The war between the macros still rages on between fat and carbs.

The low-fat craze of the 80s and 90s morphed into a low-carb trend when research suggested replacing fat with carbs helped usher in the current obesity epidemic. In short: Both can be tenuously linked to weight gain and higher rates of early death, according to past studies. But neither should be blacklisted from a long-term diet, researchers say.  

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Two new studies from McMaster University in Canada, however, may help clear things up.

Researchers found—after looking at data on over 135,000 people from 18 countries—that high-carb consumption is linked to an early death, but that eating fat, fruits, veggies, and legumes in moderate amounts can drop your risk.

In the review, people who made carbs more than 60% of their total daily calories died the earliest, while those who ate enough fat—any kind: unsaturated, polyunsaturated, saturated—to make up around 35% of their daily allotment showed a lower risk of early death. The lowest risk was reserved for those who ate 3 to 4 servings (13–17 ounces or 2 to 3 cups) of fruits, vegetables, and legumes each day.

Interestingly enough, the researchers found eating fruit was more strongly linked to lower risk of death than noshing on veggies, and there's little to no added benefit of eating more than the three to four servings of healthy food per day, lead study author Mahshid Dehghan, Ph.D., said in a press release.   

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Apple and Fitbit make a lot of waves in the wearables industry, but Samsung, Garmin, and TomTom are ready to make a big splash, as evidenced by the annual IFA Berlin 2017 conference.

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Fitbit may have gotten a head start by announcing its newest smartwatch, the Ionic, a few days ago, but some other major players are using Europe's biggest technology trade show to reveal their fall lineups. 

We've rounded up five of the biggest announcements thus far. 

It's terrifying. It's intimidating. It's something you never thought you'd be able to do.

No, we're not talking about a marathon, we're talking about shucking oysters.

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Despite the stigma involved, the shucking process really isn't as bad as you think, though it does take practice.

Ryan McPherson, owner of Glidden Point Oyster Farms in Edgecomb, ME, breaks the process down into three simple steps.  

Whip up a batch before hitting the gym, and place in the refrigerator or freezer for a quick and easy post-workout snack or dessert that will help keep your body’s metabolism going strong.

Note that they do contain a slightly higher amount of sugar than many packaged bars, but that sugar is coming from the dates in a natural form. Still, if you're watching your sugar intake, indulge in one after a workout when your metabolism is still revved, or save it for a dessert.

Nutrition (per bar)

Calories: 192; total fat: 5g; saturated fat: 1g; protein: 7g; carbohydrates: 32g; sugar: 19g; fiber: 5g; cholesterol: 0mg; sodium: 52mg

Recipe and photo by Jamie Vespa M.S., R.D., L.D.N. of Dishing Out Health.

In a food processor, blend the oats into a fine meal. Add the protein powder, dates, and peanut butter; blend for 30-45 seconds. Add the water in 2-3 tablespoon increments, pulsing until combined.

Transfer mixture to a bowl, and stir in chocolate chips.

Line an 8x8" (or 10x6") baking pan with parchment paper. Transfer ingredients to pan, and press down firmly with a spoon or spatula until it is in a smooth, compact, even layer.

Freeze for 20 minutes or refrigerate for 2 hours to set. Slice into 12 bars, and serve. Refrigerate in an air-tight container for up to 10 days.

It's finally time to return to the Danger Zone.

The sequel to the 1980s classic Top Gun, known as the film that rocketed Tom Cruise to superstardom (not to mention some highly suggestive volleyball), is currently on track for a 2019 release with the title Top Gun: Maverick, reports Screen Rant.

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While there were rumors that production would have to be delayed due to Cruise's broken ankle suffered on the set of Mission: Impossible 6, so far there haven't been any changes. The movie is slated to film next year, as previously scheduled.

Maverick has been in development in some shape or form for years, but this time it looks like the gears are finally turning. Jerry Bruckheimer is producing the film, and Paramount recently hired writer Eric Warren Singer to rewrite the script, with Joseph Kosinksi (Oblivion) directing, per IMDB.

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Unfortunately, further details about the film are scarce. We can only hope it features more Kenny Loggins.

A cassoulet is a French bean stew that's typically filled with pork sausage and high-fat braised meats. This vegan version is much lighter than its traditional counterpart, providing about 530 calories, 27g of protein, and a whopping 20g of fiber.

Nutrition (per serving)

Calories: 533; total fat: 6g; saturated fat: 1g; protein: 27g; carbohydrates: 99g; sugar: 10g; fiber: 20g; cholesterol: 0mg; sodium: 812mg

Recipe and photo courtesy Abbey Sharp, R.D. of Abbey’s Kitchen.

Heat 2 teaspoons of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley, and then set aside.

Return the pot to the low heat, add in a teaspoon of oil and then add in the onions. Sauté over low heat until caramelized and golden, about 20-25 minutes. Add in the zucchini and cook 2 minutes, until lightly golden. Add in garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, and the tomatoes with their juice, and season with a pinch each of salt and pepper.

Bring the mixture to a boil. Reduce the heat to medium-low, add in the white beans and balsamic, and simmer for about 15-20 minutes, until the sauce thickens.

Meanwhile, bring the polenta water to a boil in a small saucepot. While whisking gently, pour in the polenta in a steady stream, and whisk until thickened. Reduce the heat to low for about 30 minutes, whisking very hard every 5-10 minutes to make sure you get all the bits off the corners and bottom of the pan. Add in the olive oil, and season with salt and pepper to taste.

5 minutes before you’re ready to serve, stir the spinach leaves into the cassoulet until wilted. Then divide the polenta between four bowls, top with the bean cassoulet and a generous sprinkling of garlic breadcrumbs.

