50 Nutritional Truths
A starter guide to some of the best things I’ve learned about nutritional health, during a sixteen-year odyssey… and counting.
Sixteen years ago, I began a journey to understand human health from the standpoint of nutrition. I was moved to action — literally the day after my brother died of a broken gut — upon discovering a book on his shelf that opened my eyes to our political and agricultural reality. That book was called Fat Land, and it chronicled the five key underlying causes of the global obesity epidemic, born under President Nixon, in the United States of America.
What I’ve learned over the years couldn’t be captured in a single piece of writing; and I have yet to get my act together and write a book about it. Perhaps that’s because commercial gain never figured into my desire to understand real food.
It had nothing to do with economics. I just wanted to be healthy.
All the same, that’s not a reason not to share what I know.
So for those who like the idea of eating healthy, but are confused by the tsunami of false advertising, misleading terms, diet wars, snake oil salesmanship and conflicting information out there, at the hands of corporations, marketing agencies and government themselves, I thought It’d be worth sharing 50 nutritional truths here—things I keep in my head. Collectively, or even individually, these will help those who are ready to learn from them, to feel better in your own skin, and less likely to suffer the visible and invisible impacts from unhealthy daily food choices, compounded over time, that conspire to reduce our vitality.
Below, I’ve also included a number of the graphics I produced for a website I created and ‘fed’ for a short while on this very topic. My aim with them was to demystify some complex, incomplete and conflicting data. I hope they also help. A higher resolution version of each is embedded in their host site, in each subject article.
So in no order of any kind, here are 50 truths I’ve learned, most of them through impartial or holistically-minded sources, sifted through to remove bias, to the degree possible. The Internet is full of conflicting, vested-interest pitches. I’ve included links to a number of sites, for those who want to do a deeper dive into any given topic.
There’s always more to learn.
1. Eat mostly plants. Plant foods are anti-inflammatory, while animal products — apart from fish and seafoods — promote inflammation.
2. This matters because chronic inflammation can and does lead to most modern diseases—the biggest killers on Earth, bar none. They include heart disease, about 1/3 of all cancers, diabetes, arthritis and bowel diseases, like Crohn’s and ulcerative colitis — the last of which ultimately killed my brother.
3. Consume foods in their most bioavailable form. A nutrient’s presence in food doesn’t in any way mean your body can use it in that form; for that to happen, it needs to be bioavailable. Bioavailability varies greatly from food to food, and by means of preparation; check the most bioavailable sources for any nutrient online, now that you know to look.
4. Focus on quality, not quantity. The number of calories consumed is of far, far less importance than the quality of the foods we eat; that is, specifically, the nutrients that they contain, and that our bodies need (16 vitamins, 17 minerals, macro-ingredients like fats, fiber, amino acids and carbohydrates, and an ecosystem of phytonutrients) in order to thrive. Nutrients are the point of eating—not calories. Track the quality of what you eat.
5. Choose full-fat foods. While this seems counter to the advice you regularly hear, they are healthier than low- or no-fat foods. The sugar lobby, in mid-century, conspired to shift focus from it onto fats as the focal enemy, sending decades of US policy on a witch hunt. Full-fat foods help us feel less hungry, they lower triglyceride levels and blood pressure, and they add to weight loss. Just make sure you consume them in moderation — i.e.: sparingly — when it comes to animal products, due to their high saturated fat content.
6. Adding to the point above, make sure the fats you consume are mostly unsaturated — i.e.: plant-based (think olives, olive oil, avocados, nuts, legumes), plus oily fish (salmon, sardines, cod, rainbow trout) — because of their heart-healthy, anti-inflammatory properties.
7. Buy “pastured” or “wild” wherever possible. Organic is better than conventional, insofar as it regulates (bans) the use of synthetic pesticides or hormones (bad for foods and planet). HOWEVER, the only two terms that truly mean anything when it comes to animals and animal byproducts (eggs/dairy) are “pastured” or “wild” — not “free range” or “cage-free”, or that meaningless term, “all natural”. These two are the only terms that guarantee the animal spent its short life in a natural habitat, eating and acting in line with its own evolutionary biology, and thereby passing on a huge nutritional difference to you, in the process. Most grocers now carry pastured (or pasture-raised) hen eggs, and milk from pastured cows.
