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The 5 best high-protein yogurts for gut health, according to dietitians
Gut-friendly yogurt isn't always easy to spot. Here are the best high-protein yogurts for gut health, chosen by dietitians.
Is It Healthy To Eat Canned Tuna Every Day? A Dietitian Weighs In
It’s packed with protein and healthy fats, but there are some concerns to keep in mind.
A Dietitian’s No. 1 Protein-Packed Ingredient to Boost Bone Health
In TODAY.com’s Expert Tip of the Day, a dietitian shares her favorite plant protein to support bone health.
Are cucumbers fruits or vegetables? The answer may surprise you
Here’s how cucumbers are actually classified, where they fit in a healthy diet and what to know about eating them regularly.
Coffee, vegetables and exercise share a surprising connection in your gut
In a study of 6,803 Japanese adults, researchers identified two opposing gut microbiome patterns linking diet, physical activity, smoking, and alcohol consumption with general health and 15 chronic diseases. Health-oriented microbial patterns were associated with butyrate production and lower inflammation, while disease-oriented patterns were linked to inflammatory processes, with microbiome-based prediction scores showing potential for distinguishing health and disease across international populations.
NCIS Star Brian Dietzen's Acting Debut Was On A Hit Show That's Impossible To Stream Today
Brian Dietzen had a one-off role on a popular primetime drama that can't be streamed anywhere online, despite it winning an Emmy and a Peabody Award.
9 Healthy Pasta Toppings to Keep You Full and Stabilize Blood Sugar, From Dietitians
Turn any pasta into a more nutritious meal by adding these dietitian-approved toppings high in protein, fiber and healthy fats.
A Dietitian Explains What Happens When You Take Vitamin D Every Day
Learn what happens when you take vitamin D supplements daily. Get evidence-based guidance on potential benefits, recommended doses, and how to use vitamin D safely.
3 Science-Backed Ways To Support Memory & Brain Health With Diet
The brain-boosting power of your microbiome
3 Science-Backed Ways To Support Memory & Brain Health With Diet
The brain-boosting power of your microbiome
4 Snacks You Shouldn’t Be Eating for Better Heart Health, According to Dietitians
Your go-to snack may be affecting your heart health more than you think.
The Best Fall Fruit for Lower Blood Pressure, According to a Dietitian
Pomegranates contain antioxidants and potassium that may support healthy blood pressure. Here’s what research says and how to enjoy them this fall.
The 1 Ingredient This GI Doc Adds to Her Coffee Every Morning To Boost Fiber Intake
In TODAY.com’s Expert Tip of the Day, a gastroenterologist reveals her go-to strategy for people who struggle to get enough fiber from their diet.
Gut Bacteria Patterns Split Into Health and Disease Paths in 6,803 Adults
A study of 6,803 Japanese adults links diet and activity to two opposite gut bacteria patterns, one tied to health and one to chronic disease.
Food Literacy: An Overlooked Ingredient in Healthy Eating
Food literacy combines nutrition knowledge with the skills needed to plan meals, select foods, and prepare them within everyday constraints. Research on cooking and nutrition education suggests potential benefits, but evidence that improving food literacy produces lasting dietary changes or better health remains limited.
The daily habits that have the biggest impact on healthy aging
Fatty15 reports that healthy aging relies on consistent daily habits such as a nutritious diet, regular physical activity, sufficient sleep, stress management, and social connections.
Best Foods for Brain Health: Cocoa Powder, Sardines, More
New research shows diet is an essential way to boost brain health, but which foods are the most effective? TODAY nutrition and health expert Joy Bauer stops by Studio 1A to share the best foods to improve cognitive health, mental resilience and memory function — and some of them may surprise you.
5 Dietitian-Recommended Recipes to Help Boost Brain Health All Day Long
TODAY contributor and dietitian Joy Bauer shares five easy recipes packed with brain-boosting ingredients.
How to Maintain Muscle Mass as You Age With Diet and Exercise
Adequate protein intake and resistance exercise support muscle strength and function during aging, when muscles often respond less strongly to dietary protein. Evidence for supplements varies, with creatine showing benefits alongside resistance
Compounds that give citrus fruits their scent may affect gut health
A review published in Food & Function found that dietary terpenoids, naturally occurring compounds in fruits, herbs, and vegetables, can suppress inflammatory signalling and improve intestinal barrier function in laboratory and animal studies. However, human evidence remains limited to two small studies of geraniol-based interventions for irritable bowel syndrome, with further research needed to establish clinical efficacy, appropriate dosing, and long-term safety.
