Nutritious choices made simple®
The raw food movement is a trend that dominates hip menus of many health-conscious restaurants. Books about it line bookshelves heavy with information about other fad diets, such as the Paleo diet and gluten-free diets for health instead of allergen sensitivity. What’s the idea behind it? And, more importantly, does it offer a legitimate opportunity to improve your health?
The story on sugar hasn’t been so sweet lately. About a week ago there was a flurry of publicity over a study published recently in the Journal of the American Medical Association that linked sugar to heart disease. Given that February is American Heart Month, now seems a good time to look at the connection between added sugars and heart disease. Let’s get past the news-hour sound bite, however, and examine what the report actually showed, and what it might mean for your diet and health.
Let’s face it, many of us lead very sedentary lives. We sit to eat meals (at least, we ought to), we sit in our cars to get places, many of us sit at desks at work for much of the day, at home we sit to watch television or at our computers. Then we lie down and sleep. Research shows that even if you engage in regular exercise daily (say, 30 minutes of moderate walking), it might not be enough to counteract all that sitting—at least in regard to cardiovascular disease risk. But, there are other benefits of exercise, as we know, including helping with weight control, strengthening bones and muscles, and even boosting mood.
Kombucha is a fermented tea beverage that has its roots in ancient China. What once was a folksy 1970s home remedy gained “health food” status in the 1990s and is now available at specialty stores nationwide, via online retailers, at larger supermarkets and even at some convenience stores. This bubbly beverage has drawn a lot of health hype. Is its reputation justified?
You think you’re cooking healthy, but do you really know how your recipes stack up nutritionally? Find out how your tweaked recipe looks compared to the USDA’s MyPlate recommendations, and then make a few more modifications if you need to.
The heavy holiday food season has past and you’re craving simpler, healthier foods and recipes. Ordering the following items at a restaurant or deli might seem like a smart way to go, but don’t be fooled—they sound virtuous, but usually are not. Better bet? Cook them at home, where you control the ingredients and preparation.
Are you one of those parents who sneaks pureed carrots into your kid’s cookies, or cauliflower into the mashed potatoes? Such “stealth health” techniques have been touted in celebrity cookbooks and all over the internet. Is this something that you feel compelled to try? Does it work? Is it a good idea?
The kids are headed back to the classrooms and for gluten-free eaters—especially those with celiac disease or gluten sensitivity—the first day excitement can be mixed with some trepidation about eating at school. Here are a few ways to help ease everyone back into the routine safely.