NutritionFacts.org Video Podcast

Type 2 diabetes can be reversed with severe calorie restriction—whether by surgery or starvation—but can also be reversed by simply eating healthier.

Is the reversal of type 2 diabetes with gastric bypass surgery due to the actual operation or just the severely restrictive diet required for recovery?

The pros and cons of fennel fruits as a cheap, easy-to-find, light-weight, nonperishable source of nitrates.

If the uric acid crystals that trigger gout come from the breakdown of purines, should gout patients avoid even healthy purine-rich foods such as beans, mushrooms, and cauliflower?

Certain foods are linked to not only increased happiness, but greater “eudaemonic” well-being, feelings of engagement, creativity, meaning, and purpose in life.

The burgeoning field of positive psychology is based on the understanding that mental health is not just about the absence of disease.

Ancient dietary practices based on analyzing the fiber content of fossilized human waste can give us insights for combating the modern obesity epidemic.

Vegetables tested head-to-head to see which boosts immune function best.

Cow’s milk proteins can pass through breast milk—which may explain why maternal dairy-free diets are so effective in treating infant colic.

What about the studies that show a “u-shaped curve,” where too much sodium is bad, but too little may be bad too?

What can we eat to combat “inflamm-aging,” the chronic low-grade inflammation that accompanies the aging process?

What happens when the most antioxidant-packed dried fruit available is put to the test in a double-blind randomized placebo-controlled clinical trial for moderate to severe acne?

Why do some drug-based strategies shorten the lives of diabetics and some diet-based strategies fail to decrease diabetes deaths?

Eating antioxidant-rich foods can bolster skin protection and reduce sunburn redness by 40%, whereas alcohol can dramatically drop the level of antioxidants in the skin within 8 minutes of consumption.

Dietary Acid Load is determined by the balance of acid-inducing food, such as meats, eggs, and cheeses, offset by base-inducing (“alkaline”) foods, such as fruits and vegetables.