I don’t drink milk. In fact, I can’t remember the last time I tried to choke down a glass. (It was probably shortly after seeing some super-fit athlete or gorgeous model sporting a milk mustache in a glossy ad. That kind of marketing really works on me...) And, only making matters worse, I’m really inconsistent when it comes to taking calcium supplements.
I know that dairy foods are the best sources of calcium—and if I don’t get enough calcium in my diet, my body will draw it from “banked” stores in my bones—but there’s only so much yogurt and cottage cheese a girl can eat.
So, to keep my bones strong, I offset my not-so-healthy habits with these bone-strengthening ones:...read full post »
Should the U.S. ban genetically modified organisms (GMOs)?
When we posed this question in EatingWell Magazine (April 2009), we clearly touched a chord. The responses poured in on both sides of the GMO debate. Tell us what you think and find out what others are saying here.
But can genetically modified organisms—particularly plants that have been bred to resist diseases or herbicides—impact your health? Gretel Schueller interviewed Lisa Weasel, a biologist and author of Food Fray: Inside the Controversy over Genetically Modified Foods. Get the full story, including some background information on GMOs, here...read full post »
My kitchen is a no-butter zone! Well, with the exception of a teeny-tiny amount for toast. The worst part: it’s not my rule. It’s my fiance’s. He doesn’t loathe butter, he actually loves the stuff, but saturated fat is his #1 enemy. (Andy has high cholesterol and he’s one of a few fortunate people I know who can keep it in check with a healthy diet and regular exercise.) And because butter is basically straight-up fat, most of which is saturated, we opt instead for some of these low-fat EatingWell dinners.
Dr. Philip Ades who wrote EatingWell for a Healthy Heart agrees. (The book was just nominated for a James Beard Award as one of the best healthy cookbooks of the year.) And, in fact, his cookbook puts together more...read full post »
I love sugar. Not a lot of sugar, just a little. But the small scoop in my coffee every morning or the crunchy caramelized layer atop crème brulee is essential. My future sister-in-law, Amy, however, is my polar opposite: she sweetens her coffee with maple syrup and makes desserts using agave nectar. I had never bothered to try agave, but a few months ago I noticed that Amy wasn’t the only one trading white sugar for agave nectar. Agave nectar is popping up in the ingredient lists for chocolate, granola, energy bars and soda! (In 2008, 29 new products with agave hit supermarket shelves.) With agave nectar gaining popularity, I wanted to know: is it...read full post »
Broccoli is my go-to everyday vegetable: it’s affordable and available year-round. And the icing on the cake is that it frequently earns a top spot on “superfoods” lists. This is partially because it’s packed with an array of vitamins and minerals. And partly because it delivers a healthy dose of sulforaphane, a compound thought to thwart cancer by helping to stimulate the body’s detoxifying enzymes. EatingWell has dozens of delicious recipes for broccoli (try our Ginger Broccoli).
According to recent research in the Journal of Agricultural and Food Chemistry, raw broccoli provides significantly more of this beneficial nutrient than cooked. (Cooking locks sulforaphane in, making it unavailable...read full post »