You can buy probiotics and prebiotics at the supermarket or pharmacy. But do they help your gut? Or are we better off eating fermented food such as cheese or kimchi?
Articles on Food
Displaying 141 - 160 of 1050 articles
With a few science-based tips, mangled eggs can become a thing of the past.
While Iowa is a big food producer, many people in the state need help getting enough to eat.
From Spartan feasts to Sunday brunches, the way we eat has transformed since our hunter-gatherer ancestors first shared meals around the hearth.
How can the benefits and risks of wild meat consumption be balanced to protect human health, wildlife and the environment?
Fragmentation of services is a barrier in addressing severe child poverty.
Eating with others can boost levels of happiness, according to a new global report that traces the number of times people dine alone or in a group.
There’s no firm evidence eating eggs causes constipation. In fact, eggs may have the opposite effect. Here’s what’s really going on in your gut.
Faced with both a trade war and annexation threats, Canada must confront whether its domestic food systems can feed its population in a crisis.
Competition issues are at the heart of the surge in prices and low production in Malawi and Zambia.
Ensuring food security for the future means supporting food producers and building the infrastructure and policies that make local food accessible, affordable and sustainable for all.
Hagiographies (writing on the lives of saints) give us a glimpse of the food culture of early medieval Ireland, when Patrick lived.
Collards may have arrived in southern Morocco via early Muslim traders, and Morocco may have been a stop in the journey the vegetables took to America.
Without swift and effective action, composting may become an environmental crisis, rather than a solution.
A new Productivity Commission report finds regulations and costs are slowing Australia’s progress in becoming a circular economy.
A new report shows how ubiquitous unhealthy foods are, how aggressively they are promoted, and how hard it is to access healthy foods in places people spend time.
By simplifying its range, Coles is moving a step closer to Aldi’s strategy.
Innovations in food packaging that integrate smart technologies can reduce food waste and help address food insecurity.
You might have heard that eating too many eggs will cause high cholesterol levels, leading to poor health. But what does the latest science say?
Familiar flavours, scents and cooking techniques can provide support and comfort to those living with dementia.
Top contributors
-
Associate Professor of Hospitality Management, Colorado State University
-
Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
-
Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
-
Professor of Food Policy, City St George's, University of London
-
Professor of Community Health and Wellbeing, The University of Queensland
-
Professor, Food Economics, University of Guelph
-
Senior Lecturer in History, University of Waikato
-
Catedrático de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Universitat de València
-
Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
-
Senior Lecturer, Nutrition and Food Science, Australian Catholic University
-
Honorary Associate Professor, University of Leicester
-
Senior Lecturer in Geography, University of Sheffield
-
Accredited Practising Dietitian and Lecturer, Southern Cross University
-
Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
-
Visiting Research Fellow in Philosophy, University of Hertfordshire