Healthy Living

Nutrition couldn't be more important in today's society as our collective waistline continues to expand. Learn the secrets to cooking healthy and knowing how to make good-tasting food without all the fat and cholesterol.

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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

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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

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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

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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

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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

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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

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We all know a healthy diet is the key to good health. One diet buster is red meat, which is full of fat. But what about grass-fed beef? Is it better?

By Jennifer Sellers

They take leftovers from frigid to sizzling in minutes. But is the microwave oven too good to be true? Some say it takes more than the flavor out of your food.

By Colleen Cancio