Let’s cut right to the chase. Everybody loves cake, right?
Right.
But as we all know, your favorite cake from your favorite bakery doesn’t exactly win awards in the “healthy diet“ department.
And especially not when you’re watching your macros.
Well, these cake recipes are here to the rescue.
Trying to cut back on sugar and calories?
Then skip the icing and reduce sweetness with Blood Orange Upside-Down Cake or Skinny Gingerbread Cupcakes with Cinnamon Glaze.
Looking to cram in as much protein as possible?
Then complement your daily dose of protein powder with Birthday Cake Protein Blondies, Protein Pop Tart Cakes, or High-Protein Cinnamon Cake Bars.
Have food sensitivities or allergies?
Give the Almond-Orange Flan a try if you’re lactose intolerant, or whip up the Flourless Lemon Poppyseed Breakfast Cake or Apple Chickpea Cake with Lemony Cream Cheese Frosting if you’re gluten free.
Just as concerned with your micros as you are with your macros?
Then sneak healthy nutrients into your sweets with Chocolate Beet Bundt Cake or the Kabocha Squash Spice Cake.
My point? You can have your cake and health goals, too.
Enjoy!
This lightly sweetened cake is great with coffee or tea in the afternoon. And with fresh orange slices decorating the top, it would be a shame to cover it up with extra sugar in the form of frosting.
Like other upside-down cakes, it has a caramel top instead. This one has the distinctive flavor of cardamom, and the cornmeal goes well with the mixture of olive oil and Greek yogurt, used in place of butter.
327
Calories6 g
Protein46 g
Carbs14 g
Fat2 Tbsp. unsalted butter
1/4 cup light brown sugar
2 blood oranges
1 1/2 cups all-purpose flour
3/4 cup fine ground cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cardamom
3/4 cup granulated sugar
1/2 cup nonfat plain Greek yogurt
1/2 cup extra-virgin olive oil
3 large eggs, room temp.
1 tsp. vanilla extract
1 Tbsp. blood orange zest
Get the RecipeVanilla cupcakes might not seem as exciting as the off-the-wall flavors on Cupcake Wars. Yet then you’re missing the best part.
Since vanilla is a flavor that goes with everything, these can be topped with any kind of icing, glaze, or frosting. These have a whey protein glaze for maximum nutrition, but you could go for a thicker frosting with a scoop of vanilla whey isolate, chilled coconut cream, and shredded coconut.
199
Calories15 g
Protein16 g
Carbs9 g
FatVanilla Cupcakes:
1/2 cup almond meal
1/4 cup vanilla brown rice protein powder
1/4 cup unrefined coconut sugar
1 Tbsp. ground flaxseed
1/2 tsp. baking powder
1/4 tsp. baking soda
1 large egg
2 Tbsp. unsweetened applesauce
1/4 cup milk (or non-dairy milk of choice)
Glaze:
1/4 cup (about 1 scoop) WHEY+ vanilla protein isolate
1 Tbsp. pure maple syrup
1/4 cup reduced-fat cream cheese
Get the RecipeWhen you’re craving cake but what your body needs is a post-workout snack, this protein bar provides the perfect compromise.
These look like white cake with sprinkles, but there’s no wheat flour in this recipe. The base of the batter is vanilla whey protein powder, plus a little coconut flour for flavor and texture.
Even the frosting is practically sugar-free with cream cheese, Greek yogurt, more whey powder, and just enough stevia to sweeten it up.
100
Calories12 g
Protein23 g
Carbs3 g
FatCake Blondies:
1 1/2 scoops WHEY+ vanilla protein isolate
1/2 cup erythritol (or baking stevia)
2 Tbsp. coconut flour
1/4 tsp. baking powder
1/8 tsp. baking soda
Dash of salt
1/3 cup nonfat plain Greek yogurt
2 Tbsp. coconut butter (or cashew butter)
2 large egg whites
1/2 tsp. vanilla extract
1 tsp. sprinkles (optional)
Frosting:
1/2 cup whipped cream cheese
1 scoop WHEY+ vanilla protein isolate
2 Tbsp. Truvia
Get the RecipeThis cake is for serious chocoholics. It replaces butter or oil with cacao butter, which can be bought as wafers or as big chunks that can be chopped up.
