In this week’s news: Yogurt discovers its savory side; scientists look into the problems of piling on the protein; and caramel coloring gets a red flag.
Takers for Tomato Yogurt?
Blue Hill Farm, annex of New York’s famed Blue Hill eateries, is making its mark on the yogurt scene. Instead of offering the conventional fruit-filled varieties, the high-end farm-to-fork establishment is spooning out concoctions that are 30 percent vegetable puree. The yogurts — made with dairy from grass-fed cows and selling in a small number of Whole Foods markets — are available in six flavors: tomato, carrot, beet, butternut squash, sweet potato and parsnip.
By now, most people know that increasing their intake of whole grains can help them reap more nutrients, lose weight, lower levels of “bad” cholesterol and support digestive health. But in the kitchen, some cooks find it hard to get excited about what can easily pass as boring piles of drab grains — the likes of brown rice, oats, bulgur and amaranth. In her new book Whole-Grain Mornings, author Megan Gordon helps readers do just that.
Love them or hate them, caveman-style eating plans like Paleo are the fad diets du jour. While there’s nothing wrong with getting back to basics and giving processed foods the heave-ho, diets like these tend to be too restrictive. Followers are often left hungry, frustrated and nutrient-deficient — and they frequently aren’t sure of what else they’re “allowed” to eat.
If you’ve decided this is the right diet for you, at least make sure you’re being smart about it. Here are some meal ideas and recipes to help you along.
Greek Yogurt to Hit Cafeteria Trays?
A 3-month federal program conducted in four states attempted to gauge students’ interest in Greek yogurt as a protein source in school lunches. During the pilot program, students scarfed down approximately 200,000 pounds of the thick yogurt, prompting politicians to push for an expansion of the test. (The program’s proponents include Senator Charles E. Schumer of New York — home of Greek yogurt giant Chobani.)
In this week’s news: Vending machines may soon have to dispense more than just candy bars; nutrition professionals say count kale in (again) for 2014; and a dietitian explains the secret to making realistic New Year’s resolutions.
2014: Kale Still Ready For Its Close-Up
According to a survey of 500 dietitians on diet and nutrition trends for 2014, kale, coconut oil and chia seeds will remain on the scene; ancient grains are the next new thing; “low-fat” diets will lose some of their heft; and nutrition blogs will continue to boom (starting right here, of course).