All articles tagged with #diets and dieting
Washington Post Unearthed columnist Tamar Haspel argues that “non-ultra-processed” labels are unlikely to improve American diets because there is no universal UPF definition and such labels primarily reflect manufacturers’ incentives to sell more food, not to improve health; experts remain skeptical about their impact and say meaningful change would require broader policy actions and consumer education.
Washington Post Unearthed columnist Tamar Haspel argues that nutrition science is often murky, but three areas have relatively solid evidence: eat more fiber, limit sodium to help blood pressure, and reduce saturated fat to lower LDL cholesterol, all within a balanced diet.
Two studies found that following the DASH diet closely may protect cognitive function and lower dementia risk, with those adhering most strictly showing about a 41% lower risk of cognitive decline. The diet’s emphasis on vegetables, nuts, and whole grains, and its limits on sodium and added sugars, aligns heart-healthy eating with brain health benefits.
Two science-backed ways to boost breakfast: make it the day’s biggest meal and include more fiber- and protein-rich plant foods (such as fruits, vegetables, nuts and beans) to improve satiety, gut health, and overall health.
Washington Post Climate Coach columnist Michael J. Coren argues that the term ‘superfood’ has no legal or scientific definition and is driven by marketing. The piece recounts how blueberries helped launch the trend in 1995 and notes roughly $190 billion is spent annually on promoted superfoods, but urges readers to focus on a varied, nutrient-rich diet rather than chasing labels or hype to improve health.
Unearthed columnist Tamar Haspel argues the Trump administration’s new Dietary Guidelines claim to be evidence-based, yet bias and cherry-picked data permeate the recommendations (notably treating red meat, butter, and even tallow as favorable while sidestepping alcohol). She concedes the core rule—limiting saturated fat to about 10% of calories—would generally be healthful, but the framing and specifics are compromised by political influence.
An oncologist outlines practical dietary changes to reduce cancer risk, emphasizing a plant-forward, high-fiber eating pattern and avoiding highly processed foods and red meats, while aiming for overall weight maintenance and balanced nutrition.
A dietitian argues against labeling foods as “good” or “bad,” promoting an all-foods-fit, flexible approach that balances nutrition with personal goals, enjoyment, exercise, and life circumstances.