You’ll notice cabbage popping up on menus and kitchen counters more often—chefs and home cooks are finding creative ways to spotlight its texture and flavor. It delivers big nutrition for little cost, ...

Professor Zabetakis said: " HDL cholesterol has two key roles in the body. It removes excess bad cholesterol from the tissues ...

Fermented foods provide probiotics that support digestion, gut bacteria balance, and immune function.

Through Weet-Bix kimchi, Korean Australian Sue Glynn is connecting Australia and Korea, helping Korean food take root in ...

For livestock producers, winter is a critical sales season. At Willow Pond Sheep Farm in Gardiner, the Hudson Valley’s only sheep dairy, co-owner Carrie Wasser said operations shift from dairy to meat ...

Is digestive discomfort your excuse to avoid veggies forever? Dr Salhab has shared gentler, gut-friendly swaps that do not cause bloating. | Health ...

Long before açaí bowls hit Instagram, families around the world were building meals around these humble, powerful ingredients. Add VegOut to your Google News feed. Somewhere between the quinoa rebrand ...

Probiotics are the beneficial bacteria that support gut health, and prebiotics are the foods that help those bacteria grow. Postbiotics is a broad term for the compounds left behind after probiotics ...

A recent clinical trial suggests that kimchi may help suppress excessive immune responses and enhance immune function. This is the first study to investigate the immunological effects of kimchi at a ...

Merve Ceylan is a dietitian and health writer with four years of experience writing for companies in the nutrition and health industry. A diet high in probiotics, prebiotics, and fiber feeds helpful ...

Chances are, you’ve been sleeping on fermented foods for most of your life. Here in the US, they’re “not a natural part of our diet like in a lot of other populations,” Amy Burkhart, MD, RD, a ...

I only developed an enthusiasm for fermented foods a few years ago. I used to not even like yogurt, whereas now I eat it almost every day—and I’m always happy to reach for kimchi, miso and sauerkraut.