Dietary science, caloric restriction, fasting protocols, and food-as-medicine research
490 articles
Bruce Friedrich of the Good Food Institute argues that alternative proteins — not behavior change — are the real path to transforming global meat consumption.
New research suggests both low and high B12 levels may raise cancer risk, challenging the idea that extra supplementation is always safe.
Japanese scientists engineered hybrid vitamin K molecules that are 3x more potent at regrowing neurons, potentially transforming Alzheimer's treatment.
The largest diet-mortality study ever found nut eaters live longer — but peanut butter offers no such benefit. Here's why.
Eating 170g of legumes or 60-80g of soy daily could slash hypertension risk by nearly 30%, a major multi-country study finds.
UC Davis research shows blending bananas with berries destroys most flavanols — the compounds tied to heart and brain health.
A University of Exeter trial found twice-daily beetroot juice lowered blood pressure in adults 60+ by shifting oral microbiome composition.
A methodological guide shows how mimicking randomized trials in nutrition observational studies can sharpen causal conclusions.
New analysis of 382 adults finds individual glucose responses follow the glycemic index, not personal food quirks.
New research finds D2 supplements can lower D3 levels and may lack D3's unique immune-boosting effects, prompting calls to rethink supplementation.
A dual-tracer study finds age-related differences in amino acid digestibility depend heavily on protein source, with sorghum most affected.
A randomized trial finds 6–7 oz of beef daily caused no worse blood sugar, insulin, or inflammation vs. poultry in prediabetic adults.
