#nutrition

#nutrition

Entrepreneurs often live life at full speed. Between meetings, emails, client calls, and deadlines, it can be difficult to maintain regular eating habits or manage stress. Skipping meals, relying on caffeine, or snacking on whatever is convenient can become the norm, but these patterns can take a toll on health over time. Learning how to balance nutrition, stress, and appetite is crucial for maintaining energy, focus, and overall well‑being.

For although experts agree fresh meat can be a valuable source of proteins, healthy fats and essential micronutrients, some processed meat products are considered such a cancer risk that the World Health Organisation believes they should be slapped with a health warning. Key factors include how the animal was raised, the specific cut of meat, its fat content, and, crucially, how it is cooked or prepared.

Oireachtas committee told of issues with nutritional value, portion sizes and traceability

"When you do this job long enough, you understand that breast cancer is nondiscriminatory," Hwang told Business Insider. "I spent a lot of time thinking, why me? If I knew why I got cancer, then I would know how to prevent it from coming back."

If there's one thing I know as a Registered Dietitian, it's that most people probably don't get enough vegetables. No matter how many bags of spinach or heads of broccoli you buy, they'll often die a slow death in the back of your fridge. Even I get into a pattern of avoiding vegetables in favor of richer, carb-y dishes to fuel me through the winter.

How is bone broth different from other broths and stocks? To put it simply, regular broth is a liquid made by simmering meats, vegetables, and herbs in water. The simmering time is typically up to two hours. Stock is like broth, but bones are often added, and it's simmered longer, often up to six hours. Bone broth is basically stock (bones, water, and sometimes vegetables and herbs) that's simmered for an extended time - up to 48 hours. This lengthy simmering gives the bones time to release gelatin and collagen, enriching the liquid with protein and minerals like calcium, magnesium, and phosphorus.

Sweet potatoes are the roots of their vine-like plant, and they're members of the morning glory family. Yams are root vegetables from another plant family and grow differently, with tougher skin. Sweet potatoes are indeed sweeter, which is why you can also use them in desserts like sweet potato pie. Yams are starchier in flavor and work well as a side with other vegetables.

If you're smoking three packs of cigarettes a day, should you expect society to pay when you get sick?" He added that while Americans would always have the right to "eat donuts all day," nevertheless, "should you then expect society to care for you when you predictably get very sick at the same level as somebody who was born with a congenital illness?

The humble tortilla is an iconic food staple in Mexico. Everyone eats them, regardless of age or income. The ingredients for the tortilla I was frying in this photo have been fermented to include probiotics and prebiotics for gut health. My research focuses on developing such fermented nutraceuticals - nutritious products with pharmaceutical benefits - to help improve people's metabolic health and combat the malnutrition prevalent in some of Mexico's poorest communities.

The mere mention of baked potatoes conjures up comfort and warmth. They're starchy, savory, and earthy, and a hearty vehicle for your favorite creamy toppings or spicy seasonings. They're also good for you, with plenty of fiber, vitamin C, and a smaller but high-quality amount of protein. Baking potatoes actually preserves more of the root vegetable's nutrients than frying or boiling them, too.

You might have heard that folic acid is an important supplement for pregnant women, but the truth is that this vitamin is essential for everyone regardless of age or gender. Folate is also known as vitamin B9, and is called folic acid in its synthesized form -- where it's used in supplements and fortified drinks and foods. Folate is essential for producing new cells in the body, including blood cells and brains cells, and for helping these cells to stay healthy.

While it's long been recognized as a vital nutrient, many people are working even harder lately to get more protein into their diets. Protein gives us energy, helps produce new cells and keep them healthy, aids in transporting oxygen throughout our bodies, and assists in creating antibodies that fight illness. It's no wonder we're often looking into ingredients that pack a protein punch.

In fact, last January, I decided to finally look at my macros - how much protein, fiber, carbs, and other nutrients I was actually eating. I've always tried to eat "healthy," but I was nervous about tracking anything too closely. I came of age during the clean-eating era, of salads, raw vegetables, and the demonization of carbs. In college, that slid into disordered eating: severe under-eating as a way to avoid "danger" foods.

The importance of calcium really can't be overstated. It strengthens our bones and our teeth, can help keep our blood pressure low, keeps our nerves communicating effectively with each other, and is even thought to help prevent cancer. We need calcium, and our bodies don't make it. We have to get it from other sources, and food is a much healthier way to do this than supplements - especially fruits and vegetables.

Protein, fibre, carbs, fat - we're told to eat all these things for a balanced, nutritious diet. But is there a definitive set of foods that could set us on the path to peak health?

