No scheduled trips to your nearest metabolic chamber? Don’t worry. We’ll help you make sense of what foods influence your metabolism and hunger, and how you can make food work for you.
It’s true that somewhere around 30 grams you will maximize muscle protein synthesis (the process of using protein for building muscle), but that’s not the only reason to eat protein. And, if you eat more than 30 grams in a meal, there are many additional benefits to eating more beyond muscle protein synthesis.
What’s best: whey protein concentrate, isolate, or hydrolysate? This article breaks down the differences to help you understand what’s best for you.
Here are three simple nutriton tips to help you figure out what actually works and what might work best for you.
Healthy diet plan or deceiving approach to fat loss? Here’s why one of the most popular diet options could be the world’s most dangerous diet.
Why do so many of us carry belly fat? The answer involves your metabolism. In this article, we explain why and give you actionable tips to keep the fat away.
There are many reasons why it can seem like under-eating can lead to weight gain. But, science has shown over and over again that this isn’t physiologically possible.
So, what’s happening with all the low-calorie diets that don’t seem to ever lead to more weight loss, and, too often, cause weight gain?
Lots of weight loss plans tell you that you should avoid all sugar, indulgences, and desserts. And science suggests that’s exactly why so many diets fail.
If you’ve read a diet book you’ve probably been told to eat 4 to 6 times per day. But is a small snack diet really better than big meals? It depends.
It’s been demonized and singled out as the cause of the obesity epidemic. But is sugar bad for you? Are all sugars equal? Here’s what science has to say.
Do carbs make you fat? According to research, the answer is no. Use this guide to enjoy carbs, lose weight, and improve your health.
Some protein sources are better than others, according to science. Here’s how to tell whether a protein is—or isn’t—high quality.