To understand how healthy a food is, we often look at fats and proteins, vitamins and minerals. But this approach overlooks one property that’s a key part of a food’s health potential – its structure.
Eating healthy foods doesn’t just improve our physical health. It can benefit our mental health, too.
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Many chronic diseases increase our risk of Alzheimer’s disease. This link between our bodies and our brains means certain healthy choices could protect our cognitive function.
Vegetable prices are on the rise. How can Canadians cope?
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Canada’s Food Price Report, recently published by Dalhousie University and the University of Guelph, predicts significant price hikes for vegetables this year.
Eating right is good for families.
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Susan H. Evans, USC Annenberg School for Communication and Journalism e Peter Clarke, USC Annenberg School for Communication and Journalism
Many of the low-income people who do use VeggieBook after downloading it at food pantries are eating more nutritious meals, often with more focused family time at the table.
Far too much of Australians’ diet comes from foods that have virtually no nutrients.
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It’s not just about getting kids to eat their greens; they should be eating fruits and vegetables of all different colours. Here are some strategies to make it easier.
Before you go for seconds after your meal, have a glass of water and wait five minutes before checking in with your hunger again.
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Several studies on locavores – people who go out of their way to buy foods and other products from local sources – explore the beliefs and values that makes them tick.
Base your meals on fresh, whole foods, not packaged foods.
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Perhaps you’ve noticed something unusual in the bathroom after you consume this healthy spring vegetable. A Speed Read explains there’s two parts to the stinky puzzle: production and perception.
Children dislike bitter foods because our ancestors had to avoid potential toxins.
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A proposal that all imported vegetable seeds be treated with fungicide has drawn outrage from Australia’s organic producers, who fear losing their certification.