The real meaning of Rishi Sunak’s 36-hour fasts? ‘I’m a terrible PM but I’d be a fantastic tech bro’

Voters may not care about Sunak’s ability to go without food – but employers will lap it up when he’s looking for work in Silicon Valley, writes Coco Khan

Hippy, capitalist, guru, grocer: the forgotten genius who changed British food

The long read: Nicholas Saunders was a counterculture pioneer with an endless stream of quixotic schemes and a yearning to spread knowledge – but his true legacy is a total remaking of the way Britain eats

One energy drink a month increases risk of disturbed sleep, study finds

People consuming cans daily sleep half an hour less than those drinking occasionally or never, researchers say

Make mine a mushroom macchiato: are the new boosted coffees worth the hype?

From chickpea to ginseng to olive oil, coffee menus are now full of weird and wonderful brews promising health benefits – but are they superfoods or just far-fetched fads?

I have a new favourite wellness guru. And it’s not who you might think

Eat food that is mostly healthy, but also eat delicious food that isn’t healthy: these are the eminently sensible words of … Arnold Schwarzenegger

Give peas a chance and feed yourself the four Ks: 10 simple ways to revolutionise your diet

These easy meal hacks will boost your energy levels and sharpen your mind

Should I worry about skipping breakfast?

Is it OK to start the day on an empty stomach? Or could that leave you not just weak but craving unhealthy food?

Don’t flake, don’t dump friends and don’t hold grudges: experts on what not to do in 2024

Guardian writers including Marina Hyde, John Crace (and a few other successful types) reveal what they won’t be doing in the coming year

From camping to yoga to dining, these leaders connect marginalized communities

Four Black founders of healing communities in LA have a common goal: ‘so all of us can have access’

Sweet and sour: how slavery, fake science and the love of profit got Britain hooked on sugar

Doctors have been warning of the health risks from sugar for almost 400 years. Here’s how we still ended up consuming so much of it