Food Synergy Explained: How Nutrients Work Together to Influence Health
Food components interact within meals and dietary patterns to influence nutrient absorption and health. Research supports specific pairings, such as vitamin C with plant-based iron, while evidence for additional benefits from combined dietary and lifestyle changes remains uncertain.
Two healthy diets stood out in a study of more than 7,000 adults
In a cross-sectional analysis of 7,256 adults from the Maastricht Study, researchers found that greater adherence to the DASH and Dutch Healthy Diet patterns was associated with higher very-low-frequency (VLF) heart rate variability power, particularly among participants not taking beta-blockers. No significant associations were observed across time-domain HRV measures after full adjustment, and the findings do not establish that these diets improve cardiovascular function.
How Healthy Habits in Middle Age May Ward Off Alzheimer’s
New research is focusing largely on what younger people can do to potentially ward off Alzheimer’s disease. Studies show that healthy habits early on, including sleep, diet and exercise, may boost brain health long-term and possibly slam the breaks on cognitive decline. NBC’s Kate Snow reports for TODAY.
How Healthy Habits in Early Age Can Help Ward Off Alzheimer’s
New research is focusing largely on what younger people can do to potentially ward off Alzheimer’s disease. Studies show that healthy habits early on, including sleep, diet and exercise, may boost brain health long-term and possibly slam the breaks on cognitive decline. NBC’s Kate Snow reports for TODAY.
Scientists discover that some “unhealthy” diets can boost cancer immunotherapy in mice
In a surprising discovery, scientists found that certain diets associated with obesity can make cancer immunotherapy more effective in mice, challenging traditional assumptions about diet and cancer treatment. The findings suggest that the secret may lie in how food interacts with gut bacteria to strengthen the immune system's response to cancer.
Modern fitness enthusiasts turn toward advanced metabolic science to reach new heights
Men’s health optimization is evolving as fitness enthusiasts trade quick-fix trends for documented metabolic research and cellular physiological data. You have likely spent years tracking sets, logging miles, and testing diets that promised effortless gains but delivered mixed outcomes. Generic fitness rules often leave active men frustrated because standard gym routines fail to address individual […]
Eating walnuts was linked to higher IgG levels, but what does that mean for health?
A two-year randomized trial involving 474 older adults found that daily consumption of 30–60 grams of walnuts was associated with 6% higher total serum IgG concentrations compared with a control diet, with an 11% difference observed among US participants. Walnut consumption did not significantly affect IgM, MDA-LDL or MDA-LDL-specific antibodies, and whether the modest IgG difference has meaningful cardiovascular benefits remains unknown.
Can Cats Really Go Vegan? New Research Reveals a Surprising Health Connection
More cat owners are turning to vegan diets for their pets. But is a plant-based diet actually safe for cats? An online survey of 1,305 cats found that those eating vegan diets had 34% lower odds of being assessed as overweight than those eating conventional meat-based food. The findings came from caregiver reports of veterinary
What Happens to Your Body When You Eat Blueberries Every Day, According to Dietitians
Don’t underestimate the humble blueberry.
7 Simple Recipes to Get Plant-Based Protein at Every Meal, Approved By a Dietitian
Adding plant protein to your meals will also naturally add fiber, vitamins, minerals and more nutrients to your overall diet.
I’m a dietitian. Here’s why I let my kids eat all the Halloween candy they want.
Restricting certain foods for your kids can have unintended consequences.
Japan sticker craze meets politics as PM Takaichi-themed sets prove hit
Japan's political world has found itself no exception to a recent craze for tactile "bumpy" stickers, with sets depicting the Cabinet of Prime Minister Sanae Takaichi proving a hit at National Diet gift shops.
Holistic family surroundings are essential for raising healthy children
A child's health is shaped by more than inherited genes or the food on the table. Family routines, relationships, cultural practices, and everyday conditions—from early school schedules to long commutes—also influence how children grow and thrive, according to an Ateneo de Manila University medical professor and clinician.
In 15 minutes, Sid Edwards transformed into a voodoo priest at 13th Gate in Baton Rouge
The mayor had no intentions of taking the makeup off after the event. Dressed as a voodoo priest, he said he was going to stop at a convenience store for a Diet Coke on the way home.
Act Entertainment, Semmel Concerts & Limelight Live To Run Musical Theater Basel In Switzerland
Swiss veteran promoter Thomas Dürr, CEO of act entertainment ag, will take the helm of Musical Theater Basel from next year, supported by Dieter Semmelmann,
Exclusive: Revenue recovery startup Midstream Health raises $20M
The company's service helps hospitals recover earned revenue.
