Exo is a Brooklyn-based startup that is trying to change the way we think about eating bugs. And the company is starting with cricket protein bars. Cofounders Greg Sewitz and Gabi Lewis started experimenting with cricket-based food when they were seniors at Brown University, after reading a United Nations report that said eating insects could help combat world hunger.

Did Big Ag’s beef-loving cowboys just lasso the 2015 Dietary Guidelines? It sure does look that way. By Jeff Turrentine.

As debate rages about whether to introduce a sugar tax, this is the story of how Mexico defied its own powerful fizzy drinks industry to impose a tax on soda

BY GAIL BARNES SUSTAINABILITY SPECIALIST   On Monday this week the internet and social media erupted because of a monograph that had been published by the WHO’s International Agency for Research

We're a nation of legal drug-takers, with 59 percent of adults using at least one prescription drug. That's up from 50 percent 10 years ago. Increased rates of obesity may be the cause.

In Mexico, over 70 percent of citizens are overweight or obese and 14 percent of Mexican adults now suffer from diabetes, though half of those affected aren't even aware they have the disease. Special correspondent Fred de Sam Lazaro reports on the struggle to bring the disease under control.

Cereal has twice the protein of regular but twice the serving size, 17x the sugar.

After our episode on the health benefits of coffee, the number one request I received was to look into the potential benefits – or harms – of tea.

Just a few weeks ago, a study was published in the Journal of Nutrition that many reports in the news media said proved that honey was no better than sucrose as a sweetener, and that high-fructose corn syrup was no worse. But did it? This study, and what it says about nutrition research in general, are the topics of this week's Healthcare Triage.

The idea may be hard to swallow, but crickets and mealworms will likely be part of our sustainable food future. By Emily Matchar.

Americans eat three times the world average of beef each year. However, with each pound requiring more than 50 gallons of water, producers in drought-stricken California are looking to find other ways to get protein into our diets. Dr. James Hamblin, a senior editor at The Atlantic Magazine, reports.

When Anne Biklé and David Montgomery fed soil with organic matter, they were astonished by the results. When Biklé was diagnosed with cancer, they had an idea…By Lucy Rock.

With the explosion of fat-free processed food in the '80s and '90s, why did consumers tend to get bigger? Turns out, "fat-free" food had a dirty little secret.

You may think twice about your diet when you follow the metabolic fate of your food. By David R. Montgomery and Anne Biklé.

You guys love the microbiome. You’re not alone. The sales of products containing yeasts and bacteria that will colonize your gut and make you stronger and better are legion. I recently met a researcher who did actual microbiome work, and he didn’t seem nearly as convinced as the public. But do probiotics work? That’s the topic of this week’s Healthcare Triage.

Dietary science is complicated-- one day something is good for you and the next it's not. Learn what we DO know about fat chemistry in this episode of SciShow.

Ever wonder why almost everything you buy has a nutrition label, but alcoholic beverages don't? It's all thanks to some crazy regulations and powerful industry lobbyists.

That's right, you can eat banana peels. And not only are they edible — they're also good for you. If you live in the US, you're probably used to tossing banana peels in the trash. But people in other countries, including India, have been taking advantage of their nutritional benefits for decades. While a banana's flesh is soft and sweet, the skin is thick, fibrous, and slightly bitter. To eat the peel, you can either blend it into smoothies or fry...

The new 2015 Dietary Guidelines for Americans were finally released today (in 2016). They are very similar to the earlier 2010 guidelines, but there are two major improvements: A new limit on added sugar, at 10% of energy Any warning against dietary cholesterol is removed – eat all the cholesterol you want

A study finds that nearly all Americans — regardless of age, race or gender — consume more sodium than recommended. The CDC says food companies need to work harder to cut it in their products.