8. Choose deep colors, every time. We have bred the nutrition out of our foods to an alarming degree, through domestication, by focusing on yield, and sweetness (aka ROI… $). When it comes to choosing produce at the supermarket, it is color that signals a plant’s phytonutrient content (e.g.: white vs. yellow vs. purple corn; ditto potatoes and carrots). More on that below. Click this link for a great — if now older — NYT article on the subject.
9. Eat in season. You’ve heard this 100 times, but there are two great reasons. First, it guarantees maximum freshness, and peak nutrition. Which also means it tastes better, too. Second, it supports your local farmers (who don’t have to truck or ship foods from long distances, from mega-farms or other countries). The cost to the planet of a global, year-round selection is huge.
10. “Eat the rainbow” is another version of this. Again, there are 14 vitamins, 16 minerals and a variety of macro-nutrients, like amino acids (aka proteins), carbohydrates, fatty acids (aka fats), fiber and phytonutrients. The only way to make sure you’re giving your body everything it needs is to cover your ground. Some of these nutrients are rare in supply; but all are widely available, without the need for specialty stores, or foods.
11. Leave the supplements alone. Natural sources are always better than supplement-based ones. Real foods are… well… real, that is, bioavailable. As importantly, foods are complexes of nutrients; that is, the nutrients in them are co-mingled with other nutrients you also need. We tend to obsess over one nutrient, at the expense of all the other ones. As importantly, supplements are a100% unregulated industry, and there have been exposés proving with spectrometers and other high-tech devices that companies who advertise nutrients in supplement form often contain, in fact, none of it. Why? They can. And without expensive equipment at home, you have no way of proving it. Luckily, others have for you. Last point on this. 75% of Americans take supplements. Read this Time Magazine article. They could be making you sick — and even add to risk of cancer.
12. Consider buying frozen foods (e.g.: fruit). I don’t mean ‘buy frozen meals’. I mean consider frozen fruits and vegetables. These are actually, often, a better alternative to fresh foods. Seriously. First, they won’t degrade (oxidize) as quickly, thereby creating less waste if you don’t eat them in time. Second, they’re less expensive, usually. Third, unlike fresh fruits that are picked long before peak ripeness, to help them withstand transportation or factories, frozen fruit is picked and flash frozen at peak, thus is usually as rich nutritionally, and sometimes even richer due to freshness. Take note: the average apple you buy in a grocery store was picked one year ago. Think about that.
13. Cook more at home. This one will likely surprise you. The Women’s Liberation Movement in the 1970’s exacerbated the obesity epidemic (it’s one of five key causes), when women by and large stopped preparing meals for their families, and began outsourcing much of it to third parties (i.e.: prepared meals, take-out, fast food and ‘food products’). Thus as great as this advancement was for female empowerment, the impact on health was an unfortunate, and huge, byproduct. Cook more; it’ll be a gift to your wellbeing.
14. Avoid cash crops. Not only are they nutritionally poor; but they harm us in countless hidden ways. Farm subsidies of “cash crops” is the primary reason we all eat wheat, corn, soy, meat and dairy (corn alone has been scientifically engineered into over 2,000 byproducts estimated to be present in about 1/3 of all supermarket items). If the government stopped funding these industries, more farmers would grow nutritious foods, our health would improve, and farmers could make a living again off something other than “king corn”. The government does this mostly because it’s just too profitable not to; and because regulatory industries are overseeing for former agriculture execs.
15. Consider cutting down on—or even eliminating—beef, specifically. Beef alone, globally, is in aggregate responsible for one third of all global warming / climate change / CO2 production, through deforestation, livestock methane, related agricultures, transport, and packaging/sale. We could fix 1/3 of this existential problem by changing this one dietary thing. Consider ceasing or eating it sparingly. The link above is to a deep dive I did into this topic.
16. Avoid long-shelf-life foods. Anything without a short shelf life isn’t good for you. Food is meant to rot. Only toxic ingredients keep it from breaking down. Ignore the packaging and misleading words. Avoid foods that don’t expire within the week: i.e.: “real” foods.
17. Eat cruciferous vegetables daily. The healthiest group of foods are crucifers. These include broccoli, cauliflower, Romanesco, Brussels sprouts, bok choy, arugula, kale, watercress, turnips and collard greens. Not only do they burst with vitamins and minerals at minimal calories, they are all the plant world’s reigning anti-carcinogens (they lower risk of cancer) because they are glucosilonates, along with the alluvium family, which are garlic and onions. Since 1/3 of cancers are dietary, this is important.