As Trump Faces Down the Midterms, a Grim Mood Takes Over the White House
The White House has been rocked by turnover and anxiety over the midterms. The president, who is tightening his inner circle, has lashed out at critics, held meandering rallies and feasted on a diet of news clips and “A.I. slop,” as one aide put it.
From Business to Beluga Whales: Inside Briana Maltez’s Marine Biology Journey
Beneath the hum of filtration pumps and the rhythmic trickle of saltwater tanks, Briana Maltez is completely in her element. The Texas A&M University at Galveston marine biology major is following her lifelong love of animals—and that passion drives her pursuit for a second bachelor’s degree in a field that endlessly ignites her curiosity.As a native of nearby Sugar Land, Maltez did not initially set out toward coastal science. She initially earned a degree in agricultural business through the Texas A&M RELLIS campus in Bryan, but her subconscious fascination with ocean life grew into an unignorable question during her time there: What if? Photo courtesy of Briana MaltezThe query continued to plague her until a turning point came during a Florida trip to near the end of her first degree. Up-close encounters with marine life reignited a childhood dream and shifted her trajectory toward the sea. Yet, stepping into an entirely new field required a leap of faith. Faced with the daunting prospect of starting over, Maltez placed her trust in Texas A&M Galveston as the premier marine biology program in the state. Deciding that she would never feel satisfied unless she tried, she applied—finding the resolve to face the demanding science curriculum head-on.Any lingering doubts vanished during her first semester on the island campus. The close-knit campus environment and small class sizes allowed Maltez to build immediate connections with her professors and peers—a welcoming backdrop where her love for ocean stewardship could truly take root.“I instantly fell in love with the campus and the small classes,” Maltez recalled. “I was like, ‘Yep, I’m so happy I came here.'”Before long, Maltez found a second home inside the university’s Sea Life Facility. Designed to mirror complex, large-scale aquarium infrastructure on a manageable scale, the space offered Maltez a safe training ground to grow familiar with system maintenance and water chemistry under the tutelage of Sea Life Facility Manager Katie St. Clair. While tending to the tanks there, she grew especially fond of watching the facility’s resident clownfish breed and care for their clutches.“Katie definitely wants us to learn, ask questions, and get hands-on experience,” said Maltez. “So, it has been great having her help with getting pre-experience before doing it in the real world.”That hands-on experience quickly sparked a deeper interest in animal husbandry—the daily art of monitoring the animal’s diets, observing their behavior, and maintaining the aquarium’s overall health. Eager to turn those newfound practical skills into technical credentials, Maltez even earned certifications in life support systems and water quality management through Aquatic Animal Life Support Operators courses.Maltez’s passion soon extended beyond campus boundaries. During a summer study abroad program in South Caicos, Turks and Caicos, Maltez immersed herself in underwater field research. In addition to learning about local history and ecotourism impacts, she snorkeled daily, utilizing drones and hydrophones to record underwater bioacoustics and listen to the often-missed crackles of snapping shrimp, fish, and lobster larvae. Maltez at SeaWorld San AntonioPhoto courtesy of Briana Maltez“What you don’t realize is that there’s so many animals around you, but because they sense, you already, they run away,” Maltez explained. “I think that’s really cool to experience, because you don’t even think about that when you travel.”Yet, among all her academic adventures, a week-long course at SeaWorld San Antonio through MARB 302 stands out as a defining milestone. Camping on-site alongside fellow marine biology majors, Maltez gained behind-the-scenes access to professional veterinary and husbandry operations, building lasting friendships and even interacting with penguins in the snow.The undeniable highlight of the trip was face-to-face interaction with beluga whales. Having admired the titanic cetaceans for years, getting to learn directly from their trainers solidified her ultimate aspiration: to care for belugas and contribute to conservation research supporting wild populations in Alaska.“They are one of my favorite animals, and I had heard so much about them,” said Maltez. ”Getting to see them up close was an amazing experience.”When she is not analyzing marine environments, Maltez documents campus life through her camera lens. As a photographer for the Nautilus student newspaper, the Yell Leaders at Midnight Yell, and the Shark Scholars club, she brings the university’s passionate energy into sharp focus. With less than a year remaining until graduation, Maltez looks back on her decision to return to school with gratitude. Taking her journey one day at a time helped her push through demanding coursework, unlocking opportunities she once thought were out of reach. Today, Maltez stands as a compelling example of what happens when passion meets purpose: By trusting her drive and embracing every hands-on experience, she has transformed a second chance at college into an opportunity to dive into a career beneath the waves.
Spooky Science: Arctic Wolf Spiders’ Eating Habits Are Shifting Over Time
Integrative biology professor Amanda Koltz explores the ways that arctic wolf spiders’ diets are shifting over time in a recent paper.
