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Nutrition

All about cholesterol

The latest science on how blood levels of HDL, LDL and more relate to cardiovascular health

Soda taxes can’t reverse the obesity epidemic

OPINION: They might be able to help, but only if well-designed and in combination with other policies

How gut bacteria connect to Parkinson’s disease

Growing evidence suggests a link between the debilitating neurological illness and the microbes that live in our intestines. The vagus nerve may be a pathway.

The growing link between microbes, mood and mental health

New research suggests that to maintain a healthy brain, we should tend our gut microbiome. The best way to do that right now is not through pills and supplements, but better food.

What can we do about ultraprocessed foods?

Researchers are figuring out the features of these foods that harm our health — and proposing ways ahead

Salt taste is surprisingly mysterious

Too much sodium is bad, but so is too little — no wonder the body has two sensing mechanisms

The neurons that make us feel hangry

Neuroscientists think a cluster of cells in the brain that stimulate appetite could be a target for eating disorder therapies

Like hungry locusts, humans can easily be tricked into overeating

Our bodies crave more food if we haven’t had enough protein, and this can lead to a vicious cycle — especially if we’re reaching for ultraprocessed instead of high-fiber whole foods

A warmer planet, less nutritious plants and … fewer grasshoppers?

Higher levels of carbon dioxide are changing micronutrients in grasses, trees and even kelp. What does that mean for animals higher up the food chain?

What is the protein of the future?

OPINION: It’s sustainable, nutritious and delicious. Scientists need to ramp up efforts to meet this urgent need.

Getting lab-grown meat — and milk — to the table

Beef, chicken and dairy made from cultured cells could offer a smaller footprint than conventional farms. Companies are working on scaling up and bringing prices down.

Our ancestors ate a Paleo diet. It had carbs.

There is no one prehistoric meal plan. A modern hunter-gatherer group known as the Hadza has taught researchers surprising things about the highly variable menu consumed by humans past.

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