Food

Christina El Moussa's nutritionist breaks down her diet

Instead, the mother of two stays committed to a food routine that works for her, designed by nutritionist, fellow mom and BFF Cara Clark. According to the California-based expert, the first task was increasing calories. 

"She's always been super active and she was like any typical client of mine that is very healthy aware. She was way undereating at that point when I met her," Clark told E! News exclusively, explaining that her food intake was not enough fuel to support her busy daily life.

Are vegetable oils healthy?

But our consumption of vegetable oil has increased considerably since the 1960s, and the health effects of high intakes are a source of scientific debate.

What researchers agree on is that vegetable oils such as safflower, sunflower, corn, cottonseed and soybean oils, are rich in a type of fat known as linoleic acid. That acid can lower LDL or "bad" cholesterol when it replaces saturated fats in the diet (which primarily come from animal sources).

What the changing food habits of Australians tell us

Global market research company Mintel monitors the way new food and drink products perform in the market while surveying consumers to understand their eating habits.

Justin Nell from the company's Australia and New Zealand arm is in Adelaide to speak at the Food South Australia Summit and says these are the biggest trends playing out in 2017.

Rebirth of Haus Cook

It’s the rebirth of Haus Cook.

And this time, producer Aileen Asi has stepped it up PNG style.

The half hour weekly program is aimed at showcasing PNG’s dynamic food diversity.

This includes featuring various restaurants, chefs – and their favourite recipes, traditional dishes and also quick and easy budget meals that can be prepared at home.

These salad cakes are made with vegetables

"Salad cakes" -- a new craze in Japan -- offer exactly that experience.

Nagoya native Mitsuki Moriyasu, a cafe owner and food stylist, in 2015 invented what she calls the "Vegedeco Salad" (decorated vegetables) as a guilt-free alternative to traditional baked goods.

These sinless sweets substitute cream "frosting" for that made out of tofu, a "sponge" base for one of soy powder, eggs and vegetable oil, while the rainbow hues that decorate the "icing" come from natural vegetable colorings such as red beetroot juice.

Night-time loo trips 'linked to salt in diet'

The problem - called nocturia - which mainly affects the over-60s, leads to disrupted sleep and can significantly affect people's lives.

In a study of more than 300 volunteers, researchers found that reduced salt intake led people to urinate less.

Advice to follow a sensible diet could help improve symptoms, UK doctors said.

The researchers, from Nagasaki University, presented their findings at the European Society of Urology congress in London.

Is organic really better?

That's been the premise and promise of the organic movement since its origins in the 1920s: farming that's healthy, ecological, and socially just.

Many people -- from consumers and farmers to scientists and international organizations -- believe that organic agriculture can produce enough nutritious food to feed the world without destroying the environment, while being more resilient to climate change and improving the livelihoods of farmers.

Compare the eel recipes used by the Aboriginal people of Parramatta and colonial settlers

Each season when the eel was spawning along the Parramatta River, they would gather with other Indigenous tribes to celebrate and share stories.

After 1788, those practices were slowly lost as colonial settlers moved into the area.

On Sunday the annual Eel Festival at Elizabeth Farm in Rosehill will give visitors a chance to understand the ways of the Dharug people and how significant eel was to the way they lived.

What to eat to beat a hangover

You're not alone. About 76% of adults may experience some type of hangover after a drinking session, according to a study published in the journal Addiction in 2008.

Hangover symptoms include fatigue, dehydration, a headache or muscle aches, dizziness, shakiness, rapid heartbeat -- you get the idea. It's the worst.

Obesity crisis: Is this the food that is making us all fat?

When he was growing up in the 1960s, vegetable oil was still a precious commodity and used sparingly.

Fast-forward to today and oil is now so abundant and cheaply available that most of us use it liberally in our cooking - chucking it in anything from salad dressings to deep fat frying.

It's not only in our home cooking, oil is also an ingredient in most of the items we buy from the supermarket.