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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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

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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

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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

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

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

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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

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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

For anyone going vegan, one of the toughest things to give up can be cheese. It's a double challenge of not only giving up some really tasty and common cheese options, it also means having to experiment with finding cheese-like alternatives, many of which don't even come close to being a suitable replacement.

By Jaymi Heimbuch

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

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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

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

By Sara Novak

Flavored vodkas have become all the rage in the past few years. Vanilla, blueberry, raspberry—you name it, it's everywhere. Learn more about making your own infused.

By Sara Novak