Scientists Found a Blood Signature Linked to 23% Lower Risk of Death
It could reveal clues about your diet.
7 Health Benefits of Basil, From Antioxidants to Stress Relief
The health benefits of basil go far beyond flavor. From antioxidants to potential stress relief, here's why this fragrant herb deserves a place in your diet.
Dr. Dave offers holistic approaches to breast health
Naturopathic doctor shares ways to support breast health through diet and supplements.
Food Safety Risk Assessment: How Scientists Evaluate Chemical and Microbial Hazards
Food safety risk assessment combines evidence about chemical toxicity and microbial hazards with dietary exposure estimates to evaluate potential health effects. Scientists account for combined exposures, susceptible populations, and uncertainty to guide monitoring, regulation, and preventive measures.
Two Year Lifestyle Program Improves Heart Markers Without Weight Loss
A two-year European community program shows diet and activity changes can improve cholesterol, blood sugar and waist size even without dropping pounds.
A Dietitian’s ‘Perfect Fall Snack’ Is Packed With Plant Protein and Healthy Fats
In TODAY.com’s Expert Tip of the Day, a dietitian shares her easy recipe that’s full of fall flavor and plant protein.
Healthwatch: Dietitian highlights health perks of pumpkins
A pumpkin isn’t just a fall decoration to set out on your front porch. The seasonal squash can also be a healthy addition to a variety of meals.
Some people with meat allergies from alpha-gal syndrome turn to exotic alternatives
People with Alpha-Gal Syndrome can have allergic reactions to meat from mammals. Many of those affected change their diets to eat other proteins.
How to Manage Symptoms of Heart Failure
(Feature Impact) Americans are facing a growing health challenge, with 1 in 4 adults at risk of heart failure, according to the Heart Failure Society of America. Additionally, approximately 6.7 million U.S. adults who are 20 years old or older are currently living with heart failure, and that number is projected to reach 8.7 million by 2030. googletag.cmd.push(function() { googletag.display('JGFI_Article_300x250'); }); Managing heart failure is a significant expense to the U.S. healthcare system, costing the nation approximately $40 billion in 2020 and expected to increase to approximately $142 billion a year by 2050.If you (or a loved one) are living with the condition, consider these tips to help manage it.Adhere to the Treatment and Follow-Up PlanOngoing outpatient care is important when managing heart failure. Understand the treatment plan provided by your healthcare team, make diet and lifestyle changes, take medications as directed and keep recommended follow-up appointments.Pay attention to changes in symptoms and communicate with your healthcare provider if treatment does not seem to be working as expected. If their conditions are left unmanaged, patients can experience a range of heart-failure-related symptoms such as shortness of breath, fatigue, buildup of fluid and more.Understand Challenges with Diuretic TreatmentDiuretics help the body remove excess fluid and are commonly used to treat swelling, or edema, associated with heart failure. Your provider may try different diuretics, sometimes referred to as “water pills,” to manage your heart failure symptoms. However, intravenous (IV) diuretic therapy may be required for some patients if symptoms continue.Ask About Treatment Options Before IV Care Is NeededFor some adults, a healthcare provider may consider recommending an at-home, non-oral diuretic option prior to escalating to IV therapy.For example, ENBUMYST™ (bumetanide nasal spray) is a prescription diuretic used in adults to treat edema associated with congestive heart failure. It’s administered as a nasal spray for short-term use to manage excess fluid with the goal of transitioning to oral diuretic therapy when appropriate.Talk with your healthcare provider to learn more and visit enbumyst.com. Read the full Prescribing Information and Patient Information.Photo courtesy of Shutterstock googletag.cmd.push(function() { googletag.display('JGFI_Article2_300x250'); }); Important Safety InformationWhat is ENBUMYST?ENBUMYST is a prescription medicine used in adults to treat swelling caused by excess fluid in the body (edema) from congestive heart failure, liver disease, and kidney disease.What is the most important information I should know about ENBUMYST?ENBUMYST is a diuretic that helps your body remove fluid. Losing too much fluid can cause dehydration, low blood volume, and increase the risk of blood clots. Blood abnormalities may include decreased salts (electrolytes), and increased nitrogen, glucose and uric acid. The risk of these abnormalities is higher in elderly people, those using higher doses, or those who do not get enough electrolytes by mouth.You should not use ENBUMYST if you have severe electrolyte loss. Tell your healthcare provider if you experience unusual thirst; dizziness or lightheadedness; weakness or tiredness; fast heart rate; dry mouth or tongue; sudden pain; redness or swelling in your joints; pain, swelling, redness, or warmth in your leg; shortness of breath or fast breathing; high blood sugar; dark urine; pale, tight, cool or clammy skin; muscle cramps; confusion.Do not use ENBUMYST if you have low or no urine production or are allergic to bumetanide or to any of the ingredients in ENBUMYST.Before using ENBUMYST, tell your healthcare provider if you have low electrolytes, are on a low-salt diet, have diarrhea, diabetes, nasal problems such as a runny or stuffy nose or polyps, a history of nasal injury or surgery, are or plan to become pregnant, are or plan to breastfeed.Tell your healthcare provider about all the medicines you take, including prescriptions, over-the-counter medicines, vitamins, and herbal supplements.ENBUMYST may cause serious side effects, such as worsening kidney function and ringing in the ears or hearing loss.The most common side effects of ENBUMYST include dehydration, headache, muscle cramps, dizziness, low blood pressure, nausea, and abnormal brain functioning with certain liver problems.These are not all the possible side effects of ENBUMYST. Talk to your healthcare provider for more information.Call your healthcare provider for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.US-ENBU-2600110 googletag.cmd.push(function() { googletag.display('JGFI_Article3_300x250'); });
Is having urine the color of Mountain Dew normal?
