Anti-nutrients naturally occur in food and can block the amount of other nutrients available for your body to use. But their effects aren’t all bad, which is why they’re undergoing an image makeover.
Articles on Nutrients
Displaying 41 - 60 of 71 articles
To avoid global warming on a catastrophic scale, nations need to reduce emissions and find ways to pull carbon from the air. One promising solution: spreading rock dust on farm fields.
Insect populations are falling as what they eat becomes more like iceberg lettuce and less like kale.
Storing more carbon in soil helps slow climate change and makes croplands more productive. But there are two kinds of soil carbon that are both important, but function very differently.
Shoppers struggle to make sense of food labels – and aren’t always sure what they’re eating.
To understand how healthy a food is, we often look at fats and proteins, vitamins and minerals. But this approach overlooks one property that’s a key part of a food’s health potential – its structure.
Processed foods can be nutritious as well as economical and convenient. So let’s stop demonizing processed foods, and ease up on those who turn to them for convenience and price.
Are you getting enough vitamin B12, calcium, iodine and iron? Here’s what can happen if you don’t get enough – and how to ensure you do.
Dropping leaves might seem like a waste, but plants are actually saving nutrients.
Gardening not only provides nutritious food, but a reminder of home for refugees.
Scientists have long thought most nitrogen in Earth’s ecosystems comes from the air, but new research shows it also is released as rocks weather. This could boost plant growth and help sequester carbon – but not fast enough to avert climate change, as some pundits have claimed.
Mushrooms, long popular on pizza and in cooking, are getting more attention for their health benefits. Here are some reasons you might want to add them to your grocery list and not just your pizza.
Multiple reports have convincingly demonstrated that agroecology is the most promising pathway to sustainable food systems on all continents. But governments aren’t doing enough to support it.
Biofortification – enhancing the micronutrient concentration of staple crops – offers a sustainable solution to hidden hunger.
Dried and frozen fruit contain more sugar than their fresh equivalents. So, why do we think they’re healthy?
Thinking about trying for a baby? Then now is the time for you and your partner to “spring clean” your food and lifestyle habits.
Tiny versions of leafy green vegetables and herbs have made it from restaurant tables to the home kitchen. But are these microgreens healthier for you than regular greens?
There is no evidence supporting claims that cooking or heating food in the microwave can give you cancer or food poisoning.
Consumers tend to think that healthy foods have to cost more than their less nutritional counterparts. New psychological research looks at how pervasive this is.
There is converging evidence from both human population and animal studies that curcumin may help prevent age-related cognitive decline.
Top contributors
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Honorary Associate Professor, University of Leicester
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Associate Professor, The University of Melbourne
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Programme Lead Nutrition and Health, Edge Hill University
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Professor of Global Environmental Studies, Chancellor's Fellow and Director, John Muir Institute of the Environment, University of California, Davis
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Associate Professor, Centre for Agroecology, Water and Resilience, Coventry University; Independent Social Research Foundation
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Senior Lecturer in Environmental Sciences, University of Manchester
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Associate Professor, Department of Entomology; African-American Studies, University of Illinois Urbana-Champaign
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Professor of Nutritional Epidemiology, University of Southampton
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Senior Lecturer in Sociology and Social Science Course Co-ordinator, Southern Cross University
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Professor of Sustainability Governance, University of Technology Sydney
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Senior Researcher, Agricultural Research Council - Animal Production, University of KwaZulu-Natal
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Ph.D. Candidate in Marketing, University of Georgia