New research shows that eating a low-carbohydrate breakfast both reduces sugar spikes in the morning and reduces cravings for sweet foods in the evening, in people with type-2 diabetes.
The greater abundance and diversity of insects and soil microbes on organic farms can help reduce the level of foodborne pathogens in the soil and on fresh produce.
Research shows people can be happier, healthier and more productive if they are able to balance their work and personal lives in more satisfying ways.
Scientists advise slowing down and eating a more satiating meal made from unprocessed foods, as new trial shows we tend to eat ultra-processed meals faster and so consume more calories per minute.
On World Health Day 2019, chef and nutritionist Izabella Natrins says its time we educated our primary healthcare practitioners to make food our first and best medicine.
New evidence suggests that each extra hour of light activity above three hours – including daily chores – cuts your risk of heart attack by 15%.
A new government survey reveals that people in the UK are failing to meet 5-a-day goals and are not getting adequate levels of key vitamins and minerals from their diets.
Loneliness isn’t a medical condition, so why are pharmaceutical companies trying to make a pill to help ‘fix’ it?
Intriguing new research links Alzheimer’s to poor dental hygiene – but as always total health – smoking, medication use, food choices – is important too.
The way we eat should change, but, experts argue, we need a wider – and better informed – debate about what constitutes a sustainable diet.
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