If it feels like you’ve been noticing more body-weight workout content on your social feeds—the kinds of exercises your grandfather might have done in gym class—you’re not imagining things. Fitness, like fashion, is cyclical. As sure as skinny jeans will be cool again, you can bet that training styles like calisthenics will always come back around. But this isn’t about nostalgia. Whether we’re talking about bringing back your grandfather’s workout or his gym shorts, it has to hold up in the present day. And in the case of calisthenics, it totally makes sense why this is happening right now.

Stranded on a desert island, I could live off nothing but bread, bananas and broccoli. That’s what I say, anyway. My wife scoffs. What about protein? Hmm, beans, I suppose, sticking stubbornly to my B-inspired list. But I’m no nutritionist. And like many people, I’m often confused by the competing and conflicting claims about what we should eat.

I love to run—but I detest running uphill. When I hit an incline, my legs burn, I get acid reflux, and I often need to take a break to catch my breath. Jogging over hills is so terrible for me that I exclusively map out flat routes and sign up for races with minimal elevation, if any. As it turns out, there’s a legitimate reason people struggle with hills. Every single one of us has a unique running style, or running fingerprint, as John Mercer, a professor of Kinesiology and Nutrition Sciences at the University of Nevada, Las Vegas, calls it.

You don’t need to be deep in the fitness world to have run into the idea that cardio “kills” muscle gains—as if every cycling class and or 3-mile run sends a little army of molecules through your body to chomp away at hard-earned muscle tissue. While it’s an entertaining image and a potentially convincing theory, the reality is that it’s not exactly true.

You might think electrolytes are some kind of lab-made superfuel for elite athletes and those who want to be like them. Electrolytes are indeed powerful, and in some circumstances, your body might benefit from a boost. But like comic book heroes with mild-mannered alter egos, they might already be hanging around in your life by another name. And like a movie franchise with one sequel too many, more is not always better.

Not all carbohydrates are created equal. While the complex carbohydrate is  an important part of a healthy, balanced diet—as they help us feel full and offer sustainable energy—refined or simple carbs typically increase blood sugar levels as high glyemic index (GI) foods and add very little nutritional value.

Baked potatoes have tons of benefits for your body. The potato skin, in particular, is the ticket.

If you have diabetes, you may be all too familiar with the practice of opting for low-carb foods as often as possible. Even people who don’t have diabetes may get the idea—from diet culture—that carbs are one of the “worst” nutrients for your body.

Diabetes and potatoes have always had a contradictory relationship with decades of us believing that potatoes are enemies to diabetic patients. However, that may not be true if we know how to cook a potato the right way.

A new study has revealed the health benefits of one versatile veggie

Baked potatoes could be just the food to boost heart health among adults with diabetes, a new study suggests. Research recently presented by Neda Akhavan, PhD, an assistant professor in the Department of Kinesiology and Nutrition Sciences at the University of Nevada, Las Vegas (UNLV), revealed a modest decrease in fasting blood glucose levels, as well as improvements in body composition, waist circumference and resting heart rate among study participants who incorporated a daily serving of potato into their diets.

There are more than 4,000 types of potatoes worldwide packed with nutrients. A new study finds that these compact vegetables when cooked properly, can help people with diabetes lose weight and maintain healthier blood sugar levels.