Diet and Nutrition

Low-carb diets are all the rage for weight loss. But do they really work?  And what are carbs anyway? Take our quiz to find out what the latest research suggests.

Cooking might seem like a chore — but some argue creating space to make a time-intensive meal from scratch is an act of self-care and can even help you heal through hard times.

Western Australia has new guidelines limiting ham in school canteens. Parents are reportedly confused and frustrated. So what has changed and what evidence is it based on?

Research suggests young children are going hungry in early childhood centres, and being given food that doesn't meet dietary standards.

High blood pressure is a common health problem in Australia and cutting salt intake can reduce the risk. But most people find it hard to change the way they cook and eat. Potassium-enriched salt might offer a solution.

You’ve probably heard that breakfast is the ‘most important meal of the day’. But is that true and when did bacon, eggs, or cereal become part of our morning routine?

There are no quick fixes or short cuts to living longer and healthier lives, but the science is clear on the key principles. Here are five things you can do to extend your lifespan and improve your health, writes Hassan Vally.

Most salad dressings are temporarily stable mixtures of oil and water known as emulsions. But how do salad dressing emulsions form? And how can we enhance our emulsions for better salads and more?

Humans have a long-standing tradition of eating themselves into a "food coma". So what's the science behind this post-meal slump?

Not since Viagra has the world of medicine seen a bigger "accident" but if Ozempic can tackle the challenges obesity has presented in recent decades, there could be a profound impact on the global economy, writes Ian Verrender.

When we change our diet and start losing weight, we disrupt how our appetite hormones function. Here's how you can stay on track, writes Nick Fuller.

When ultra-processed foods first hit supermarket shelves, people weren't convinced they were real food. Now many Australians depend on them. 

The humble bag of chips has come a long way, with flavours like cheeseburger, curry, and cucumber now available. To get the flavours right involves a bit of technology — and a whole lot of noses.

Quail is a delicacy for many, and restaurants could soon be serving meat grown from quail cells after Australia's food safety regulator judged cell-cultured quail meat safe to eat.

If you're a regular coffee drinker, you may have experienced the dreaded caffeine withdrawal headache. It's a painful reminder that caffeine is a drug that changes your brain.

A Central Australian Aboriginal community hopes to improve the health of residents and increase food security by re-establishing a once plentiful orchard that has fallen into disrepair.

Sydney pastry chef Christopher Thé and health experts from the University of New South Wales develop a brain-friendly cake for food delivery charity, Meals on Wheels.

Australians of faith who want to eat less meat can sometimes find themselves torn between their religious identity and environmentalism. 

It is possible to train your tastebuds to enjoy foods you previously didn't, like training a muscle at the gym, write Nicholas Archer and Astrid Poelman.

Probiotics that fill supermarket shelves promise to boost your digestion and immune system. Some even claim they can help people with an irritable bowel or low mood. Let's look at the evidence.

New data suggests many Australian shoppers are now treating snacks as luxury items, to combat rising grocery prices.

Sculpted men with bulging muscles, sweating it out at the gym is not commonly an image one would associate with eating disorders, but, with more than 1 million Australians suffering through an eating disorder, the reality is 25 per cent of them are males.

Spend some time scrolling social media and you're all but guaranteed to see an ad promising to help you with targeted fat loss. Unfortunately, it is not possible to target the location of fat loss.

There are more than 40,000 varieties of cultivated rice. If you've ever wondered about the differences between all the colourful rices at the supermarket, here's a rundown.

Community-led food pantry pop ups gaining popularity as people look to help their neighbours through cost-of-living crisis.