EatingWell Blogs (Page 268)
A little while ago, EatingWell published a short article on high-fructose corn syrup (HFCS): it generated all sorts of comments, questions and controversy among our readers. One of the issues that several readers wondered about was whether HFCS might cause irritable bowel syndrome (IBS) or make it worse. IBS is a condition whose hallmark symptom is recurring gastrointestinal (GI) distress.
So for this fourth installment of our 5-part series on HFCS, we went straight to the experts to find out: Does HFCS irritate the stomach or cause irritable bowel syndrome? Here’s what they told us:
People often confuse HFCS with plain fructose (the main type of natural sugar found in fruits and honey). But high-...read full post »
My poor husband. He grew up in a family full of sweet tooths, a family who always ate dessert after dinner. I, on the other hand, was raised by a mother who always had a bag of Cheetos stashed in the corner cupboard and a father who is psyched when he can get a cheese plate for dessert when we go out to dinner.
So when we first moved in together I was just plain confused when I’d watch him root around the cabinets looking for something sweet after dinner. Dessert? Every night? Really?
I could only take his pitiful pillaging for so long. I decided it was time to whip up some healthy fruit desserts. Not only does he get a serving of fruit from his dessert, but they’re all ready in 15 minutes or less, so I don’t spend too much extra time in the kitchen. And I...read full post »
I have about a billion delicious summer recipes floating around in my recipe box. For me, the perfect summer recipe is fast and, ideally, cooked or at the very least enjoyed outdoors. And out of my collection, I always find a few recipes that I like to repeat during the hot summer months.
Here are a few of my favorite summer recipes (and yes, I’m starting with dessert first!):
Melon & Apple Granita: This granita uses sweet ripe melon for flavor, apple juice instead of sugar and a touch of lime juice to perk up the flavors. Berries look beautiful on top; or if you can find fresh figs, add them. For a vibrant look, make with an orange-fleshed melon, such as cantaloupe, Charentais or...read full post »
When I left San Francisco to move to Vermont I left behind my terrible sea-air-corroded grill on my fire escape. My first purchase in my new home was a shiny new grill. I was thrilled because grilling is my favorite way to cook. So of course I get into all of the holidays that are about grilling: Memorial Day, Labor Day, July 4th and Father’s Day.
This year we included six grill-roasting recipes in our May/June issue of EatingWell that are awesome. The idea of grill roasting is that you cook your food on the grill over indirect heat rather than over searing flames. Why do this? It allows you to cook big thick roasts or whole birds without scorching them on the outside and leaving them raw inside. It takes a little while, but you end up with perfectly cooked,...read full post »
A few weeks ago I blogged about my obsession with 100-calorie cookies. But what I didn’t tell you then is that I can never wait for the baked cookies to come out of the oven—I almost always taste the dough.
OK, so I don’t think that the Emily Posts of the world care about me eating raw cookie dough straight out of the mixing bowl, but anyone who knows anything about food safety might. Although nothing you can do will ever guarantee 100 percent protection against foodborne illness, there are some simple precautions that help to reduce your risk. (Ahem, like not eating raw cookie dough.) (Get the basics of food safety here.)...read full post »
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