The turkey doesn’t have to be the star this Thanksgiving. Vegetable side dishes are packed with nutrients − depending on how you prepare them, they can help keep you energized this holiday season.
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Articles on Protein
Displaying 1 - 20 of 88 articles
When we reach adulthood, protein requirements differ for men and women. But should you be eating more as you get older?
The lupin bean is a nutritional marvel, but its bitter taste has so far made it only a niche food.
Fermented foods are a key component of west African cuisine. Making them safer for consumption should be a priority.
Many people don’t realise that muscle is also lost when losing weight.
You don’t need a six-pack to be healthy.
A recent evidence review found children who ate full-fat dairy were healthier and leaner.
Free speech is under attack from both sides of the political spectrum.
Prime has two offerings: one is marketed as a ‘hydration’ drink, the other as an ‘energy’ drink. But what’s actually in them?
Pulses are important for many reasons. They are packed with nutrition, resilient and crucial for achieving food security in Africa.
The symptoms of B12 deficiency resemble a lot of other health problems, putting millions of Americans at risk of a misdiagnosis.
The chemical reaction that forms essential biomolecules like proteins and DNA normally doesn’t occur in the presence of water. Microdroplets provide a unique environment that make it possible.
Eating insects can carry a much lower environmental footprint than conventional meat. Should western cultures be incorporating more of them into their diets?
Feeding insects instead of grain to animals is an inexpensive, sustainable way to increase the world food supply. An animal scientist explains what’s involved in developing insect feed for cattle.
Look out for products fortified with important vitamins and minerals.
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Potato milk may not be the most nutritious plant-based alternative – but it still has some benefits.
Reviving long-lost legume species could help improve global food security and decrease world hunger.
Months not eating or moving don’t result in muscle wasting and loss of function for animals that hibernate. New research found gut microbes help their hosts hold onto and use nitrogen to build proteins.
In almost every way, one cheeseburger does not equal six apples. With the goal of optimal health in mind, a calorie is not a calorie is not a calorie.
Top contributors
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Doctoral Student in Biochemistry, University of Washington
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Research Associate in Plant Biology, University of Cambridge
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Senior Lecturer in Sport, Health & Exercise Science, University of Stirling
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Charles Perkins Centre Research Program Leader, University of Sydney
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Lecturer in Exercise Physiology Across the Lifespan, Deakin University
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Principal Lecturer in Sports Nutrition and Strength and Conditioning, Sheffield Hallam University
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Professor of Sport, Health and Exercise Sciences, Durham University
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Senior Lecturer in Sport and Exercise Science, Swansea University
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Professor, Food Policy. Director of World Health Organization Collaborating Centre on Population Salt Reduction, George Institute for Global Health
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Professor, Climate Change Cluster, University of Technology Sydney
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Professor of Science Communication and Chemistry, University of Hull
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Research Fellow, Queen's University Belfast
