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Hypertension, which is tied to sodium intake, is more prevalent in the South. Researchers had a hunch that Southerners eat more salty, packaged foods, so they went gumshoeing.
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Frito-Lay has reformulated Flamin' Hot Cheetos to meet new federal nutrition standards for school snacks. That's been a big hit with school kids, but the rules' creators say the snack is still junk.
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A recent lawsuit raises a red flag about traces of arsenic in some lower-cost California wines. But, by Canadian standards, the trace levels are acceptable.
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A new study finds that restrictions on fast-food restaurants in South Los Angeles didn't reduce obesity as intended. That's partly because the ban didn't cover the most common types of food stores.
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With a little help, scientists say that seaweed growing along the Maine and New Hampshire coasts could become the "kale of the sea." The first step is teaching chefs and consumers how to enjoy it.
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A study argues that the density of restaurants and large-scale food retailers in parts of the U.S. has been a major factor in the rise of obesity. But some see it as a "chicken and egg" problem.
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A panel of top nutrition experts is recommending that Americans adopt a more plant-based diet and eat less meat and sugar. It also found that most people are not consuming too much cholesterol.
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There's an outbreak of bone broth fever in the U.S., with proponents raving about its nourishing and healing properties. But there isn't much in the way of science to back up some of the claims.
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In his book Sapiens, Yuval Noah Harari packs the history of humanity into 400 pages. "In some areas we've done amazingly well," the historian says. "In other areas we've done amazingly bad."
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With help from celebrity chef Jamie Oliver, Stanford University is launching a cooking program to teach students the basics of choosing groceries, cooking and eating healthfully.