FoodSacred Cow: Making a Case for (Better) Meat
We’re told that if we care about our health—or our planet—eliminating red meat from our diets is crucial. That beef is bad for us and cattle farming is horrible for the environment. But science says otherwise. Beef is framed as the most environmentally destructive and least healthy of meats. We’re often told that the only solution is to reduce or quit red meat entirely. But despite what anti-meat groups, vegan celebrities, and some health experts say, plant-based agriculture is far from a perfect solution. In Sacred Cow: The Case For (Better) Meat, registered dietitian Diana Rodgers and former research biochemist […]READ MORE
October 24, 2017
Published by FoodTrients
If you’re looking for a resource to help you make smarter choices at the store and at the stove, one has arrived with author Margaret M. Wittenberg’s The Essential Good Food Guide: The Complete Resource for Buying and Using Whole Grains and Specialty Flours, Heirloom Fruits and Vegetables, Meat and Poultry, Seafood, and More. An inspiring and indispensable one-stop resource, The Essential Good Food Guide is your key to understanding how to buy, store, and enjoy whole foods. Wittenberg shares her insider knowledge of products available at national retailers and natural foods markets, providing at-a-glance buying guides. Think of this […]
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October 24, 2017
Published by Dr. Mark Rosenberg
When you have digestive problems, it’s easy to become dependent on over-the-counter drugs. I’ve had
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October 23, 2017
Published by Grace O
If you don’t live in California or the Southwest, you may not be familiar with jicama (HEE-kah-mah), a large root vegetable that comes from Mexico and South America. Featuring a thin but tough brown skin and sweet, crunchy, white flesh, jicama is also known as Mexican potato or yam bean root. It’s eaten raw, diced up in salads, baked, steamed or even fried. It has a texture and taste similar to a cross between an apple and a turnip. Not only is jicama delicious and versatile, but it also contains plenty of healthful benefits that make it an excellent nutritional […]
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October 17, 2017
Published by FoodTrients
Exploding canned goods was the case in Australia. Cans of SPC Ardmona Whole Peeled Tomatoes were exploding when they were opened, causing their owners to be covered in juices and tomato bits. A packaging malfunction that resulted in increased air pressure was to blame for the explosions. As this was an obvious safety concern, the product was recalled and pulled from the shelves of stores and customers were encouraged to throw away affected product. Though some people surely took a different approach and made a game out of the exploding tomato cans to see who would end up needing a […]
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October 17, 2017
Published by Ginger Hultin, MS RDN CSO
Black pepper is a household staple that is likely sitting on your kitchen counter right now. One of the most widely used and common spices in the world, it is a well-known flavor in many types of cooking. But it also has some medicinal and topical uses as well. The active compound, piperine, has shown promise for health benefits when eaten, and also when used as an essential oil. There is evidence that black pepper was used in kitchens dating back to 2000 BC in India. Reference to this spice also shows up in Greek and Roman texts. It has […]
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October 17, 2017
Published by Life Extension
In an article published on September 14, 2017 in Nature Communications, Temple University researchers reveal an explanation for the life extending effect of calorie restriction. Jean-Pierre J. Isaa, MD, and colleagues discovered that restricting the amount of calories consumed slows the aging-related rate of change of the epigenome, which consists of proteins and other compounds that can attach to DNA and control its action. The team is also the first to demonstrate that the rate of epigenomic change is associated with lifespan. “Our study shows that epigenetic drift, which is characterized by gains and losses in DNA methylation in the genome over […]
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October 17, 2017
Published by Grace O
I’m nuts about nuts, but some of them are better for us than others. Almonds, walnuts, pistachios, and pecans are all great for helping to control blood sugar. Nuts may be small in size and have relatively high levels of calories and fat, but they are nutrient dense. They are full of protein, unsaturated (healthy) fat, vitamins and fiber. These factors help keep blood sugar levels low. Healthful as they are, nuts are high in calories, so it’s a good idea to substitute nuts for high-carbohydrate foods, such as croutons or pretzels. Sprinkle them on yogurt and salads, or nibble […]
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October 11, 2017
Published by FoodTrients
WASHINGTON – As Congress begins debate on food and farm policy, some of the nation’s top chefs gathered
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October 10, 2017
Published by Dr. Mark Rosenberg
One of my fondest memories as a young teenager were that of my grandparents coming to stay at our house every summer on one of their annual cross-country road trips from their home out west. It was the first time I had ever heard of Korean ginseng, or as its sometimes also called Korean Panax ginseng, an herb native to Korea and China. Every morning, my grandfather would ritually take his Korean ginseng capsules. He was 82 at the time and still in great physical shape, looking 2 decades younger and full of energy. My grandmother, age 78, also took the […]
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October 4, 2017
Published by FoodTrients
Beet Sabji is a delicious vegetarian recipe with Ayurvedic properties that can help heal from within. Ingredients
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October 3, 2017
Published by Ginger Hultin, MS RDN CSO
Common salt is in fact a bit more complex than many people think it is. Table salt with iodine, Himalayan salt, Sea salt – what’s the difference? Crucial for life because of its role in nerve and muscle function as well as in fluid and electrolyte balance, salt is a must-have. But in the modern diet we often focus on restriction because intake is generally high. It wasn’t always that way. Whole, natural, unprocessed food is very low in sodium and well balanced with potassium found in fresh produce. Early humans and those without access to processed foods may have […]
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October 3, 2017
Published by FoodTrients
A natural plant-based cuisine, modern Italian focuses on the nuances of its regions, though nationwide the emphasis is on food produced by the earth. Ingredients: 2 cups uncooked farro 6 cups water 3 Tbs. extra-virgin olive oil, divided 4 cloves garlic (minced) 1 large fennel bulb (cut into ⅛-inch slices) 2 cups ¼-inch carrot slices (3 large carrots) 1 cup dry white wine ½ tsp. fennel seed (crushed) 1 cup halved cherry tomatoes Juice and peel of 1 lemon, divided 1 Tbs. dried, mixed Italian herbs ½ tsp. salt ¼ tsp. ground black pepper 1 (5-ounce) package baby spinach ¼–½ […]
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September 26, 2017
Published by FoodTrients
A comforting and creamy chowder that features sweet potatoes and corn, two foods that, if consumed often, are
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