by Dana Angelo White in Cookbooks, August 22, 2017
by Toby Amidor in Food & Nutrition Experts, August 20, 2017
Healthy Eats sat down with writer and registered dietitian Toby Amidor, author of the new book The Healthy Meal Prep Cookbook.
Healthy Eats: Congrats on yet another awesome book! What sets this book apart from others focused on make-ahead meals?
Toby Amidor: Each of these make-ahead meals is delicious, healthy and made with minimally processed ingredients. I also kept in mind reusing a dish for different meals. For example, my Slow Cooker Barbecue Chicken recipe can be made into a Barbecue Chicken Pizza. Both recipes are provided in my cookbook, along with additional ideas on pairing meals. I also give food safety guidelines for safe meal prepping. From defrosting to cooking to reheating, there are simple steps to follow to keep food safe and prevent illness when cooking in batches. Read more
by Amy Reiter in Food News & Trends, August 18, 2017
Registered dietitians have picky kids too! When my son was younger, he would never eat fruit when he was younger, but he would go for green vegetables. Go figure!? For his lunch, I would pack broccoli because I knew he would eat it. I asked other RDs from around the country pack in their kids’ lunchboxes, and some of their answers may surprise you.
It’s no surprise that fruit tops the list of RD-approved lunch fare.
“My 2 year-old son Lucca loves fresh raspberries, so I pack him a container of organic raspberries every day he attends daycare. If the berries don’t look good at our local grocer, I’ll slice up organic strawberries, which he also loves. He puts the raspberries on his finger tips and eat them off one by one.” Read more
by Amy Reiter in Food News & Trends, August 16, 2017
Even if you love beer, you may not think of it as a health food. (Though you could!) A research team at the National University of Singapore is hoping to change that by creating a probiotic sour beer.
Chan Mei Zhi Alcine, a fourth-year student in the NUS Food Science and Technology Program, came up with the idea of what the university says is the world’s first probiotic-containing beer as a way for people who are lactose intolerant or dairy averse to consume probiotics. Read more
by Dana Angelo White in In Season, August 14, 2017
Nothing beats a sun-ripened tomato picked at the height of the season. It’s basically the taste of summer. Yet there may be more reason to eat a tomato than deliciousness alone. Daily tomato consumption may reduce the risk of developing skin cancer, a new study suggests.
Researchers at Ohio State University found that male mice that consumed a daily diet including 10 percent tomato powder for 35 weeks and were subsequently exposed to ultraviolet light developed an average of 50 percent fewer skin cancer tumors compared to mice that did not consume any dehydrated tomato. Read more
by Natalie Rizzo in Fitness & Wellness, August 12, 2017
The garden is exploding, your CSA is at its peak, and you can’t seem to help yourself from stopping at the local farmers market. It’s the best time of year to be a local food junkie! Here are some tips and recipes to help use up your seasonal bounty. Read more
by Abigail Chipley in In Season, August 10, 2017
As a Sports Dietitian, I find myself constantly saying the same things over and over. “Remember to hydrate.” “Don’t forget to fuel.” Sports nutrition is not a topic that is taught in school, so it’s no wonder that knowledge about these topics is lacking. But if there’s one thing I could say to all athletes, it would be to remember this list of foods that help with hydration, ease sore muscles and provide quick-acting fuel before a workout.
Although most people know that hydration is important, it’s usually the part of the diet that most athletes ignore. Many don’t realize that 80% of water should come from drinks and the other 20% should come from water-rich fruits and veggies. Incorporate these 5 water-rich fruits and veggies into your diet to up your hydration game. Read more
by Michelle Dudash in Food & Nutrition Experts, August 8, 2017
Sweet, fragrant, and brimming with juice, melons are the original thirst quencher. Since they’ve been cultivated for thousands of years, they come in an amazing range of sizes, colors and shapes. The most popular type sold in the US is the orange-fleshed cantaloupe, which is actually a type of muskmelon, or netted melon. (True cantaloupes are smaller and available mostly in Europe and the Middle East.) Other grocery-store standards include the honeydew, a reliably sweet green-fleshed melon, and of course, numerous varieties of watermelons. But increasingly, more unusual types are found in local farmer’s markets from August through early autumn. Some, such as the Charentais, with its dark orange flesh and musky aroma, don’t ship well and are best bought locally. Other exotically-named varieties you might find include the slightly spicy Crenshaw, the super-sweet white fleshed Canary, or the aptly named Tangerine Dream watermelon. Read more
by Juno DeMelo in In Season, August 5, 2017
While the term “clean eating” is one of the hottest eating-style trends of the past few years, it’s leaving consumers, the media, and dietitians alike confused about what the term really means and the benefits it conveys on health.
The core definition of clean eating that most of its advocates agree on is choosing whole foods as they are closest to nature, or in their least-processed state. From there, different interpretations abound, from Paleo to dairy-free, grain- or gluten-free and vegan. But Wendy Bazilian, DrPH, MA, RD, author of Eat Clean Stay Lean defining the term as such: “Clean eating is about taking steps toward real, wholesome, simpler, minimally-processed foods more often (not absolute or always) and away from highly processed foods.” Let’s take a deeper dive into the science behind this healthy food trend.
by Amy Reiter in Food News & Trends, August 3, 2017
Scientists have found that berries as a whole pack more disease-fighting antioxidants than almost any other fruit. So why do many of us stick to the same ol’ blueberries and strawberries when there are a bunch of other under-the-radar options with big health benefits? Here are five to try this summer.
If you’ve ever been to Ikea, you’ve seen these tart Scandinavian berries in jam and alongside meatballs. A 2014 study from Lund University found that their high polyphenol content may offset the effects of a high-fat diet. Try them in Icelandic Provisions Strawberry & Lingonberry Skyr, technically a fresh cheese with a Greek yogurt-like consistency. Read more
Is smelling your food making you fat? Smell and metabolism may be more closely connected than we realize, a new study suggests.
Researchers at the University of California, Berkeley, temporarily eliminated the sense of smell in adult mice and found that obese smell-deficient mice shed serious weight, slimming down to a sleek physique even while eating a high-fat diet. Meanwhile, mice who retained their sense of smell ate the very same amount of fatty food (and moved around the same amount) as the smell-deficient mice and packed on the weight, ballooning to twice their previous weight, the researchers say. Read more