FoodEating Right With Celiac Disease
Celiac disease is estimated to affect one out of 141 of Americans, or just under 1 percent of the population. The Academy of Nutrition and Dietetics encourages Americans to learn about celiac disease – it can affect your health or someone you love. What is celiac disease? It is a hereditary, autoimmune disease caused by intolerance to the food protein, gluten – which is found in wheat, barley and rye. When people with celiac disease eat gluten-containing foods, the lining of the small intestine is damaged and eventually destroyed, preventing nutrients from being absorbed adequately. Untreated, celiac disease can lead to […]READ MORE
March 1, 2017
Published by FoodTrients
The smell of freshly ground and brewed, locally sourced coffee in the morning is enough to encourage
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March 1, 2017
Published by FoodTrients
Pumpkin-Chardonnay-Mushroom Risotto This delicious recipe is a colorful addition to any dinner table. For variety you can add other types of winter squash, or try using a dry Jack cheese in place of the grated Parmesan. Organic wine suggestion: Badger Mountain Chardonnay. PER SERVING (2/3 cup): 211 cal, 16% fat cal, 4g fat, 1g sat fat, 3mg chol, 8g protein, 36g carb, 2g fiber, 265mg sodium Ingredients 4 cups low-sodium chicken broth 1-1/3 cups water 2 cups winter squash, such as acorn or pumpkin (peeled and cubed) 4 Tbs. olive oil (divided) 1 medium onion, chopped 3 cloves garlic, crushed […]
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February 28, 2017
Published by Life Extension
A tablespoon of cinnamon can deactivate viruses before they infect humans, according to a new study of botanic
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February 28, 2017
Published by Life Extension
A compound found in green tea could have lifesaving potential for patients with multiple myeloma and amyloidosis, who face often-fatal medical complications associated with bone-marrow disorders, according to a team of engineers at Washington University in St. Louis and their German collaborators. Jan Bieschke, assistant professor of biomedical engineering at the School of Engineering & Applied Science, studies how proteins fold and shape themselves, and how these processes can contribute to a variety of diseases. He says the compound epigallocatechine-3-gallate (EGCG), a polyphenol found in green tea leaves, may be of particular benefit to patients struggling with multiple myeloma and […]
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February 22, 2017
Published by FoodTrients
Butternut Squash Lasagna Bake Butternut Squash Lasagna Bake Don’t spend an afternoon laboring over lasagna when you can quickly assemble this FoodTrients favorite, turn on the slow cooker and have some fun while it’s cooking. Spray the slow cooker first; it prevents sticking and keeps the lasagna from burning at the edges. Also, if you can’t find butternut squash, you can substitute frozen; no need to defrost. PER SERVING (2 CUPS): 389 cal, 12g fat (5g mono, 1g poly, 6g sat), 19mg chol, 524mg sodium, 50g carb (11g fiber, 4g sugars), 22g protein Ingredients Oil for greasing (vegetable or avocado […]
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February 21, 2017
Published by FoodTrients
WASHINGTON – Some pregnant women who follow the new U.S. fish advice will be exposed to far too much mercury, say scientists and advocates. They maintain that the outdated science used for developing the guidelines is dangerously out of step with the latest peer-reviewed science. A recent study by the Environmental Working Group demonstrates that following the new U.S. advisory will put babies at risk. EWG enrolled 254 women who ate at least two meals of fish every week and measured mercury levels in their hair to assess neurotoxin levels in their bodies. Almost 30 percent of participants were exposed […]
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February 21, 2017
Published by Dr. Mark Rosenberg
It’s still early in the New Year and many of you are trying to stick to your resolution to lose weight. But, like
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February 8, 2017
Published by FoodTrients
By Laura Marzen, RD for Delicious Living Full of summer flavors and textures that harmonize and contrast in all the right ways, this salad is simpler than it looks to toss together, AND it’s gluten free. Snip some fresh rosemary for the dressing and you’re on your way to a new favorite. Ingredients: ¼ cup very thinly sliced shallots ¼ cup plus 2 Tbs. champagne vinegar ¼ tsp. coarse salt 6 cups torn, trimmed, fresh rainbow chard 1 cup coarsely shredded yellow beet (1 large or 2 small beets) ¾ pound grilled, roasted or smoked skinless salmon, coarsely flaked 1 […]
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February 7, 2017
Published by Life Extension
Cold air, snow, icy roads, grey skies…don’t they all just make you want to drive to the gym or go for a run outside? Probably not! During the winter months, it can be more difficult to get yourself up and going when you’re snug underneath a blanket warding off the elements. This, combined with the onslaught of scrumptious holiday temptations, can be a recipe for weight gain and lethargy for some. Not to fear, though. Here are 10 tips that can help keep you from falling into a metabolic rut this winter. How to Rev Your Metabolism During Winter 1. […]
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February 1, 2017
Published by FoodTrients
Cauliflower Buffalo Bites It’s almost Super Bowl time, so if you are in the market for a healthy alternative snack
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January 31, 2017
Published by Dr. Mark Rosenberg
You likely know that you should get the health benefits of more fish in your diet. It’s a primary source of
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January 24, 2017
Published by FoodTrients
Baby, it’s cold outside and it’s the perfect time to warm up with a delicious chili. Many chili recipes
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January 24, 2017
Published by Life Extension
When it comes to dietary fat, what matters most is the type of fat you eat. Contrary to past advice to eat a low-fat diet – which contributed to over-consumption of sugar and refined carbohydrates – newer research suggests that certain types of fat are beneficial and necessary for health. But although we’ve theoretically left the low-fat era behind, it appears many Americans have yet to fully shake off the shackles of fat phobia. The 2015-2020 Dietary Guidelines for Americans recommend that, rather than adopting a low-fat diet, we should focus on eating foods rich in healthful unsaturated fats while limiting […]
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