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The article discusses the Adventist Health Study-2 (AHS-2) conducted by the Loma Linda University School of Public Health throughout the U.S. and Canada since 2002. It mentions that the study revealed the variation of food intake among dietary patterns. The article tackles type 2 diabetes, cancer and cardiovascular disease (CVD) risk factors.

The article presents an overview of organic dairy farms and discusses their environmental benefits, the benefits that they provide to farm animals and healthful products which they provide to consumers. A discussion of an organic farm research project which is conducted in partnership with the Rodale Institute in Kutztown, Pennsylvania, Organic Valley Dairy Farmers, and the farm of James and Ida Burkholder, whose farmland borders the Rodale Institute, is presented.

The article offers information on male infertility and mentions that a nutrient rich diet may play an important role in improving male fertility. It presents the views of registered dietitians (RDs) regarding the link between diet and conception and also notes the relationship between obesity and poor sperm count. Also noted is the role micronutrients and antioxidants like folic acid, selenium, and zinc play in the quality of sperm.

The article discusses different Mediterranean diet originated in island of Pantelleria located on the Mediterranean Sea. It provides recipes for pantescan salad, pantelleria pesto, and warm caponata with toasted almonds. It mentions that Pantelleria is notable for ancient sweet wine Passito di Pantelleria and people there are proud of their tricks known to be especially acute in taste. It presents traditional Mediterranean dishes and discusses health asset of the Mediterranean diet. INSET: Portrait of a Mediterranean Diet.

The author discusses the health benefits of antioxidant metabolism and bioavailability. She states that various foods and dietary supplements are enlisted into the oxygen radical absorbance capacity (ORAC) list, a laboratory tool used to measure antioxidant potency of foods. She mentions the demerits of ORAC such as it is responsive to only few antioxidants. Further, she discusses several antioxidant clinical trials on humans with ORAC. She opines intake of a wide variety of whole plant foods.

The article focuses on osteoporosis is a disease in which bones become fragile and more likely to fracture. It highlights the role of calcium and vitamin D as the important tool in preventing bone disease. It mentions that the bone disease can cause devastation impact on individuals leading to lots of health problem. Topics include calcium and vitamin D controversy, healthful eating patterns, and weight and exercise.

The article describes Meatless Monday, a non profit initiative of The Monday Campaigns developed in association with the Johns Hopkins' Bloomberg School of Public Health which encourages people to cut meat from their diet once a week and increase an intake of fruits, vegetables, and whole grains. Cutting meat can improve health and reduce carbon footprint. It offers link to the website to provide information related to nutritional and environmental benefits, articles, and recipes.

The article describes shopping trends in the food sector, highlighted during the Oldways Supermarket Dietitian Symposium in Savannah, Georgia and how these trends can be exploited by Registered dietitians (RDs) to serve clients better. Convenience options reign supreme when it comes to consumer food choices. Social networking sites and smart phone applications have impacted consumers' food choices. RDs can post nutritive recipes and offer nutrient-rich food choices through these sites.

An interview with Michael Jacobson, founder and executive director of the Center for Science in the Public Interest (CSPI), Washington is presented. When asked about the impetus behind the creation of the CSPI, he referred to the efforts of setting up a public interest organization run by scientists instead of lawyers. He commented on view of healthcare professionals over CSPI.

The article discusses evidence showing the link between nutrition and autoimmune disease. It cites the claim by the American Autoimmune Related Diseases Association (AARDA) that autoimmunity is the second leading cause of chronic illness. It talks about autoimmune disease, the role of inflammation and the dearth of dietary treatment strategies. Also detailed are research on vitamin D, the microbiome and autoimmunity, and gluten autoimmune triggers among others.

The article presents several myths and facts about the digestive system. One of the myth is that consuming more fiber is always better. But, fiber can be troublesome for people with irritable bowel syndrome (IBS). Another myth is that the digestive health supplements are superior to whole foods. Whole food sources of fiber are packed with vitamins, minerals, and phytonutrients, which may also provide health benefits.

The article focuses on the nutritional aspect of inflammation and strategies on its management. According to the author, inflammation can be the cause of diseases including heart disease, metabolic syndrome, and type 2 diabetes. It mentions some anti-inflammatory diet recipes including warm quinoa salad with orange blossom vinaigrette, cauliflower gold, and strawberry tostada.

The article offers information on the health benefits associated with replacing refined oil with whole plant food like nuts, seeds, avocados and olives. It states that the benefits of whole plant fat includes bone health, prevents cancer, improves cognitive function, and prevents diabetes. The harmful effects of saturated fats that are found in animal fats are also discussed. A recipe for Avocanana Bread is also presented.

