Nutrition
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Tofu, tinned salmon, and almonds can all serve as bone-boosters – even without milk in your diet
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Campaigners say compulsory menu labelling could put too much emphasis on calorie counting
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Losing weight may be tough, but keeping it off, research tells us, is tougher – just not for the reasons you might think
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Despite popular beliefs that adolescents use more energy, new research suggests otherwise
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Results of research show that fisheries in over 40% of countries studied are highly vulnerable
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It eases pain, seems to be addictive and shows every sign of causing long-term health problems. Is it time to quit sugar for good?Podcast
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The scientist and broadcaster discusses the drawbacks of calorie-counting and BMI in measuring obesity, and how our growing understanding of genetics is leading to new treatments
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Action on Salt assessed 119 snacks including lentil curls and chickpea chips, finding some to be saltier than seawater
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From the archives: In 1972, a British scientist sounded the alarm that sugar – and not fat – was the greatest danger to our health. But his findings were ridiculed and his reputation ruined. How did the world’s top nutrition scientists get it so wrong for so long?Podcast
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Why is the science of healthy eating so complicated? Madeleine Finlay asks why we’re still getting it wrong, and what the current evidence is on snacking, calories and ultra-processed foodsPodcast
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Boris Johnson’s plan to ban buy-one-get-one-free deals and junk food adverts is like using a sticking plaster on a severed limb
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Powders are the way forward – you can even bake with them
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As the government launches a newly interventionist obesity strategy, the Guardian’s Felicity Lawrence looks at whether it goes far enoughPodcast
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After seven days on a high saturated fat, high added sugar diet, volunteers scored worse on memory tests
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The long read: It’s cheap, attractive and convenient, and we eat it every day – it’s difficult not to. But is ultra-processed food making us ill and driving the global obesity crisis?
How to eat healthily Number crunching: why ultra-processed foods have a calorie problem