Sixty percent of the Standard American Diet consists of ultra-processed food, which isn’t great for colon health. Researchers are looking into whether artificial food colors play a role.
See a package of Cup Noodles and you might think of dorm rooms and cheap calories. But there was a time when eating out of Cup Noodle’s iconic packaging exuded cosmopolitanism.
Food supply chains had already taken a serious hit by panic-purchasing during the COVID-19 pandemic. The B.C. floods remind us how effective supply chain management planning can help avert crises.
Deep-fried turkeys are delicious, but making one can be dangerous. The scientific reason for fiery Thanksgiving mishaps? A difference in the densities of ice, water and oil.
Grocery shopping and family meals are prime opportunities to build reading and math skills – particularly for young Latino children, a new study finds.
Our food systems are failing to feed all of us.
In this episode of Don’t Call Me Resilient, we pick apart what is broken and ways to fix it with two women who battle food injustice.
She never ages. Her visage morphs. And yet women used to write letters to this brainchild of advertising executives, a cultural icon who still looms large in the nation’s imagination.
An expert on organic agriculture argues that the US is missing an economic and environmental opportunity by not working to scale up organic production.
Boys, LGBTQ youth and people with normal body mass index are often overlooked when it comes to recognizing eating disorders, a physician and psychotherapist explain.
A study of over 1,000 children in rural Oklahoma found that social and emotional health may be just as important as diet and exercise in reducing child obesity.
A new study questions whether current global salt limits are too low. But don’t reach for the salt just yet – the guidelines are unlikely to change any time soon.