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This week: It's not eggs that are making you sick if you eat raw cookie dough, at least lately -- it's flour. HOW many calories are in that beer? And a…
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Every year, the US Census Bureau and the Centers for Disease Control and Prevention administer the National Health Interview Survey to help track the...
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The United States has seen the rise of chronic diseases and certain cancers, but it may soon see the rise of healthier diets. “When we see healthier…
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Christina Popp has a theory about ground beef: It’s more cost effective to purchase a leaner version because most of the fat cooks out.
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Consumers are increasingly disillusioned with diet products and programs. But they're also confused by new terms like gluten-free and non-GMO, industry analysts and nutritionists say.
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What does diacetyl look like? And what's it doing in our food? A new book seeks to demystify 75 common food additives with striking photos of these ingredients and details on their uses and history.
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When the only grocery store in the small community of Alderson, West Virginia closed last November, it cut residents off from their only local option for…
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Could keeping food out of sight be a way to keep it out of your mouth? A new study points to a possible tie between how food is stored, how visible it is in the home and obesity.
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The centenarians living in Blue Zones aren't drinking Ensure or eating chocolate ice cream. Instead, many are drinking wine, and all are eating beans. But living to 100 isn't just about diet.
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Demand for foods certified as GMO-free is ballooning. Increasingly, it's conventional companies that want to earn the label. Here's how a company gets into the non-GMO game.