by Sue Van Raes: While you may have thought you needed a good excuse to enjoy a...
by Lindsay Oberst: John Robbins is a food legend. His father founded and owned the Baskin-Robbins ice...
by Lindsay Oberst: Though we might wish otherwise, progress often starts small and takes time…
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by Chelsea Debret: The term ‘gut microbiome’, also known as ‘gut bacteria’, has become the norm in...
by Tony Robbins: Cryotherapy (“cold therapy”) is a medical technique by which the body is...
by Elisha McFarland: Numerous studies have shown the negative health effects of drinking soda on your...
by Liam Pritchett: Robert Downey Jr. has said he’s going vegan “for legumes.” The Iron Man actor...
Unless you’ve been living under a rock-or maybe out of wi-fi range-you no doubt know...
by Ocean Robbins: Between now and 2050, a global switch to diets that rely far less on...
by Ocean Robbins: The ancient Egyptians believed eating mushrooms brought long life…
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The human body is designed to take food in, draw out the worthwhile nourishment and...
by Sayer Ji: Millions die every year from cancer. Millions more from heart disease…
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by Sayer Ji: A favorite herbal medicine of the ancients, peppermint leaves have been found in Egyptian...
by Kate Harveston: Do superfoods have magic powers, or are they just items everyone should eat more...
It is a wonder product used in everything from confectionery to construction…
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Are you content with the physical state of your body? How much energy do you...
by Margie King: If you still think of blueberries as an occasional summer treat, think again…
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by Julie Chen, M.D: Much of the marketing that is used to sell dietary supplements comes...
by Tony Robbins: Lasting weight loss doesn’t come from counting calories and forcing yourself on...
by Sayer Ji: The world’s most extensively researched spice continues to prove itself capable of remarkable therapeutic...
by Margie King: Although mushrooms get good press as a low-calorie, high fiber, low-cholesterol, low-sodium decoration for...
by Sayer Ji: While pomegranate enjoys high standing as far as its culinary status…
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by Laura Reiley: but the research was hatched out of industry funding…
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