The amount of carbohydrates we should be consuming is a much debated topic.
The dietary guidelines suggest that we get about half of our calories from carbohydrates.
On the other hand, some claim that carbohydrates can lead to obesity and type 2 diabetes and that most people should avoid them.
There are good arguments on both sides, but our bodies need carbohydrates to function well.
This article goes into detail about carbohydrates, their health effects, and how to make the best choices for yourself.
Carbohydrates, or carbohydrates, are molecules with atoms of carbon, hydrogen, and oxygen.
In nutrition, “carbohydrates” refers to one of the three macronutrients. The other two are protein and fat.
Dietary carbohydrates can be divided into three main categories:
- Sugar. These are sweet, short-chain carbohydrates found in foods. Examples are glucose, fructose, galactose and sucrose.
- Strengthen. These are long chains of glucose molecules that are eventually broken down into glucose in the digestive system.
- Fiber. Humans cannot digest fiber, but the bacteria in the digestive system can use some of it. Also, eating fiber is vital to your overall health.
One of the primary purposes of carbohydrates in our diet is to provide energy to our bodies.
Most of the carbohydrates are broken down or converted into glucose, which can be used as energy. Carbohydrates can also be converted into fat (stored energy) for later use.
Fiber is an exception. It doesn’t provide energy directly, but it does feed the friendly bacteria in the digestive system. These bacteria can use the fiber to produce fatty acids that some of our cells can use for energy.
Sugar alcohols are also classified as carbohydrates. They taste sweet but usually aren’t high in calories.
Carbohydrates are one of the three macronutrients. The main types of carbohydrates in food are sugar, starch, and fiber.
“Whole” vs. “Refined” carbohydrates
Not all carbohydrates are created equal.
There are many different types of carbohydrate foods that can vary in their health effects.
Carbohydrates are sometimes referred to as “simple” versus “complex” or “whole” versus “refined”.
Whole carbohydrates are unprocessed and contain the fiber found naturally in the diet, while refined carbohydrates have been processed and the natural fiber has been removed or altered.
Examples of whole carbohydrates are:
- Andean millet
- full grain
On the other hand, refined carbohydrates include:
- sugar-sweetened drinks
- White bread
- other items made from white flour
Numerous studies show that consumption of refined carbohydrates is linked to health conditions such as obesity and type 2 diabetes (1, 2, 3).
Refined carbohydrates tend to drive blood sugar levels up, leading to a subsequent crash that can induce hunger pangs and lead to food cravings (4, 5).
In addition, they usually lack important nutrients. In other words, they are “empty” calories.
There are also added sugars that should be limited as they have been linked to all sorts of chronic diseases (6, 7, 8, 9).
However, not all carbohydrate foods should be demonized because of the negative health effects of processed products.
Whole carbohydrate sources are loaded with nutrients and fiber and don’t cause the same spikes and dips in blood sugar levels.
Numerous studies of high-fiber carbohydrates, including vegetables, fruits, legumes, and whole grains, show that consumption is linked to improved metabolic health and a lower risk of disease (10, 11, 12, 13, 14).
Not all carbohydrates are created equal. Refined carbohydrates have been linked to obesity and metabolic disorders, but unprocessed carbohydrates have many health benefits.
No discussion of carbohydrates is complete without mentioning low-carbohydrate diets.
These types of diets limit carbohydrates while allowing plenty of protein and fat.
Although there are studies showing that a low-carb diet can help you lose weight, they usually focus on people with obesity, metabolic syndrome, and / or type 2 diabetes.
Some of these studies show that a low-carb diet can promote weight loss and lead to improvements in various health markers, including HDL “good” cholesterol, blood sugar, blood pressure, and others compared to the standard “low-fat” diet (15, 16, 17, 18, 19 ).
However, a review of more than 1,000 studies found that low-carbohydrate diets produced positive results in less than and after 6–11 months, but after 2 years there was no significant effect on cardiovascular risk factors (20).
In addition, a National Health and Nutrition Examination Survey in 1999-2010 that analyzed low-carbohydrate diets and the risk of death found that those who consumed the least amount of carbohydrates were prone to die prematurely from all causes, including Stroke, cancer, and coronary artery disease (21, 22, 23).
Just because low-carbohydrate diets can be beneficial for weight loss for some people, they are not the answer for everyone.