Vegetarian chili is brimming with protein and fiber. However, if you’re using canned foods like beans and corn, choose “no added sodium” varieties or rinse well before using. Research shows that rinsing beans can help decrease the sodium by up to 40%.

Nutrition (per serving)

Calories: 426; total fat: 5g; saturated fat: 0g; protein: 19g; carbohydrates: 80g; sugar: 19g; fiber: 16g; cholesterol: 0mg; sodium: 990mg

Recipe by Sarah-Jane Bedwell, R.D., L.D.N. Photo by Bush’s.

Heat oil in stock pot over medium heat. Add onions, cook, and stir until they begin to soften, about 3 minutes.

Add the seasoning, then stir and cook for 1 minute. Add the beans, broth, tomatoes, and corn; stir well to combine.

Bring to a boil, then reduce heat and simmer for 10 minutes. Serve with optional toppings—chopped cilantro, crushed tortilla chips, avocado—if desired.

Pasta can absolutely be part of a fat-fighting meal, especially when it’s made with whole wheat. Fiber, found in both whole grains (like whole-wheat pasta) and vegetables, helps fight hunger while providing antioxidants and minerals like potassium, which help with muscle contractions.

Nutrition (per serving)

Calories: 446; total fat: 6g; saturated fat: 1g; protein: 18g; carbohydrates: 78g; sugar: 3g; fiber: 20g; cholesterol: 0mg; sodium: 257mg

Recipe and photo by Tracee Yablon Brenner, R.D.N., C.H.H.C. and Kathy Siegel, M.S., R.D.N., C.D.N. of Triad to Wellness.

Bring a 6- to 8-quart pot of salted water to a boil. Add 1 teaspoon olive oil and pasta, stir, and cook until done. Drain, and set aside.

In a large saucepan over medium-high heat, add 1 tablespoon plus 2 teaspoons of olive oil and diced onion, and sauté until translucent. Add minced garlic, mushroom, and broccoli. Cook until soft, stirring often, for 5-7 minutes. Add the white wine, mushroom broth, sundried tomatoes, and red pepper flakes to the saucepan. Bring to a boil.

Let simmer until liquid is reduced by about half, stirring occasionally. If the mixture is thick add up to ¼ cup of water.

Add cannellini beans and pasta to the liquid. Combine together. Add Parmesan cheese or nutritional yeast, if desired, and season with sea salt and pepper. Serve warm.

These delicious sweet potatoes are piled high with veggies, beans, salsa, and avocado. For about 300 calories each, these spuds make a filling lunch that will keep you full until your next meal.

Nutrition (per serving, without optional meatless chorizo)

Calories: 316; total fat: 11g; saturated fat: 2g; protein: 9g; carbohydrates: 50g; sugar: 10g; fiber: 14g; cholesterol: 0mg; sodium: 435mg

Recipe and photo courtesy Kristina DeMuth, M.P.H., R.D., L.D.

Preheat oven to 375°. While the oven is warming up, scrub the sweet potatoes well with water until clean. (I like to use a veggie brush and a little vinegar.)

Place the sweet potatoes on a baking sheet, and put them in the oven. Allow them to bake for about 40 minutes, or until soft.

While the potatoes are roasting, wash the veggies. Dice the zucchini, onions, peppers, and tomato.

First sauté the garlic and onions until the onions are translucent. Then add the peppers and zucchini. Continue to sauté until the veggies are cooked to desired texture. Add in the spices, and mix until veggies are coated.

If using canned beans, strain off the liquid and rinse. Then add the beans to the skillet.

If using the meatless chorizo, add this into the skillet too. If it’s not already crumbled, crumble it with your spatula while it is cooking. (I do this by slicing it with the spatula until it’s the size that I want.)

Once the veggie mix and the sweet potatoes are finished. Slice the potatoes open with a knife. Mash the inside of the potato to make sure it is cooked thoroughly. Then load the potatoes with the veggie mix. Top with diced tomatoes, fresh cilantro, avocado/guacamole, and salsa.

These mouthwatering cauliflower steaks are filled with good-for-you nutrients, but not very many calories.

Top the roasted cauliflower steaks with white beans, and serve with a big green salad on the side for a hearty, nutritious meal.

Nutrition (per serving)

Calories: 190; total fat: 5g; saturated fat: 1g; protein: 10g; carbohydrates: 28g; fiber: 12g; cholesterol: 0mg; sodium: 330mg

Recipe and photo by Liz Weiss, M.S., R.D.N. and Janice Newell Bissex, M.S., R.D.N., Managing Editors, Meal Makeover Moms' Kitchen and co-authors, No Whine with Dinner and The Smoothie Bowl Coloring Cookbook.

Line a large baking sheet with parchment paper.

Preheat the oven to 425°. Place the cauliflower on the baking sheet, and brush the “steaks” and florets with 2 teaspoons of the oil. Sprinkle with a pinch of kosher salt and black pepper. Roast until lightly caramelized and the cauliflower is almost cooked through, about 18 minutes. Gently flip over each “steak” and floret, and brush with 1 more teaspoon of the oil. Sprinkle with 1 teaspoon of the thyme, a pinch of salt and pepper, and roast until well-caramelized and the cauliflower stems are cooked through, 10 to 12 minutes.

Meanwhile, heat the remaining 1 teaspoon oil in a medium-size skillet over medium-low heat. Add the garlic, and cook 30 to 60 seconds, stirring frequently, until golden and fragrant. Mix in the beans, marinara sauce, and the remaining ½ teaspoon thyme, and cook, stirring frequently, until heated through and bubbly, about 5 minutes.

Top the cauliflower with the beans, and serve. Sprinkle with Parmesan cheese, as desired.