For most of the twentieth century, we were at war with microbes, leading to substantial changes in our body’s ecosystem. This has changed our diets, disease profile, moods and even personalities.
Total meat consumption per capita in Australia has been stable since the 1960s but the type of meat consumed has changed significantly. Chicken and pork both now far outstrip beef, mutton and lamb.
Of the 22,713 weight loss operations performed in 2014-15, about 90% were performed in private hospitals, highlighting the difficulty in accessing this type of surgery through the public system.
It is our view vitamin “gummies” that contain food acids, and have a high sugar content, are not medicines consumers need and their sale should be prohibited on public health grounds.
We need to eat a healthy diet, do some exercise and avoid stress rather than blame saturated fat for heart disease, says a recent editorial. But does the evidence stack up?
Upping your intake of vegetables and fruits can do more than just reduce your risk of heart disease, diabetes and cancer – it could also help you breathe easier.
Artificial sweeteners used in diet sodas and other low-calorie foods can actually contribute to weight gain and type 2 diabetes. The more you use, the higher the risk.
Reports about trace amounts of pesticides, like the EWG’s Dirty Dozen, can leave people afraid to buy fruits and vegetables. But the hype is often overblown.