Happy 2026! Come join us and kick off our Fitness New Year's Resolution goals. Join us as we kick off the year with a ride to keep those New Year's resolutions. We'll have nutrition samples and plenty of fun. We look forward to seeing you all in 2026. FREE | RSVP Disclaimer: Please double check event information with the event organizer as events can be canceled, details can change after they are added to our calendar, and errors do occur.

The best advice for living a healthy, well-adjusted life eat your vegetables, get a good night's sleep, politely decline when the Jagerbombs appear never really changes. Other nuggets, such as how much protein you should be eating or how to maximise workouts, seem to change every year. But as we wonder whether we should really give sauerkraut another go, science marches on, making tiny strides towards improving our understanding of what's helpful.

Heads up, Girl Scout cookie loyalists: You're going to see a new flavor join the lineup this season, intended to satisfy everyone who's been begging for a chocolate-on-chocolate cookie iteration. Though some cookies may have left the brand in 2025, it seems they only made way for something better. So get out your wallets and be ready to fully give in to the little ladies manning the folding tables outside your local grocery store - as always, it's worth it.

Jack O'Leary explains how his unusually low metabolism required a major change to his nutrition plan but it has been key to his incredible success in European cross country

Hypokalemia is what it's called when you have low potassium levels. According to the National Institutes of Health, most Americans do not get enough potassium in their diet. That can lead to a host of health concerns - including decreased brain function, high blood pressure, and an elevated risk of kidney stones in the most extreme cases, and general muscle weakness and tiredness in the least. So you want to make sure you're getting enough in your diet. Adult males should be consuming 3,400 milligrams of potassium per day while women require 2,600 milligrams.

Like most vegetables at the grocery store these days, asparagus is available year-round, but that doesn't mean it's going to be great even when it's out of season. Most people in the U.S. have developed a habit of just grabbing whatever they are in the mood for that week, but for many vegetables, that is less than ideal. Imported tropical produce will pretty much taste the same no matter when you buy it, because none of it is local.

Their observations make it clear that what one should eat when sick largely depends on symptoms and personal preferences. "It's better to get in nourishment rather than focus on trying to eat the 'right' foods," Smolen says. "Lacking nutrition can hurt the healing process and slow down recovery." As such, the following foods and beverages are suggestions rather than prescriptions.

Archaeological evidence suggests they were cultivated in South America more than 4,500 years ago, says Michelle Johnson, a seed historian, journalist and self-described sweet potato superfan. Flavorful, productive, resilient and adaptable to a wide range of climates, the entire Ipomoea batatas plant is edible, and has thousands of cultivars; about 20 are sold commercially in the US, says Johnson. Surprisingly, they are kin to morning glories but unrelated to either white potatoes or yams.

Plant-based milk has existed for thousands of years, and it's been sold commercially for more than a century, but the real boom has come only in the last decade. Suddenly, every nut, grain, seed, and bean seems to be lending its name to a milk carton. In this increasingly crowded marketplace, there's one plant-based milk that's got everything going for it, but continues to fly under the radar: flax milk.

Functional snacks are foods with purpose. Probiotics for gut health. Protein for muscle support. Stress comforting agents. They are popular with busy people. Athletes depend on them. Parents grab them on the go. Students feed on them when studying. People turn to them to help with stress, many choosing TRE House THC Gummies. Functional snacks deliver targeted health benefits using purposeful ingredients: probiotics for digestive health, plant-based proteins for sustained energy, and stress-reducing adaptogens.

Many of our breakfasts are cold, few of them contain vegetables, and they're often geared more toward convenience, intended to provide a quick energy boost while we're rushing out the door. Something that rarely makes it onto an American breakfast table, though, is soup. A huge favorite for lunches and dinners, especially during the colder parts of the year, soup is largely overlooked in the mornings.

Once burned, twice shy, I decided to start simple, adding a few spoonfuls of Italian mascarpone. Despite initial reservations, the result was pleasantly surprising. The mascarpone blended effortlessly with some frozen berries and water - and dolloping another spoonful on top, it resembled a cheesy parfait. The first taste revealed a delightful creaminess, which softened some of the tang from the harsher-tasting berries like blackcurrants. Delicious.

Quick Take: Cycling is fantastic for fitness, but it won't magically melt fat. I once rode 5,000 miles in a year and still weighed 230 pounds. The real key to losing serious weight wasn't more miles - it was understanding my daily calorie needs, tracking what I ate, and using a few simple tools that kept me honest. Here's exactly how I finally dropped the weight and kept it off.