The pasta aisle has become increasingly crowded with new, protein-enhanced options. Are they worth the premium price?

Once again, the internet is warning us that a healthy habit might actually be harming us. The latest scare is about tea. Are you actually brewing up a cup of microplastics, heavy metals, and chemical additives?

How to find out what’s in your water and find the best water filter for your situation.

A shockingly high percentage of fish oil supplements are actually rancid–which means they may be doing more harm than good.

A new meta-analysis evaluates the potential benefits of this muscle-building supplement. Can it make a significant difference?

Resistant starch acts more like fiber than starch—and may offer unique benefits for blood sugar, gut health, and more. In this episode, we break down the different types, where to find them, and how they compare to other sources of fiber.

Are protein powders as filling—or as effective—as whole food sources like meat, fish, or tofu?

Influencers are sounding the alarm about the many alleged dangers of seed oils. Let’s look at the evidence.

Studies suggest that common ingredient combinations can reduce nutrient absorption. But don’t abandon your smoothie routine just yet.

Do the new anti-obesity medications treat a metabolic disease or a psychological one?

Monica revisits The Dirty Dozen list and whether or not these foods with the highest level of pesticides are, in fact, unsafe to consume.

Former FDA Commissioner David Kessler believes it’s time to treat certain foods the way we treat cigarettes. But food is not tobacco.

Today's episode explores whether certain foods can be addictive, with insight from Dr. David Kessler, former FDA Commissioner and author of "Diet, Drugs, and Dopamine." Monica and Dr. Kessler discuss the concept of food addiction, compulsive eating, and the brain's reward system.

There’s a lot of buzz about molecular hydrogen–and there is some science to talk about. Let’s sort the hope from the hype.

There’s a lot we can do during this phase of life to slow the rate of bone loss, reduce fracture risk, and maintain mobility and independence well into our later years.

Fiber and protein can both work to tame your appetite. But both have a lot of other important jobs to do as well. Can we optimize for both?

In midlife, the focus turns from building bone to preserving what we have.

Do you think of these labels as being more or less interchangeable? Today, we’ll clear up some of the confusion around multi-grain and whole grain labels.

The teen and young adult years represent the last major window of opportunity to build bone mass and maximize skeletal strength.

Juicing promises an easy way to cram more fruits and veggies into your day—but is it really a shortcut to better health?