18. Eat the super-greens daily. The only foods as healthy as crucifers are spinach and Swiss chard. These contain more key nutrients than anything else on Earth, apart from broccoli. Unless you are prone to developing kidney stones (spinach contains oxalates that exacerbate their formation), pack these things into your daily diet.
19. Understand obesity better. It is associated with increased risk of cancers for good reason. The primary cause of obesity is overconsumption of carbohydrates (aka glucose—sugar—once broken down) and fats (esp. the saturated ones). The combined storage of excess sugars, arterial plaque and chronic inflammation, cancer and other modern dietary diseases thrive. One way countless people—my brother included, four separate times—have stopped or reversed cancer cell proliferation, is with food. So apart from—or in addition to— bombarding the body with radiation and making it drink poison—consider starving it of glucose (cancer’s only Achilles’ heel) and reducing inflammatory overdrive. If you eat plants, stick to good fats and avoid sugars, guess what happens? Watch the movie Forks over Knives, for just one set of examples of what this strategy can do for your health.
20. Consider raw dairy (if you can find it). If you are going to consume dairy, yogurt is second healthiest (pH-neutral, tolerable even in lactose-challenged people, and full of good bacteria). Raw dairy, which is inexplicably outlawed in many states, is the healthiest form of dairy anywhere, and is how we used to drink it before regulation outlawed it. The enzymes (lactase) that digest the lactose are intact in raw milk, but denude (die) during pasteurization, which also kills water-soluble vitamins. Legal in some states, and highly self-regulated, you can often mail-order raw milk products, or find them in membership-based cooperatives. Enter the fray here.
21. Choose sprouted grain breads. They are the healthiest grains, both because they retain the bran and germ (which contain grains’ vitamins and minerals) that non-whole grain products remove in their processing, leaving only the endosperm (the sugars—of course). Moreover, sprouting is nature’s way of pumping extra nutrients into plants to fuel growth. You can find these in most supermarket freezers. Keep them frozen, and toast before using. Bonus idea: Consider adding sprouts to your salads or sandwiches (spinach; radish; sunflower; pea…) outside of breads are also superfoods.
22. Buy organic when it comes to the “dirty dozen”. They are the most polluted plant foods — high in pesticide residue because of how they’re grown. Organic versions mitigate some of the risk factors in these foods; and make sure you thoroughly soak and/or wash them, regardless. If you want to be selective about your spend, this is where to pad it. While you’re at it, familiarize yourself with the “clean fifteen”.
23. Drink coffee (and green teas). Over the years, 19,000 studies have been conducted on coffee. They concur that 1–2 cups per day — minus the extras! You hear me, Starbucks people — increase metabolic rate (i.e.: fat-burning), lower risks of type 2 diabetes, Parkinsons (in men), and colorectal cancers, lower cholesterol, and are packed with antioxidants… in a zero-calorie quaff. But hey! No sweeteners or dairy. Seriously.
24. Limit portion size of animal meats. The actual size of a portion of animal meat (fish, birds, mammals — doesn’t matter, and yes, I call all of it “meat”) is 4 ounces. That 32-ounce bone-in steak you love? A heart attack waiting to happen. Keep it to fitting within your palm.
25. Eat raw and cooked foods. Cooking increases the bioavailability of some nutrients our stomachs didn’t evolve to break down from their host foods, like tomatoes, for just one example. The bioavailability of lycopene (a carotenoid antioxidant) in them increases by over 40%.
26. Pair produce with (good) fats when you eat. Food oils in the form of fat similarly increase uptake of key nutrients, like “fat-soluble” vitamins A, D, E and K — all critical nutrients. Without fats present to separate and package them in your GI tract, they pass through the body, without benefit.
27. Learn about antioxidants, then make sure you consume them. That group of chemicals — there are over 8,000 of them — keep cells from mutating into destructive (broken) versions of themselves, like free radicals and cancer cells. Antioxidants exist mostly in plant foods. Minor amounts transmit through animal foods, but only if they ate the plant sources. Here’s a deep dive into antioxidants, and a chart I took some time to create to simplify what they are and why they’re important.
