In my office we counsel patients on proper eating habits for many reasons. Some patients want weight loss, others more energy, some are experiencing headaches or other ailments.

In today’s world, we are bombarded by toxins and potentially dangerous chemicals daily. Eating a bit of barbecued meat can’t be deadly, can it?

Have you resigned yourself to gaining weight because it “runs in the family”?

A new study by researchers at the Harvard School of Public Health (HSPH) in Boston found that people who eat processed meats like bacon, sausage, and deli meats have a 42 percent higher risk of getting heart disease and a 19 percent higher risk of getting Type 2 diabetes for each daily serving of about 1.8 ounces (50 grams) they have.

My grandmother lost her sight to age-related macular degeneration (ARMD). It was heartbreaking to watch as the ability to do the things she loved—like reading and knitting—faded away along with her dwindling eyesight. And, sadly, there wasn’t a thing that could be done to stop the decline.

The Food and Drug Administration appears to be close to approving the first genetically engineered animal for human consumption: salmon with cross species genes and an "always on" hormone switch that enable them to grow twice as fast.

From regions of Greece, Turkey, Syria, Iran, Pakistan and Afghanistan comes a small culinary nut that can boost your health in dozens of ways.

By now you’ve certainly seen the sickeningly sweet Corn Refiners Association ad campaign touting the virtues of high-fructose corn syrup (HFCS).

The wheels have come off the low-fat bandwagon. Scientific studies have stopped it in its tracks. Dietary experts have accepted defeat and revised their earlier national guidelines. But not before making a fortune in marketing-and-selling low-fat products.

Yeast overgrowth is a condition that we see in my office daily. Most people think of this as just a female related issue or a problem that caused by taking antibiotics.