If studies from the 70’s showed cancer patients treated with vitamin C lived four times longer and sometimes 20 times longer, why isn’t it standard practice today?

Studies in the 70’s appeared to show an extraordinary survival gain in terminal cancer patients with vitamin C, a simple, relatively nontoxic therapy.

Energy density explains how a study can show participants lose an average of 17 pounds within 21 days while eating a greater quantity of food.

Is it true that there are foods like celery that take more calories to digest than they provide?

At what level of tea consumption might the benefits of tea start to be countered by the risks of lead contamination for green, white, black, and oolong tea for children, pregnant women, and adults in general?

The tobacco industry has focused more recently on divide-and-conquer strategies to create schisms within the tobacco control movement. The healthy food movement can learn from this by not allowing minor disagreements to distract us from the bigger pict...

Research on the red wine component, resveratrol, looked promising in rodent studies, but what happened when it was put to the test in people?

Why do heart attack rates appear lower than expected in France given their saturated fat and cholesterol intake? Is it their red wine, their vegetable consumption, or something else?

It took more than 7,000 studies and the deaths of countless smokers before the Surgeon General’s report on tobacco was released in the 1960s. How many people are suffering needlessly from preventable dietary diseases today?

The extraordinarily low rates of chronic disease among plant-based populations have been attributed to fiber, but reductionist thinking may lead us astray.