28. Check where your food comes from, beneath the headline. The provenance and farming/husbandry practices of your food has a huge impact on whether or not it’s good for you. An example: wild Alaskan salmon (aka Sockeye or Coho) is one of the healthiest meats on Earth. On the flip-side, farmed Atlantic salmon (among other non-Alaskan sources) is one of the most toxic. It matters deeply what you buy, specifically — not just the food category. In the case of salmon, the gulf is because of differences of farming practices, water purity management and feed. Seafoodwatch has a great guide to safe fish.
29. Anti-nutrients are phytonutrients (antioxidants) that block the absorption of minerals in foods. The groups include glucosinolates (in cruciferous vegetables), lectins (in legumes), oxalates (in leafy greens), phytates (in nuts) and tannins (in caffeinated drinks). These are not bad, per se, and most of the foods in these groups are superfoods. But what matters is to keep them largely separated in consumption (e.g.: eat a handful of nuts for a snack; don’t put them on your salad). Moreover, soaking legumes and nuts, and then roasting them (the nuts, anyhow) to return their crunch, remove phytates.
30. Eat slowly. 10% of digestion happens in the mouth, as we chew and release the enzyme amylase (which breaks down sugars, specifically). Farther down the G.I. tract, the more we chew, the more of a food’s surface area is exposed to the other enzymes — lipase (fats), nuclease (nucleic acids, like DNA), typsin (proteins), maltase (carbs) and peptidase (proteins) — that further break it down, which the villi then uses to wick away the released nutrient molecules from our meals. Bonus: the more you chew, and the slower you eat, the less gassy you’ll be, and the fewer calories you’ll ultimately consume (your body’s fullness sensory equipment will kick in).
31. Fast food companies exist to make money. They will sell you toxic ‘food products’ to shave a ¼ cent off of production costs, per item. Companies exist to make money for shareholders. They couldn’t give a damn about your health. Nor do the marketers who mislead the public. Nor, for that matter, do the politicians who enact policies stacked against public health (at least, in the United States). Please remember this, always. Make more of your own food.
32. Make produce 2/3 of your daily intake. There’s no profit margin in produce (vegetables and fruits) which is why you’ll never see them advertised on TV. But they’re the healthiest things in any supermarket, by a huge margin.
33. Because dairy causes acidosis, it not only doesn’t fortify adult bones with usable calcium, some cohort studies have shown that it actually leaches the calcium we’ve stored in our bones, in an attempt to pH-neutralize our bloodstream, and thus leading to higher incidences of bone fracture in the elderly. Regardless (there is controversy and disagreement around this), the scientific community agrees that milk consumption does not increase bone mass later in life, i.e.: adulthood; meaning it does not protect against bone fracture. That leaves us only with dairy’s inflammatory properties, which cause harm. Consume dairy sparingly, which is tough, given how huge the dairy lobby/industry is.
34. Your local farmer cares far more about nutrition than the giant agri-businesses that dominate food production. Buy from farmer’s markets. Not only will the food be better for you; not only will you eat in season (mostly); you’ll also be supporting your local economy, which will benefit everything and everyone around you. Find one here.
35. Don’t buy GMO. Monsanto controls 1/3 of the world’s seeds. They have been engineered to withstand sitting under lakes of poison (called glyphosate, or Round-Up) that kill everything else, and leech into the water system. Monsanto’s parent company, Bayer, just lost a $10 billion class action lawsuit due to rampant cancer in those exposed to the poison (bonus fact: Monsanto created both Agent Orange and DDT — humankind’s two greatest killers). If something you buy says “non-GMO” then it’s not Monsanto’s. Do that.
36. Spend more on food. No, really. In 100 years, American expenditure on food plummeted 300%, from 43% of disposable income to just 13%. We now prioritize sneakers and iPhones, and complain about food prices. You get what you pay for. And the point here is that you can afford to spend more than you think, on your own health. Just lay off a bit from the consumer goods, and buy higher quality foods. Only one of these things is necessary to live (hint: it’s not the sneakers).
37. Skip breakfast. It’s called “intermittent fasting” and our bodies evolved to do this. In the absence of food for just 12 hours, the body internally regulates its blood sugar levels (hypoglycemics, take note) and starts purging free radical (aka pre-cancerous) cells, because it can no longer afford these ‘freeloaders’. Fasting is great for your cell health.
