General Health

The food industry has turned out some scary stuff in recent decades, but that doesn't mean you have to stand quaking in your kitchen. Here's how to take the fear out of your food choices — and put common sense back in.

Acrylamide, a cancer-causing agent, has shown up in a variety of fried foods, but also in healthier baked and roasted items, including home-cooked meals. Should we be alarmed? Here's a look at what we know about acrylamide, its risks and whether we need to take action.

Okay, 2003 is almost over. You may be running behind on your resolutions, but you're not defeated yet! Here's your guide to a slew of meaningful goals you can still accomplish (and celebrate) this year.

How to get beyond headlines and hype to find answers you can use.

Wake up and smell the statistics. America's eating has gone bonkers, and it's up to us to stop the madness.

Allergy-like food sensitivities may be the blame for at least part of your excess weight. Eliminate your problem foods and you could lose unwanted pounds and inches — fast.

Don't take two aspirin and call this doctor in the morning. He'd rather see you nourish, protect and heal your body for real.

An emerging field of nutritional research dubbed “nutrigenomics” focuses on identifying and understanding molecular-level interaction between nutrients and other dietary bioadditives with the human genome during transcription, translation and expression (the processes by which proteins encoded by the genome are produced and, for better or for worse, do their thing).

Below are some of the tests that Dr. Gregory Tefft and other individualized-nutrition experts suggest will show you the best picture of your current genetic and nutritional reality.

Too often, our intimate relationship with the natural world fades with childhood. But somewhere, in each of us, an essential craving remains.