What, how much and when to eat - backed by evidence
Why turmeric is poorly absorbed, what black pepper and fat really do, how much curcumin is safe per day, who should avoid supplements, and a daily turmeric routine.
How to Take Turmeric for Best Absorption Read More »
What the glycemic index really measures, a GI chart of 34 common foods from the international tables, what changes GI in your kitchen, and its honest limits.
What Is the Glycemic Index? (With Food Table) Read More »
How to get 20-30 g of protein at breakfast without meat: a USDA-based food table, seven vegetarian ideas and an easy tofu scramble recipe.
High-Protein Vegetarian Breakfast Ideas Read More »
Pumpkin seeds, chia, almonds, spinach, beans and whole grains top the list. See how much magnesium you need, the numbers per serving, and when supplements make sense.
Best Natural Sources of Magnesium (Magnesium-Rich Foods) Read More »
Ashwagandha looks well tolerated for up to three months. Beyond that, nobody knows. Here are the studied doses, the liver and thyroid risks, and who should avoid it.
Is Ashwagandha Safe to Take Daily? Read More »
Food will not jolt you like coffee, but it can keep you steady. What works, which foods supply iron, B12 and slow carbs, and a no-bake snack recipe.
Foods for Energy Without Caffeine Read More »
The best anti-inflammatory foods and the inflammatory foods to limit: what the evidence says about greens, berries, olive oil, fish, beans and spices, plus a lentil bowl.
Which Foods Reduce Inflammation Naturally? Read More »
Start an Ayurvedic diet with a few habits, not a food list: regular warm meals, lunch as the main meal, six tastes, an example day and a kitchari recipe.
Ayurvedic Diet for Beginners: Where to Start Read More »
What ginger tea can and cannot do, based on the research, plus an easy ginger root tea recipe, lemon, honey and turmeric variations, and who should be careful.
Ginger Tea: Benefits and How to Make It Read More »
Arugula, also known as rocket, is a leafy green vegetable that is more than just a staple in Italian and Mediterranean dishes. Often used in salads, wraps, and even as a pizza topping, arugula is rich in flavor and health benefits. Let’s delve into the world of this peppery, nutritious green. Characteristics Type: Leafy Green
