Nutrition

The plant-based egg substitutes available today are less than perfect. Food scientists are working hard to improve them — and, maybe, make them better tasting and more nutritious than the real thing.

Scientists Are Trying to Crack the Recipe for the Perfect Plant-Based Eggs

With new ingredients and processes, the next generation of substitutes will be not just more egg-like, but potentially more nutritious

Sugar exposure during the first 1,000 days after conception is linked with type 2 diabetes and hypertension later in life, according to a new study.

How Sugar Rationing During World War II Fended Off Diabetes and High Blood Pressure Later in Life

Babies who were conceived and born during the period of rationing in the United Kingdom were less likely to develop certain diseases as adults, a new study finds

Scurvy, or vitamin C deficiency, is easy to treat with supplements and dietary changes.

Is Scurvy Making a Comeback? Two Recent Cases Highlight How the Illness Can Appear in the Modern World

Scurvy diagnoses in Australia and Canada suggest doctors should consider testing for vitamin C deficiency in patients experiencing poverty, food insecurity and social isolation

Scientists traced the history of AMY1, the gene that's responsible for the production of amylase, an enzyme that helps break down complex carbohydrates.

Can't Get Enough Carbs? That Craving Might Have Started More Than 800,000 Years Ago

New research traces the genetic underpinnings of the enzyme amylase, which helps humans digest starches and sugars

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How Americans Got Hooked on Counting Calories More Than a Century Ago

A food history writer and an influential podcast host tell us how our thinking about health and body weight has—and hasn’t—evolved ever since Dr. Lulu Hunt Peters took the nation by storm

Scientists experimented with planting tomatoes, peas and carrots together and separately in several types of soil.

An Ancient Maya Practice Could Be the Key to Growing Vegetables on Mars

Researchers are exploring whether intercropping—a technique of growing different types of plants in close proximity to one another—could be the secret to agriculture on the Red Planet

Study participants who reported eating during shorter time frames were more likely to die from heart disease during the period of the study.

Intermittent Fasting Linked to Higher Risk of Death From Heart Disease, Preliminary Study Finds

New research challenges the idea that restricting eating to a limited time frame is beneficial—though the work has some notable limitations, such as a reliance on self-reported eating habits

Not many home cooks are aware that pasta’s nutritional value is affected by its preparation.

Your Ten-Step Guide to Cooking the Perfect Pasta, Including How to Salt the Water

Following these pieces of advice from chefs will ensure tastier, more nutritional noodles for all

This 5,000-year-old ceramic vessel contains burnt food remnants that are helping scientists develop a more comprehensive understanding of food preparation in the region.

Archaeologists Discover Burnt Porridge Inside a 5,000-Year-Old Clay Pot

The leftovers shed new light on the dietary habits of residents of a village in Germany

Researchers recommend limiting red meat consumption to about one serving per week, based on the results of a new study.

Eating Red Meat Is Linked to Type 2 Diabetes Risk, New Study Finds

Reducing daily intake of beef, lamb and pork could reduce your risk of developing the disease, researchers say

Early humans in Europe snacked on seaweed and aquatic plants for thousands of years, though how they prepared and ate them is unclear.

Early Europeans Ate Seaweed for Thousands of Years

Researchers found biomarkers of seaweed and other aquatic plants in samples of dental plaque

Kakadu peaches, like these harvested in Murdudjurl country in Kakadu National Park, are earthy with botanical notes.

The Next Superfoods May Come From Australia

But Indigenous people—who stand to benefit the most from the commercialization of “bush tucker”—represent only 1 percent of the industry

The cabbage soup diet of the 1950s allowed the indulgence in as much cabbage soup as one could consume.

The Seesawing History of Fad Diets

Since dieting began in the 1830s, the ever-changing nutritional advice has skimped on science

Manual breast pump with black bulb, dating to sometime between 1920 and 1959

The Sucky History of the Breast Pump

Efficient, double electric pumps are only 30 years young, but contraptions for expressing breast milk have been around for millennia

The female pandanus plant of the Asia Pacific region produces a vitamin- and potassium-rich pineapple-like fruit.

Eight Superfoods That Could Future-Proof Our Diet

These climate-resilient crops could find more prominent placement on our plates in the next few decades

Bronze and Iron Age miners' poop contained Penicillium roqueforti, which is still used to make blue cheese today.

Europeans Enjoyed Blue Cheese and Beer 2,700 Years Ago, Study Suggests

Ancient poop from salt mines in the Alps contained the same fungi used in brewing and cheesemaking today

Western lowland gorilla Moke eating a snack

The Science Behind the Snacks Animals Eat

Meals to please the palates of giant pandas, flamingos and fishing cats

New research suggests the intrepid adventurer's persistent health problems stemmed from beriberi, a disease linked to vitamin B-1 deficiency.

What Mysterious Illness Plagued Polar Explorer Ernest Shackleton?

The Antarctic adventurer was initially diagnosed with scurvy, but new research suggests he actually suffered from beriberi

A close-up of fossilized plaque on an ancient human tooth.

Neanderthals Ate Carb-Heavy Diets, Potentially Fueling Brain Growth

Study finds evidence that ancient humans and their Neanderthal cousins ate lots of starchy, carbohydrate-rich foods

Researchers in France are testing which fish eggs are best suited to being launched to the moon. So far, European seabass are among the leaders.

Could Astronauts Rear Fish on the Moon?

Researchers in France aim to boldly farm fish where no one has farmed fish before

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