Variety comparisons and diverse culinary forms, such as juices or dried extracts, determine the nutritional value and physiological impact of plant-based diets on systemic health.
You know the age-old health aphorism: “An apple a day keeps the doctor away.” Although no one food can keep disease at bay, apples are nutritious fruits that may help your weight-loss efforts and offer a variety of other health benefits.
Read more →
If you’re avoiding bananas because you think they’re too high in calories for your weight-loss plan, you might want to reconsider.
Read more →
The benefits of eating blueberries and strawberries may far outweigh any health risks. Dr. Eric Rimm of Harvard Medical School advises people of all ages to eat more berries for heart health. Some people may have allergic reactions to berries or experience digestive problems, however, if they consume too many.
Read more →
Red Russian kale originated in Siberia and made its way to North America via traders in the late 1800s. With its blue-green leaves and reddish-purple veins, red kale is so jam-packed with beneficial nutrients it is often dubbed a “super food.
Read more →
Tomatoes provide significant amounts of vitamin C, potassium, lycopene and other nutrients, in a very low-calorie package. Their calorie count depends on several variables, including color and size.
Read more →
Hot peppers, or chilis, get their heat from an oily chemical compound called capsaicin, found primarily in the membrane surrounding the seeds. Capsaicin boosts thermogenesis -- the process by which the body turns calories into heat to use for fuel -- in studies on humans and animals.
Read more →