The health benefits of natural, unrefined sugar sources.
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Add these ten waist-slimming foods to your grocery cart for maximal nutrition benefits.
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On Christmas Eve morning, I awoke to a tsunami in my stomach. For the next 15 hours, I was either in a semicomatose state of sleep or violently expelling the contents of my 30-some feet of intestinal tract. My day was bed-bathroom-couch-bathroom-bed-bathroom-bed-bathroom,
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It’s a shame that pumpkin is only popular for two months out of the year. This low-calorie vegetable is rich in potassium and loaded with beta-carotene (a powerful antioxidant), and its natural sweetness brings flavor to baked goods without any added
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I was asked to appear on television this week to talk about foods you can eat to help save your sight.  It’s something I’m very interested in, as I come from a family with a strong history of cataracts and eye disorders and have worn contacts since
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Twentysomething teetotalers? That’s right. Drinking tea is getting hipper and appealing to a younger audience, according to the Tea Council of the USA. I’m primarily a tea drinker, so watching YouTube entries from the Tea Council’s recent
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When it comes to plant-based foods, deep, vibrant colors are one of the best indicators of what’s healthiest. The pigments that give plants their color also provide the antioxidants that protect against heart disease, inflammation, and certain cancers.
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1. Broccoli Johns Hopkins researchers found that a broccoli compound, applied to the skin, helps cells fight UV radiation. You can’t buy such a product yet, but experts say it can’t hurt to eat more broccoli. Why? Another one of its chemicals seems to
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It’s time to start ordering pometinis at girls’ night out (or making your own pome-ritas at home). A new University of California, Los Angeles, study ranked 10 beverages by their levels of disease-fighting antioxidants—and pomegranate juice came out
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From Health magazine Nutrition gurus say fruits and veggies with big, bold colors may help you stay young. Which ones are best? Go red and you won’t go wrong.
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It’s no secret that salads made with mixed leafy greens are good for you. But research on a class of flavonoids called flavones may provide yet one more compelling reason to eat your greens (and other veggies, too). A collaborative study from Tufts University’s
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