Trying a new diet? Ask these four questions first
Opinion: With so many diets around, make an informed decision before committing to one.
AdvertisementAdvertise with NZME.
Latest fromNutrition
Opinion: 'Tadpole water' sounds gross but could be good for you
Adding chia seeds to your water to support weight loss may not be that far-fetched.
Four foods to avoid if you have high blood pressure
Telegraph: The foods to cut down on to reduce your risk.
The symptoms of high cholesterol - and how to know if it’s ‘good’ or ‘bad’
High cholesterol might be symptomless, but it's a silent risk factor for heart disease.
Why do we give our kids oranges at halftime in sports?
A deep dive into the origins of the sacred halftime tradition.
How do you make it to 100? Reviewing centenarians' health habits
Lifestyle factors account for more than 60% of successful ageing.
Who needs to go gluten-free – and who doesn’t
Telegraph: Going gluten-free might seem healthy, but it’s only essential for some.
Why, exactly, are ultra-processed foods so hard to resist? This study is trying to find out
NY Times: Why is it so easy to overeat so many ultra-processed foods?
Three key supplements for strong heart health
Telegraph: Should we take supplements for our heart? A cardiovascular scientist weighs in.
Why seeds are the most underrated superfood
Here's how to add seeds like pumpkin, hemp and chia to your diet.
Orthorexia: When healthy eating becomes dangerous
Telegraph: What are the signs and how can it be treated?
From poison apples to superfoods: The evolution of tomatoes
New York Times: Tomatoes, once deemed toxic, are now considered a superfood.
The risks and side effects of weight-loss jabs (and they’re not all bad)
Drugs like Ozempic are getting so much hype. What are the negative and positive effects?
Seven simple diet rules that every 40-something should follow
Telegraph: What we eat in midlife has a significant impact on how we age, research shows.
Should ultra-processed foods come with a cigarette-style warning?
Some scientists think ultra-processed food needs to be treated in the same way as tobacco.
Are artificial sweeteners safer than sugar?
New York Times: How to weigh up their potential benefits and risks.
Exploring the buzz around macro tracking: Is it worth your time?
New York Times: Nutrition experts discuss potential health benefits and risks.
Is a fibre supplement just as good as fibre from food?
New York Times: What fibre supplements can and can’t do for your health.
What is 'exercise snacking' and how is it good for you?
You don't have to go to the gym for this one.
‘A perfect storm’: How the pandemic affected eating disorders throughout NZ
'We need to take it seriously.'
How to enjoy red meat, cheese and wine and still be healthy
You don't have to give up inherently unhealthy foods altogether.
Diet change after rheumatoid arthritis leads to decrease in pain
Telegraph: Tackling her inflammation triggers helped Karen Roberts get her life back.
The everyday foods that keep you up at night
Telegraph: Ready meals and fizzy drinks could be the reason you’re struggling.
What happens when you eat a 1960s diet for a week?
Spam, cake, roast beef and lard - that's apparently how we stayed in shape 60 years ago.
Three simple changes to help you eat better
Want to eat more nutritiously but don't know how? Here are three tips to try.
Could this in-season vegetable save your life?
This humble veggie won't just help you see in the dark, it can boost your wellbeing too.
Six ways to eat well when you’re very busy
Tight on time? Here's how you can still eat healthy.
The healthiest oils to cook with and the ones to avoid
Experts assess the healthiness of this versatile kitchen staple.
Multivitamins: When you should - and shouldn’t - take them
Could taking unnecessary supplements actually do more harm than good? Experts weigh in.
What causes inflammatory disease?
Why metabolism and modern diet choices are driving inflammation.
What happens when I stop taking weight-loss drugs like Ozempic?
Are these medications simply another form of yo-yo dieting? The experts weigh in.