How can the beta glucan fiber in brewer’s, baker’s, and nutritional yeast improve wound healing and, potentially, anti-cancer immunity?

The spice fenugreek contains 4-hydroxyisoleucine, a peculiar amino acid that may explain its benefits for controlling blood sugar.

How might we maximize the therapeutic efficiency of levodopa?

What is the best source of lutein, the primary carotenoid antioxidant in the brain?

How might we replicate the protective effects of fasting with food?

Do the benefits of short-term fasting during cancer therapy found in the lab translate into the clinical setting?

The relationship between the consumption of eggs and other cholesterol-rich foods and cancers of the colon, breast, endometrium, pancreas, and throat.

Might short-term fasting during cancer treatment minimize side effects while boosting efficacy?

What did randomized controlled trials find as the effects of supplemental feeding on clinical outcomes?

Why are millions of dollars spent on shark cartilage supplements? The question is, do they work?

Why are Black Americans sicker and die younger than their white counterparts, and what can we do about it?

Those eating plant-based tend to be so much slimmer that their bone mass may suffer.

How to choose the healthiest coffee, and the effects of adding milk vs. soymilk.

Those eating plant-based have a reduced load of antibiotic resistance genes in their gut.

Are rare sugars like allulose a healthy alternative for traditional sweeteners?

The effects of cell phone radiation on sleep quantity and quality.

How safe are fourth-generation sweeteners, such as the rare sugar allulose?

Swapping just 1 percent of plant protein in place of animal protein was associated with significantly less age-related deficit accumulation.

The natural plant-based sweeteners stevia and monk fruit (Luo Han Guo) are pitted head-to-head against aspartame and Splenda.

What foods should we eat and avoid to reduce our risk of Afib?