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The rising prevalence and cost of Type 2 diabetes has doctors at Geisinger Health System turning to food as a form of medicine. They're prescribing free, fresh food to low-income patients.
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From ugly fish like sea robin to the discarded parts of livestock, like ox cheeks and chicken feet, a new book celebrates repugnant-looking but flavorful foods, and urges us to eat more of them.
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At a moment when food aid agencies are working to provide healthier food to the poor and the elderly, President Donald Trump has proposed a 21 percent cut…
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About 30 percent of Americans are predisposed to celiac disease, but only 1 percent get the disease. A new study finds that a common virus may play a role in determining who gets the disease.
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With bone broth mania sweeping parts of the U.S. (we see you, LA), cheap bones are harder to come by. Some broth makers are moving away from the standard beef and chicken to new bones — like alpaca.
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As Chopped host Ted Allen puts it, "People are already eating snout-to-tale, leaves-to-roots. ... Chefs are getting people to eat kale and drink rotted juices. Dirt, rocks and mud just follow."
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Algae was long a part of Irish cuisine. Nutrient-rich, it helped some survive the Great Famine. Irish cooks reviving the practice say it's not just good for you – it's a zap of flavor from the sea.
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Those "expiration" labels on packaged food may confuse consumers and dupe them into throwing good food in the trash. Two major food industry associations want to change that and are proposing reforms.
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From the time of the Aztecs, chocolate has been seen as an aphrodisiac. (Casanova certainly thought so.) But it took many centuries for it to become the taste of the love holiday.
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Currently, one-fourth of all fish caught globally goes to produce fishmeal and fish oil for farmed seafood, pigs and chickens. A lot of it is "food grade" and could be feeding the world's hungry.