Author: Catherine

A growing body of evidence suggests that what people eat can powerfully influence the course of fatty liver disease, a condition marked by excess fat buildup in the liver. Researchers and clinicians now emphasize patterns such as the Mediterranean-style diet, rich in fruits, vegetables, whole grains and healthy fats, as a cornerstone of care alongside weight management and exercise. At the same time, they warn that ultra-processed foods, sugary drinks and excessive saturated fats may accelerate liver damage and related metabolic problems. For patients, the message is shifting from isolated “superfoods” to long-term, sustainable eating habits that protect liver function. A detailed discussion of these dietary strategies appears in an overview on fatty liver disease and diet published by Liv...

Bloating may be common, but nutrition experts say your grocery list can make a real difference. Drawing on research and registered dietitians’ advice, a new Women’s Health roundup highlights 20 foods that may help ease gas and water retention, from probiotic-rich yogurt and ginger to potassium-packed bananas and avocados. Hydrating produce like cucumber, tomatoes, and asparagus may help the body flush excess fluid, while high‑fiber picks such as oatmeal, lentils, and artichokes support more regular digestion. Enzyme-rich fruits, including kiwi, papaya, and pineapple, are also flagged for their potential to speed up the breakdown of food and reduce discomfort. The story stresses that simple habits—like eating slowly, cutting back on ultra‑processed foods, and skipping fizzy drinks—remain es...

A new analysis suggests that simply switching to whole, unprocessed foods may help people eat fewer calories—without counting or restricting portions. Researchers at the University of Bristol reexamined data from a tightly controlled National Institutes of Health (NIH) trial comparing ultra-processed diets with whole-food diets. Participants who ate only unprocessed meals consumed about 330 fewer calories per day, despite eating 57% more food by weight. The study, featured on MindBodyGreen, found that people naturally gravitated toward fruits and vegetables, driven by what researchers call “nutritional intelligence”—the body’s instinct to meet micronutrient needs before calorie intake. According to the authors, processed foods disrupt this balance by packing vitamins and calories togethe...