Take your pick from anchovies, herring, salmon, sardines, sprats – the list goes on – and research points to improved heart, brain and eye health, cancer prevention and a reduction in the harm caused by air pollution. So let’s dive in

The raw-food movement claims cooked food is poisonous and responsible for our ill-health and shortened lives. But maybe don’t ditch the frying pan just yet

About 1% of people can’t process gluten, yet endorsements from celebrities allied with health fears mean the ‘free-from’ market is booming among non-coeliacs. Are the benefits real?

Products such as kombucha, kefir and sauerkraut are growing in popularity, propelled by health claims and increasing knowledge about the microbes in our guts. But do they justify the hype?

Jamie Oliver reckons it helped him lose two stone – and Heston Blumenthal says it should be used instead of salt. But should this ‘slimy flotsam’ be called a superfood? In the second in her new series on food fads, Felicity Cloake finds out

In the first of a new series about en vogue ingredients and culinary trends, Felicity Cloake examines why the golden spice is being seen as a modern-day miracle food