A Trump administration doctor says neon yellow urine is normal because of diets consisting entirely of meat and fermented foods. Here’s what experts say
What a Dietitian Wants You to Know About Your Favorite Halloween Candy | Hartford HealthCare
Learn more about News Detail at hartfordhealthcare.org
Memorial Health dietitian highlights importance of blood sugar management
Zeff encourages people to schedule regular medical appointments and get their blood sugar tested, particularly those with a family history of diabetes.
I'm a Dietitian, and This Is What I Tell People Who Drink Diet Soda Every Day
A registered dietitian explains what the research says about diet soda and artificial sweeteners, from weight and blood sugar to gut and heart health.
3 mental health habits that may help your blood pressure
Exercising and eating a healthy diet are important. But your mindset may benefit your health, too.
South Texas Health System (@stxhealthsystem)
1 likes, 1 comments - stxhealthsystem on October 24, 2026: "Lower Your Risk, Prioritize Your Breast Health: Breast cancer is one of the most commonly diagnosed cancers among women worldwide. While some risk factors, such as age and family history, can't be changed, there are lifestyle choices that may help reduce your risk and support overall breast health. ✅ Maintain a healthy weight ✅ Stay physically active ✅ Eat a balanced, nutritious diet ✅ Avoid tobacco & limit alcohol consumption ✅ Talk with your doctor about hormone replacement therapy Just as important, don't delay routine checkups and recommended screenings. When breast cancer is detected early, treatment is often more effective and outcomes can be significantly improved. For more on breast cancer, watch the latest South Texas Health Minute on ValleyCentral.com at the link in our bio.".
Mediterranean diet may boost tiny proteins that protect the heart and brain
Scientists have uncovered a surprising new clue to why the Mediterranean diet is so good for the heart, brain, and healthy aging. Researchers at USC found that older adults who closely followed the diet had higher levels of two tiny proteins, humanin and SHMOOSE, produced by the mitochondria, the energy-producing structures inside cells. These proteins have been linked to protection against heart disease, Alzheimer's disease, and age-related damage.
Whole Eggs vs. Egg Whites—Which Is Better for Your Heart? A Dietitian Weighs In
Don’t ditch the yolk just yet.
UW Health helps parents avoid the Halloween sugar rush
It’s the holiday of all things creepy, crawly and, of course, candy. UW Health pediatric dietitian Shirley Poole has tips to keep kids from consuming too many sweet treats.
Science challenges anti-soda activists: No, sodas won’t make you fat
new study helps clarify the weight-loss impact of diet drinks and dispel a popular myth about artificial sweeteners. As it turns out, zero-sugar beverages
Inside Trisha Yearwood’s Weight Loss Journey: Everything the Country Singer Has Said About Her Health
Trisha Yearwood has been candid about dieting and weight loss over the years. Here’s everything to know about Trisha Yearwood’s weight loss journey.
Kristin Dietzel focuses on business growth, access in run for Dubuque County supervisor
Watch KCRG-TV9's full interview with Democratic candidate for Dubuque County supervisor Kristin Dietzel from October 2026.
Next Woman Up: Jamie Meeks, Director of Sports Nutrition for the New Orleans Saints
In this installment of the Next Woman Up series, Saints director of sports nutrition Jamie Meeks discusses being the first full-time dietitian at LSU, preparing for the Saints' Paris game and leaving an impact in her profession.
