Food and Nutrition

Magnesium glycinate and magnesium citrate are two similar sounding but distinct chemical compounds that can have differing effects on the human body when consumed orally. Both may also be effective at treating magnesium deficiency.

By Talon Homer

Many of us are well aware that ultra-processed foods are harmful for our health. Two new studies have shown that poor nutrition may not be the only resulting health problem.

By Richard Hoffman

White and brown sugar differ a lot more than just on color. And within each type are several different varieties.

By Melanie Radzicki McManus

A landmark study showed that switching from salt to a salt substitute could lower the risk of strokes, heart disease and premature death.

By Alia Hoyt

Supplements promise the moon - lose weight, end depression, stop smoking, sleep better, get young again! The supplement industry grew to massive proportions by offering up perfection in a pill.

By Conor Heffernan

Nitrates are found not only in processed meats, but also naturally occur in green vegetables as well. So, are they dangerous?

By Alia Hoyt

Everybody knows that carrots are good for you, but what happens if you eat too many of them?

By Laurie L. Dove

It's something we hear or read a lot: Certain foods can help your immune system. But what does that really mean? And is there any science behind it?

By Maria C. Hunt

Kefir is a fermented milk drink similar to a thin yogurt, said to be full of good gut bacteria and capable of lowering blood sugar and bad cholesterol. Sounds great, but does the hype match the reality?

By Laurie L. Dove

Some foods have been linked with making the body less inflamed. But what is inflammation anyway and how can food make it better?

By Alia Hoyt

When you're grabbing something to go with your coffee in the morning, which of these three baked treats will do the least damage to your health?

By Alia Hoyt

We all know we should eat more fruit, but you may want to limit your intake of these six.

By Alia Hoyt

Kimchi has a reputation for being a healthy dish, thanks to the vegetables, spices and fermentation process that promotes healthy bacteria. But are there any drawbacks?

By Alia Hoyt

Did you really want that protein bar or do you just think it's better for you than a cookie? Maybe it is, maybe it isn't.

By Alia Hoyt

Or is this just a load of hot air?

By Alia Hoyt

Microgreens are all the rage now and many people swear that they're tastier and healthier than the bigger vegetables. But what does the science say?

By Alia Hoyt

Put down the donuts! Free food on the job can be hazardous to your health.

By Nathan Chandler

Hummus is a chickpea dip that has surged in popularity in the U.S. over the past decade. It sure seems healthy but is it really?

By Alia Hoyt

Are you really sure you want to know?

By Carrie Tatro

A slew of new research suggests eating more nuts is not just good for your heart, but it's also good for your waistline.

By Michelle Konstantinovsky

We spend millions on dishwashing detergents every year, but how necessary is soap to the cleanliness of our dishes?

By Carrie Tatro

A worldwide study found that although most people consumed more salt than was recommended, it wasn't enough to do damage to their heart health. And there wasn't much of a link between sodium consumption and heart attacks.

By Alia Hoyt

The FDA is supposed to ensure the foods we eat are safe. But do you know what's in the foods you're eating?

By Diana Brown

Activated charcoal is making its way into smoothies, pills and food of all kinds these days. What's the truth behind the health claims?

By Laurie L. Dove

Leftover pizza is practically a staple in college dorms and bachelor pads, but is it safe to eat at room temperature?

By Dave Roos