Nutrition Tips

Made from rice, soy, coconut, almonds and more, alternatives to cow’s milk abound. Here’s how to make sense of your options.

How olive oil can reduce the inflammatory response associated with obesity, type 2 diabetes and more.

Nutritional psychologist Marc David explains why our mental and emotional responses to food matter far more than we realize.

How protein-rich foods can increase your energy and mental alertness.

Dispatches from a hectic morning — without the side of eggs — from food writer Dara Moskowitz Grumdahl.

Both Paleo and vegan diets have become popular in the last few years. But what are their pros and cons, and how might they affect your health? We assembled a roundtable of experts to make sense of the debate.

Read the complete email interviews from healthy-eating experts Kris Carr, Nora Gedgaudas and Mark Hyman, MD.

See where else these common ingredients in processed foods are used.

Managing your weight isn’t just about the number of calories you eat. It’s also — and perhaps primarily — about the quality and character of those calories. Here’s why.

Mislabeled fish in restaurants and supermarkets has become something of an epidemic in the United States.

Microwave ovens are a marvel of modern engineering — but could they also be a menace to your health?

A biochemist born and raised in India shares his passion for aromatic spices and their extraordinary health benefits. Here are five favorites, available in any grocery store, that can help treat and prevent a surprising number of diseases.

Most of the processed foods we eat are studded with mysterious additives. They extend shelf life. They create exciting flavors, colors and textures. But they don’t do great things for our health. Find out which ones to avoid, and why.

Some dietary fats we should avoid, others we must embrace. Knowing the difference could change — or even save — your life.

A roundup of the potential health problems from diet soda consumption.

Dr. Mark Hyman debunks 4 claims surrounding soy.

Every five years the government issues an updated version of its guidelines for healthy eating. We asked some clued-in nutritionists to help us evaluate its latest confounding effort.