Marisa Morton

Sep 19, 2024 | vegnews.com | Anna Starostinetskaya |Sam Williams |Marisa Morton

Up until recently, humans have thought of aging as a process that gradually occurs from year to year. However, new research has suggested that aging might not be as linear as we think and can occur in significant bursts, particularly around the ages of 44 and 60. According to the Stanford University study—which was limited in sample size to 108 individuals aged 25 to 75 in California—these “bursts” are marked by declines in metabolism, immune function, kidney health, and muscle mass.

Sep 16, 2024 | vegnews.com | Charlotte Pointing |Marisa Morton

The last few years have seen major developments in gynecological cancer prevention. Research shows, for example, that the HPV (human papillomavirus) immunization program has likely successfully protected thousands of people from developing cervical cancer, which is the fourth most common cause of cancer in women and people with reproductive organs worldwide.

Jun 13, 2024 | vegnews.com | Tanya Flink |Ashley Madden |Marisa Morton |Charles Deluvio

Up until the early 2000s, if you saw kale on a plate, it was in the form of garnish. Technically edible but almost always left untouched, kale was viewed as many view parsley—pretty to look at but not something to eat. In its raw state, it can be a mouthful—crunchy, rough, and even a bit woody if you tackle the stem. Jump to the recipesBut at the start of the new millennium, things began to change.

Mar 8, 2024 | deleciousfood.com | Marisa Morton |Claire Power |Danielle Keith |Matt James |Magnum Hermosa

Until the early 2000s, if you saw kale on a plate, it was as a garnish. Technically edible but almost always left intact, kale was considered the way many view parsley: pretty to look at but not something to eat. In its raw state it can be a mouthful – crunchy, rough and even a little woody if you get down to the stem. Go to recipesBut at the start of the new millennium, things began to change.

Mar 7, 2024 | vegnews.com | Tanya Flink |Ashley Madden |Marisa Morton |Charles Deluvio

Up until the early 2000s, if you saw kale on a plate, it was in the form of garnish. Technically edible but almost always left untouched, kale was viewed as many view parsley—pretty to look at but not something to eat. In its raw state, it can be a mouthful—crunchy, rough, and even a bit woody if you tackle the stem. Jump to the recipesBut at the start of the new millennium, things began to change.