Either way, you’ll need to melt it in a double boiler – which is a fancy way of saying put a heat-resistant mixing bowl over a pot of boiling water.
With the steam trapped under the bottom of the bowl, it’ll provide a consistent, low heat to melt more delicate ingredients like chocolate or cacao butter.
439
Calories7 g
Protein21 g
Carbs37 g
Fat4.5 oz. cacao butter
3/4 cup raw cacao powder, sifted
4 Tbsp. pure honey (or to taste)
1 can (13.5 oz.) full-fat coconut milk
1 Tbsp. ground cardamom
2 large eggs
1/4 cup slivered almonds (optional topping)
Get the RecipeThese mini treats will satisfy cake cravings without the flour or frosting. They’re not exactly low-fat snacks, but that’s because they’re made from a mix of cashew and coconut, making each square as filling as traditional fudge.
Even if you can’t find cashew butter, or prefer to save a few grams of fat as well as a few dollars, almond butter will be delicious in this recipe too.
136
Calories3 g
Protein8 g
Carbs11 g
Fat3/4 cup cashew butter
3/4 cup coconut butter
2 Tbsp. pure maple syrup
1 tsp. vanilla extract
2 Tbsp. rainbow sprinkles
Get the Recipe"Dieting" doesn't have to suck. You CAN eat foods you like and have the body you want!
Click Here to Learn HowCan’t seem to leave the breakfast habit of Pop-Tarts in the past? Make this rich protein cake instead, filled with low-sugar jam of choice.
The one in the picture is thicker, more like a toaster strudel, which is great for dunking into a hot cup of coffee. If you prefer them to be thin and crispy like Pop-Tarts, roll out the dough to be thinner, and make three jam-filled protein cakes instead of two.
332
Calories21 g
Protein15 g
Carbs22 g
Fat1/4 cup almond butter
4 tsp. coconut sugar
1 large egg
1/4 cup pea protein powder
1/2 tsp. toffee-flavored liquid stevia (or more to taste)
1 square dark chocolate
1 Tbsp. low-sugar strawberry jam
Get the RecipeCupcakes can be incredibly decadent even without the frosting on top. Use a glaze instead, like in these gingerbread cupcakes, and you can save a couple hundred calories compared to buttercream. And with a drizzle of sugar on top, you can also use less sweetener in the cake itself.
It works as a topping with any flavor of cupcake. Try a citrus glaze on fruit cupcakes, or even a balsamic vinegar glaze on strawberry cake if you’re feeling inspired by the crazy combos on Cupcake Wars.
161
Calories2 g
Protein27 g
Carbs5 g
FatCupcakes:
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 1/4 tsp. ground cinnamon
1 1/4 tsp. ground ginger
3/4 tsp. ground cloves
1/4 tsp. salt
1/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1/3 cup molasses
2/3 cup low-fat buttermilk
Sweet Cinnamon Glaze:
2/3 cup powdered sugar
3 tsp. water
1/2 tsp. almond extract
1 1/4 tsp. ground cinnamon
Get the RecipeEven though cake can be delicious without frosting, sometimes it’s really the frosting that you’re craving more than the stuff underneath.
With this healthy dessert trick, you don’t have to forego the chocolate frosting. Just replace the butter or cream cheese with rich, creamy avocadoes. They’re already the right texture, so they don’t even need to be whipped to make a fluffy frosting. All the ingredients can be combined in a blender.
