I learned the importance of lemons during culinary school and as a line cook in fine dining.
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The month of May kicks off National Mediterranean Diet Month, a time when dietitians will tout the healthfulness of this renowned diet pattern that US News & World Report has ranked No. 1 for the past seven years in its annual roundup of diet rankings.
Many dietitians are educating the masses about diet and nutrition with creative content on social media—especially on Instagram.
As many as 33 million Americans have food allergies, including one in 13 children and one in 10 adults.
Within the health care community, there’s little doubt that breast milk, with its ideal balance of proteins, fats, carbohydrates, and beneficial probiotic bacteria strains, is best for babies.
Peruse the cracker aisle these days and options abound beyond the typical recipes with refined wheat flour, vegetable oil, and basic flavors.
Hypertension affects nearly one-half (48.1%) of adults in the United States and is a significant risk factor for heart disease and stroke.
As the weather gets warmer, the days longer, and the first crocuses of spring start to bloom here in New England, I get the bug to spring clean my pantry.
April kicks off April Fool’s Day, National Pecan Month, National Brunch Month, and, more importantly, National Soyfoods Month—a time during which clinical RDs and other nutrition and foodservice professionals will trumpet the health benefits of soy and provide recipes to their clients, patients, and patrons, as well as consumers at large.
Some of my clients are taking microbial cocktails in the form of supplements for gastrointestinal (GI) conditions. What are microbial cocktails, and what does the evidence show regarding their efficacy?