Your Guide to Better Health

Coconut milk has become one of the most popular plant-based alternatives to cow’s milk. You see it everywhere—added to creamy curries, blended into smoothies, poured into coffee, and even used in desserts.

Bone broth isn’t new. In fact, people have been simmering bones, vegetables, and herbs together for centuries. From traditional Chinese medicine to grandmother’s chicken soup, bone broth has always been valued for its soothing and nourishing qualities.

Avocados have become one of the most popular foods in the world. They’re spread on toast, blended into smoothies, mashed into guacamole, and even used in desserts. They’re creamy, satisfying, and often labeled as a “superfood.”

When most people think about protein, they imagine muscle-bound athletes chugging shakes after a workout or bodybuilders piling up chicken breasts on their plates. It’s easy to assume protein’s only job is to help build muscle.

For decades, brown rice has been hailed as the healthier cousin of white rice. It shows up in health blogs, wellness cookbooks, and even on the menus of restaurants that want to highlight “clean eating.” Unlike white rice, which has been stripped of its bran and germ, brown rice is a whole grain, meaning it retains all of its natural fiber, vitamins, and minerals. Because of this, it often gets labeled as a “superior” choice.

If you’ve ever picked up a soda, a sweetened cereal, or even ketchup, chances are you’ve seen “high-fructose corn syrup” (HFCS) on the ingredients list. For years, HFCS has been at the center of heated debates about health. Some people blame it for rising obesity rates, diabetes, and even liver disease, while others argue it’s no worse than regular table sugar.

If you’ve been diagnosed with polycystic ovary syndrome (PCOS), chances are you’ve come across a lot of advice about what you should and shouldn’t eat. Among the most common suggestions floating around online and in support groups is the idea that women with PCOS should completely avoid gluten and dairy. Some say these foods cause inflammation, worsen insulin resistance, and make symptoms like acne, bloating, or irregular cycles harder to manage. Others argue that gluten and dairy aren’t the enemy and that cutting them out isn’t necessary for everyone.

If you’ve ever stood in front of the meat section at the grocery store debating between beef and chicken, you’re not alone. Both are rich in protein, both can be part of a balanced diet, and both have loyal fans who swear their choice is the healthier option. For decades, chicken has been considered the “lighter” and more heart-friendly choice, while beef has carried the reputation of being richer, heavier, and sometimes riskier for long-term health. But is it really that simple?

Beer has been enjoyed for thousands of years. From ancient brewing traditions to modern craft breweries, it’s one of the most popular alcoholic drinks in the world. But for anyone concerned about their health, especially their blood sugar, there’s an important question: what exactly does beer do to your glucose levels?

For many people trying to lose weight, breakfast feels like the trickiest meal of the day—especially if you eat it at a restaurant. At home, you can control your ingredients, portions, and cooking methods. But once you step into a diner, a coffee shop, or even a fast-food restaurant, things get complicated.

For many people, chocolate feels like a guilty pleasure. It’s often thought of as a sweet treat that raises blood sugar, causes weight gain, and isn’t the best choice for health. But dark chocolate is different. Unlike milk chocolate or candy bars filled with sugar, dark chocolate has a unique nutritional profile that makes it much more than just dessert.

For many people, steak is the ultimate comfort food. It’s rich, flavorful, and deeply satisfying. But it’s also one of the most debated foods in the world of health and nutrition. Some people see steak as a nutrient-packed powerhouse that helps build muscle and fuel energy. Others view it as a high-fat, high-calorie indulgence that should be avoided if you care about your heart, your waistline, or your long-term health.

Tortillas are one of the world’s most beloved foods. From burritos to tacos to wraps, they’re the foundation of countless meals. They’re quick, convenient, and versatile, which explains why they’ve become a staple not just in Latin American cuisine but also in kitchens around the globe.

If you grew up in the 1990s, you probably remember the poster that hung in countless classrooms and doctors’ offices: a tall triangle with a wide base of bread, cereal, rice, and pasta, tapering up to a tiny tip for fats and sweets. That Food Guide Pyramid felt authoritative. It was everywhere. It also turned out to be confusing—and in key places, wrong.

Walk into almost any Indian restaurant, and you’ll be greeted by the warm, spicy aroma of simmering curries, the sight of fresh naan emerging from a tandoor, and the clinking of metal serving bowls being placed on tables. Indian cuisine is a feast for the senses. It’s colorful, aromatic, and deeply flavorful — and when chosen wisely, it can also be one of the healthiest ways to eat.

When people talk about “eating healthy,” the conversation usually goes straight to calories. How many should you eat? Should you cut them? Burn more of them? Etc. While calories do matter, they don’t tell the whole story. Your body isn’t just a simple fuel tank that runs on numbers—it’s more like a complex machine that needs the right balance of different fuels to run well.

For years, shrimp has sat in a strange spot on the dinner plate—celebrated for its lean protein, yet feared for its cholesterol content. Maybe you've heard people say, "I love shrimp, but I can't eat it because of my cholesterol." Or perhaps you've wondered whether shrimp is a heart-healthy choice or something that should be avoided altogether.

I’ve always been curious about how different diets affect our bodies, especially when they sound extreme or even contradictory. So when I came across the idea of a vegan keto diet—a way of eating that’s both entirely plant-based and ultra low-carb—I knew I had to try it.