Brierley Wright's Blog (Page 8)
When a food in my kitchen appears to have passed its prime, my husband and I often disagree about whether to keep or toss it.
He’s traveled the world and has eaten many unrecognizable foods, so how harmful is a little mold? “Just cut it off,” he’ll say. I, on the other hand, have worked in hospital foodservice and before becoming an R.D. took courses in food safety and food microbiology. Moldy? Chuck it!
Turns out we’re both right (or wrong,...read full post »
Water accounts for 60 percent of our body (or about 11 gallons or 92 pounds inside a 155-pound person) and is essential to every cell. So it’s not to surprising that new research—reported on at the recent British Psychological Society Annual Conference in London—found that college students who brought water with them into an exam scored higher marks than their counterparts who didn’t have water.
Unfortunately, the researchers didn’t look into whether the students actually drank the water. Nor did they investigate the reasons behind the study findings. But the researchers hypothesized that drinking water could improve students’ thinking and/or help students stay calm and quell their anxiety—both of which could hinder their test performance.
Their thinking makes sense to me: other research has suggested that...read full post »
As the weather warms and we all start spending more time outside, chances are you’re upping your sunscreen usage. But did you know that certain foods also shield your skin from the sun—and the damage it wreaks on your skin? It’s true (though that doesn’t give you carte blanche to ditch the sunscreen!).
Boost your defenses against skin cancer (the most common type of cancer) and help keep your skin looking younger with these 6 foods.
1. Strawberries: A cup of strawberries delivers about 150 percent of the daily recommended amount of vitamin C—and eating more vitamin-C-rich foods may help to ward off wrinkles and age-related dryness, suggests research from 2007 in the American Journal of Clinical Nutrition.
Related:...read full post »
As I was editing a new story on inflammation for the May/June issue of EatingWell Magazine, I would talk to friends and family about it—and, not surprisingly, they didn’t really know what inflammation was. (Do you?)
Here’s the thing: under normal circumstances, some inflammation is a good thing—it’s your body’s natural protective response to an illness or injury. You know how your finger can get red and puffy when you get a cut? That’s your white blood cells shielding your wound from contamination and infection. That’s acute inflammation.
Chronic or systemic inflammation is when the “protect me” signal misfires (which is not a good thing). “Essentially, white blood cells inappropriately move into tissues, causing destruction,” explains Floyd Chilton, Ph.D., director...read full post »
Getting a great workout goes beyond the number of reps you do or the miles you log on the treadmill (though that does help too). In all the running road races I've trained for—from 5Ks to marathons—I know that what I put into my body before and after a race or a training run can either help or hinder my performance.
Related: Find Out What Some of the World's Top Athletes Eat to Win
Regardless of what type of exercise suits your fancy, here are some tips on what to eat before, during and after a workout, as previously reported on in EatingWell Magazine.
A low-glycemic-index meal: If you're the type of person who can't work out on an empty...