Harley Pasternak is a celebrity trainer and nutrition expert who has worked with stars from Halle Berry and Lady Gaga to Robert Pattinson and Robert Downey Jr. He’s also aNew York Times best-selling ...

I am about to embark on a radical new weight-loss diet. Want to hear the rules? Beans on toast, leftover pasta and potatoes, and reheated rice. I sense you raising an eyebrow, but let me assure you.

And this tip is dietitian-approved.

Carbohydrates are making a comeback! Once again, dieters can enjoy pastas, potatoes, and pizzas without guilt. As nutrition research is showing, carbohydrates have their place in a healthy eating plan ...

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on ...

We need carbs in our diet, but not the kinds of carbs you’re probably thinking — not candy, cookies, chips and ice cream. “The Carb Lovers Diet,” (Oxmoor House, 2010), a new book, by Ellen Kunes, ...

Dr. Leena Hilakivi-Clarke is an expert on nutrition and the microbiome. She says that cooling carbs turns them into "microbiota-accessible carbohydrates," a gut superfood. Here is her favorite recipe ...

You’ve probably heard of the importance of insoluble and soluble fiber and prebiotics (another type of fiber) for gut health. But these fiber varieties have a less well-known cousin: resistant starch.

Freezing bread slightly increases its resistant starch, which may offer minor digestive and blood sugar benefits, while toasting can modestly lower its glycemic index. A freeze-then-toast combo may ...

When you purchase through links on our site, we may earn an affiliate commission. Here’s how it works. A "skinny carb" diet is one that emphasizes eating plenty of resistant starch foods. But what ...