I don't know if I'll get Alzheimer's, but I do know I don't want to. That's why I just read '100 Simple Things You Can Do To Prevent Alzheimer's' by medical journalist Jean Carper.
Instead of the unending beauty pageant, my colleagues could all rally around the fundamentals of healthful eating, which are in fact well-established. But I guess the allure of fame and fortune is just too great.
Only pro-consumption cues were given from both the advertisers and in my personal life, such as being rewarded with a soda after my baseball game or the cheap, allowance-friendly price of a bottle of Pepsi at my local convenience store.
I'm happy to keep my "non-fun" mom status if that means that I can help my son be a healthy eater and maintain a normal weight throughout his life. One day he'll pass the same habits down to his kids and perhaps then he'll realize just how "fun" being healthy, staying fit and avoiding sickness can really be.
With Christine Valerio's combined passion for graphic design and creating positive change in people's lives, she developed With Me, a system of interactive and conversational games that encourage meaningful interaction between people of all ages.
As an all-or-nothing society, we push ourselves to accomplish unachievable goals and fail miserably rather than maintain a sense of balance and moderation. Consider diets in general. We automatically assume they are temporary because we recognize it is impossible to completely restrict oneself forever. Instead, consider making small changes over time.
Although Sarma is quite vocal about her animal views on social media forums, she does not want to isolate anyone interested in even just trying a raw and/or vegan diet.
We have been eating fast food sandwiches made with azodicarbonamide for years. If you don't eat that stuff very often, I doubt you have anything to worry about. And if you do eat a lot of fast food sandwiches, I'd venture to say that azodicarbonamide is probably the least of your concerns.
You can't live an unhealthy life in other areas and expect one thing to solve all of your problems, but you can slowly add a piece here or there, continue to self-experiment, and gradually develop a health strategy that works for you, your goals, and your lifestyle.
Food movement leaders tend to stick to their specific issues, whether it's advocating for healthy food, fighting for workers' rights or curbing marketing to children. There is one organization that conveniently provides us with one giant target for all of them: the National Restaurant Association.
Most people think diets work and that it is the dieters who "don't work," are undisciplined, self-sabotaging, etc. However, any review of unbiased res...
The man I love has put on a little weight. I shouldn't be shocked. Keeping the pounds off is one of the challenges of middle age. It's a challenge that many of us don't meet. Next time you're hanging with a crowd of your peers, look around. Plump is the new normal.
Candied bacon that's low carb? Wha-what?
Every family deserves equal access to real food. Unfortunately, this remains a dream for many.
Food companies are just telling us what we want to hear. How's that been working out for us?
Forget the calories, the question that Americans should be asking, and demanding an answer to, is whether regulations over the preparation and delivery of our food are improving our diet and health.
One of the most profound actions you can take to ensure continued success is to set up your surroundings and schedule to align with your goals. Let's start with your office. Here are five tips and tricks you can implement to improve your health while at work!
So which fish are safe to eat? And which fish provide the greatest health benefits? These are the questions that scientists with the Environmental Working Group set out to answer.
Over a year ago, I questioned my daily supplementation of omega-3 fatty acid (triglyceride-reducing agents found in fish oil) by looking at some evide...
"I look at food as art -- my plate is the canvas and the food my color pallet. I use the texture, color and flavor of food to bring to life the story of the dish."