From shopping at farmers markets to reusing shopping bags, choosing more sustainable options for purchasing and preparing foods will help both your health and the environment.
Why on earth would companies spend time and money artificially dying our salmon pink?
Kale is far more nutritious than other leafy greens, but these seven reasons why it is such an important futurefood may surprise you.
Tags: anemia, anti-inflammatory, antioxidants, arthritis, autoimmune diseases, bone loss, calcium, carotenoid, cows, dairy, fatty acids, fiber, food pyramid, heart disease, immunity, inflammation, iron, jill ettinger, meat, myplate, omega 3, omega 6, organic authority, osteoporosis, protein, red meat, sustainable, USDA, vitamin a, vitamin c
Even if your daily diet contains some heart-healthy fare like salmon and oatmeal, your heart could still be at risk.
Tags: arsenic, azodicarbonamide, beef, bha, bht, butter, bvo, cereal, chicken, cream cheese, cristina goyanes, deli meats, diabetes, food coloring, gluten-free, huffington post, jayson calton, mayo clinic, mira calton, olean, olestra, pancreatic cancer, pasta, pizza, potassium bromate, preservatives, rbgh, rbst, red meat, rich food poor food, sarah klein, saturated fat, shape magazine, sodium, sports drinks, steak, water, yale prevention research center, yogurt
Fast food chains and even fancy chefs use meat glue to stick small chunks of animal protein together. So where does meat glue come from? The answer involves bacteria and cow blood.