Nutrition - The Cut
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Nutrition

  1. celebrity
    Gisele Has a Status Smoothie Now, TooErewhon’s hottest new offering is … Giselderberry?
    By Emily Leibert
  2. baby formula shortage
    How to Find Baby Formula Right NowAnd what you can do to help caregivers who need it.
    By Bindu Bansinath
  3. swellness
    Should I Be Taking Calcium Supplements?How to know if you’re getting enough, and what to do if you need more.
    By Daniela Morosini
  4. swellness
    Why Am I Nauseous All the Time?Is it anxiety, or something else?
    By Daniela Morosini
  5. coronavirus
    How to Help Feed New Yorkers During the Coronavirus PandemicThe city’s most vulnerable populations can’t necessarily go grocery shopping.
    By Claire Lampen
  6. swellness
    Are Mushrooms the Best Brain Food?The Cut spoke with an expert about fungi’s surprising cognitive benefits.
    By Edith Zimmerman
  7. swellness
    There’s No Such Thing As a Universal DietCan artificial intelligence give me a personalized nutrition plan?
    By Edith Zimmerman
  8. science of us
    Are Calories Pointless?Fish calories are different than donut calories, and now maybe someone will explain why.
    By Edith Zimmerman
  9. swellness
    A Plea to Make Fiber CoolIt’s cooler than yogurt, which is also cool.
    By Edith Zimmerman
  10. how should a person eat
    Tell Me About the Planetary Health DietA legit riveting chat with a Harvard nutritionist.
    By Edith Zimmerman
  11. science of us
    I Wanted to Know My Blood SugarSo I bought a glucometer. Was it a good idea? I don’t know.
    By Edith Zimmerman
  12. science of us
    Breakfast Isn’t Pointless, But It’s Having an Identity CrisisBreakfast isn’t essential for health, and eating it might actually be a barrier for people trying to lose weight.
    By Edith Zimmerman
  13. science of us
    So You’re Saying My Seltzer Is Not Made of Crushed Up BlissThat doesn’t sound right.
    By Edith Zimmerman
  14. science of us
    Are These the Food Rules That Will Save Us All?An argument for eating meat once a week.
    By Edith Zimmerman
  15. science of us
    ‘The Planetary Health Diet’ Has a Nice Ring to ItA sweeping new report recommends eating a lot less meat.
    By Edith Zimmerman
  16. science of us
    How Much Junk Am I Consuming Online Every Day?What is “digital nutrition” and is mine enviable?
    By Edith Zimmerman
  17. science of us
    I Would Eat More HazelnutsA bit of nut news.
    By Edith Zimmerman
  18. science of us
    The Next Milk Is Sesame “Milk”The milk frontier knows no bounds.
    By Edith Zimmerman
  19. science of us
    Everyone Is Probably Getting Enough ProteinThere’s no need to supplement.
    By Edith Zimmerman
  20. science of us
    I’m Ready to Go 86 Percent VegetarianA recent editorial pushed me into once-a-week territory.
    By Edith Zimmerman
  21. science of us
    Diets Only Work If You Believe They WillVox’s Julia Belluz on her night in a metabolism chamber.
    By Edith Zimmerman
  22. swellness
    What Is Dietary Dampness?An introduction to the traditional Chinese medicine concept.
    By Edith Zimmerman
  23. science of us
    What Should We Call Frankenmeat?Lab-grown meat companies want a better name.
    By Edith Zimmerman
  24. science of us
    I’ve Been Comforted by a StrawberryWhy we stress-eat and how to embrace it (or reroute it).
    By Edith Zimmerman
  25. science of us
    A Meat Tax Sounds Nice to MeImagining a world in which processed meat costs more.
    By Edith Zimmerman
  26. science of us
    Nuts Are Life, the Rest Is Just DetailsSome recent news on nuts and obesity.
    By Edith Zimmerman
  27. science of us
    Are We Really Still Juicing?A consideration of the new celery-juice trend.
