The Latest Hot Crop: Sorghum

by in Healthy Tips, March 29, 2015

This gluten-free whole grain has been gaining popularity. But did you know that worldwide only about 50 percent of sorghum is used as food for humans? That’s a shame, since sorghum has so many nutritional benefits. Here’s more information about this whole grain, and ways you can try it at home. Read more

The New Green Leaves and Vegetables, and How to Use Them

by in Healthy Tips, March 28, 2015

If you want to get more healthy greens in your diet but are burning out on kale, you’re in luck: There are new greens in town. In general, green vegetables tend to be high in vitamins A, C and K, plus those in the cabbage family have phytochemicals that have been linked to lower risk of certain cancers. Read more

Nutrition News: Diageo to List Nutrition Info, Paleo Diet Debated, Changes at the Supermarket

by in Food News, March 27, 2015

Cocktail calorie count

Ever wonder how many calories are in your cocktail or your pint of beer? Soon that will be easier for diet-watching drinkers to discern. Alcoholic-beverage behemoth Diageo PLC — the global giant behind Johnnie Walker Scotch whiskey, Smirnoff vodka, Guinness and countless other products — says that, starting in a few months, it will begin including information about nutrition, including calories and fat content, and alcohol content per serving on its U.S. product labels and online. This is an industry first, according to the company. After the labels’ U.S. rollout, they will be introduced in Europe. Diageo CEO Ivan Menezes told the Wall Street Journal the company wants “to provide alcohol and nutrition information that consumers can quickly understand, instead of expecting them to do the math.”

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Food As Medicine: Why Doctors Are Writing Prescriptions for Produce

by in Food News, March 26, 2015

Every day, millions of people — adults and children — in this country with Type 2 diabetes hit their pharmacy for a variety of medicines to control that condition as well as other obesity-related ills. But what if instead of the pharmacist giving them drugs to manage their diseases, they were handed a bin of fruits and vegetables to help prevent them? Read more

Order This, Not That: Fast-Food Mexican

by in Dining Out, March 25, 2015

There are many healthy choices you can make when ordering Mexican fare. But that doesn’t mean there aren’t plenty of unhealthy choices you could potentially make too. Here are top picks for popular Mexican hot spots, as well as those options you should skip.

 

Chipotle

Order This:

Choose a burrito bowl with 1 serving of protein (chicken and steak have the least sodium), brown rice and tomato salsa, and opt for the healthy fat of guacamole.

Nutrition Info: 630 calories; 36 grams fat; 6.5 grams saturated fat; 38.5 grams protein; 45 grams carbohydrates; 1,060 milligrams sodium

Not This:

Be wary of what you put into your burrito. Adding all three high-fat toppers — guacamole, sour cream and cheese — can add a whopping 345 calories to your base items (flour tortilla, rice, beans, 1 protein choice). This can make the calorie count skyrocket to over 1,200 per burrito.

Nutrition Info (burrito with all add-ons): 1,275 calories; 65.5 grams fat; 19 grams saturated fat; 53.5 grams protein; 120 grams carbohydrates; 2,910 milligrams sodium Read more

5 Healthy Ways to Use Canned Beans

by in Healthy Tips, March 24, 2015

Put canned beans — a healthy pantry staple — in the spotlight. Beans boast protein, fiber, folate and lots of minerals, like iron, magnesium, potassium and zinc. If you’re worried about sodium, rinse and drain beans before using to cut back on the salt by as much as 40 percent. Read more

6 Nutrients Vegetarians Need for a Healthy Diet

by in Food and Nutrition Experts, March 23, 2015

From animal rights to health concerns, there are many reasons why people choose to become vegetarians. In fact, vegetarianism is practiced by a number of cultures throughout the world, including nearly a third of the Indian population (primarily via the Hindu, Jain and Brahmin communities). There are different types of vegetarians, denoted by the prefixes attached to the title: Ovo- = eggs, Lacto- = dairy. For example, the only animal products an ovo-lacto-vegetarian eats are eggs and dairy products.

While becoming a vegetarian can lend itself to positive dietary changes, such as increased vegetable, fruit and whole-grain consumption, it does not necessarily make someone a “healthy” eater – sugar, fried foods, alcohol and refined starches can all be vegetarian! Additionally, vegetarians may be at increased risk of deficiency of certain nutrients, like protein, vitamin B12, iron, zinc, calcium and vitamin D. Check with your physician before taking supplements of any of the nutrients suggested below. Read more

Forget Frying: Day Care Food Gets a Healthy Makeover

by in Food News, March 22, 2015

Should our youngest children be scarfing down greasy fried food in the middle of their day? Is there any reason we shouldn’t be feeding our toddlers tofu? Read more

Zero Waste: 7 Ways You Can Protect the Environment When You Shop

by in Grocery Shopping, March 21, 2015

We’ve all gotten the memo: Bring a reusable bag for grocery shopping whenever you can, and choose paper over plastic when you can’t. But what other things can you do to make the least amount of impact on the environment when you’re shopping for groceries? Here are a few, along with some added incentives to adopt the reusable-bag habit. Read more

Kraft Singles Seal, Healthy-Eating Education and a Food Photographer’s Secrets

by in Food News, March 20, 2015

Cheese-Product Goodness?

And the first food to get a “Kids Eat Right” nutrition seal from the Academy of Nutrition and Dietetics — a trade group of registered dietitians and others working in the field of nutrition — is Kraft Singles, the plastic-wrapped “Pasteurized Prepared Cheese Product” formerly known as a “pasteurized process cheese food.” That is, until the FDA blocked it from using that label because it contained an ingredient — “milk protein concentrate” — that was not allowed in products so designated. On its website, Kraft insists its Singles are colored with “spices, not food coloring” and “now” made “with no artificial preservatives.” But one parent and nutrition advocate tells The New York Times she is “really shocked” at the endorsement. She is not alone. A former member of the academy told The Times that, when he heard about the group’s decision to award the product its first seal, his “jaw just hit the floor” and his “eyebrows just hit the ceiling.” Ouch. Read more

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