“Carbohydrates” are not the cause of obesity
Although limiting carbohydrates can lead to weight loss, it does not mean that the consumption of carbohydrates in itself caused the weight gain.
This is actually a myth that has been debunked.
While it’s true that added sugars and refined carbohydrates are linked to an increased risk of obesity, the same is not true of high-fiber, whole-carbohydrate sources.
In fact, people have been eating carbohydrates in some form for thousands of years.
But the rate of obesity development began to rise since the mid-20th century, increasing around 1980 when 4.8 percent of men and 7.9 percent of women were obese.
Today our numbers have grown exponentially and 42.4 percent of adults are obese (24).
It is also worth noting that some populations have maintained excellent health while eating a high-carbohydrate diet.
The Okinawa population and Kitavan islanders, who get a significant portion of their daily caloric intake from carbohydrates, have one of the longest life expectancies (25).
What they have in common is that they eat real, unprocessed food.
However, populations that consume large amounts of refined carbohydrates and processed foods tend to be at greater risk of developing negative health outcomes.
People consumed carbohydrates long before the obesity epidemic, and there are many examples of populations who have maintained excellent health despite a high-carbohydrate diet.
Carbohydrates are not “essential,” but many foods that contain carbohydrates are incredibly healthy
Many people on a low-carb diet claim that carbohydrates are not an essential nutrient.
This may be true to some extent, but they are an important part of a balanced diet.
Some believe that the brain doesn’t need the recommended 130 grams of carbohydrates per day. While some areas of the brain can use ketones, the brain relies on carbohydrates to provide its fuel (26, 27).
In addition, diets high in carbohydrate foods such as vegetables and fruits offer a variety of health benefits.
While it is possible to survive even on a carbohydrate-free diet, this is likely not an optimal choice as you will be missing out on plant-based foods that are scientifically proven.
Carbohydrates are not an “essential” nutrient.
However, many high-carbohydrate plant-based foods are loaded with beneficial nutrients so you may not feel optimal if you avoid them.
How to make the right decisions
As a general rule, carbohydrates in their natural, high-fiber form are healthy, while carbohydrates without fiber are not healthy.
If it’s a whole food with a single ingredient, it is likely a healthy food for most people, regardless of the carbohydrate content.
Instead of looking at carbohydrates as either “good” or “bad”, focus on increasing whole and complex options over the processed ones.
In nutrition, things are seldom black and white. But the following foods are a better source of carbohydrates.
- Vegetables. All of them. It’s best to eat a variety of vegetables every day.
- Whole fruits. Apples, bananas, strawberries, etc.
- Legumes. Lentils, kidney beans, peas, etc.
- Nuts. Almonds, walnuts, hazelnuts, macadamia nuts, peanuts, etc.
- Seeds. Chia seeds and pumpkin seeds.
- Full grain. Choose grains that are really whole, like in pure oats, quinoa, brown rice, etc.
- Tubers. Potatoes, sweet potatoes, etc.
These foods may be acceptable in moderation to some people, but many do best if they avoid them as much as possible.
- Sugary drinks. These are sodas, fruit juices with added sugar, and beverages sweetened with high fructose corn syrup.
- White bread. These are refined carbohydrates that are low in essential nutrients and have a negative impact on metabolic health. This applies to most commercially available breads.
- Pastries, cookies and cakes. These foods are usually very high in sugar and refined wheat.
- Ice cream. Most ice creams are very high in sugar, although there are exceptions.
- Candies and chocolates. If you want to eat chocolate, choose good quality dark chocolate.
- French fries and potato chips. Whole potatoes are healthy. However, french fries and potato chips do not offer the nutritional benefits of whole potatoes.
Carbohydrates in their natural, high-fiber form are generally healthy.
Processed foods containing sugar and refined carbohydrates do not provide the same nutritional benefits as carbohydrates in their natural form and are more likely to lead to negative health outcomes.
Low carb is great for some, but others work best on high carbohydrates
There is no one size fits all solution in diet.
The “optimal” carbohydrate intake depends on numerous factors, such as:
- Metabolic health
- physical activity
- Food culture
- personal preference
If you are overweight or have conditions such as metabolic syndrome and / or type 2 diabetes, you may be sensitive to carbohydrates.
In this case, it is likely to be beneficial to reduce carbohydrate intake.
