Think a dietitian's job is handing out food rules and a disapproving look at whatever's on your plate? That's not what the job actually is, and it's worth being clear about what it really involves: years of regulated training, a legally protected title, and an approach built around understanding a real person's life, not just their diet.
Protein might be the most talked-about nutrient in food right now, stamped on flapjacks, yoghurts, even bread that never used to carry a protein claim at all. This post looks at what protein actually does, how animal and plant protein really compare, how much you genuinely need, why the marketing is everywhere, and a quick myth about timing that comes up a lot.
Continuous glucose monitors, smart scales, blood pressure cuffs, sleep trackers, and heart rate watches don't just measure your body. Published research suggests they can shape how you feel about it too, for some people, in some moments. This article looks at what the evidence actually shows, and what it means if you use one of these devices yourself.
What do protein, carbohydrate, and fat actually do in your body? A clear, evidence-based breakdown of what each macronutrient is made of, what it does, and how much public health guidance recommends each day.
Mediterranean, keto, plant-based, carnivore: which one does the evidence actually support? A close look at what the strongest studies show about different ways of eating, and why some of the loudest claims against the evidence come from sources with a financial stake in the answer.
This article looks at how nutrition research is actually assessed, and why disagreements between scientists are more common than most headlines suggest. It explains why the gold-standard research methods used in drug trials often don't translate cleanly to nutrition, using real examples where large trials have overturned earlier findings, and others where trial and observational evidence have lined up. It also unpacks the ongoing dispute between different systems used to grade nutrition evidence, illustrated through the red and processed meat debate, where two respected frameworks reached different conclusions from similar research. The piece closes by looking at newer approaches researchers are using to build a fuller picture of cause and effect in nutrition science, and why no single method or grading system currently has all the answers.
A lot of healthy eating advice you see on social media comes down to the same handful of instructions: eat fresh, cook from scratch, cut out takeaways and processed food, move more. In this article, I take five of those recurring claims and check each one against the UK evidence on food prices, time, cooking skills, kitchen access and food insecurity. What the research actually shows is that following this advice depends heavily on money, time and equipment that not everyone has, and that the gap between who can and can't follow it tracks income far more closely than it tracks effort or discipline.