Can Diet Soda Actually Outperform Water For Weight Loss? Here’s What Science Found
If you’re trying to lose weight, you’ve probably heard that diet soda is a trap.
Rachael Ray Shares Diet Advice After Past Health Concerns
Rachael Ray has shared her approach to healthy eating amid renewed public interest in her health. The celebrity chef recently offered advice for women experiencing menopause and explained why colorful...
Orlando Health dietitian shares tips to manage Halloween candy hauls
An Orlando Health dietitian shares tips for managing Halloween candy hauls and promoting moderation in children.
Scientists discover a promising blood sugar–regulating compound in red alga
It is a dietary staple found in sushi, rice wraps and ramen toppings. Commonly known as nori in Japan and gim in Korea, red seaweed is especially popular across Asia. Yet, despite its widespread consumption, ...
What Is Culinary Medicine? Bridging Nutrition, Cooking, and Health
Culinary medicine combines nutrition science with practical cooking education to help patients apply dietary advice and train healthcare professionals in nutrition counseling. Studies report improvements in cooking confidence and dietary behaviors, but evidence for sustained clinical benefits remains limited.
The Best Mayo for Heart Health, According to Dietitians
Dietitians recommend avocado oil mayonnaise for heart health and share what to compare on labels, plus lighter swaps for creamy dishes.
Add a Handful of This Fall Food to Boost Fiber and Antioxidants, Dietitian Says
In TODAY.com’s Expert Tip of the Day, a dietitian shares her favorite fall food to add a sprinkle of nutrients to meals.
Gut Microbiome and Aging: How Gut Bacteria Influence Health and Longevity
The gut microbiome changes with age, with microbial diversity and function varying according to health status, diet, lifestyle, and medication use. These changes are associated with inflammation and age-related diseases, but evidence that microbiome-targeted interventions extend human lifespan remains limited.
The 5 Best Canned Soups You Should Be Eating for Heart Health, According to Dietitians
Warm up with one of these heart-healthy soups this season.
7-Day Mediterranean Diet Meal Plan for a Healthy Gut, Created by a Dietitian
If you’re looking for a way to support your gut health, look no further. Follow this Mediterranean-diet meal plan created by a dietitian.
Cart Smarts: Think pink, eat colorful: A dietitian’s guide to women’s health
This October, keep it simple with more color, more nourishment, more movement and a little less pressure to be perfect. Here are five dietitian-approved ways to support your health; one bite, and one habit, at a time.
Dementia rates are high in Louisiana. These experts have tips to keep our brains healthy.
There are simple ways to reduce your risks of Alzheimer’s disease and other cognitive issues. Doctors share their advice for better diets, sleep and easy exercise.
Nestle, Unilever face regulatory action in India over misleading health claims
Investing.com -- India’s food safety regulator has issued notices to Nestle India and Hindustan Unilever over allegedly misleading nutritional and health claims on dietary supplements, as authorities intensify scrutiny of food manufacturers.
Beauty-from-within surges with new science, finished products
Beauty-from-within makes a comeback while ingredient research shows benefits for bone and gastrointestinal health.
M.A. Silva adds two wine industry veterans to sales team
The Santa Rosa cork and glass packaging supplier creates a business development position and hires an account manager with 28 years of experience.
You’re Invited: What Can We Achieve When We Put Food First For Health?
Join Food Tank in Philadelphia to talk about the collaboration, legislation, and innovation that prioritizes our dietary well-being.
Cannabis and Health: How Cannabinoids Affect the Human Body
Dietary cannabinoids such as CBD show anti-inflammatory and immunomodulatory activity in experimental studies, but evidence that supplementation improves human health remains limited.
A CDC survey finds 4 in 5 US teenagers fall short of high heart health scores
A CDC study of 5,192 US high school students found that approximately 80% had low or moderate cardiovascular health scores based on five measures assessed in a national survey. Diet, sleep, and physical activity received the least favorable scores, with differences observed across sex, grade, and racial and ethnic groups.
Nina Dietz to Discuss the Public Health Impacts of Wildfires at the Milken Institute
Image The Department of Global Health at George Washington University’s Milken Institute School of Public Health will host Pulitzer Center grantee and freelance journalist Nina Dietz at a Research and Practice Seminar. On Thursday, November 12, 2026, from 2:00pm-3:00pm EST, Dietz will present on her Pulitzer Center-supported project The Toxic Side of Climate Change. The project investigates the hazards left behind by urban wildfires in Los Angeles and examines the long-term risks these toxins pose to affected communities. The project also explores what remains in the ash and debris after a fire, and how those materials impact public health. Dietz is a writer, documentarian, and journalist reporting from a background rooted in both science and the humanities. Her work has appeared in New Lines Magazine, Inside Climate News, Science Friday, and at Photoville, among others.
