Healthy Living

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

We revisit the idea that a genetic variation may affect how quickly the body breaks down caffeine, affecting the frequency of a certain craving.

By Christopher Hassiotis

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

One "synbio" ingredient - with its computer-generated DNA - got the OK to bear a "natural" label. Could these science-lab concoctions be considered organic, too?

By Alison Cooper

Tempeh just might the new tofu. It's also a fermented soybean product but even healthier. And it's easy to cook with. What does it taste like?

By Melanie Radzicki McManus

Some foods are naturally antibiotic; others have antibiotics thrust upon them. Why is one good and the other bad - and what are some alternatives?

By Alia Hoyt

Cancer has a lot of myths about potential food cures and causes. Learn more about cancer food myths in this video from HowStuffWorks.

If you can get over the blobby skin of bacteria on top of it, many people say that kombucha does the body good. Does home-brewed versus store-bought make a difference?

By Debra Ronca

An alabaster smile is only a strawberry and some baking soda away. Learn more about whiten teeth with strawberries.

By Josh Peterson, Planet Green

There are many food items that people regularly buy that they could make at home; healthier, cheaper, and tastier.

By Marye Audet, Planet Green

Spices can make all the difference in the world when you're attempting to come up with innovative nightly eats. Eating in is easier on your waistline, the planet, and your wallet.

By Sara Novak

Gum belongs in your mouth and in the landfill, nowhere else. Learn more about throwing your chewing gum in the trash.

By Josh Peterson, Planet Green

Cleanse your body before a season of overindulgence. Learn more about kichari.

By Sara Novak

The LA Times documented a recent rally which occurred outside of a Chicago grocery store. But the protesters, adorned in hazmat suits with anti-GMO signs weren't outside of your average grocery store; they were outside of Whole Foods.

By Sara Novak

We've all seen examples or heard stories about Grandma's cast iron cookware that's been in regular use since the Eisenhower administration or before. Learn more about cooking with cast iron instead of nonstick.

By Collin Dunn, Planet Green

Dust off the Slow Cooker for Ayurvedic Kitchari. Keep reading to learn how to make Ayurvedic Kitchari.

By Sara Novak

In order for people of yesteryear not to offend friends and family with bad breath, they had to get creative with cleaning their teeth. See how they did it.

By Sara Elliott

With all the hoopla about natural and artificial sweeteners, getting the facts straight can leave you feeling sour. Are either really better for you?

By Christine Venzon

Believe it or not, chewing gum can be really beneficial for your teeth -- if you chew it long enough.

By Sara Elliott

Dark chocolate has gotten a bad rap over the years as a candy that gives you cavities. You don't want to eat too much of it, but a nibble here and there can actually be good for your teeth.

By Jessica Willis

Yes, green tea is delicious, but it also has multiple remarkable benefits for your mouth.

By Amy Feinstein

How much do you really know about kiwis? Yes, they're green and delicious, but are you aware of the plethora of health benefits these tasty fruits offer?

By Echo Surina

Are you going to end this meal with a hug -- or perhaps a kiss? If so, you'll need a superhero to fight that villain in your mouth: Bacteria. Do parsley and mint fit the bill?

By Debra Ronca