On the flip side, if you’re just trying to stay healthy, there is probably no reason for you to avoid “carbohydrates.” However, it is still important to eat as much whole foods with just one ingredient as possible.
In fact, if your body type is naturally lean and / or you are very physically active, you can function much better with lots of carbohydrates in your diet.
For more information about the right amount of carbohydrates for you, talk to your doctor.
Is Whole Wheat Actually Better Than White Bread or Pasta?
Multigrain is a brilliant approach to selling both white bread and fairness. The term has quietly crept under the umbrella of health. It wasn’t clear exactly why. (The grain part? Or the multi?) At least it wasn’t white bread, was it?
When many bread eaters understood that white bread is a nutritional equivalent of Pixy Stix – the nutritious, fibrous husk of the wheat has been removed and we are left with only the inner strength that our bodies convert to sugar almost instantly – it took some renaming.
Multigrain is often used today to imply wholesomeness, a virtue to which it is often not entitled. Having the multiple grains in flour doesn’t mean they contain whole grains. If millers leave the grain intact before grinding, it is whole wheat flour. It contains fiber, which soothes the pancreas and the microbes that need it for optimal performance. So the term we are looking for is 100 percent whole grain. (Or whole grains, although the grain is usually wheat.)
It’s a valuable piece of health knowledge, especially given the results of an extensive analysis published today by the Harvard School of Public Health: Eating at least three servings of whole grains a day is associated with a lower risk of dying from cancer. Heart disease and stroke.
This is especially relevant at a time when many people needlessly skip gluten or simply think that carbohydrates are bad.
“There are still some misconceptions about the role of carbohydrates in a healthy diet,” said Frank Hu, Professor of Epidemiology and Nutrition at Harvard and one of the study’s authors. “Some people still believe that all carbohydrates are bad, and some people still promote very low-carb diets without strong scientific support.”
Hu sees this study as further evidence that the type of carbohydrate is “very important”.
Lauren Giordano / The Atlantic
The new Harvard study, published in the American Heart Association’s journal Circulation, is an analysis of 12 previous studies as well as previously unpublished results from the National Health and Nutrition Examination Survey. The combined studies involved 786,076 people and a total of 97,867 deaths.
This is a correlation, an epidemiological study – so predictably, people on Facebook timelines and comment threads will be screaming that correlation is not causation. The allegation, while true, is out of place. Epidemiology is perhaps the most important type of research available to us to understand the role of food in chronic disease.
In many areas of science, the gold standard approach is a randomized controlled trial. This works very well, for example, when drugs are tested for short-term effectiveness and side effects. However, the effects of our food are usually too far-reaching to be used in the same studies. Chronic diseases (as the name suggests) do not manifest themselves over weeks or months, but over decades – longer than most research institutes can keep thousands of subjects on a particular diet. And longer than most people would be willing to participate.
(Would you please help us by just using white bread for the rest of your life and see what diseases you get or not? In fact, wait, you can’t know it’s white bread or it is ruining the experiment. Wear this one always dark sunglasses? and let’s cauterize your tongue?)
Therefore, knowing that long-lived, healthy people tend to eat lots of whole grains is reliable and worthwhile.
However, the study made no distinction between ground grains and whole grains, which tend to be eaten whole – quinoa, farro, amaranth, and the like. I asked Hu what was going on.
“That’s a really good question,” he said. “We don’t have enough data to solve the problem.” But like any good scientist, he was ready to speculate: “When whole grains are ground and turned into whole grain flour, the digestive and absorption process is still fast. And that can lead to higher insulin responses. In theory, this type of product is less beneficial than whole grain products, which are only minimally processed or not processed at all. “
These insulin responses correspond to a measure known as the glycemic index, essentially the rate at which glucose enters our bloodstream when we eat. Pixy Stix are high and broccoli is low. It is known that eating many foods with high glycemic indexes has been linked to diabetes, obesity, heart disease, and even liver damage. (A recent randomized clinical trial in JAMA in 2014 suggested otherwise, but that study only lasted five weeks.) It’s not a perfect metric, but an interesting one.
In this case, it is relevant because white wonder bread and whole wheat bread have the same glycemic index. According to the Harvard website, they are identical. Both are high (even higher than Coca Cola). Ever since I first saw this a few years ago, I’ve been wondering why – and what, whole wheat pasta would make healthier than white pasta, if not a muted sugar spike. (Because I love them both and I want to feel good eating both of them.)
