Cooking oil overwhelm is REAL. There’s so much conflicting information about which oils are healthy… and which aren’t. Which ones have low smoke points — and which don’t (and what the heck is that anyway?). Here are five great ones to keep in your kitchen and all the answers to your questions about cooking with them…

Obesity and type 2 diabetes are on the rise. And both of these conditions are risk factors for non-alcoholic fatty liver disease, a condition forecast to affect millions. We’re facing more fat in our diets and our hard-working livers pay the price. But a simple drink can send that fat running faster than exercise…

When you think of good health, heart disease protection, and longevity, fermented foods may not be the first to come to your mind. But the long-lived Japanese can affirm: They’re valuable tools against diseases — especially one that kills 37 Americans every second…

Peripheral artery disease is a condition in which your arteries are narrowed and can’t carry enough blood to the parts of your body furthest from your heart, like your arms and legs. It increases heart attack and stroke risk, too. Its early signs can be surprising, but perhaps not so much as the spice that can help…

Many of us have lost our natural ability to simply eat. We worry we eat too much or too little. We count calories or eliminate entire food groups. Wouldn’t it be nice to let go of oppressive dieting rules and learn to eat intuitively again, just like when you were young? Here are 8 simple ways to make eating fun again…

As a cardiologist who’s always been interested in nutrition, I encourage you to step away from the hype and the false trends, move beyond macronutrients, and follow the dietary advice that has stood the test of time, allows humans to live long well, and is profoundly elegant, simple and sound, starting with carbs…

When you’re admitted to a hospital, whether for surgery or an illness, you expect to come out healthier than you went in, or at least not sicker. Unfortunately, for one in every ten people, just the opposite happens. While in the hospital, those people contract a nosocomial infection.

It’s one of the most popular ingredients in packaged foods… from bread to protein bars to chips to lunch meat. And then there’s restaurant food. So even if you don’t cook with it, you’re likely eating it. Research links it to diabetes and fatty liver disease, and now the brain…

From “natural” to “non-GMO,” food labels can make almost any item in the grocery store appear good for you. But we know that most processed foods are far from healthy. If you’re confused in the grocery store aisles, here’s Dr. Klodas’ guide to exactly what all the labels mean…

If you’ve been on the fence about whether or not eggs are not only healthy but safe when it comes to your heart, you’re not alone. After all, it’s been a head-spinning debate for the last two decades. Finally, the controversy about whether eggs are good or bad for your heart health looks to be solved…

A lot of focus is on retaining good health while we strive to live longer. Research shows there’s a simple way to lower your risk of heart disease and stroke and increase not only life expectancy, but the quality of those extra years — all with one drink…

It’s an industrial food product and a far cry from the ‘natural’ label claimed for it. In fact, it’s prepared by a secret formula — that the food industry will not reveal (even to government agencies or health workers). And it’s part of an explosion of non-alcoholic fatty liver disease. Here’s what you should know…