Health's Blog (Page 32)
It’s summer—that amazing time of year when fresh produce abounds. As a dietitian and nutrition editor I love that there’s an abundance of fresh, delicious and healthy choices. Better yet: many of summer’s fruits and vegetables are brimming with secret health benefits. Here are some of my favorites and why they’re a particularly good choice in the summer—as reported on in EatingWell Magazine:
1. Corn: Nothing says summer like fresh sweet corn. And did you know that two antioxidants—lutein and zeaxanthin—in corn may act like natural sunglasses, helping to form macular pigment that filters out some of the sun’s damaging rays? It’s true. The same antioxidants may also help lower your risk of developing age-related macular degeneration—the leading cause of blindness...read full post »
You know that one of the keys to losing weight is eating fewer calories. But it can be hard to know how to cut back without feeling deprived or hungry. As a registered dietitian and the associate nutrition editor of EatingWell Magazine, I know there are a bunch of tricks that can help you consume fewer calories without feeling deprived.
Out of Sight, Out of Mind
It’s hard to resist temptation when it’s staring you in the face. When office workers were given candies in clear dishes to place on their desks, they helped themselves to candy 71 percent more often than a similar group that was given the same candy in opaque dishes so that the candy wasn’t visible, according to research by Brian Wansink, Ph.D., director of the Cornell University Food and Brand Lab in Ithaca, New York. “We’re all...
This weekend marks the unofficial start to summer and that means it’s time for picnics (or, depending on where you live, you might call your outdoor gathering a barbecue or a cookout). I love the traditional foods of summer: burgers and dogs, creamy salads, yummy desserts.
Unfortunately, these foods tend not to be the stuff that's going to win any nutrition awards. But you can partake at a picnic and still walk away with your shorts buttoned. It just means making the right choices—and no, you don't have to limit yourself to corn on the cob and watermelon.
Don’t Miss:...read full post »
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 »
A few months ago, I took on an ambitious cooking project that made my wife scratch her head. It left our kitchen a mess and the entire house smelling like smoke; it took up an entire Saturday and, worst of all, it didn’t even produce a viable meal! My poor spouse thought I was crazy: what had I gained from all that effort? But then she tasted the result.
I had created a thick, brown, butter-like paste called “beef extract”—a sort of bone-marrow jelly—by boiling beef stock into oblivion. It tasted amazing. It was earthy and deep—not salty, exactly, but with a hint of filet mignon, portobello mushrooms and homemade broth. It had a roundness and depth to it that filled your entire mouth the way the sound of a foghorn fills your chest. A teaspoon of it imparted an unspeakable savoriness to tomato sauces, added depth to...read full post »