Hu clarified that the glycemic index “mainly depends on the particle size of the food. So when whole grain is ground, the particles are similar in size to those of white flour. “
It can even depend on the structure of the final product. Furio Brighenti, professor of nutrition at the University of Parma in Italy, has – perhaps predictably – studied pasta in great detail. He explained to me how the structure of food affects the absorption of starch in sugar, which he has observed through studies on different types of pasta. Although they are made of the same material, we record them differently.
Based on Wolevar et al., “Glycemic Response to Pasta” Diabetes Care (Lauren Giordano / The Atlantic)
The total surface area of the meal (after chewing) can partly explain the differences in how the body reacts to different pasta, explains Brighenti. Only the thickness of the pasta is variable. According to his results, thicker penne has a lower glycemic index than thinner ones.
Lauren Giordano / The Atlantic
Pastas that are left al dente (really the only way to cook pasta) also have lower indices than those that are left to a pulp like so much canteen nonsense.
He highlights the complexity by graphing for me that different shapes of pasta tend to be eaten with different amounts of oils and sauces, and this changes the way the body ingests food – not just the glycemic index but also the speed at which the stomach empties. However, he cannot explain why whole wheat pasta has a glycemic index similar to that of white pasta.
“The glycemic index is just one of the factors that go into the quality of a high-carbohydrate food,” says Hu. “The amount of fiber, minerals, antioxidants and phytochemicals is also very important. In fact, the whole is more than the sum of its parts. “
This is a basic tenet of dietary wisdom. The grain is a microcosm. Take exactly the same flour and make it into pasta or bread, and it works differently in us:
According to Giacco et al., British Journal of Nutrition (Lauren Giordano / The Atlantic)
The variables are many, but the realization is not complex: eat whole grains instead of their starchy white endosperm whenever possible, and a person’s chances of health will increase. Hu and all the other scientists I have spoken to on this subject are convinced of this. This has been true for a long time. A very similar, large, meta-analysis will appear in another major medical journal later this week, and its results are similar. However, it is usually the studies that reverse convention that make the headlines, so these studies cannot do that.
What makes diet confusing isn’t the science, it’s the news cycle, the diet books warning about gluten and carbohydrates, and the marketing of meaningless things like multigrain bread. If someone asks if you want white bread or multigrain bread, suggest that they harm the health of the public by maintaining a false dichotomy. Or simply “multigrain here”.
Popular Frozen Foods That Help You Lose Weight, Say Dietitians
Filling your freezer with healthy foods is one of the smartest strategies you can use when trying to shed a few pounds. Think of it this way: when you have frozen products and lean protein with you, you have a convenient, nutritious meal option – meaning you are less likely to resort to those processed snacks or high-calorie take-away items.
The best, Most foods do not lose any of their nutritional value when frozen, So you can be sure that your body is taking advantage of these vitamins, minerals, and other important nutrients.
Nonetheless, not all frozen foods are created equal – at least from a health perspective. While some products can help you lose weight, others can do just the opposite thanks to high levels of fat and sodium. So if you’re looking to lose weight, we recommend adding a handful of popular frozen food dieters to your shopping list.
When in need of a simple weekday dinner after a long day at work, it’s hard to beat a veggie burger. Many of them are crammed with high-fiber vegetables and whole grains, and some even have a protein content comparable to that of meat. That means you’ll feel full for hours, says Melissa Mitri, RD for Wellness Verge.
“They usually only have 150 calories or less, which makes them a solid choice for a weight loss plan,” says Mitri. “Also, research shows that consuming more plant-based foods can aid weight loss and overall health.”
TIED TOGETHER: Get even more healthy tips straight to your inbox by signing up for our newsletter!
Frozen edamame serves as a phenomenal afternoon snack or as a high-fiber addition to stir-fries, grain bowls, and salads. And at around 17 grams of protein per cup, it’s one of the most filling plant-based snacks around. This is what Gabbie Ricky, MS, RDN strongly recommends keeping some edamame in your freezer. Did we mention that research shows that eating a high protein diet helps control your appetite and aid in sustained weight loss?
With little to no fat and high in fiber, it’s no wonder why spinach is a popular weight loss food. Fresh spinach can wilt in the refrigerator after just a few days, which is why it is worth buying it frozen – so you always have something to hand for side dishes, casseroles and more.