38. Cut back on calorie consumption—a lot. The average American now consumes an astounding 3,600 food calories per day, which explains obesity in one number. While age, height, weight and activity all affect our basal metabolic rate — BMR — these generally vary between 1,200 and 2,400 calories per day, depending on your size, etc. Eating more than your BMR requires is dangerous, because of all the maladies that come with obesity. Most of us eat 2–3 times what we need to; some of us far more than that. Cut back. Bonus: eating high-fiber plant foods and good fats help us feel satiated, which means we’ll eat less.
39. Drink much more water. None of us drinks enough of it. Dieticians will tell you to drink half your body weight, in ounces (e.g.: 160 lbs. translate to 80 oz. of water) daily. That’s 3 wine bottles’ worth. Drink more water. It not only will help you feel full, it’s great for your skin, and for flushing toxins from the body.
40. Replace sauces with spices. Store-bought sauces are loaded with chemicals and sugars, while homemade ones are often full of oils and dairy, to give them ‘mouthfeel’. Spices are not only flavorful, they are nutrition blockbusters, containing some of Mother Nature’s most powerful antioxidants and anti-carcinogens. Indians know this; their cuisine isn’t only considered the world’s most complex, flavor-wise, it is among the healthiest. Apart from ghee (clarified butter), Indians have developed countless recipes for vegetarian and vegan palates. Give it a shot.
41. Avoid snacking. It interrupts the patterns our bodies are naturally good at regulating, if we give them a chance to. Feeding them at odd hours throws off our systems, and tells our guts to expect — and demand — food.
42. Avoid charred or processed animal products at ALL costs. This is a really tough one for most people, because they’re so common in the food stream. Animal products, when charred (e.g.: by barbecue) or cooked under high heat become Group 1 carcinogens, by producing HCAs and PAHs. Worse, all processed meats, including bacon, ham, hot dogs, salamis and smoked salmon fit into the same category. Avoid them, religiously, except as the occasional treat (see point 48, below). They’re cancer incubators; and the saturated fats and other inflammatory properties are a huge part of the obesity epidemic.
43. Ignore the official food pyramid. In fact, ignore all of them. Each was created to move product, or to move the public toward a specific vested outcome. The American food pyramid is the product of industry, period. Their chief goal is to fuel GDP, and create market share. The USDA is run by a revolving door of characters who are executives at Monsanto, and other agri-business monopolies. Thus what the USDA tells you to eat is what’s good for corporate shareholders — no more. Want the truth? The base of your pyramid should be vegetables. The next (smaller) tier should be fruits. The third should be lean proteins. The fourth should be grains (carbohydrates). The fifth (and smallest) should be spices, red wine, coffee and other thing that are valuable in small quantities.
44. Drink wine moderately. [Sorry.] The resveratrol that everyone tells you is good for you only holds if you never eat grapes, blueberries, cranberries or dark chocolate. The problem with alcohol (and I’m a huge wine drinker) is… the alcohol. Not good for you. So keep it moderate. And eat more berries.
45. If you can’t pronounce or recognize it outside of a lab, put it down. The old wisdom holds: if the package that I advised you not to buy — but you did anyway — contains anything your great-grandmother wouldn’t recognize, don’t buy it. These things are there mostly to confer shelf life, texture, or prevent ingredients that don’t belong together from naturally separating. The worst food additives are listed here; it’s not an extensive list. Just don’t eat things that were made in a factory.
46. On the flip side, consider buying perishable things, then freezing what you don’t use. Most foods (apart from raw leafy greens) freeze well, if you do so while they’re still fresh. They should last at least a month in the freezer.
47. If you change one thing about yourself, give up soda. ALL sodas. Yes, even those zero-calorie, no-fat, sugar-free or whatever else versions that food scientists and marketing boards can dream up. Just give it up. Not only will you not miss it after a while (it’s been 15–20 years for me), you’ll save the planet some more plastic waste. To that point, try not to buy bottled water. The plastic is truly a global issue.
48. My food mantra has long been: “Everything in moderation, which means nothing is forbidden.” Eating well is about food choices; no single choice will kill you or make you healthy. With three (preferably two) daily meals comprised of many foods and combinations, you have countless opportunities to impact your health, for better or worse. This twins with the second half of this point: “Make more good choices than bad.” That’s it. Then allow yourself to the occasional — by which I mean occasional — treat of a charred meat, wine, dairy, sugar — whatever floats your boat. Forbidding something outright will just make you want it more. It’s human nature.
