By Kim Ukura •
October 21, 2009
Chicken nuggets. Taco salad. Pizza. Cartons of milk. Hot dogs. Mystery meat. These foods were all staples of my elementary and high school cafeterias, despite clear guidelines about the nutritional benefits for school meals. Efforts to reform school lunch got a boost Tuesday when Institute of Medicine of the National Academies released “School Meals: Building Blocks for Healthy Children,” a report of recommendations for how to reform school lunch.
The report was requested by the United States Department of Agriculture (USDA) in order to help align the National School Lunch and School Breakfast Programs with the most recent set of dietary guidelines for Americans. Current school lunches must meet guidelines set in 1995, but nutritional knowledge has progressed since then, and the report tries to address those changes.
By Jigyasa Jyotika •
October 10, 2009
(Image courtesy of www.sporeflections.wordpress.com)
Can you imagine anything worse than being somewhere in public and realizing your breath is loaded with a smell so pungent that it’s offending everyone in a one mile radius from you?
It may be fair to say that garlic tops the list there.
Yikes. I’ve nightmares about this and think having a constant supply of a combination of mouthwash and chewing gum in my bag would be a great [...]
By Lisa Wojnovich •
August 25, 2009
The energy giant BP and Martek Biosciences, a Maryland based company that uses micro algae to produce oil-based nutritional and dietary supplements, signed a Joint Development Agreement (JDA) earlier this month to produce microbial oils for biofuels applications.
By Gina Munsey •
July 22, 2009
Many people have never heard of teff, but this unique gluten-free grain dates back to the age of the pyramids. Most often ground into flour to make injera, a fermented flat bread, teff has served as a primary food source in Ethiopia and Eritrea since approximately 3000 B.C. Despite its enduring history as an African staple, teff’s presence in America is less than forty years old. In the 1970s, an entrepreneurial farmer observed a parallel between the weather of Idaho’s Snake Valley and Africa’s Great Rift Valley, and began successfully cultivating teff in the United States.
Individual grains of teff are extremely small, just 1/150th of the size of a kernel of wheat. When cooked as a hot cereal, the tiny grains – comparable to the size of a poppy seed — create a deliciously smooth texture. In fact, the taste and consistency of teff porridge is more like cream of wheat than any other gluten-free whole grain I’ve prepared.
When you see teff’s impressive nutritional profile, you’ll see why it provides a compelling case for adding this gluten-free grain to your diet.
Clean Plates NYC is the only nutritionist and food critic approved lifestyle book and guide featuring the healthiest, tastiest and most sustainable restaurants in NYC for both vegetarians and carnivores. With plans to expand to other cities and focusing on restaurants using local, organic and sustainably raised plant and/or animal products, this informative and easy to use book will change the way Americans dine out.
Jared Koch is the creator and co-author of this guide designed for busy people on the go. It introduces its readers to the concept of bioindividuality as well as the pros and cons of different dietary theories and types of foods encountered at restaurants. The book provides practical tips and information on how to implement healthier and more sustainable eating into any budget, diet and lifestyle without sacrificing taste for nutrition.
“Jared’s nutritional advice in Clean Plates has the power to transform your individual health and our collective well-being.” Deepak Chopra, M.D., chairman and co-founder of The Chopra Centers for Wellbeing.
By Leslie Quigley •
May 29, 2009
I can remember as a kid blowing the fuzz off of a dandelion weed and making a wish. Little did I know that dandelions were nutritious. Dandelion greens are considered a leafy vegetable that contain more nutrition than broccoli. Having a higher content of vitamins A, and C, and iron. Dandelions also contain lots of magnesium and potassium.
The best time to eat dandelion greens is in the spring and early summer when the leaves are still young. Dandelion greens should be harvested in early spring, before the flowers appear. They’re a bit bitter but taste fantastic in a salad. You can also saute the flowers, roots and leaves with onion and garlic, serve them on a sandwich or salad, boil the leaves and serve like spinach or add them to your green smoothies like I do!
By Amy Bell •
April 1, 2009
Studies have shown that many illnesses (including several types of cancer, Alzheimer’s disease, and heart disease) are largely influenced by chronic inflammation in the body.
Prolonged inflammation causes the immune system to become off balance, and can result in damage to healthy tissue.
Poor diet is a main contributor to chronic inflammation, but several lifestyle factors such as lack of exercise, and excessive stress can promote inflammation as well.
Many health and nutrition experts are now starting to emphasize the importance of following an anti-inflammatory diet.
Here are a few tips to get you started on your way to less inflammation and better health:
America has reached its highest weight in history. About half of Americans are overweight; one third are obese. One size fits all diets don’t work because each person is unique, with different needs based on gender, age, ancestry and lifestyle. How could one diet be right for everyone?
Given half a chance, your body will balance out by itself, but this is only possible by getting out of the diet mentality and listening to what you truly need. Imagine taking all of the outward energy you expend on diets, fads and gimmicks and turning it inward, so that you can listen to what your body really wants. Working with your body rather than against it will bring about increased energy, stabilized weight and sustainable health. Eating consciously and making simple lifestyle changes will create positive results and release you from the endless cycle of dieting.
By Megan McWilliams •
March 23, 2009
This picture reminds me of a little cherry convention. I’ve been asked to review a new cherry drink, but I thought I would indulge in a little cherry 101 first.
Did you know . . .
- Cherries are related to apricots
- Cultivation of cherries dates back to 300 b.c.
- Prunus avium, the common cherry tree is related to the rose bush!
- The name originates from Greek (of course) and in Latin means ‘of or for the birds’
- While America produces 90% of cherries today, the varieties we know and love were originally brought here by our European settlers
- The popular Bing cherry was named after the farm foreman, who happened to be Manchurian, of the farm in Oregon that developed it
The Little Healer
These little buggers offer a potent dose of antioxidants, but beyond that it is a type of antioxidant not found in most other fruit. Research shows that cherries contain anthocyanins, which protect against heart disease, cancer, and inhibit enzymes that cause inflammation.
By Rhonda Winter •
March 20, 2009
Would you like a stroke with your cheeseburger? Scientists have found that your chances of having a stroke may actually be related to how many Burger Kings and KFCs are operating in your town. Researchers at the University of Michigan have found that the risk of stroke increases with the number of fast-food restaurants in a neighborhood. In the study, Texas residents with the highest number of fast-food restaurants had a 13 percent higher relative risk of suffering strokes than [...]
We have all heard that to lose weight and build muscle we should eat more protein. The Atkins diet had huge success with this concept for many years, until the founder died a few years ago. He reportedly had a heart attack, congestive heart failure and hypertension at the time of his death. Interesting. Typically, when we are told to eat more protein, we often turn to animal protein sources, like beef, chicken and eggs. In fact, most of our diets contain way too much animal and not enough plant based protein sources like vegetables, nuts, grains and legumes.
Protein is one of the three major nutrients the body needs. It helps keep our cells and tissues strong. However, diets high in only animal protein have been linked to cancer, heart disease, kidney problems and intestinal disorders. So how can you get enough protein for your body without getting it all from animal sources?
