EatingWell Blogs (Page 242)
I’m head over heels in love with soup. Once the weather turns cooler, I make a batch of soup (or more!) each week, trying new recipes as well as improving upon tried-and-true favorites. I love the whole process of creating a pot of soup—from chopping to the final stir—and the simplicity of serving it. Just add a hunk of warm bread and dinner is served.
Here are three more reasons I love soup:
1. It’s a great way to use up leftovers or produce items that need to be eaten. When I decide to make a pot of soup, I start by surveying my refrigerator: do I have any opened boxes or cans of broth in the fridge? What...read full post »
With two little kids in daycare, I’m going to do everything I can to keep myself—and indirectly, the little guys, too, I hope—from getting sick. I’ll be getting a flu shot, washing my hands, staying away from the “to-share” treats co-workers put out and doing my best to keep my distance from anyone who is coughing, sneezing or sniffling—or who has obvious green snot dripping from his nose. (Again, my kids are in daycare.)
Thanks to Emily Sohn, who, in the September/October 2010 issue of EatingWell, shares strategies to boost immunity naturally, I have three more stay-well tactics to try.
My husband, Russ (who incidentally is a doctor), loves McDonald’s chicken nuggets. He doesn’t hit the drive-thru very often, but when he does, he always gets them.
I never really considered what ingredients might be in those crispy little morsels. There should be chicken. Maybe some flour, a little seasoning and the oil to fry them in. Right? Wrong.
The chicken nuggets that my sweet husband cherishes can have upwards of 25 ingredients. 25! Yikes. Even though some of the ingredients aren’t that alarming (like water, canola oil and wheat starch), the mere principle that something seemingly so simple is crammed with so much stuff is...read full post »
As someone who is health conscious, I read a lot of labels. My general rule is to buy foods that list ingredients I can pronounce, but there are at least two things I additionally watch out for: ingredients that sound healthy but aren’t (I try to avoid those) and obscure ingredients that sound scary but are basically harmless.
The latest ingredient to request a “healthier-sounding” name change? High-fructose corn syrup. This week, the Corn Refiners Association, which represents firms who make the product, petitioned the FDA to change the ingredient’s name to “corn sugar.” The group has many reasons for wanting the change, including changing public perception of this controversial ingredient. But two respected nutrition watchdogs, EatingWell advisory board member Marion Nestle, a nutrition professor at New York...read full post »
The other day while I was making zucchini bread, I cracked an egg and dumped it right down the drain. Total mistake. (With a baby who still wakes up multiple times a night, I’m still a little sleep deprived.) There was a time, however, when I intentionally washed egg yolks down the drain—and used only the whites—because I thought that egg yolks were bad for my heart. Joyce Hendley tackles this food myth and 12 others in the September/October issue of EatingWell Magazine.
Here are the details of why you should go ahead and eat the yolks, plus highlights of other food myths that just won’t die.
Myth 1: Eggs are bad for your heart.