and heart disease has been the goal of nutritionists for many years. They warned that much of the sodium intake comes not from the salt added at the table, but from processed foods. But a new study indicates that the sodium content of such foods has decreased over a recent 15-year period.
Makers of gluten-free food are well aware of two main consumer groups that buy their products: (1) Those who have to for medical reasons, and (2) those who want to because they think they're healthy. But if consumers' misconceptions are not corrected, more and more of them without gluten sensitivities will continue to falsely believe that avoiding gluten is somehow better, and smarter and healthier.