454
Calories12 g
Protein42 g
Carbs30 g
FatChocolate Coconut Cake:
3/4–1 cup unsweetened vanilla almond milk
4 egg whites
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup almond flour
1/4 cup coconut flour
2 Tbsp. cold espresso (or brewed coffee)
6 pitted dates, soaked and chopped
1 Tbsp. ground flaxseed
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla extract
Chocolate Avocado Frosting:
2 avocados, pitted
1.75 oz. (about 1/2 bar) dark chocolate
4 pitted dates
2 Tbsp. unsweetened cocoa powder
1 Tbsp. cold espresso (optional)
1 Tbsp. coconut oil
1/2 tsp. vanilla extract
Unsweetened almond milk (as needed to thin)
Get the RecipeCake mix is easy to avoid if you have flour, sugar, and baking powder in your pantry. But when you’re looking for a way to upgrade that box, try out this creative cake recipe. Instead of following the package directions, all you need for awesome creamsicle flavor is Greek yogurt and orange juice.
To make this without the premade mix, you’ll need 2 1/2 cups of flour, 2 cups of sugar, 1/2 cup non-fat dried milk, a teaspoon of baking powder, and 1/2 teaspoon of baking soda. Mix all that together whenever you have the time, and the homemade white cake mix can be stored in your pantry until you need it.
238
Calories4 g
Protein43 g
Carbs6 g
Fat1 box (16 oz.) white cake mix
1 small container (6 oz.) nonfat plain Greek yogurt
1 cup orange juice
Zest of 1 orange (optional)
Powdered sugar (optional garnish)
Get the RecipeIf you can have a lemon poppyseed muffin for breakfast, why not upgrade to healthy lemon cake?
The difference is mostly the frosting, which can be made out of protein powder and almond butter for a super-filling topping that’ll help power you through the day.
To make a version of this lemon cake that’s more like dessert, use a cream cheese frosting or one made out of coconut butter; recipes for both of those options are included on The Big Man’s World blog.
590
Calories30 g
Protein68 g
Carbs24 g
FatVegan Cake:
2 cups gluten-free rolled oats, ground
1/2 cup coconut palm sugar (or stevia baking blend)
1 Tbsp. baking powder
Pinch of sea salt
1/4 cup poppy seeds
3/4 cup + 2 Tbsp. unsweetened almond milk
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. lemon zest
1 Tbsp. ground flaxseed + 3 Tbsp. water
1 tsp. vanilla extract
6 Tbsp. almond butter, melted
Protein Frosting:
3 scoops WHEY+ vanilla protein isolate
1 Tbsp. granulated sugar (or more to taste)
1 Tbsp. almond butter (optional)
Almond milk as needed
Get the RecipeAlthough making a mug cake in the microwave can be convenient, the result can be heavy and dry. Instead of trying to make the perfect moist chocolate cake, opt for this easy angel food version, which can make the base for any number of desserts depending on what else is in your kitchen.
Angel food cake turns any fresh fruit into a full-on dessert, and you can even turn it into a layered parfait with fat-free whipped topping.
168
Calories6 g
Protein31 g
Carbs2 g
Fat1 egg
2 egg whites
5 Tbsp. granulated sugar
1 tsp. vanilla extract
1 tsp. orange zest
Get the RecipeIt’s possible to make a sweet, decadent cake with hardly any added sugar. After a big holiday dinner, everyone will find room for a slice of this cake, and nobody will be the wiser that it has natural sugar from dates, which also add fiber and micronutrients like essential vitamins and minerals.
For even less added sugar, swap out the caramel topping for a creamy peanut butter frosting instead. Combine PB2 with twice as much Greek yogurt, adding liquid stevia or powdered erythritol to taste.
351
Calories5 g
Protein43 g
Carbs20 g
FatSpice Cake:
1 cup mashed kabocha squash (or pumpkin puree)
12 large (about 1 cup) Medjool dates, pitted
1/2 tsp. baking soda
1/2 cup coconut oil, melted
2/3 cup plain yogurt
1 Tbsp. grated fresh ginger
2 large eggs
1 3/4 cups all-purpose flour
1/4 cup coconut sugar (or more to taste)
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. sea salt
Chai Caramel:
1 can (14 oz.) full-fat coconut milk
1/2 cup coconut sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. sea salt (or more to taste)
1 1/2 Tbsp. salted butter
1 tsp. vanilla extract
Get the RecipePlain vanilla cake isn’t the only thing you can make in a bundt pan. This is a dense, fudgy cake that’s nearly fat-free thanks to applesauce, buttermilk, and an unexpected ingredient.
