Dietary science, caloric restriction, fasting protocols, and food-as-medicine research
436 articles
Japanese researchers found healthy adults with B12 and folate deficiencies showed higher fatigue and lower motivation via a key blood marker.
A daily tomato-soy juice rich in lycopene and isoflavones significantly reduced inflammatory proteins in adults with obesity after just four weeks.
Genetic testing for health risks has a 40% false-positive rate and often outperformed by lifestyle factors. Here's what the evidence shows.
A UC San Diego trial shows ION224 blocks liver fat production, cutting inflammation and scarring in 60% of MASH patients.
A review of 17 studies finds guava juice paired with iron supplements raises hemoglobin by 1.29 g/dl more than supplements alone.
Scientists mapped a two-pathway gut-brain alarm that shifts appetite from sugar to protein when essential amino acids drop.
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.
