“A whole food, plant-based diet that is devoid of added sugar, refined grains and processed foods, keeps insulin in check,” says Pinnavaia. “It is rich in fiber, which slows down digestion ...

A whole foods plant-based diet (WFPBD) has two criteria: 1) the foods must be minimally processed, and 2) they must come from what is generally accepted as a plant source.

We’re calling it now: Plant-based eating is going to be big. For starters, there are the health benefits (it can lower blood pressure, cholesterol and help you lose weight, according to this ...

They retain most of their original nutritional value. Whole foods include fresh produce, like apples or leafy green vegetables, whole grains, and beans. The best approach to eating ...

More than 10,000 studies in peer-reviewed medical journals show that a diet based on whole plant foods leads to higher life expectancy and lower rates of cancer, heart disease, Type 2 diabetes ...

Plant-based or plant-forward eating patterns include not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans.

By Reynaldo Estomata As we celebrate Nutrition Month this July, under the theme “Sa PPAN: Sama-sama sa Nutrisyong Sapat Para ...

Many people who eat a whole foods, plant-based diet see the best results from eating more than 40 g of fiber per day. There are many low-fat whole foods, plant-based recipes specifically designed ...

Focus on whole, minimally processed plant foods as the foundation of your eating pattern rather than simply switching from animal-based processed foods to plant-based processed alternatives.

A diet rich in fruits, vegetables, whole grains, fish, legumes, and dairy may help lower the risk of gastrointestinal cancers, including colorectal cancer, recent research suggests.

Sales of plant-based foods that directly replace animal products – meat, seafood, eggs, dairy, condiments, and meals – had a breakout year in 2020 growing 27% to $7bn in measured channels in ...

An audit of 66 plant-based meat products in Australian supermarkets conducted in 2014 found sodium ranged from 316mg in legume-based products to 640mg in tofu products, per 100g.