Grated carrots and zucchini are often used in baked goods, but this one uses another veggie: beets. They lend a slightly earthy flavor but mostly keep this cake moist without butter or oil.
Beets are often used as a natural food coloring for red velvet cake. If that’s what you’re going for here, replace a bit of the buttermilk with beet juice to add more color.
223
Calories16 g
Protein40 g
Carbs2 g
FatCake:
1 1/4 lb. raw beets, grated with peel on
1 cup unsweetened applesauce
3/4 cup date paste
1 cup buttermilk
2 large eggs
1/2 cup egg whites
1 tsp. vanilla extract
1 3/4 cups spelt flour
1/2 cup arrowroot flour
3/4 cup dark cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Icing:
4 scoops WHEY+ vanilla protein isolate
1/4 cup date paste
1/4 cup unsweetened cocoa powder
1/4 cup nonfat plain Greek yogurt
3 Tbsp. egg whites
Get the RecipeWhile whole fruit is definitely not a cake, you can still serve it like one using this method. This makes an incredible surprise for fruit lovers with not just watermelon but a thick coconut whipped cream.
It’s great for birthdays when you don’t want a super sweet dessert, yet still need a special way to celebrate.
485
Calories10 g
Protein70 g
Carbs22 g
Fat1 large seedless watermelon
2 cans (13.5 oz. each) full-fat coconut milk, refrigerated overnight
1/2 tsp. vanilla extract
1 Tbsp. raw honey
1 cup sliced almonds (or shredded coconut)
1 cup mixed fresh fruit, for topping
Get the RecipeThis luxurious cake has a thick, velvety texture like flan, and yet it’s totally dairy-free. It’s made with almond milk instead, but otherwise the recipe is familiar.
Make caramel on the stove by boiling sugar and water, and then whisk together eggs and almond milk to make the custard. You’ll wind up with a dessert that looks just like flan. Instead of tasting creamy, though, it has a refreshing almond-orange flavor.
217
Calories5 g
Protein36 g
Carbs7 g
FatCaramel:
1 cup granulated sugar
1/4 cup water
Custard:
8 egg yolks
3 whole eggs
6 Tbsp. granulated sugar
3/4 cup unsweetened almond milk
1/3 cup freshly squeezed orange juice
2 tsp. vanilla extract
2 tsp. grated orange zest
Get the RecipeThe ultimate summer cake, this dessert combines fresh plums and cornmeal, yet it has the macros of a protein bar. After this nutrient-dense cake, you won’t be left with that full-but-still-hungry feeling.
For this recipe, you’ll want to mix together rice and whey protein powders. Not only does that offer more variety in your diet, but it’ll help create a cakey texture that’s not too heavy and doesn’t have that springy texture from baking with too much whey.
217
Calories28 g
Protein17 g
Carbs3 g
Fat8 egg whites
1/2 cup vanilla rice protein powder
1/2 cup (about 2 scoops) WHEY+ vanilla protein powder
1/2 cup cornmeal
1/4 cup almond meal
2 cups plums, pitted and pulsed
1 tsp. baking powder
Pinch of sea salt
Get the RecipeA flourless cake is often fudgy and rich, not crumbly like other cakes. So how does this recipe manage to do both? Wheat flour is replaced with chickpeas in this apple cake, which has several layers of thinly sliced apples in between the cake batter.
It’s like a layer cake with fresh fruit in the middle instead of sugary frosting. Top with a healthy cream cheese frosting, as shown, or serve with a dollop of Greek yogurt and drizzle of honey.
347
Calories11 g
Protein52 g
Carbs12 g
FatCake:
1 2/3 cups chickpeas, soaked and cooked (or 1 15-oz. can)
5 eggs
1/2 cup pure honey (or more taste)
1 1/2 Tbsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
2 tsp. vanilla extract
2 Tbsp. apple cider vinegar
Pinch of salt
1 tsp. baking powder
3/4 cup desiccated unsweetened coconut (optional)
Zest of 1 lemon
3–4 apples, sliced into rounds
Frosting:
3/4 cup light cream cheese
2 Tbsp. pure honey (or powdered sugar)
Zest and juice of 1 small lemon
Get the RecipeSunday mornings don’t feel complete with some kind of extra-awesome breakfast, whether you have a full-on brunch spread or just add bacon to your usual meal. One way to make any morning feel special is coffee cake, but it’s basically a dessert.
