Eating well is becoming more and more of a science, with new research showing us which foods may lower our risk of disease, and which are increasingly pointed to as the culprits behind ill health. Researchers are looking to better understand how nutrients work in our bodies, with studies that analyze at the diets of people with heart disease, cancer, and other diseases, along with research aimed at helping people to lose weight, or maintain weight loss. From all this research, new advice constantly emerges for people who are dieting, or want to eat more healthfully. With news, features and reference pages, we will provide science-supported tips for improving your nutrition.
There's a time gap between when you've eaten enough to satisfy your hunger and when the brain actually realizes that you are full. Why?
After you've eaten beets, your poop and urine can take on a shocking red or pink color — but why?
Gastroenterologists describe the factors that go into passing gas and which foods make farts smell.
Here's the science behind why some people hate eating cilantro, which is also known as coriander.
An analysis of buffalo mozzarella from two Italian dairies has revealed which bacteria define this beloved cheese.
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