Eat | Drink | Explore
Consumption of nut-based ‘milk’ alternatives – such as almond milk and coconut milk – have grown by 90 per cent in two years, but this new obsession may be depriving Australian consumers of calcium.
Features
Organic farming and the grass feeding of animals are promoted as having social and environmental benefits, but do they produce healthier red meat?
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Robot assistants in supermarkets, talking vending machines and ‘smart’ pantries are on the horizon, but new food retail technologies should be pathways – not barriers – to better health, writes Kathryn Backholer.
Yoghurt is a rich source of protein, calcium and other nutrients, but – as this team of diet and nutrition experts explain – some products are better for you than others.
Health experts say depression treatment needs to change to incorporate healthy eating and are calling for the government to subsidise the cost of a dietitian for people with the debilitating mental condition.
Wholemeal, wholegrain, multigrain, sourdough, rye, white, high-fibre white, low GI, gluten-free … with so many choices of bread available, how are we to know which is best for our health? Dietetics lecturer Leah Dowling reports.
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