Chia, quinoa, flax, hemp, and amaranth – discover just how powerful these versatile little culinary wonders are. Read more
There's a touch of deja vu about the current controversy around sugar: we've been here before, with fat and salt.
Invigorate your meals – and your health – by putting plenty of sunshine-coloured foods on your plate.
We've seen the resurgence of heirloom purple carrots. Now it's – drum roll – purple wheat.
Protein powders and premixed shakes abound – but do you really need them? We tell you what you need to know.
Blossoms are not only beautiful; many are also tasty, nutritious and can fill you with their energetic goodness.
Naturopath Ann Vlass tells you the five best foods for fighting depression and boosting your mood.
Best-selling author of River Cottage Gluten-free and Food for a Happy Gut, Naomi Devlin, talks about how to calm your digestion, soothe your stomach, and delight your tastebuds.
Are you confused about whether soy products are good or bad for you? You’re not the only one. Let’s get clear on which foods are health-promoting and which to avoid.
Why is it so hard to stop eating when food – even really unhealthy food – is near? We show you how to take control of mindless eating.
No gluten? No dairy? No refined sugar? No problem! These delectable plant-based recipes from passionate vegan Anthea Amore are vibrant, healthy, and delicious.
Cacao is the most pure form of chocolate available to us as it comes very close to the raw and natural state in which it is harvested.
If you think all fat is a no-no, think again. Omega-3 is a type of unsaturated fatty acid which is incredibly good for you.
Losing weight could be as simple as skipping a couple of common foods and substituting these eight easy (and skinnier) choices.
Raw milk proponents claims it's healthier and safe when hygiene standards are followed, but opponents point to microbiological risks. Jane Carstens investigates.
Wheat and dairy are the two most common food intolerances, and most people, whether they realise it or not, experience some degree of symptoms when eating them, says Diana Robinson.