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Stacks of wooden crates filled with apples and other fruits stored inside a cold storage facility. The image highlights the role of refrigeration and long-distance transport in modern food supply chains, reinforcing the article’s discussion on the overlooked environmental impact of food transportation and storage in sustainability debates.

What's the impact of food transport on sustainability?

Food miles make headlines, but what’s on your plate matters way more than where it came from.

A vibrant glass of red fruit juice with a pink straw, surrounded by fresh raspberries and nectarines on a dark table, with a folded kitchen towel in the background. The image illustrates the appeal of fruit juice while visually anchoring the article’s exploration of whether juice is a nutritious option or an overhyped source of sugar.

Is fruit juice really healthy? Why some say Coca-Cola might be a better choice

We unpack why fruit juice isn’t as virtuous as it looks, and what 'healthy' really means when it comes in a bottle.

Golden olive oil being poured into a glass bowl, surrounded by fresh olives and olive leaves on a rustic wooden surface. The image highlights the purity and versatility of olive oil, echoing the article’s message debunking outdated fears and encouraging readers to confidently cook with this healthy, plant-based fat.

Dr. Paul Saladino suggests "Olive oil is not for cooking and should not be heated."

The 'don’t cook with olive oil' myth? Burned.

A close-up view of neatly arranged brown eggs in a carton. This image complements the article’s focus on protein metabolism and dietary misconceptions—specifically addressing claims that up to 70% of protein converts to glucose, with eggs serving as a visual representation of a commonly cited high-protein food source in such debates.

Can your body really replace carbs with protein? Examining the claim that 70% of protein turns to glucose

Glucose from protein? Yes. 70%? Not unless you're starving—and even then, it's complicated.

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