“Frozen spinach can be easily added to a variety of dishes including pastas, smoothies, and soups,” says Holly Klamer, MS, a registered nutritionist with MyCrohn’sandColitisTeam.
A 2015 study in the Journal of the American College of Nutrition found that obese adults adding 5 grams of spinach extract to their meal reduced their appetite and craving for food for several hours. Another 2014 study in Appetite found that consuming 5 grams of spinach extract daily resulted in 43% greater weight loss than a placebo. This effect can likely be attributed to the thylakoids – plant membranes associated with a greater feeling of satiety because they delay fat digestion.
In other words, spinach can help you eat less by suppressing your appetite, which can lead to weight loss in the long run. Here’s an important effect of eating spinach, science says.
When your sweet tooth strikes, you definitely want to have a box of these creamy goodies in your freezer, says Sarah Williams, MS, RD, Founder of Sweet Balance Nutrition.
“Greek frozen yogurt bars are a great low-calorie dessert option for weight loss,” she explains. “When people try to lose weight, they often avoid sweets altogether – which usually leads to burnout. Instead, add small treats regularly to keep them from feeling deprived during weight loss. “
As an added bonus, since they’re made from yogurt, these frozen treats often come with a healthy dose of protein and bowel-boosting probiotics.
Storing berries in the freezer is a good idea, according to Ricky, as you can add them to smoothies and baked goods without even having to defrost them.
Berries contain less sugar than many other fruits and are remarkably high in fiber. That might help explain why a 2015 study in Appetite found that people who were given a 65-calorie berry snack ate less food on a subsequent meal than those who were given candies of the same calorie content.
“Frozen shrimp are a low-calorie, high-protein food that can help keep you feeling full long after you’ve eaten,” says Klamer.
In fact, just a 3-ounce serving of shrimp has a whopping 12 grams of protein and only 60 calories.
Try baking, sautéing, or air-frying frozen shrimp and adding them to tacos, salad, and pasta for a more persistent meal.
When it comes to seafood, Mitri says salmon is a nutritional powerhouse that is not only high in protein, but also rich in heart-healthy omega-3 fats. Omega-3 fats can have anti-inflammatory effects in the body and were shown to have potential anti-obesity effects in a 2010 nutritional study.
Whether you’re baking, roasting, or grilling, frozen salmon fillets can make for a super-filling salad topper or an appetizer for dinner. Pro tip: sub-salmon for beef for a healthier homemade burger.
Cauliflower “rice” has just 29 calories and 4.7 grams of carbohydrates per 100-gram serving, making it an excellent rice swap for weight loss.
“You can easily add cauliflower rice to stews, casseroles, and even as a substitute for traditional rice in any dish you would normally serve,” says Trista Best, RD at Balance One Supplements. “Frozen cauliflower rice is probably the most versatile and convenient of them all. It cooks in minutes and provides almost as many nutrients as its fresh counterpart.”
If you’re struggling to get used to the idea of cauliflower rice, Ricky suggests replacing half of your traditional rice with this low-carb alternative.
For even more weight loss tips, read these next:
Adults who consume the most dairy fat are less likely to develop heart disease, study finds
One study suggests that adults who eat a dairy-rich diet are up to 25 percent less likely to develop heart disease.
Previous research has generally gone the other way, linking dairy products to heart problems because things like milk and cheese are high in cholesterol and fat.
But the latest Australian study suggests that the other nutrients in dairy products have protective effects on the heart and help it function normally.
They said people should stick to dairy products, which have fewer additives and are not sweetened or salted.
Heart and circulatory diseases are responsible for around 160,000 deaths a year in the UK while they are responsible for 655,000 deaths in the US.
However, the study’s experts claimed that the type of dairy product consumed, rather than the fat content, could be responsible for the heart problems
Co-lead author Dr. Matti Marklund of the George Institute for Global Health in Australia said it was important to eat dairy products.
“While some dietary guidelines continue to suggest consumers choose low-fat dairy products, others have moved away from that recommendation.
“Instead, it can be suggested that dairy products can be part of a healthy diet, with an emphasis on choosing certain dairy products – for example yogurt instead of butter – or avoiding sweetened dairy products with added sugar.”
What should a balanced diet look like?
