Healthy Living

Our ancestors survived long winters because of fermented foods, but what health benefits do they have for modern humans?

By Jesslyn Shields

Some of the best U.S. restaurants are 86ing meat from their menus. What's this about and are other restaurants going to follow suit?

By Sharise Cunningham

China banned export of the fruit in 2004, so you'll likely never try it fresh. But you've probably already had versions of its extract and didn't even know it.

By Stephanie Vermillion

These colorful legumes pack a powerful punch when it comes to nutrition. Plus they're versatile, easy to cook and taste great.

By Stephanie Vermillion

The acai berry hit the healthy culinary scene hard and for good reason. These berries are packed with nutrients and low in calories. So why haven't you tried them?

By Stephanie Vermillion

If you're thinking of giving up meat, but can't stand the thought of never eating seafood again, you might want to consider the pescatarian diet.

By Stephanie Vermillion

Chaga, cordyceps and lion's mane – the names are mysterious and magical, but can mushroom coffee really give you a health boost?

By Jeremy Glass

During 'Dry January,' you give up alcohol for the month in order to detox and start the new year off right. But does it typically lead to binge drinking in February?

By Stephanie Vermillion

Skyr is high in protein, low in sugar and tastes better than many grocery store yogurts on the market today.

By Jeremy Glass

A wave of consumers have switched from diet soda to seltzer water in an effort to stay away from artificial sweeteners. But can consuming a lot of fizzy drinks (even if they're unsweetened) do harm?

By Nathan Chandler

Alcohol producers in the U.S. aren't legally required to include nutritional labeling on its products the same way soft drinks and other food products are. For now, that is.

By Michelle Konstantinovsky

Fresh fish can pack a punch in the good nutrients department. But when it comes to sushi, that punch can be good or bad, and it all depends on what you order.

By Shaun Chavis

The new labels, required to be in place by 2020, will help consumers make better food choices.

By Laurie L. Dove

Your favorite yogurt could have more sugar than a 12-ounce can of soda. So, is it even healthy?

By Shaun Chavis

Coconut oil has either been lauded as a superfood that can cure a multitude of things or a fat-monster best avoided like the plague. What's the truth?

By Alia Hoyt

The number of Americans living in food deserts has decreased, but there's still a long way to go before everyone has access to healthy food.

By Shaun Chavis

Unless it's fresh-squeezed (and even then) juice is loaded with sugar, often as much as a can of Coca-Cola. So why do we still tout it as healthy?

By Shaun Chavis

The U.S. government ban on artificial trans fats went into effect on June 18, 2018, but includes a one-year extension for certain additives.

By Shaun Chavis

Yep – cockroach milk is being touted in some circles as the next non-dairy milk substitute. But, seriously, OMG.

By Carrie Tatro

Cities across the U.S. are dealing with contaminated tap water. How can we know that the water we are drinking is OK?

By Cherise Threewitt

The two words may sound like a mouthful, but together they make up the building blocks of healthy food.

By Michelle Konstantinovsky

Although the percentages of vegetarians in America is fairly split between men and women, an overwhelming majority of vegans are females. What's behind this disparity?

By Melanie Radzicki McManus

A female chicken lays eggs, regardless of whether they're fertilized by a rooster. If egg-laying doesn't harm the animal, why don't vegans fry up a few?

By Jesslyn Shields

New research indicates a genetic variation may affect how quickly the body breaks down caffeine, affecting the frequency of a certain craving.

By Christopher Hassiotis

Vegan cooks struggle with replicating magical egg whites. Turns out we've been pouring a potential lifesaver down the drain for years.

By Laurie L. Dove