SPECIAL REPORT: Tough Business
A string of vacant restaurant buildings shows that many restaurants in the region are struggling — and several are closing By Stefan Yablonski [caption id=attachment_11132 align=alignright width=401] Smokey Bones Bar & Fire Grill on Route 31 in Clay closed its doors in April. It had been in operation since at least 2008.[/caption] By their nature, most restaurants have a limited life. An astonishing 60% go out of business within three years of opening, largely due to fundamental flaws in the planning of the operation. But even restaurants that experience years of success almost always face eventual closure. The restaurant business is very hard and because of both personal factors and external factors beyond anyone’s control, restaurants don’t last forever. For many restaurants, age is a big factor, according to Kenneth Walsleben, professor of practice, entrepreneurship and emerging enterprises at Syracuse University. “The owners have been at it for 20 or 25 years, if not longer, they want some time to themselves,” he said. Such was the case for Jocko’s Famous Ritz Diner in Oswego. Jocko Reitz bought the building in the late 1970s from Robert Shapiro. However, when he stepped away from the business, it eventually closed. [caption id=attachment_11142 align=alignright width=402] For nearly 80 years, Vona’s Restaurant passed through three generations of family in Oswego. It closed its doors on Dec. 31, 2025.[/caption] For nearly 80 years, Vona’s passed through three generations of family in Oswego. Vona’s Restaurant officially closed its doors on Dec. 31, 2025, when no family member wanted to take over. It is on the market. The Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026. The restaurant faced multiple temporary health department closures in 2024 and 2025 due to persistent fruit fly and foundation pest issues. Management posted a final closure notice on the doors in mid-April 2026 and the building was put up for sale. The same pattern has been happening in Onondaga County. The big building once used by Smokey Bones Bar & Fire Grill on Route 31 in Clay remains empty, more than six months after the restaurant closed its doors in April. It had been in operation since at least 2008. [caption id=attachment_11130 align=alignright width=401] Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026.[/caption] Just down the road from Smokey Bones, the popular Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty. Other very popular restaurants in the northern suburbs of Syracuse have recently closed. Among them, Fireside by the River in Baldwinsville and Primo Nestico’s Bistro Bar in North Syracuse. “I haven’t really paid attention to the Syracuse area. There has always been some turnover, but there probably has never been a tougher time to be a restauranter than now. It’s just brutal,” Walsleben said. In the first year, roughly 20% to 25% of restaurants close or change hands, according to the National Restaurant Association. [caption id=attachment_11122 align=alignright width=401] Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty.[/caption] “Depending on what statistics you look at, you’ll find that any business has a high mortality rate in the first year. That is just the nature of entrepreneurship,” Walsleben said. “There are certain ones that are getting hit hard while others are more fruitful. “And when you look at the restaurant industry you have to factor in labor which is a large part — typically a third of your expenses — and those costs are going up. And there is always turnover which means investing money to train people. Then you’ve got food costs, which is also a third of the typical restaurant budget. Since the pandemic labor has gone up 41%, food costs have gone up 35%. That’s a big tight squeeze righty there. That’s two-thirds of your budget that has gone up 35% to 40% in the last few years. And then the only way you can make that work is to raise the prices.” The National Restaurant Association reports menu prices are up 36% since February of 2020. In a survey released by the association, more than eight in 10 restaurant owners reported that their food, beverage and labor costs are now higher than before the pandemic. You have to deal with the reality of are the customers willing to pay for that? Walsleben added. Restaurants historically have very thin margins; their profit margin is about 5%. “You have a third that goes into food, a third that goes into labor and about 28%, 29% that goes into everything else — overhead, insurance etc. So that brings you down to your 5% leftover,” he said. “Everything is going up. Customer expectations are going up and people aren’t going to spend that much more. So, you have a tight squeeze here,” Walsleben continued. “Restaurants who use delivery apps, they pay a fee to those guys. Those guys don’t work for free. So, you can kind of see where the squeeze comes from.” Stuck in the middle There are pockets of opportunity; the two extremes of the market can make a profit. But the middle gets squeezed out. “If you are a low-end fast-food kind of place, there is room for that. People have changed their budgets. They are still going out, but they are not spending more,” according to Walsleben. “The high end remains positive. If you have a restaurant that brings a specific experience … a great food product or you are catering to high end customers who aren’t so budget conscious, those patrons are going to expect a high-end experience. They expect excellent food every time. They are expecting excellent service. If you can meet those expectations there is room for you at the top. It’s just the guys in the middle are getting the squeeze from both ends. Tough competition, customer expectations, costs are up. Menu items, you can’t raise the