Every article takes a claim you have already heard about food and follows the mechanism behind it — what actually happens in the body, what the research supports, and where the claim stops being true.
Olivier salad does not have one correct number: one cook's version may have twice as many calories as another's, despite using the same ingredients.
A recipe gives you the calorie content of the entire pot, but you only eat one bowl.
None of the tricks that work at home apply in a cafeteria: there are no scales, the ingredients are unknown, and portion size is decided by someone with a ladle.
Calories in a plant-based diet are calculated exactly the same way as in any other.
After a week, your diary contains seven numbers, and the first instinct is to compare each one to a target.
It is not discipline that breaks down during a trip, but the very possibility of counting: there are no scales, no familiar dishes, and no control over where and when you eat.
Calorie counting is a way to track your intake.
People with shift schedules are more likely to be overweight, a consistent finding across many observations.
The thyroid gland regulates metabolic rate, making it a convenient explanation for any weight gain.
This article is for general information. It is not medical advice, a diagnosis, or a prescription for treatment or a diet, and it does not replace a consultation with your doctor. If you have a health condition, are pregnant, take medication, or follow a diet prescribed to you, decisions about food belong with your doctor.
Figures from regulations, guidelines and studies are given as they stood when this article was prepared and may since have changed; check them against the primary sources. This article is not advertising, an offer, or individual advice, and neither the author nor the site owner is responsible for decisions taken on the basis of it.