Ultra-processed food items comprise approximately 70 percent of an average child's caloric intake in the United States

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Canned mackerel provides dietary omega-3 fatty acids, protein, fiber, and minerals

The proliferation of snacking culture in the United States contributed to rising rates of obesity and type 2 diabetes

Fatty salads combining avocado, olives, seeds, olive oil, and canned fish supply substantial fats that promote satiety

The PROT-AGE Study Group recommends that adults over age 60 consume 1.5 to 2.0 grams of protein per kilogram of body weight daily

Approximately 20 percent of people experience non-celiac gluten sensitivity

Himalayan Tartary buckwheat is an ancient grain cultivated for its immune-modulating phytochemical properties

Ghee is clarified butter used in traditional cooking

Japanese purple sweet potatoes from Okinawa contain high concentrations of antioxidant phytochemicals

Hunters, gatherers, and early agrarian societies historically did not consume snack foods between established meals

Dr. Mark Hyman carries portable emergency foods including salmon jerky, venison sticks, nuts, and cashew butter packets while traveling

Modern commercially baked wheat products frequently contain calcium propionate as an antimicrobial preservative

The United States federal school meal guidelines do not mandate a standalone protein serving requirement for breakfasts

Pastries and donuts represent the most commonly consumed breakfast items provided through the United States National School Lunch Program

Restricting ultra-processed food consumption minimizes negative impacts on the gut microbiome and immune health

In a COVID-19 study of over one million participants, individuals with the lowest-quality diets had a three- to five-fold higher risk of severe disease requiring hospitalization

A COVID-19 citizen science study of over one million participants found individuals consuming high-quality diets had 50% lower risk of severe symptoms

Restricting the intake of ultra-processed foods prevents adverse disruptions to the gut microbiome and immune function

A COVID-19 citizen science study of over one million UK and US participants found that individuals consuming high-quality diets had approximately 50% lower risk of severe symptoms

In a citizen science COVID-19 study, individuals consuming the poorest quality diets exhibited a three- to five-fold increased risk of severe infection requiring hospitalization or resulting in death

A prospective double-blind trial published in the New England Journal of Medicine demonstrated that high-dose vitamin A reduces mortality in measles pneumonitis