In 2020, researchers reported the results of a study (funded by the Australian meat industry) that enrolled 145 older adults in a supervised strength-training program three days a week. After…
Category: What to Eat
When the coronavirus hit, in-restaurant dining evaporated. And many of us are still leaning on takeout to keep our distance. Here’s a quick guide. Thai Garden rolls beat spring rolls.…
Many people don’t get enough vitamin D, but we may be looking in the wrong places. Here’s a handful of foods with more or less of the vitamin than you…
“Wildfires at all-time high. Arctic sea ice remains at record lows,” says the U.S. Environmental Protection Agency. “The Earth’s climate is changing.” The change shows up in virtually every indicator…
Eat more fruits and vegetables. That advice goes for just about everyone. When it comes to fruit, it’s not just about the vitamins and minerals (plenty) or the calories (few).…
Stone Fruits Peaches, Plums, Apricots Let soften in a closed brown paper bag on the countertop until they yield slightly to the touch. Store in the fridge for a few…
Try these in-season varieties before you give up on the vegetable altogether Garden variety globe (aka American) eggplants are at home in ratatouille or baba ganoush year round. But summer’s…
The succulent, crisp crowd-pleasers are a cross between regular green peas and snow peas. The result: a crunchy outer pod and sweet inner peas, both edible. Just trim or snap…
Bread, bagels, buns, breakfast cereals, pizza crust, pancakes, pretzels, pastries, chips, cookies, cakes, ice cream, soda. Most are made with highly processed white flour, sugar, or both. Are those “fast…
Most cruciferous superstars—think kale, Brussels sprouts, cabbage—pack a bold taste and texture. Not bok choy. The Chinese cabbage has crunchy, almost sweet white stems topped off with mild dark green…