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A teenage boy holds a shaker bottle of creatine and water. He is standing inside of a gym. This image highlights the high prevalence of creatine use amongst teenagers.

Is creatine safe for teens?

Many teens use creatine as a sports supplement, but is this widely used supplement actually doing damage?

Joe Wicks holds two of his killer bars, one in each hand

Joe Wicks "Licensed to Kill" sparked a global conversation on ultra-processed foods—what comes next?

Joe Wicks’ recent Channel 4 documentary, Licensed to Kill, has achieved something worth acknowledging: it has made people talk. Let's continue the conversation.

A photorealistic 1920x1080 image of a cozy breakfast table in soft morning light, styled with a subtle grainy texture and a 90s color tone. The foreground shows a bowl of oatmeal with colorful fruit, wholegrain toast on a pink plate, a small bowl of small pui lentil salad, and a cup of coffee or herbal tea on a wooden table. The setting features gentle golden-hour side lighting, muted warm colors, and faint green accents. The background is softly blurred with vintage details like textured wallpaper and sunbeams through a window, evoking a nostalgic, comfortable kitchen atmosphere. Add a soft film grain for realism and warmth—food arranged naturally, not perfect. Minimal imperfections like crumbs or uneven slices for authenticity. If adding text: ” Overall mood is inviting, understated, and quietly wholesome, channeling the feel of a 1990s food magazine.

The fibre gap: why most of us fall short, and what Rhiannon Lambert’s new book adds

Most adults miss daily fibre targets, with only a small fraction reaching recommendations. Rhiannon Lambert’s new book explains why fibre matters and offers practical tips to help close the gap for better health.

A person looks at a steak with a confused looks, trying to detemine whether the lab-grown meat is made from cancer cells.

Are we being fed cancer cells? The lab-grown meat controversy

Some people claim that lab-grown meat is just a bunch of cancer cells. This fact-check sets the record straight for the future of steak.

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