Cow milk (A1 β-casein)

The hydrolyzed formulas contain milk protein that’s broken down into small segments, which makes the protein less recognizable by the immune s...

The Western diet or northern European diet generally consists of a large serving of meat, poultry, or fish, accompanied by small side dishes o...

Aspartame is a common sugar substitute used as a sweetener in many prepared foods and beverages, particularly diet soda. It is a common choice...

Barbecue (informally barbeque, BBQ or barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between bar...

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein....

Caffeine is a stimulatory anti-sleep compound extracted from coffee beans. Habitual caffeine use leads to tolerance, which dulls several of ca...

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by hu...

Juice is a liquid (drink) that is naturally contained in fruit and vegetables

Red meat and dairy foods are the richest sources of protein and branched-chain amino acids. This includes beef, bison, lamb, goat, cheese, mil...

Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system.

e.g. of probiotics:

Lactobacill...

Processed meat includes bacon, sausages, hot dogs, salami, corned beef, beef jerky and ham as well as canned meat and meat-based sauces. Red m...

Commonly, especially in gastronomy, red meat or dark meat is red when raw and dark in color when cooked, in contrast to white meat, which is p...

Refined grains, in contrast to whole grains, refers to grain products consisting of grains or grain flours that have been significantly modifi...

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food.

A great expansion in its produ...

Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk.