An open bar was once the sign of a great party. But in an age of loud-and-proud sobriety, alcohol is no longer a must-have for wedding receptions | Do you say ‘I do’ to dry nuptials? Cast your vote
This dish answers all the appetite questions with creamy mash, tender, tasty fish, and freshly steamed greens.
The divisive cardiologist who has the ear of Robert F. Kennedy argues the loss of trust in health systems in Australia, Britain and the US is good for patients.
Two mates with a plan to put produce on plates and turn a profit, Josh Ball and Josh Brooks-Duncan, have transplanted their friendship into a healthy business.
When she couldn’t find the right low-FODMAP food to deal with her dietary intolerances, Chrissy Glentis created her own recipes. This easy vegetarian lasagne hits the spot, with no fuss.
Former MasterChef judge Gary Mehigan offers simple, easy recipes for staples you can cook at home, but which still feel special.
When former MasterChef judge Gary Mehigan felt a flutter in his chest, he ignored it until his heart rate spiked. Now, he’s on a mission to boost health in the kitchen.
One woman says she misses the days of cooking and eating together — and feels the medication has become a threat to her relationship.
It’s a one-pan wonder with a zesty twist. This frittata-like combo of eggs, leeks, peas, herbs and zucchini will spice up a long brunch.
Developed by scientists in Stockholm, this pre-exercise drink has been shown in studies to stabilise blood sugar levels and to reduce the build-up of lactic acid in muscles, delaying fatigue and enhancing performance. But what does it taste like?
Whether it be a quick and savoury late breakfast or more of a substantial weekend lunch, this truly filling and satisfying meal never fails to impress.
Food marketers have jumped on the protein bandwagon. But most of us don’t need more of the stuff in our diets. So what’s going on?
Participants in a new study on lowering ‘dietary acidity’ lost almost 6kg in weight.
Ultra-processed food negatively affects everyone, psychotherapist Milli Hill says, yet hits women harder in many aspects of their health.
Pharma giants are sweating on the results of a federal government request for guidance on adding weight-loss drugs to the Pharmaceutical Benefits Scheme in a bid to tackle the obesity epidemic.
One Australian state has officially labelled fortified soy milk and rice cakes as “junk food” as part of a controversial ad ban that also targeted ham sandwiches.
Red or white cabbage, kale, and asparagus all make great additions to this versatile dish, which can be made based on what’s available in season or in your fridge.
This simple stir fry featuring bright vegetables and a delicious sauce is the ideal midday meal.
It is clear now that Meta and TikTok won’t take responsibility for our mental wellbeing. Young women will need to do it themselves – in the only way the social media giants will understand.
Is it a quirk or a disorder? Am I a ‘whiteatarian’? My own history of picky eating looks different now that everything has a label.
Deadly death cap mushroom have been found growing in parts of NSW, leading authorities to warn people against eating wild mushrooms.
Incorporate this recipe into your weekly rotation and reap the health benefits later.
The texture of many packaged foods plays a big role in driving people to eat more of them, new research shows.
An Australian study linking brain mass to physical activity has given middle-aged and senior Australians a goal to follow into later life.
A new study has found that vegetarians, on average, have a greater desire to wield power than their meat-eating counterparts.
Repair your inner health and improve your wellbeing with this nourishing soup that targets your liver.
Many of us know someone on Mounjaro, Ozempic or Wegovy, but do all users realise the weight-loss injectable drugs can affect everything from your mood to your bones? Here’s what to do.
There is no more non-partisan issue than safeguarding what people are eating and how it affects their health.
There’s a big gulf between the outcomes of independent research and that backed by industry.
Is anything we think about increasing our body’s defences based on science? Dan Davis, a professor of immunology, shares his wisdom.
Original URL: https://www.theaustralian.com.au/health/diet