Flemmie Pansy Kittrell, the first Black woman to earn a Ph.D. in nutrition in 1936, showed the importance of good health and developed a program that became the model for Head Start
While spicy food can cause pain, it isn’t linked to higher mortality rates
A new study suggests that changes in the brain's sensitivity to insulin during phases of the menstrual cycle may be linked to appetite
New research shows any alcohol can harm your body, but the increased risk may not be huge
Highly processed foods resemble drugs of misuse in a number of disturbing ways
New research identifies genome areas linked to dietary patterns and our taste for things such as tea, tobacco and grapes
Here’s why your body sheds fat and muscle when you diet
HDL cholesterol raises disease risk at levels above 80 milligrams per deciliter
A careful new study reveals coffee is generally safe for your heart and may boost your daily step count.
Researchers developed a five-star rating system for the risks of smoking, eating unprocessed red meat and other factors. Some scientists say the findings aren’t surprising—and could be used to cast doubt on decades of health advice...
A recent lawsuit claims a chemical called titanium dioxide, used in Skittles candies, harms people. It’s hard to find strong evidence for that, however
Knees and other joints regrow some lost cartilage with some outside aid, research suggests
What we eat needs to be nutritious and sustainable. Researchers are trying to figure out what that looks like around the world
For decades, assumptions about weight have clouded our view of health
There’s a good possibility that at least one of the dishes you eat this holiday will contain a gelling agent. But what is that, exactly? A new video series from Scientific American and Spektrum der Wissenschaft gives you a serving of science. ...
A new video series from Scientific American and Spektrum der Wissenschaft gives you a serving of science. In this episode, we take a look at the effervescent fermented tea that has become a health craze...
A new video series from Scientific American and Spektrum der Wissenschaft gives you a serving of science. In this episode, we take a look at edible seaweed...
A new video series from Scientific American and Spektrum der Wissenschaft gives you a serving of science. In this episode, we take a look at something called inulin.
Half the world’s population relies on rice as a primary food
