Carbohydrates and proteins are essential building blocks of life, yet they are often shrouded in confusion and controversy. Low-carb diets, high-protein fads, and conflicting health claims leave many wondering what to eat.

Background and aims: To determine the effect of a strictly plant-based vegan diet on measures of adiposity. Methods: Participants were assigned to a vegan diet for two weeks after first completing a two-day electronic food diary which served as a control and attended two meetings; pre- and post-intervention to provide measurements of weight and waist circumference.

Navigating today’s dietary landscape can feel like a journey through an endless buffet of options. From omnivorous diets to plant-based approaches like vegan, vegetarian, and pescatarian, each pattern impacts both personal health and the planet.

In today’s fast-paced world, the foods we choose have a profound impact on our health, and two powerful dietary components—fiber and phytonutrients—are central to unlocking that impact.

Managing your weight and improving your overall health can often feel overwhelming, but one concept stands out as both simple and powerful: calorie density. This approach focuses on the number of calories in a given weight of food and emphasizes choosing foods that allow you to eat more while consuming fewer calories.

Hydration and sleep are not just daily habits; they are the foundations of human survival and health. Without food, the human body can endure for weeks—up to 61 days, as evidenced by hunger strikes. But without water, survival is limited to mere days. Dehydration, even at mild levels, can impair cognitive performance, reduce muscle endurance, and cause symptoms like fatigue, dizziness, and lack of focus.

Eggs are among the most debated foods in the nutrition world. While nutrient-dense and economical, their cholesterol content raises concerns about their impact on cardiovascular health and other metabolic outcomes.

In recent years, the health implications of meat consumption have become a central topic in nutrition and public health discussions. With increasing global meat consumption and evolving dietary preferences, understanding the health outcomes associated with different types of meat is essential.

The global rise in meat consumption parallels increasing chronic diseases like cancer, cardiovascular disease (CVD), and diabetes. Processed meats are classified as carcinogens, and high consumption levels are linked to significant environmental degradation.

Protein is a fundamental macronutrient, playing a critical role in cell structure, enzymatic functions, and overall health. While essential, not all proteins are equal. Growing evidence suggests that certain components of animal-derived proteins contribute to chronic diseases, challenging traditional perceptions of their health benefits.

Protein holds a near-mythical status in the public consciousness, often equated with vitality, strength, and superior health. But how did this obsession with protein arise, and is it warranted? Surprisingly, much of what we believe about protein today stems from historical misconceptions and overzealous promotion.

The global interest in high-protein diets has surged, driven by their perceived benefits in muscle development, weight management, and overall health. However, excessive protein consumption, particularly from animal sources, poses health risks.