The article discusses the highlights of "The Global Burden of Disease" study about the power of diet published in the journal "The Lancet," and mentions topics including diseases linked to poor dieting, diet-related risk factors, and the benefits of eating a healthy diet.

The article discusses how diet can affect one's genetic predisposition for diseases. At the 10th Annual Nutrition and Health Conference in 2013, physician Roderick H. Dashwood explained how genes for disease susceptibility may be passed down to the next generation. It describes growth of the field of nutrigenomics which focuses on studying genetic disease prevention. The significant role of diet patterns in protecting against cancer is also explored. INSET: Diet Trumps Genes in Heart Disease Risk.

The article discusses snacking. It states that people snack for several reasons including to boost metabolism and energy levels, satisfy cravings for sweet or salts foods and to replace skipped meals. According to USDA study snacks add 38 percent of our daily sugar intake and 21 percent of our fat intake. Chips, refined grain, crackers,cookies, bars and candy are high calorie, low nutrient snacks rather one should go for foods such as whole grains, fruits, vegetables, lean proteins and nuts.

The article focuses on the importance of having ample amount of fruits and vegetables to reach daily produce goal. It is mentioned that fruit and vegetable consumption helps to reduce the risks including types of cancers, cardiovascular disease, and high blood pressure. It states that bioactive pigment phytochemicals including lutein, and lycopene are also present in fruits and vegetables. Also mentions reasons of less consumption and provides tips to improve fruit and vegetable consumption.

The article looks at several nutrition misperceptions identified by nutrition experts. They include the myth on the link between gluten-free diet and weight loss. Another is the notion that one needs to focus on superfoods for health. Also included is the misperception that only salt-sensitive people need to reduce sodium consumption.

The article explores popular notions and misconceptions about the effects of wheat on health. Several diet books, including "Wheat Bell," consider wheat as an unhealthful food, contributing to several problems such as obesity and autism. Scholar and professor Julie Miller Jones claims that there is no evidence that wheat is bad for one's health.

The article presents science-based nutrition habits to foster for 2013. It suggests to target unrefined carbohydrates, including whole grains, vegetables and unsweetened fruits and limit refined carbohydrates, such as flours and refined grains. Dietitian Victoria Shanta Retelny recommends to enjoy legumes, such as lentils, peas and beans, as a side dish as least three times per week and as a replacement for meat at least a day per week.

The article offers information on the benefits of eating nuts for health, and includes a recipe for Glazed Squash With Walnuts.

The article suggests that several chronic diseases associated with aging including heart disease, diabetes, and neurodegenerative diseases can be prevented by involving more fruits, vegetables, and whole groins in the daily diet. It states that diet-inflammation causes several aging diseases therefore there is a necessity to reduce it which can be made by eating a diet rich in whole foods, including carbohydrates, fats, and protein. INSET: Healthy Aging Food Strategy.

The article presents nutrition experts' views on some of the common nutrition misperceptions. Barbara Ruhs, dietitian for an Arizona-based supermarket chain, says that gluten-free foods aren't always nutrient-rich and calorie-wise options. According to Sylvia Geiger, a Vermont-based nutrition consultant, one can get good sources of vitamin C in potatoes.

The article discusses nine stealth health strategies to diet. It suggests having caution with snacks, altering some meat with mushrooms, and eating more vegetables. Dietitian Cynthia Sass recommends leaving 10 percent of every meal behind for an average American as it can lead to a weight loss of 10 pounds over a year.

The article reports on the benefits of the phytochemicals in plants. Scientists stress that phytochemicals protect the eye against age-related macular degeneration and prevent damaging effects of atherosclerosis that can lead to heart disease. Botanical researcher Navindra Seeram of the University of Rhode Island also explains how plants develop phytochemicals as powerful protective defense systems to get up and run away from harmful predators, sunshine, and insects. INSET: Plants as Medicine.

The article offers the insights of several nutrition experts on nutrition and health at the 8th Annual Nutrition and Health Conference in San Francisco, California. Doctor Andrew Weil advocates the integration of nutrition in medicine. Doctor Marion Nestle says that large food portions and ubiquity of cheap processed foods made the U.S. an obese nation. Doctor Dean Ornish adds that lifestyle change determines a person's predisposition to disease.