This version does away with the streusel, using a sprinkle of cinnamon and sugar instead. That makes a low-fat cinnamon cake with less than 10 grams of sugar per piece.
135
Calories9 g
Protein21 g
Carbs2 g
Fat1 cup oat flour
1/2 cup buckwheat flour
2 scoops WHEY+ vanilla protein isolate
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup turbinado sugar
1/2 tsp. ground cinnamon
1 large egg
1 cup unsweetened almond milk
1/3 cup unsweetened applesauce
1/4 cup nonfat plain Greek yogurt
1/2 tsp. vanilla extract
2 Tbsp. sugar + 1 tsp. ground cinnamon, for sprinkling
Get the RecipeWhile banana bread typically has a muffin texture, this one is a bit denser and less crumbly, making it into more of a pound cake. So basically you’re getting two baked goods in one with this low-fat cake, which has over 10 grams of protein per slice.
The best part about pound cake is that you don’t have to worry about making a topping too – or making the frosting or icing magically healthier. Just stir together the ingredients, starting with the dry goods and then adding the wet mixture, and then bake in a loaf pan. Let cool, slice, and serve.
309
Calories14 g
Protein48 g
Carbs7 g
Fat2 cups whole-wheat pastry flour
1/4 cup sucanat (or granulated sweetener of choice)
1/4 cup arrowroot powder (or cornstarch)
6 Tbsp. (about 1 1/2 scoops) WHEY+ vanilla protein isolate
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/3 cup chopped walnuts (optional)
1 3/4 cup mashed banana (about 4 large)
1 cup nonfat plain Greek yogurt
1/2 cup egg whites
2 Tbsp. pure maple syrup
2 Tbsp. hazelnut oil (or other neutral oil)
4 tsp. stevia extract
2 tsp. vanilla extract
1 tsp. butter flavoring
Get the RecipeMake coffee cake a bit lighter and more nutritious with carrots. Usually it’s just made from white flour, eggs, butter, and sugar – not exactly a healthy breakfast to have with your morning coffee.
To make this veggie-studded version even leaner, use Greek yogurt or applesauce instead of the oil. And, the icing can be replaced with protein if you mix together two scoops of vanilla whey with water or milk until it gets to a glaze consistency.
Cream cheese and vanilla extract can still be used in a protein icing but aren’t necessary.
312
Calories5 g
Protein43 g
Carbs15 g
FatCake:
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1/2 cup milk
2 cups shredded carrots, patted dry
Streusel:
1/2 cup brown sugar
2 Tbsp. flour
2 tsp. ground cinnamon
2 Tbsp. butter, melted
3/4 cup chopped walnuts (optional)
Icing:
1 Tbsp. unsalted butter, softened
1/4 package (2 oz.) cream cheese, room temp.
3/4 cup powdered sugar
1/2 tsp. vanilla extract
Get the RecipeWhat if I told you that just about everything magazines and trainers “teach” you about dieting is wrong?
What if you could build muscle and lose fat eating “naughty” foods every week?
What if you didn’t have to suffer through low-carb dieting to get lean? In fact, what if you could eat all the carbs you wanted?
And what if you didn’t have to gorge yourself just to gain muscle and didn’t have to put on pounds and pounds of ugly fat, either?
In short, what if I told you that proper dieting--whether you want to maximize fat loss or muscle growth--is much simpler and more enjoyable than you’ve been led to believe?
Imagine eating delicious, filling meals every day...never feeling starved or stuffed...having great energy levels and workouts...and watching your body respond exactly as you desire, dropping fat or adding muscle each and every week.
And imagine finally understanding how proper dieting really works, never again falling for the BS, tricks, and gimmicks pushed by “gurus” and other shysters.