    By Edith Zimmerman
  28. science of us
    I Can’t Remember Why I Don’t Eat DairyIt’s not because milk is “unnatural.”
    By Edith Zimmerman
  29. science of us
    My Favorite Vegetable Was High-Fructose Corn SyrupReading Marion Nestle’s Unsavory Truth: How Food Companies Skew the Science of What We Eat.
    By Edith Zimmerman
  30. science of us
    What Is Cricket Powder and Why?I used it to make cookies, which I brought to the office.
    By Edith Zimmerman
  31. science of us
    Rethinking the $20 I Spend a Week on Almond ButterReasons to return to peanut.
    By Edith Zimmerman
  32. science of us
    I Eat Butter StraightAnd other millennial food trends.
    By Edith Zimmerman
  33. science of us
    Is Stevia Better for You Than Sugar?All about the alternative sweetener.
    By Kate Morgan
  34. science of us
    The Science of How Your Diet Affects Your Mental HealthThe emerging field of “nutritional psychiatry” is exploring how the food you eat can affect your risk of depression.
    By Jenny Splitter
  35. science of us
    What Exactly Is the Keto Diet, and Is It Safe?All about the trendy high-fat, low-carb eating plan.
    By Kate Morgan
  36. science of us
    10 Days of Eating Fat, for My Mental HealthThe ketogenic diet is showing scientific promise as a treatment for some psychiatric disorders.
    By Susie Neilson
  37. wellness theories
    A Vegan Food Blogger on the Realities of Instagram“People probably think I’m super confident because I have a million followers. I’m not.”
    By Ella Mills
    As told to Sarah Spellings
  38. science of us
    ‘Processed Food’ Gets an Unfair Bad RapBaby carrots are processed. So is bagged lettuce.
    By Jenny Splitter
  39. good fat
    You Might Want to Start Eating More Fat and Fewer Carbs, According to a StudyThe study linked high fat intake to a lower risk of premature death.
    By Lisa Ryan
  40. wellness theories
    Taraji P. Henson on Meditation, Exercise, and Why She Started Eating Better“I find myself being in a meditative state all the time.”
    By Taraji P. Henson
    As told to Ashley Weatherford
  41. How to Make Diet Ice Cream That Actually Tastes GoodThe flavor science of Halo Top.
    By Susie Neilson
  42. bad science
    You (Probably) Shouldn’t Worry About the Chemicals in Your Macaroni and CheeseThe fact that some mac ‘n’ cheese products have trace amounts of certain chemicals isn’t necessarily cause for alarm.
    By Jesse Singal
  43. Highlighting When Menu Items Are Healthy Can BackfireVeggies are more appealing when they’re framed as a decadent dish.
    By Cari Romm
  44. Whole Foods Would Look a Lot Different If It Were Science-BasedLabels like “organic” and “natural” are impossibly vague and often misleading.
    By Jenny Splitter
  45. tastemakers
    The Former Lingerie Designer Who’s Making Holistic Nutrition ChicDaphne Javitch on geriatric fashion, her favorite vintage shops, and staying hydrated.
    By Christine Whitney
  46. Here’s a Weird Explanation for Why You Eat More When You’re Sleep-DeprivedYet another reason to aim for a good night’s rest.
    By Cari Romm
  47. A Tweak to the Design of Vending Machines Could Help You Choose Healthier SnacksA “time tax” on junk food is designed to push people toward more nutritious options.
    By Cari Romm
  48. Women in the U.S. Lack Proper Nutrition Before PregnancyA new study found many women in the U.S. fall behind on dietary guidelines pre-pregnancy.
    By Lisa Ryan
  49. If You’re a Morning Person, You’re Probably a Healthier Eater, TooEarly risers have a leg up on night owls.
    By Cari Romm
  50. Between Gummy Vitamins and Candy, It Might Be Better to Choose CandyThe health halo strikes again.
    By Cari Romm
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