Food and Nutrition

Food and nutrition affect both body and mind. Learn about all aspects of food and nutrition, from vitamins to aging to natural foods.

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Is eating cold Chinese leftovers one of your guilty pleasures? It might sound alarmist, but rice that hasn't been reheated could inflict serious damage on your body.

By Laurie L. Dove

Some people swear by vitamin C to prevent colds. Is it powerful enough to stop disease?

By Debra Ronca

If you've ever had food poisoning, you know it is decidedly unfun. And it turns out, there are many different kinds of foodborne disease that may not kill you, but you might prefer they did.

By Maria Trimarchi

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There is growing concern over a possible link between soy and certain types of cancer. Could these potential risks outweigh the benefits of eating tofu?

By Jennifer Sellers

We may try to avoid the restaurant with the low health rating or eye the roadside barbeque stand with caution. But did you know you get food poisoning from vitamins, your own kitchen, or even sex?

By Alia Hoyt

It's not just about what tastes good or is tough to chew – some foods are harmless when cooked, but when eaten raw or improperly prepared can make you sick or even kill you.

By Becky Striepe

The bacteria that cause food poisoning need to eat, too. Which packable foods provide happy breeding grounds outside the fridge, and which will last without going bad?

By Alison Cooper

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Overseas travelers might have noticed that different people handle eggs differently. What gives? And why aren't those other people all getting salmonella poisoning?

By Alison Cooper

Like your meat dark and smoky? Here's what you should know about the carcinogens in those overly well-done steaks and sides.

By Alison Cooper

Nutrition labels list daily values based on a 2,000-calorie diet. Why did this become the standard?

By Laurie L. Dove

Many people tout the benefits of natural sweeteners like honey instead of refined sugar. But is it any better for you?

By Laurie L. Dove

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Don't be too quick to toss that green, fuzzy food -- a small spot of mold doesn't always make the entire piece of food unsafe.

By Debbie Swanson

Aspartame, a common ingredient in many diet drinks, gets blamed for dozens of diseases and conditions. A widely circulated e-mail connects aspartame with multiple sclerosis. Is it time to toss the diet soda for good?

By Laurie L. Dove

A new diet trend, fasting one or two days a week, is becoming increasingly popular. But is the shock to the system beneficial?

By Laurie L. Dove

Brown food is better food, right? That's what you think... but then you find out what makes it brown.

By Alison Cooper

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We know sugar-free doesn't always mean healthy. But why would sugar substitutes raise blood-sugar levels in one study to near-diabetic levels?

By Alison Cooper

The first meal is often the first to go for people trying to save minutes or calories. Is it wise to start the day on empty? And if not, do doughnuts count?

By Alison Cooper

Researchers cry foul — and not for its taste. How much black licorice does it take to put your health at risk?

By Alison Cooper

Injections to boost dairy cows' production carry repercussions for the cows. Do they affect human health, too? Should we worry about the extra estrogen?

By Alison Cooper

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Do you savor every bite of your meal, or are you usually the first one to clean your plate? Chew on this -- taking your time masticating those morsels might be good for your health.

By Laurie L. Dove

Celery munchers, this one's for you: Some foods are so low in calories that people say you can burn them off just by eating them. Is the "negative calorie" phenomenon a real thing?

By Laurie L. Dove

Remember the shutdown on the Georgia peanut factory for salmonella poisoning back in 2009? Some food recalls make the headlines, but most pass unnoticed. Who decides when a product needs to be recalled? And does it happen too often or not enough?

By Alia Hoyt

We love it, but is sugar a sweet thing or the devil in disguise? Does it really cause obesity, tooth decay and diabetes? Get the facts on the world's favorite carbohydrate.

By Melanie Radzicki McManus

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After years of bad press, attitudes are changing toward fats. You don't have to stay away from all of them if you're trying to stay healthy. But which fats should you try, and which should you avoid?

By Alison Cooper

Surprisingly, most people in the world can digest milk fine as babies and lose this ability as they grow up. Why does this happen? And why isn't it true for every culture?

By Alison Cooper