Now this is a finding Bill Clinton can attest to. A new study shows the risk of heart disease is about a third lower in vegetarians than in people who eat meat and fish.
Nutritionists scoff at modified cornstarch, dextrose, maltodextrin, and corn oil—and for good reason.
This week, we're looking at nine nasty ingredients that should be banned by the FDA. First up: the highly toxic substance found in soda, salad dressings, syrups, jams, olives, and pickles.
The stuff that's pawned off as quality olive oil is often just a tiny amount of the real thing, mixed with up to 80 percent of ordinary, less than healthy, cheap as muck sunflower oil.
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.
Compelling new research indicates timing is everything when it comes to losing weight.
Food industry giants are pumping our chicken full of artificial "flavor enhancers" to hide the fact that the meat is stringy and malnourished.
A new study claims the flowering green vegetable has the power to take the edge off your painful morning after and provide aid to your liver. Cheers!
Hungry for a meat wad grown from animal cells in a laboratory? With overpopulation and global warming in mind, scientists are racing to get this invention on the menu.
Remember Agent Orange? Big Agriculture wants to poison our food with a toxin developed by the U.S. military for chemical warfare.
There is a sweet spot to grocery shopping where well-being meets frugality. Here's how to find it.
Fast food chains are feeding us a "chemistry lab" of ingredients that exist nowhere in nature. Here's a look at what to avoid and some tips on how to identify real food.
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