49. Eat foods in their most natural, least adultered, forms. If it doesn’t look the way it did before humans touched it (apart form cutting/grinding/cooking), it’s not good for you. Remember this above all else…
50. …other than, Eat real* foods. Not too much. Mostly plants. Thank you, Michael Pollan, for the most succinct advice of all.
* “Real” means made by nature, not laboratories or factories.
Dietary health is complex. It evolved with us over millions of years, as plants, animals and humans entered into symbiotic relationships. At no point did Nature worry about ROI. ROI, in the natural world, is called survival, and its ruthlessly efficient. The farther we stray from what we evolved to eat, the less our survival drives our choices, and the more we outsource them to people who want only our dollars. Almost invariably, the act of selling any product tips into territory full of market-driven half-truths, outright lies, the drive for physiological addiction in the customer base, relentless cost reduction to drive profit, and too often, collusion from governing bodies who also stand to gain in various ways by their complicity.
Food is over a $2 trillion dollar business in the United States alone. Americans invented obesity — or at least, perfected it. Modern diseases — which is, really, a thinly veiled euphemism for dietary causes — continues to kill more people every year now than any other cause of death, either direct, or proximate.
It matters greatly what we eat. And the scary fact is, things are massively stacked against us. I stopped eating sandwiches with animal products some time back. Just try to find a vegan sandwich, anywhere. It’s nearly impossible. “Vegetarian” options are mostly brimming with cheese. The reason I avoid them is because none of these things is good for you. And yet, it’s nearly impossible to find truly healthy foods when others prepare them, without spending gobs of money in fancy restaurants. The meat and dairy lobbies are just too powerful; they’ve addicted Americans (and Europeans, now; and increasingly, Asians and Africans) to the ways we eat, loaded as they are with carcinogenic meat products and inflammatory dairy ones.
This decade, for the first time in human history, more people suffer from malnutrition due to overeating (not an oxymoron: you can become morbidly obese by eating nutritionally bankrupt foods) than due to undereating. In fact, three times as many humans, worldwide — 2.1 billion, or one quarter of humanity — are overfed and undernourished, while “just” 700 million remain underfed, the “old-fashioned way”. What a world we’ve made.
The only thing standing between humankind and the knife (or Grim Reaper) is our food choices. So I’m glad your now-13% food expenditure nets you some new Nikes; but if you acted just a little bit more like your great-grandmother did, perhaps you’d spend twice that on food, buy some delicious and nutritious “real” foods, learn to cook some great recipes, skip a generation or two of iPhones, and enjoy better health and vitality overall.
Stranger things have happened…
If you want to go down the rabbit hole on any of this, here is a list of resources and information sources I found excellent:
Books I love:
- Fat Land, Greg Crister. A great overview of the prime drivers of obesity in the US
- Food Rules, Michael Pollan. For simple, relatable rules of thumb for healthy eating
- Salt Sugar Fat, Michael Moss. A searing exposé on agri-businesses and their product
- The Ominvore’s Dilemma, Michael Pollan. A comprehensive look at 21st C food challenges
- What to Eat, Marion Nestle. A definitive guide to making healthy food-related choices
- How Not to Die, Michael Greger, MD. Nutrition-based health, scientifically, disease by disease
- Real Food Fake Food, Larry Olmsted. The rampant food fraud in businesses and restaurants.
Movies I love:
- Forks Over Knives — A treatise on plant-based nutrition
- Fat, Sick and Nearly Dead — A man’s personal struggle with health
- Food Inc. — A look inside the corporate food machine
- Food Matters — An appraisal of our current state of health
- King Corn — Corn as lens for understanding the food industry
- Fed Up — The United States’ complicity in creating and promoting unhealthy diets
Websites I visit frequently:
- World’s Healthiest Foods — For accessible, up-to-date science. This provides deep dives into EVERYTHING you need to know about the world’s healthiest foods. It’s truly an amazing site.
- American Journal of Clinical Nutrition — For scientific papers on food health
- SELF Nutrition Data — For comprehensive nutrient data on individual foods
- National Heart, Lung and Blood Institute of the NIH — A great source for health topics
- Harvard School of Public Health: Nutrition Source — For great research at its source
- Nutrition Facts — For science- and research-based food truths on far-ranging topics
That’s it for now!