Well, I have good news.
All these “fantasies” can be a reality...if you know how to do a handful of “little” things correctly.
You see, when you know how to diet properly--and this doesn’t mean learning to eat boiled chicken and raw broccoli six times per day--getting lean and muscular becomes simple, convenient, and dare I say...enjoyable.
And this book will show you the way.
Learn what causes “skinny fatness” and how to fix it.
Read MoreIf you want big, strong, round delts that pop, you want to do these shoulder exercises and workouts.
Read MoreLearn what muscle groups to train together and how to train each one optimally.
Read MoreIs the barbell or Smith machine bench press best for gaining strength and muscle?
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Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you live in the UK or Canada, your order ships free when it’s over $99.
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Also, if you don’t absolutely love our stuff for whatever reason, we don’t request you deliver it to a PO box in the Gobi Desert by carrier pigeon.
We just . . . wait for it . . . give you your money back. No returns. No forms. No nonsense. Holy moo cows.
That means you can say “yes” now and decide later. You really have nothing to lose.
Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you’re outside the USA, your order ships free when it’s over $199.
Why the restriction on international orders? Unfortunately, shipping abroad is very expensive, and if we didn’t require a minimum order size, we’d lose a lot of money. But! We're also hustling to improve our international logistics and will be passing our savings along to our international customers.
Also, if you don’t absolutely love our stuff for whatever reason, we don’t request you deliver it to a PO box in the Gobi Desert by carrier pigeon.
We just . . . wait for it . . . give you your money back. No returns. No forms. No nonsense. Holy moo cows.
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Many ingredients in supplements don’t have any scientifically validated benefits, and many ingredients that do are often underdosed to the point of irrelevance.
That’s why we only use the choice ingredients and precise doses shown to be effective in peer-reviewed scientific studies.
You need more than great ingredients to make great products—you also need proper doses. That’s why we use the precise doses of ingredients shown to be effective in peer-reviewed scientific studies.
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We carefully examined 508 pages of scientific research to find out exactly what should and shouldn’t be in a pre-workout supplement.
Every bottle of Pulse is guaranteed to provide exactly what the label claims and nothing else—no heavy metals, microbes, allergens, or other contaminants.
While these types of chemicals may not be as dangerous as some people claim, studies suggest that regular consumption of them may indeed be harmful to our health. And that’s why we don’t put any of them into our products.
Before you buy a sports supplement, you should know that it's clean, safe, and transparent. And that's exactly what Labdoor's third-party testing and certification means.
It's hard to know for sure, but this probably makes Pulse the most-popular all-natural pre-workout supplement in the world.
If you don’t absolutely love this product, just let us know, and we’ll give you a full refund on the spot. No forms or return necessary.
Analyzed for purity and potency in a state-of-the-art ISO 17025 accredited lab by Labdoor™, the gold standard of third-party lab testing.
Analyzed for purity and potency in a state-of-the-art ISO 17025 accredited lab, the gold standard of third-party lab testing.
This product doesn’t just “contain natural ingredients”—every ingredient is naturally sourced from plants and animals. This product contains no artificial or synthetic sweeteners or flavors of any kind.
Our scientific review board of nutritionists, dietitians, molecular biologists, doctors, and other accredited experts is responsible for reviewing every article, podcast, and video we produce to ensure they’re evidence based, accurate, trustworthy, and current.
Thanks to their connections, credentials, and academic experience, this team of MDs, PhDs, and other professionals has access to a wealth of research published in the largest and most prestigious journals in the world.
This allows them to not only review individual studies but also analyze the overall weight of the evidence on any and all topics related to diet, exercise, supplementation, and more.
If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.
We follow a detailed, rigorous, multi-step process to create content that meets the highest standards of clarity, practicality, and scientific integrity.
First, our research associates provide our editorial team with accurate, up-to-date, proven scientific evidence.
Then, our editorial team uses this research to draft articles and outlines for podcasts and videos.
Finally, our scientific review board reviews the content to ensure all key information and claims are backed by high-quality scientific research and explained simply and precisely.
If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.
