All Posts By Dana Angelo White

Spice of the Month: Cumin

by in Healthy Recipes, October 5, 2012

Cumin is earthy, smoky and downright toasty. This sensational spice is a must-have for fall cooking.

Cumin Basics
Dating back to the Old Testament, this ancient spice is a relative of parsley (but you’d never know it by the flavor). Tiny slivered brownish-black seeds are super aromatic and explode with even more flavor when ground into a fine powder. Some specialty markets may also have white cumin seeds.

Popular across various cultures, you’ll find cumin as a staple in Asian, Mediterranean, Mexican and Middle Eastern cuisines.

Nutrition Info
One tablespoon of whole cumin seeds has 22 calories and 1 gram of fat along with 1 gram of fiber and 22-percent of your daily iron needs.

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Ask the Experts: Myth Busters!

by in Ask the Experts, October 2, 2012

nutrition label
Dietitians are always trying to dispel the obscene amount of nutrition myths floating out in the world. We asked nutrition experts around the country about their favorite (or rather, least favorite!) nutrition myths and how they set the record straight.

MYTH #1: Organic foods are more nutritious
BUSTEDBonnie Tandy Leblang, MS, RD clears this issue up by saying:

“In terms of vitamins and minerals, organic foods are generally no more nutritious than conventionally grown foods.  Organic refers to the way the food is grown, handled and processed — that is without the use of pesticides, fertilizers, antibiotics, hormones or, in the case of milk and meat, steroids.”

Shopping for Organic Produce? Use the Dirty Dozen and Clean Fifteen

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Nutrition News: Study Results Show Arsenic Levels in Rice

by in Food News, October 1, 2012

brown rice
By now you’ve probably heard about the recent findings of FDA and Consumer Reports investigations. Testing discovered alarmingly high amount of arsenic in rice and rice products. Tainted foods included infant cereals and formula, breakfast cereals, brown rice and even rice milk.

What is Arsenic?
This naturally existing element can be found in the air, soil and water supply in varying amounts. Consumption over time has been linked to certain types of cancer and deficits in neurological development.

It’s difficult to assess just how much arsenic is too much. Furthermore, it’s not well understood just how long the body holds on it – so it’s unclear how much can accumulate in the system over time.

The Environmental Protection Agency deems small amount of arsenic safe for consumption but recent reports have found the amounts found in rice to be beyond this “safe” dose.

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More Help for Healthy Eating on a Budget

by in Food News, September 25, 2012

shopping basket
We keep saying that healthy eating can and be budget friendly. Late last month, the folks that brought you the Dirty Dozen and Clean Fifteen at the Environmental Working Group (EWG) unveiled their newest consumer-friendly tool – the Good Food on a Tight Budget Guide, so there’s more help than ever for consumers who are trying to eat right but not spend more.

The List
This guide sets out to identify the most nutritious, economical and pollutant-free foods available. Looking at ingredient quality, price, nutrients, pesticide load and other factors helped to create a list of top 100 go-to foods.

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Nutrition News: Investigating Health Claims on Energy Drinks

by in Food News, September 24, 2012

energy drinks
Recent news reports have discussed how New York lawmakers are leaning into energy drink makers about the quality and safety of their products. Fan favorites like AMP, Monster and 5-Hour Energy are all under investigation. These energy-promising drinks continue to gain popularity with folks of all ages — but are they safe?

Energy Drinks 101
We’ve broken down the details on why energy drinks can be so dangerous in the recent post Energy Drinks: Good or Bad? (hint: they’re bad!). Lots of sugar, caffeine and other questionable ingredients are to blame.

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Breakdown: Frozen Treats

by in Cookies & Other Desserts, September 18, 2012

ice cream
Even a frozen treat connoisseur like myself can get confused with all the icy options out there. Grab your ice cream maker, you’ll be itching to make something after you read this.

Ice Cream
The classic: sweet, velvety, delish. Ice cream is typically made with a combo of cream and milk (and sometimes egg yolks). Premium varieties of vanilla ice cream average about 230 calories and 13 grams of fat per ½ cup.

Ice cream ala Italy. This frozen confection is basically ice cream, but less is more! Gelato is made with less air whipped into it. The result is a dense and creamy delight. The nutrition facts stack up similar to ice cream (see above) but we did find a few store-bought brands that scored lower in both the fat and calorie department. Trader Joe’s and Ciao Bella are 2 personal favorites.

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Market Watch: Early Apples

by in Farmers' Market Finds, September 15, 2012

It’s only mid-September but I’ve been enjoying apples for months –thanks to these early varieties.

  • Delightfully crisp Gala are super crunchy and sweet with rosy skin. They’re good for applesauce or snacking.
  • Streaked pale green and red Honeycrisp are slightly tart and fabulous for baking or applesauce.
  • Red and shiny with a touch of green, MacCoun have the best of everything – sweet, tart, crunch. Fabulous for vegetable, chicken or tuna salads
  • Petite, Early McIntosh have the aroma of an orchard and are perfect for little hands (my kids gobble them up). They make a sweet and delicious pie, too.

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Sports Nutrition Tips for the School-Aged Athlete

by in Back to School, Fitness, September 13, 2012

kids sports
Back to school also means back to sports. From elementary age to college-bound, these tips will help any athlete P.E.R.F.O.R.M their best.

  • Pick nutrient dense foods

Athletes need vitamins, minerals and antioxidants to keep those muscles pumping. Calcium, iron, Vitamins C and D, and B-vitamins can be found in dairy, fruits, veggies, breads and cereals.

  • Eat throughout the day

Nothing stalls metabolism like an empty tank. Eating every three to four hours is a must for peak performance in the classroom and on the field.

Nut-Free Lunch Options

by in Back to School, September 11, 2012

kitchen sink cookies
Nowadays, making classrooms or school lunch tables “nut free” is necessary to keep kiddies with allergies safe. Whether you have a little one with an allergy or kiddos that attend an allergy-sensitive school, here are some delicious replacements for typically nut-inspired foods.

1.) Cream Cheese and Jelly
This classic sandwich is an oldie but goodie. Make it extra special with homemade jam.

2.) Soy Nut Butter
A tasty alternative for dipping apple slices, carrot sticks or with jelly on whole-grain bread.

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30 Days of Grapes

by in Uncategorized, September 8, 2012

chicken and grapes
Who knew you could do so many healthy and delicious things with grapes – check out all 30 of them!

1.    Find out which state is the largest grape producer in the U.S.

2.    Make grape gazpacho.

3.    Grapes boast B vitamins like thiamin and vitamin B6.

4.    Visit your farmers’ market for lesser known varieties.

5.    To prevent choking, always cut grapes in half for the little ones.

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