The “danger zone” for food safety is the temperature range between 40°F and 140°F (4°C and 60°C) where bacteria can multiply most rapidly. Staying outside this window is the single most effective way to prevent foodborne illnesses caused by pathogens like Salmonella, E. coli, and Listeria. For anyone managing a household kitchen or working in … Read more
Emerging nutritional research suggests that the benefits of fermented dairy extend beyond the well-known properties of yogurt, with evidence indicating that aged cheese may also play a positive role in supporting gut health. As a physician, I often discuss the importance of the microbiome with my patients, and understanding how specific fermented foods influence our … Read more
Maintaining cognitive vitality as we age has long been a primary focus of medical research, but recent evidence suggests that the secret to a “younger” brain may lie largely on our dinner plates. The MIND diet, a specialized nutritional approach designed to enhance brain health, is gaining significant traction for its potential to slow cognitive … Read more
2026-01-10 09:38:00 di Silvia Turin L’enfasi su carne rossa e grassi saturi può venire dall’intenzione primaria di bloccare gli alimenti trasformati per favorire le materie prime, senza distinzioni di origine. Ecco perché i cereali sono al vertice inferiore Mercoledì sono state pubblicate le nuove Linee guida alimentari dell’amministrazione Trump che capovolgono la piramide alimentare, evidenziando … Read more
2026-01-07 05:47:00 di Anna Fregonara Michael Greger è il fondatore dell’American College of Lifestyle Medicine: «Spesso si pensa che servano sforzi enormi per migliorare la salute, ma non è così» Ripubblichiamo l’intervista di Anna Fregonara a Michael Greger, pubblicata il 15 marzo, una delle più apprezzate dalle nostre lettrici e dai nostri lettori nel 2025. … Read more