A popular category of dietary supplements are workout supplements, which are typically taken before (‘pre-workout’) or after exercising (‘post-workout’), and are sold in a variety of forms from pills to powders and ready-to-drink shakes. The global pre-workout supplement market size alone was estimated to reach $13.98 billion in 2020 and almost double in size to … Continue reading “Workout Supplements”
Finding yourself confused by the seemingly endless promotion of weight-loss strategies and diet plans? In this series, we take a look at some popular diets—and review the research behind them. What Is It? An anti-inflammatory diet is promoted as a remedy to battle inflammation in the body. A common belief is that “inflammation” is always bad. … Continue reading “Diet Review: Anti-Inflammatory Diet”
Iodine is an essential trace mineral not made by the body so must be obtained by food or supplements. It is found naturally in some foods and is added to supplements and some salt seasonings. Iodine is needed to make the thyroid hormones thyroxine and triiodothyronine, which assist with the creation of proteins and enzyme … Continue reading “Iodine”
Foods like salmon, lobster, and shrimp, are often categorized as “seafood.” But how might you classify these foods when including a freshwater fish, such as trout? Consider the term aquatic foods (also called blue foods), which include any animals, plants, and microorganisms that originate in bodies of water. Examples are: Finfish—small pelagic fish (herring, sardines, … Continue reading “Aquatic Foods”
Pinggan Makan Sihat, dicipta oleh pakar pakar pemakanan di Harvard T.H. Chan School of Public Health Bersama dengan editor di Penerbitan Kesihatan Harvard, merupakan satu panduan untuk membina makanan seimbang dan sihat – sama ada disediakan diatas pinggan makan ataupun untuk bekal makanan tengahari. Letakkan satu salinan diatas peti sejuk sebagai peringatan harian dalam menyediakan … Continue reading “Pinggan Makan Sihat (Malay)”
Collagen is the most abundant protein in the body. Its fiber-like structure is used to make connective tissue. Like the name implies, this type of tissue connects other tissues and is a major component of bone, skin, muscles, tendons, and cartilage. It helps to make tissues strong and resilient, able to withstand stretching. In food, … Continue reading “Collagen”
Most of us have experienced an intense urge to eat a certain food—ideally right away. More often than not, that food is likely to be sugary, salty, or fatty, or all three. You may feel increasingly excited as you imagine how it will taste and how you’ll feel eating it. Maybe you last ate several … Continue reading “Cravings”
Sağlıklı Yemek Tabağı, Harvard TH Chan Halk Sağlığı Okulu uzmanları ve Harvard Sağlık Yayınları editörleri tarafından geliştirilmiş, gerek tabağınız gerekse beslenme çantanızı hazırlarken sağlıklı ve dengeli öğünler oluşturmanızı sağlayan bir rehberdir. Buzdolabınızın üzerine yerleştirin ve sağlıklı dengeli öğünler hazırlayın! Yemeklerinizin çoğu sebze ve meyvelerden oluşsun – tabağınızın yarısı. Tabağınızı farklı renklerde ve çeşitli sebzelerle doldurun … Continue reading “Sağlıklı Yemek Tabağı (Turkish)”
Although 1 in 5 men and 1 in 6 women worldwide develop some type of cancer during their lifetime, those diagnosed are living longer than ever, thanks to screening and early detection, vaccinations, and improvements in treatment. However, even for cancers with effective treatment options, prevention has the greatest potential to reduce the burden of … Continue reading “Preventing Cancer”
Are snacks good or bad for you? A snack is generally defined as any food eaten between main meals. Many people snack at least once during the course of a day, and there are several reasons why. The most common scenario is that our stomachs start growling a few hours after our last meal. Another … Continue reading “The Science of Snacking”
