Videos
Mosquitoes: Why You? The Science of Why You're a Magnet for Bites
Have you ever sat outside with a group of friends, only to wake up the next morning...
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- Written by: Nicola Jones, University of Warwick
People who ate 100 grams of chocolate a day—basically one bar—had reduced insulin resistance and improved liver enzymes. Insulin sensitivity is a well-established risk factor to cardiovascular disease.
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- Written by: Andrew Smith, Drexel University
In case you’ve forgotten the section on the food web from high school biology, here’s a quick refresher. Plants make up the base of every food chain of the food web (also called the food cycle).
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- Written by: Mark Derewicz, University of North Carolina at Chapel Hill
Can Long Lost Data Put Heart Healthy Oils To Rest?Randomized controlled trials—considered the gold standard for medical research—have never shown that linoleic acid-based dietary interventions reduce the risk of heart attacks or deaths.
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- Written by: Krishna Ramanujan-Cornell
Our study is the first to connect an insertion allele with vegetarian diets, and the deletion allele with a marine diet,. A genetic variation has evolved in populations that have eaten a plant-based diet over hundreds of generations, such as in India, Africa, and parts of East Asia.
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- Written by: Stephen Euston, Professor, Heriot-Watt University
So much for the decades in which fats and oils were public enemy number one on our dinner plates. There is more and more evidence that sugar – or more precisely, carbohydrate – is behind our increasing rates of obesity and heart disease.
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- Written by: Nick Fuller, Research Fellow, Clinical Trials Development and Assessment, University of Sydney
Good news. Taking a break from your diet every so often will help you lose weight in the long term.How many times have you attempted to lose weight only to fall short and fail? For many people it is extremely challenging to stick to a strict dietary and exercise program for more than a few weeks.
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- Written by: Matthew Solovey-Penn State University
Obesity is a major breast cancer risk factor in postmenopausal women, and scientists believe increased inflammation is an important underlying cause.
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- Written by: Jennie Jackson, Lecturer in Human Nutrition and Dietetics, Glasgow Caledonian University
In the film The Martian, Matt Damon’s character, Mark Watney, is stranded on the red planet with nothing to eat but spuds. Now, a 36-year-old Australian is following the same diet, voluntarily. In an attempt to lose weight and improve his relationship with food, Andrew Taylor has decided to eat nothing but potatoes for a year.
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- Written by: Lisa Garr
When it comes to the best plan, I can’t tell you what’s right for your body. The truth is you have to figure that one out on your own because everyone is different. For instance, I don’t eat red meat because . . . well, I’ve never really eaten it. I just don’t like the taste of it.
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- Written by: InnerSelf Staff
Drinking concentrated beet juice, which is high in nitrates, increases muscle power in patients with heart failure, a new study shows. “It’s a small study, but we see robust changes in muscle power about two hours after patients drink the beet juice,”
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- Written by: Dr Habib Sadeghi
Food is simple. At least, it used to be. Knowing what to eat and whether it was healthy and healing for us was clear. It was instinctual. We did not have to think about food. We just ate it. Today, food has become complicated. As humans normally do with most issues, we overthink them...
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- Written by: Kristine Snedke, University of Copenhagen
High vitamin C concentrations in the blood from eating fruit and vegetables are associated with a reduced risk of cardiovascular disease and early death, report researchers.
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- Written by: Robert Perkins-USC
In a new study, Valter Longo and his colleagues show that cycles of a four-day low-calorie diet that mimics fasting (FMD) cut visceral belly fat and elevated the number of progenitor and stem cells in several organs of old mice—including the brain, where it boosted neural regeneration and improved learning and memory.
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- Written by: Terry Davidson and Camille Sample, American University
Do you eat only when you’re actually hungry? Many of us eat even when our bodies don’t need food. Just the thought of food entices us to eat. We think about food when we see other people eating, when we pass a favorite fast-food restaurant, when we see a scrumptious snack near the check-out at a convenience store.
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- Written by: Ellen Davis, Texas A&M University
Broccoli is frequently touted as a food that can help prevent cancer, but a compound found in broccoli and other cruciferous vegetables also may treat it.
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- Written by: Victoria Indivero, Penn State
A diet containing a moderate amount of fat and one avocado may help lower “bad” cholesterol. This, in turn, could reduce the risk of heart disease, say researchers.
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- Written by: Christopher Vasey, N.D.
Among the many properties of the various essential fatty acids—including the omega-3s, the omega-6s, and so on—are the anti-inflammatory effects of the omega-3s. These substances produce the “prostaglandins of peace” whose actions counter those of the pro-inflammatory prostaglandins responsible for inflammation.
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- Written by: Peter Bongiorno, ND, LAc.
A healthy body is a key for a healthy mood. It is essential to know that there are many factors that can create an unhealthy body as well as poor mood—and that there are steps you can take to reverse the process.
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- Written by: Mark Liponis, M.D.
The Farmer needs more frequent meals and snacks compared with the Hunter. The varying dietary needs of Farmers and Hunters also means they are different when it comes to their most common health problems and diseases.
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- Written by: Fronscesca Jackson-Webb
Some obese people may be able to remain metabolically healthy despite their size because their bodies produce low levels of a certain molecule. High levels of the molecule, called heme oxygenase-1 or HO-1, are linked to metabolic illnesses such as diabetes and heart disease, as well as high blood pressure, blood sugar and cholesterol...
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- Written by: Asgar Ali
Nearly a third of all the food produced in the world is lost or wasted, according to the UN’s World Resources Institute. It is a sad irony that we waste so much food – especially fruit and vegetables – but still fail to feed the world’s ever increasing population. We need to start minimizing the amount of food that is produced and then lost.
