Hold onto your oat milk lattes, omnivores and herbivores alike! The plant-based dining scene isn’t just growing, it’s ...

Snacking doesn’t have to feel like you’re straying from your health goals. With whole food plant-based choices, it becomes an ...

We’re closing in on Thanksgiving, and we’re showcasing some of the classic holiday dishes from The Oregonian/OregonLive’s ...

Research on oat protein nanofibril-iron hybrids highlights their potential to significantly improve iron absorption, tackling ...

Try this pumpkin granola before autumn ends, using freshly steamed pumpkin with tasty oats, walnuts, peanut butter, and ...

Across the country, food banks and community organizations are serving more families than ever before. With food costs ...

Discover why Dr Michael Greger takes psyllium daily and how this simple plant-based powder can help fill key nutritional gaps ...

Sean McMenemy, founder of Ark Wildlife, has offered his expert advice on what food could actually harm birds. A frequent ...

Iron in the body is tricky. It oxidizes and reacts with foods, turning juices brown or leaving metallic aftertastes. In the ...

One cup of cooked lentils provides 15.6 grams of fibre, 18 grams of protein and 90% of a day’s worth of folate, vitamin B9 ...

Iron deficiency is widespread globally. Women are particularly affected, with one in five in Europe suffering from iron ...