NutritionFacts.org Video Podcast

If our body doesn't register liquid calories as well, why are blended soups more satiating than the same ingredients eaten in solid form?

Might disrupting the fiber by blending fruit result in overly rapid sugar absorption?

Eating intact grains, beans, and nuts (as opposed to bread, hummus, and nut butters) may have certain advantages for our gut flora and blood sugar control, raising questions about blending fruits and vegetables.

Smoothies (and blended soups and sauces) offer a convenient way to boost both the quantity and quality of fruit and vegetable intake by reducing food particle size to help maximize nutrient absorption.

The consumption of animal fat appears to increase the growth of gut bacteria that turn our bile acids into carcinogens.

Certain gut bacteria can “retoxify” carcinogens that your liver successfully detoxified, but these bacteria can be rapidly suppressed by simple dietary changes.

Causes of dry eye disease include LASIK laser eye surgery, but there are dietary approaches to prevention and treatment.

Protective properties of whole plant foods against diabetes include antioxidants, lipotropes, fiber, and the ability to suppress the estrogen-producing bacteria in our gut.

Potential culprits include the trans fat in meat, the saturated fat, cholesterol, heme iron, advanced glycation end products (glycotoxins), animal protein (especially leucine), zoonotic viruses, and industrial pollutants that accumulate up the food chain.

What effect does coffee and tea consumption have on longevity, cancer risk, GERD reflux, bone fractures, glaucoma, sleep quality, and atrial fibrillation (irregular heartbeat)?

Does extra virgin olive oil have the same adverse effect on arterial function as refined oils and animal fats?

We finally discovered why a single high-fat meal can cause angina chest pain.

Big Candy boasts studies showing that those who eat chocolate weigh less than those who don’t, but what does the best science show?

Eating a diet low enough in sodium (salt) can prevent the rise in hypertension risk as we age.

The fat-burning properties of brown adipose tissue can be boosted by cold exposure, certain flavor molecules, and arginine-rich foods.