In this week’s news: Scientists say that fiber is (still) good for heart health; nutrition experts explain why you might want to give your kids a whisk; and the CDC finds that Americans just can’t quit salt.
More Reasons to Go with the (Whole) Grains
In a study published this month in BMJ, researchers observed a lower risk of heart disease for every additional 7 grams of fiber consumed per day. The review of 22 previous studies, conducted at the School of Food Science and Nutrition at the University of Leeds, in England, also looked at types and sources of fiber. Those who ate a combination of fiber sources from whole grains, legumes, nuts, fruits and vegetables had the lowest risk of heart disease.
Get Those Kids an Apron
Nutrition experts say that enlisting kids’ help in the kitchen will help them grow into healthier adults with better eating habits. Parents can start by assigning simple, age-appropriate tasks, such as allowing children to tear lettuce or even read a recipe aloud (a good opportunity to discuss cooking terms). Bonus: When kids are able to start cooking themselves, adults can sit back and enjoy the food.
A Sunnier Side for Eggs
In the New York Times, food writer Martha Rose Shulman recalls that while the egg had a bad reputation for years, nutritionists have gradually reassessed the role of egg cholesterol in a healthy diet — and the egg’s versatility in the kitchen is undeniable. (The American Heart Association says it’s fine to enjoy up to one whole egg a day.)
Americans Still Can’t Shake the Salt Habit
A recent report released by the Centers for Disease Control and Prevention found that most of us continue to overdo it on salt. The survey, which collected data from almost 35,000 participants between 2003 and 2010, found that most Americans ingest an average of 3,400 milligrams of sodium per day (about 1½ teaspoons of salt). The U.S. Dietary Guidelines for Americans recommend that people between the ages of 14 and 50 limit sodium to 2,300 milligrams daily (about 1 teaspoon of salt). Most salt consumed comes from processed foods.
Next Up in the Juice Craze
Given the popularity of juices and juicing, it was bound to happen: “Juicetails” — cocktails made with fresh juices as mixers — have been making appearances at New York City drinking spots. But health experts warn that partygoers shouldn’t use the “health halo” around such drinks as an excuse to over-imbibe.
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby’s full bio »
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