Is US beef safe to eat? How worried should we be about ‘mad cow disease’, growth hormones and fatty meat?
US beef will soon be back on Australian menus. But how does it compare with home-grown beef? Three experts explain.
Primary Results
Front‑of‑package food labels: A path to healthier choices
New policy requiring front-of-package nutrition symbols aims to guide consumers toward healthier food choices by highlighting foods high in sodium, sugars or saturated fats.
Health Check: the low‑down on trans fats
When you buy commercially baked goods such as pies, pastries, cakes and biscuits, there’s a good likelihood they’ll contain one of the nastier types of fatty acids: trans fats.
Why cheese may help control your blood sugar
A recent research study found that cheese reduced insulin resistance in prediabetic rat models.
Is red meat bad for you? And does it make a difference if it’s a processed burger or a lean steak?
Most of us are vaguely aware we shouldn’t eat too much red meat, but why? And does the type of meat make a difference?
Should we eat red meat? The nutrition and the ethics
The impacts of red meat production and consumption on human health, animal welfare and the environment are complex.
New Australian dietary guidelines: experts respond
The National Health and Medical Research Council (NHMRC) today released its updated Australian Dietary Guidelines to advise Australians about the types and amounts of foods needed to maintain a healthy…
Is cheese bad for you? We asked five experts
Good news for cheese-lovers: all five experts said no.
Forget about fats – it’s processed food we should be worried about
Arguing about the pros and cons of fat in our diet takes the focus away from the real nutritional demon: processed foods.
What’s the difference between skim milk and light milk?
Which one contains the most fat, skim milk or light milk? How about protein or calcium? A nutrition researcher explains.
Secondary Results
