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HIIT (high intensity interval training) is the latest fitness trend to, ahem, hit the gym. We found out what is so good about it and got volunteers to try it out at homeRead more
With Ayurveda as a theme for this issue, we cast our eye over a complementary therapy that is still quite new in the West — but which, in India, goes back for millennia. Louise Wates writesRead more
We are advised that a healthy diet can prevent cancer, but can nutrition be used to fight the disease too? By Louise Wates and Dimitrios VelisRead more
The United Nations Food and Agricultural Organization estimates that 1.3 billion tonnes of food is wasted annually, so keeping food fresh for as long as possible is vitally important for the economy and the environment. But how safe is the plastic packaging that we use today?Read more
This beautiful strawberry tart has a rich and flavourful pie crust, a deliciously creamy filling and topped off with sweet, freshly sliced strawberries.Read more
Going gluten-free might be seen as a fashionable thing to do, but for some people it is essential for their health.Read more
Being mindful of the effects that food has on health could improve portion control, according to a study from the University of Tübingen, Germany.Read more
May sees the return of British Sandwich Week, a week’s “celebration of the greatest food-to-go and quite possibly the most iconic British culinary invention”.Read more
The ‘gluten-free’ label is becoming a familiar sight. Mike Murphy looks at why more people are choosing to cut out this natural protein, even without doctors’ ordersRead more
Credit: From The Balance Plan by Angelique Panagos, published by AsterRead more
Eating cruciferous vegetables – including broccoli, cauliflower, cabbage and Brussels sprouts – could have heart health benefits for older women, according to research published in the Journal of the American Heart Association.Read more
Credit: Lorna RhodesRead more
Simple breathing training with a physiotherapist before surgery could prevent postoperative pneumonia, according to a study published in The BMJRead more
Credit: This recipe was created by Jenny Chandler for Hodmedod, to show off the potential of their unique organic marrowfat peas.Read more
Credit: This recipe was originally published by pulses.org to mark the United Nations International Year of Pulses 2016Read more