After the holiday swirl of cookies, cocktails, and “just one more snack,” January is when many people crave a reset. It’s a natural time to return to healthier eating habits — but that doesn’t require a complicated plan or restrictive routine.
One of the simplest upgrades you can make is also one of the most effective:
Add extra virgin olive oil to your vegetables.
Not only does olive oil make vegetables taste better, it also helps your body absorb more of the nutrients that make them so beneficial.
Researchers found that adding just a touch of the beloved ingredient to vegetable patties led to higher levels of good-for-you fats and certain antioxidants. Another bonus? They tasted better, too.
Could a traditional food have pain- and inflammation-reducing effects similar to over the counter pain medicine like ibuprofen?
If you’ve been told to grab avocado oil for high-heat cooking because it has a higher smoke point than olive oil, you’re not alone.
Over the past decade, “high smoke point” has become one of the most repeated marketing claims in the cooking oil aisle. But here’s the part most people don’t hear:
Smoke point is not the best measure of how healthy or stable an oil is when you cook with it.
Before you swap out your extra virgin olive oil, here’s what the science actually says.
For decades, nutrition guidelines have focused on what not to eat — fewer calories, less fat, avoid this, limit that. The newly updated Dietary Guidelines for Americans (DGA) mark a meaningful shift away from restriction and toward nourishment.
Instead of prescribing rigid meal plans, the new DGA introduces a simplified, flexible food pyramid designed to guide better choices rather than dictate exact diets. The core message is refreshingly clear:
Eat real food most of the time.
