Nutrition (Page 3)

For the 1 out of 100 people in the world with celiac disease, a gluten-free diet is not a choice. It’s a requirement to stay healthy and prevent side effects.

Intermittent fasting isn't a new idea -- it's how our ancestors ate. But this way of eating isn't for everyone. Jennifer Kirby, MD-PhD, explains how it works and who can benefit from it.

Many of us are struggling through summer. We scoured our blog for some quick pick-me-up tips and recipes.

There’s a lot of misinformation surrounding weight loss and obesity. To clear this up, we turned to Catherine Varney, DO, family medicine doctor who is also board-certified in obesity medicine.

As someone whose home office is currently their kitchen, the struggle to not snack all day is real. What’s the secret to keeping off the “quarantine 15” weight gain?

Plant-based burgers and meat are still one of the top trending food items. But, is eating plant-based burgers instead of the real thing really good for you? Registered dietician Katherine Basbaum gives some insight.

Food labels don’t currently distinguish between added sugar and natural sugar. It takes more work for people to read labels and find these hidden sugars.

After eating too much Halloween candy, I tried 6 strategies to survive the holidays without overdoing it again. See how my strategies to stop eating sugar held up - both in real life and with UVA registered dietitian Katherine Basbaum.

Don’t stress over fad diets, new exercise programs or what the scale says. Instead, make one simple change at a time to improve your health.

One major risk factor for heart disease is high cholesterol. Can you determine what’s good and what’s bad when it comes to your dietary cholesterol?