Fermented foods

A practical guide to choosing protein foods, including beans, lentils, soy foods, nuts, seeds, seafood, poultry and lean meat, with attention to saturated fat, sodium and variety.

An evidence-based guide to antioxidants in foods, free radicals, vitamins C and E, carotenoids, selenium, and why antioxidant supplements should not be assumed to prevent cancer or chronic disease.

A practical guide to citrus fruits including oranges, lemons, limes, grapefruit and mandarins, with nutrition basics, whole fruit versus juice, and important grapefruit–medication interaction warnings.

An evidence-informed guide to dietary fat and carbohydrates, including saturated versus unsaturated fats, whole versus refined carbohydrate sources, fiber, added sugars and how to judge food quality.

An evidence-informed guide to fruits and vegetables, including practical intake guidance, whole fruit versus juice, fresh/frozen/canned options, fiber, variety and simple ways to eat more produce.