Nutrition Articles - Food Facts

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 The image highlights the purity and versatility of olive oil, echoing the article’s message debunking outdated fears and encouraging readers to confidently cook with this healthy, plant-based fat.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.

A blue plate with Scrabble-style tiles spelling "VEGAN" in the center, placed next to a leafy plant. This image visually reinforces the article's exploration of media narratives surrounding plant-based diets—highlighting how headlines like those in The Telegraph may misrepresent the health impacts of vegan alternatives.

Beyond Headlines: Fact-checking The Telegraph’s claims on the health effects of plant-based alternatives

If headlines had nutrition labels, some would read: 'High in spin, low in substance.

A split-screen image contrasting bananas on a pastel purple background with Mars bars on a red background. The visual represents the misleading nutritional comparisons often made between whole foods and processed snacks, echoing the article’s critique of oversimplified health claims that equate bananas with candy bars.

Bananas vs. Mars bars: an unnecessary comparison

The Telegraph's comparison between bananas and Mars bars raises questions. What does scientific evidence reveal about this claim?

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