Packaged foods acquire long shelf lives when their chemical properties are manipulated so that bacteria cannot grow. While this gives a perception of safety and sterility, it actually means that ingredients of any quality can be used and the food will never go bad. Low-quality ingredients can be...

In my last post I identified the single most important enduring nutrition principle: Eat mainly raw fruits and vegetables.[1] This should be no shocker; it has been the central message of academic nutritionists for more than 50 years....

Deep within the jungle of Papua New Guinea I gripped a milk-white larvae as its black pinchers pulsed back and forth -- it was dinner. My host Samuel assured me, "take a bite, tastes like chicken!" I was completing the final phase of "Last One Standing," a BBC series that...