28K views · 355 reactions | There are three broad theories about evolution and food. One is that humans have become adapted to the products of the agricultural revolution over the last 10,000 years. Two is the paleo view, that 10,000 years, that’s a blink of an evolutionary eye, and that humans have adapted to paleolithic diets with lots of lean meat. But why stop there? Watch below or on NutritionFacts.org: | NutritionFacts.org | Facebook
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27K views · 406 reactions | A fiber-packed burger made with lentils and walnuts—finished with a creamy, smoky cheesy cheddar sauce. The full recipe can be found at https://see.nf/lentil-walnut-burgers | NutritionFacts.org | Facebook
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Chocolate–Cherry Nice Cream from Kristina, our Director of Nutrition and Social Media Strategy is made with just five whole food ingredients but tastes so decadent you wouldn’t believe it. Anti-inflammatory phytonutrients in berries may explain why cherries can speed recovery after a marathon, reducing muscle pain in long-distance runners. Sweet red Bing cherries may reduce inflammation without causing damage to our stomach and gut lining like ibuprofen and other NSAID drugs. Watch the video "An
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6.9K views · 75 reactions | Celebrate the season with recipes from my cookbooks The video sources, transcript, and doctor's notes are available at https://see.nf/3OglA1I | NutritionFacts.org | Facebook
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271 reactions · 22 shares | Bursting with fresh veggies, this frittata is made with chickpea flour and can be served for breakfast, brunch, or even as a light supper. Feel free to change up the vegetables and seasonings. This Chickpea Flour Vegetable Frittata is from the new How Not to Age Cookbook. Grab the full recipe at see.nf/chickpeafrittata | NutritionFacts.org | Facebook
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