The demand for all things cauliflower has hit an impressive high these past few years...

Have you seen the latest meta-analysis from the European Journal of Clinical Nutrition?

Today I want to feature one of the top handouts from the August edition of the member-exclusive Communicating Food for Health Newsletter. It's so engaging that I simply couldn't resist sharing it with everyone!

Have you gotten your free copy of the Up, Up, and Away fruit and vegetable handout yet? This post makes the perfect companion piece...

Any time we switch from pale "greens" like iceberg lettuce to darker-colored leafy greens like kale, spinach and Romaine, we gain important phytochemicals and antioxidants that are present in larger quantities in darker-colored vegetables...

Just because nutrients are present in your food doesn’t mean that your body is actually using them. Some nutrients, antioxidants and phytochemicals are destroyed during cooking or by air or light during storage. Others need the help of your gut bacteria or other nutrients to be activated or to be absorbed. Use these tips to get the most health-boosters from your food...

After the sweetener chart went live, many of you wrote to ask about a non-chemical approach to sweetening foods and drinks. Today I have some answers for you, with a closer look at natural sweeteners...

Wouldn't it be great to season your food without adding a lot of fat or salt? Try onions! Their lively flavor ranges from sharp to sweet. In addition to enhancing many different dishes, onions also provide a nutritional boost and tons of fiber.