prices as much as you need to. That is why you are seeing a lot of restaurants baling out.” The ones that can adapt quickly are the ones who are doing OK. “Success is heavily dependent on the strength of a restaurant’s concept development and the planning of its execution. Eventually things aren’t always new. Things change. So, if you are in the restaurant business you have got to change your menu — keep things new, fresh and update your meals. It is very fickle industry. One year carbs are out, the next year berries are out. Everybody’s diet changes — constantly chasing the latest phase. You have got to adjust your menu and move with those modifications. If you have a static menu that you have used the last couple years that hasn’t changed except for the pricing, you’ve got a problem,” he said. A lot of times these buildings are singular purpose, he added. “You have a commercially viable kitchen and you got a seating area. There is not a lot of other businesses that cater to that type of a layout. So, it’s pretty common to see another restaurant slide in,” he said. One of the things a banker learns early on is you don’t lend money to restaurants … because they fail so quickly. It is very hard to predict who the winners will be. So, if you are a restaurant in addition to all the other challenges, it is very difficult to get loans, according to Walsleben. “You might work really well in the kitchen. But that doesn’t mean you are a great businessperson,” he said. “Restaurants can fail because the owner didn’t know how to manage things properly. There are a lot of challenges. “There is opportunity at the high end and the low end. But in the middle, that’s the death valley. There are just so many things working against you. You really need to have something that will pull people in and continue to pull people in because you to constantly have to change. Think about a theme and a product that is unique to the area people don’t travel that far these days you have to be able to deliver it in an innovative fashion and keep updating to keep people coming in the door.” Out of Business? How Fast? Do nine out of 10 restaurants fail in their first year, as commonly claimed? No. Survival analysis of 1.9 million longitudinal microdata for 81,000 full-service restaurants in a 20-year U.S. Bureau of Labor Statistics non public census of business establishments in the western US shows that only 17% of independently owned full-service restaurant startups failed in their first year, compared with 19% for all other service-providing startups, according to ResearchGate. The median lifespan of restaurants is about 4.5 years, slightly longer than that of other service businesses (4.25 years). However, the median lifespan of a restaurant startup with 5 or fewer employees is 3.75 years, slightly shorter than that of other service businesses of the same startup size (4.0 years). What Makes a Restaurant Successful? Opening and maintaining a successful restaurant is not as easy as creating a great menu and serving excellent food. It takes more than that, according to local restaurant owners who have been in business for decades in the region. They all agree that there are some guidelines to running a successful restaurant. • Quality food: Successful restaurants know exactly what they serve and who they serve it to. Delivering the same great taste every single time builds loyal customers. • Smooth operations: Friendly greetings and attentive staff make guests feel welcome from the moment they walk in. Hiring staff for personality and training for skill ensures reliable, caring service. • Smart marketing: Exceptional food and experiences naturally get people talking and sharing online. Word of mouth can help entice customers. Consistent social media and targeted advertising brings in new and repeat guests also. The menu is what keeps patrons coming back to Mimi’s Diner in Fulton, located at 201 N. Second St. “We locally source our produce and our meats. Our chicken and biscuits is a popular, popular special,” said Richard Tagliareni, the third-generation owner and general manager. “It’s all homemade. We have consistently served quality food.” His grandfather started the business more than 55 years ago. Mimi’s is engrained in the community. They cater to the community and are very involved in everything from the schools to local events. The first Mimi’s Drive-In opened in Mexico. Then a second in Oswego and then Fulton. Fulton’s Mimi’s is the only one left. “The last couple of weeks have been kind of slower than normal. October is usually a busier month for us People will start coming back around again. Also, the price of gas is affecting some things,” Tagliareni added. “We try to keep our prices in line. You go out to eat, you’re going to spend about a hundred bucks or so for two people for dinner. You come here to Mimi’s you are probably for two people for dinner it’s between $50 and $60. We are trying to keep our prices in line. We did have to increase our prices a little bit but things are looking OK.” For the Press Box, 29 E. First St., Oswego, it’s also about great food and a family atmosphere. “Our sports bar and restaurant was established in 1984,” said Alison Canale Scanlon, manager. “I think putting the time into everything makes a big difference and treating people like family when they walk into your restaurant. That’s how we have always operated since 1984.” “It’s the family oriented aspect,” she added. “Consistency, quality and presentation of our food — that’s the secret to a successful restaurant. We try to be very consistent with it. We treat people like family when they come in; because we know how we want to be treated when we go to a restaurant. We treat people the same or better.”
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