The article focuses on the plant-based diet which emphasizes plant foods such as vegetables, fruits, and grains. It mentions that plant-based eating can help fight chronic diseases and obesity. The 2010 Dietary Guidelines states that plant-based diet is associated with various health benefits such as reduced cardiovascular diseases, lower total mortality, and lower levels of obesity. Furthermore, the Barilla Center for Food and Nutrition says that the diet is also beneficial to the environment. INSET: Make Friends with Plants.

The article discusses the findings of a General Mills study in January 2011 regarding the recommended daily consumption of whole grains. Senior nutrition scientist Kristin Harris reported that the study revealed that only 5% of Americans achieve the three daily servings of whole grains that the Dietary Guidelines suggested. It mentions several health benefits of whole grains which include decreasing risks of cardiovascular diseases, stroke, and colorectal cancer.

The article reports on the efforts of policy makers to reduce sodium intake among citizens in the U.S. It mentions that excessive intake of salt resulted in the increase of blood pressure which can lead to heart diseases and stroke. It mentions that the Congress has requested the Institute of Medicine (IOM) to develop strategies to curtail the level of sodium intake among Americans by setting a standard for an acceptable level of sodium in foods among food and restaurant industry.

The article focuses on the plant foods that are nutritious and can be mixed into any dishes. It discusses foods including canned tomatoes, onions and beans. It states that celery has many nutrients including vitamins K and C, folate, and potassium. It states that black pepper has zero calories and adds a lot of punch to meals.

The article focuses on the health benefits of mushroom. Mushrooms in addition of being a delicious edible item is also used in medicines. Many drugs including penicillin, lovastatin and cephalasporin are originated from the fungi kingdom to which mushrooms belong. Studies reveal that beta-glucans in mushrooms are responsible for lowering the cholesterol level and enhancing the immune system of a person. Mushrooms being a source of vitamin D is also used in cancer treatments. INSET: Popular Mushroom Picks.

The article offers information on the healthy attributes of Indian cuisine. It states that Indian food contains several healthy components including vegetables, grains and fruits, which protect against certain forms of cancer. It mentions that the main drawback of the Indian food cooked in restaurants is the use of cream and sauce with oil floating over dishes. It offers tips from Madhu Gadia, an Indian cuisine expert, for starting Indian cooking, and a recipe of Quick Chickpea Curry.

The article provides tips for eating healthy at a low budget. Yale University Rudd Center for Food Policy and Obesity reports that healthy foods cost higher than unhealthy foods. Other surveys discovered that people tend to buy less in vegetables and fruits in the economic downturn. It suggests several food planning economical strategies including cooking real food, identification of less processed foods, and planning a simple dish menu.

Discusses the increasing popularity of cosmeceuticals, or products that claim to have medicinal and anti-aging properties. Projected growth of the industry by 2007; Scientists' claim that a balanced diet is the best solution for healthy skin; Necessity of consuming a variety of fruits and vegetables; Finding that certain foods were associated with less skin wrinkling; Concern about the potential misuse of dietary supplements. INSET: Good for you, good for your skin.

The article discusses dietary supplements available in stores. There are supplements to ease depression and fight off airborne germs; tonics to fortify the male and female reproductive systems; homeopathic tinctures with alluring names made with exotic-sounding botanicals. The vast majority of the supplement industry is responsible, and they are very careful to make products that are scientifically sound but some are not, according to the Council for Responsible Nutrition (CFRN), a trade association that represents suppliers and manufacturers of dietary supplements and ingredients. Although trade associations like the CFRN try to encourage industry-wide standards, ultimately, when it comes to supplements, it's up to consumers to protect themselves. INSET: Get informed.

The article reports on the difference of hemp from its close plant relative marijuana.

The article reports that the partially hydrogenated oil found in processed foods like popcorn and ready-made frosting banned by the U.S. Food and Drug Administration (FDA).

The article focuses on the selection of seeds that provides good flavour and health. A seed is a small embryonic plant enclosed in a covering called the seed coat, usually with some stored food. It mentions that seeds are the package of strong nutrition which includes protein, healthy fats, and fiber. A recipe for Flax Chia Granola is presented.

The article focuses on the DASH (Dietary Approaches to Stop Hypertension) Diet as the top-rated diet in 2013 based on the ranking made by nutrition experts such as David Katz and Brian Wansink.

The article offers information on top 9 nutrition food bargains approved by Environmental Nutrition (EN), such as eggs onions , peanut butter, popcorn, banana, white potatoes, old fashioned oats, kidney beans and carrots, and the prices are based on average retail surveys from the United States Department of Agriculture (USDA) and United States Department of Labor.