For the longest time, the only oil I bought was extra-virgin olive oil. After all, it’s high in heart-healthy antioxidants called polyphenols and monounsaturated fats, which can help lower “bad” LDL cholesterol and raise “good” HDL cholesterol levels. Then a friend, who was also a chef, told me that there are actually times when olive oil is not the best choice. So I looked into the best uses for olive oil, and when to choose another oil.
When to use olive oil: When you’re making salad dressing or sautéing vegetables over medium heat, olive oil is an excellent choice. Since it has a distinct flavor, use it in dishes where you want to taste it—drizzled over steamed vegetables, soup or bread, for example. Olive oil has more monounsaturated fat than other oils, making it a great choice for...read full post »
Let’s face it: Hollywood makes losing weight look easy! Especially with all those toned bodies walking the red carpet this awards season. But if shedding a few pounds is on your to-do list, don’t be so quick to follow in the footsteps of your favorite celebs.
Here are 4 popular celebrity diets to be wary of:
1. Paleo Diet
Megan Fox is rumored to have followed this diet, also called the Caveman Diet. On the Paleo Diet, you’re supposed to eat like your ancestors, which means eating a lot of animal protein, “natural” carbohydrates (essentially fruits and vegetables) and some...
Every year, 76 million Americans get sick from food, according to the Centers for Disease Control. Nothing you can do will ever guarantee 100 percent protection against foodborne illness, but taking certain precautions can help reduce your risk. Some of these protective steps are common sense, like washing your hands before you eat. Others aren’t so obvious. Read on to discover five surprising sources of foodborne “bugs” in your kitchen, we’ve written about in EatingWell Magazine, and how to protect yourself.
Related: 10 Rules for a Healthy Kitchen
Kitchen threat #1: Your kitchen sponge. When participants in a study from NSF International (an independent public health organization) swabbed various...read full post »
If you have high cholesterol you aren’t alone: nearly half of all American adults have high cholesterol. Not all cholesterol is bad, though. Your body makes its own and uses it for important functions, such as producing cells and certain hormones. But too much of this waxy substance in the blood clogs arteries.
Though your genes determine how much cholesterol your body produces naturally, your diet plays a role too. If you’re worried about your cholesterol, aim to eat less saturated fat (found in red meats, butter and full-fat milk and other dairy) and more fruits and vegetables. Add these foods to your diet, too, which Peter Jaret wrote about in EatingWell Magazine and research has pinpointed as cholesterol-friendly.
Related:...read full post »
When it comes to dessert, chocolate is my weakness. The silky rich, bittersweet stuff is sure to satisfy my sweet tooth. As a registered dietitian and associate nutrition editor of EatingWell Magazine, I also know that chocolate actually has several health benefits. Still, it’s not kale—so before I totally get swept away by chocolate’s healthy halo, I try to remember that there are some drawbacks to my favorite treat too.
Health Benefits of Chocolate
It’s (almost) a diet food. Preliminary findings from Hershey suggest that natural cocoa, which has more flavanols than Dutch-processed cocoa, may limit the number of calories you actually take in during digestion by quashing the action of certain digestive enzymes, thus preventing some fats and starches in other foods from...read full post »