Meals should be based on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally whole grains, according to the NHS
• Eat at least 5 servings of different types of fruit and vegetables every day. Count all fresh, frozen, dried, and canned fruits and vegetables
• Basic meals based on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally whole grains
• 30 grams of fiber per day: This corresponds to the consumption of everything: 5 servings of fruit and vegetables, 2 wholemeal cereal biscuits, 2 thick slices of wholemeal bread and a large baked potato with the skin on
• Have some dairy products or milk alternatives (such as soy drinks) and choose low-fat and low-sugar options
• Eat beans, legumes, fish, eggs, meat, and other proteins (including 2 servings of fish per week, one of which should be oily)
• Choose unsaturated oils and spreads and consume them in small amounts
• Drink 6-8 cups / glasses of water daily
• Adults should consume less than 6 g salt and 20 g saturated fat for women or 30 g for men per day
Source: NHS Eatwell Guide
He added, “Although the results can be influenced in part by factors other than milk fat, our study does not suggest harm from milk fat per se.”
In the study – published today in the journal Plos Medicine – researchers tested the blood of 4,000 people in their 60s from Sweden.
They followed participants for 16 years and recorded the number of cardiovascular events and deaths that occurred.
The results were compared with another 17 similar studies involving 43,000 people from the US, Denmark and the UK to confirm their results.
The data showed that people who ate more milk fat in their diet had 25 percent fewer heart problems than those who ate less dairy products.
The study did not record what type of dairy product each participant consumed.
The lead study author Dr. Kathy Trieu of the George Institute of Global Health Australia said it was important to only eat healthy dairy products.
She said, “Growing evidence suggests that the health effects of dairy products are type – like cheese, yogurt, milk and butter – rather than fat, raising doubts as to whether milk fat avoidance is beneficial for those overall cardiovascular health. ‘
Professor Ian Givens, a food chain nutrition expert at Reading University who was not involved in the study, said the results were largely in line with previous publications.
He told Science Media Center, “This study used fatty acid biomarkers to specifically target milk fat because it is high in saturated fat, which is widely believed to increase the risk of coronary artery disease.
“As the authors say, there is growing evidence that the health effects of dairy products depend on the type of food.
“There is perhaps the most evidence for hard cheese, where a number of studies show that the physical and chemical dietary matrix reduces the amount of fat the body absorbs, resulting in moderate or no increases in blood lipids, risk factors for cardiovascular disease are.”
Several studies have shown that consuming more dairy products may be linked to improved heart health.
Researchers have pointed to the high nutritional content in dairy products to explain this boost to the cardiovascular system.
They are an important source of vitamin B12, which is used to build red blood cells and keep the nervous system healthy.
They also contain potassium, which plays a vital role in maintaining nerve and muscle health.
But many dairy products have already earned a bad rap for their high saturated fat content, which has been linked to heart disease.
A British Heart Foundation spokesman previously said: “Dairy products do not need to be excluded from the diet to prevent cardiovascular disease and are already part of the eatwell guide, which forms the basis of our recommendations for healthy eating in the UK.”
They added, “It is currently recommended to choose low-fat dairy products as our total saturated fat intake is above recommendations.”
Other studies have also suggested a link between increased consumption of dairy products and better heart health.
The UK produces more than 16 billion liters of milk each year, nearly 7 billion of which are consumed by consumers.
Harness the power of the body’s hormones for better health
Column: Interested in plant-based foods? Here’s what you need to know
Is Fruit Juice Good for You? Here’s What Happens When You Drink It
Is Pasta Bad for You? A Registered Dietitian Explains
Wheat Bread Vs. White Bread: Which Is Healthier?
A dietitian’s guide to the ideal office lunch
Recipes with Whole Wheat Pasta3 months ago
Is Pasta Bad for You? A Registered Dietitian Explains
Whole Grain Benefits3 months ago
Wheat Bread Vs. White Bread: Which Is Healthier?
Whole Grain Pasta Nutrients3 months ago
A dietitian’s guide to the ideal office lunch
Whole Grains Health4 months ago
Hot Lemon Water Before Bed: Benefits, Risks, and Nutrition
Whole Grain Benefits2 months ago
This Diet Has Been Linked to Sudden Cardiac Death, Study Shows
Whole Grains Health4 months ago
What Are Postbiotics? Types, Benefits, and Downsides
Recipes with Whole Wheat Pasta4 months ago
What’s new in the dairy aisles in May
Whole Grain Benefits4 months ago
What is the best bread for acid reflux?