Last Updated: Aug 31, 2015 12:57PM • Subscribe via RSS • ATOM
Aug 31, 2015 12:57PM ● By Judith Fertig
In places like Michigan and Nebraska, fish ponds are blooming—and making it safe for us to eat farm-raised fish again.
Aug 31, 2015 10:55AM
In a seven-year study, Mexican-American women that often sipped chamomile tea dramatically reduced their rate of an earlier demise.
British scientists have discovered that a class of polyphenols found in some foods and herbs defends against cancer growth and blocked arteries.
Jul 31, 2015 11:19AM
Adults with poor cholesterol that nibbled on 1.5 ounces of shelled pistachios a day for three months raised their HDL “good cholesterol” levels and reduced arterial stiffness.
Jul 31, 2015 11:18AM ● By Judith Fertig
When kids are shown how to cook using simple recipes, they learn to love healthy ingredients and will even choose apples over candy.
Jul 10, 2015 02:53PM ● By Judith Fertig
The food we eat enormously affects our climate, water and soil—and we can have a say in whether our food is produced and distributed in a way that benefits us all.
Jun 30, 2015 11:14AM
Did you know that crickets contain as much omega-3 fatty acids as salmon? The next wave of food options may turn out to be insects, which can be as much as 80 percent protein by weight.
Iranian carpal-tunnel patients that rubbed flaxseed oil on their wrist for four weeks reported significantly less pain and more mobility.
To make U.S.-caught fish affordable and obtainable, fisheries are connecting directly with local consumers.
Jun 30, 2015 11:14AM ● By Melinda Hemmelgarn
Across the country, support is spreading for a food network that sustains local economies while providing better nourishment and GMO transparency.
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