All Posts By Toby Amidor

Nutrition Expert at FoodNetwork.com

5 Rosh Hashanah Dishes with a Healthy Side

by in Healthy Holidays, September 22, 2014

poached pears
Much of the celebration surrounding the Jewish New Year, which begins Wednesday night, revolves around foods like the traditional apple dipped in honey, to signify a sweet new year. But there’s plenty of more room at the feast. Read more

Taking the Stress Out of Lunchbox Meals

by in Kid-Friendly, September 6, 2014

smoked turkey
It’s the time of year when kids head back to the classroom — and parents head back to the kitchen for another year of lunchbox anxiety. But there’s no need for packable meals to inspire stress. Here are simple lunches worth a spot in any brown bag, plus some time-saving packaged add-ins that parents can actually feel good about. Read more

Time to Embrace a Low-Carb Diet? (Or Not So Fast?)

by in Food News, September 3, 2014

chocolate muffins
A study out earlier this week has been generating lots of buzz with its finding that study participants on a low-carb diet lost more body weight and reduced their risk of heart disease compared to subjects on a low-fat diet. So should we be saying goodbye to all carbs?

The study, published in the Annals of Internal Medicine and sponsored by the National Institutes of Health, was a randomized trial that followed a group of 150 racially diverse men and women over one year. The subjects were divided into two groups: One group limited the amount of fat, while the second group limited the amount of carbs they ate. Neither group was asked to scale back on total calories or to alter physical activity.

After one year, researchers found that those in the low-carb group lost an average of 8 pounds more compared with those in the low-fat group. In addition, the low-carb group lost significantly more body fat compared with those in the low-fat group.

Wait, There’s More
It’s tempting to want to shout from rooftops, “low carb-diets rule!,” but that may not necessarily the case. The low-carb group was eating higher fat, but mainly from unsaturated sources such as nuts, fish and olive oil. Butter was sometimes eaten, but wasn’t a primary ingredient in their overall diets. Their total fat intake was more than 40 percent of their total calories. Read more

When Cravings Call, What Are They Saying?

by in Diets & Weight Loss, August 14, 2014

http://blog.foodnetwork.com/healthyeats/2014/08/14/when-cravings-call-what-are-they-saying/

We all get cravings, but when they come in the form of high-sugar and calorie-dense foods, it’s our waistlines that suffer the consequences. But understanding the messages behind cravings can make it easier to resist the siren call of certain foods.

Why We Crave
One theory as to why we crave specific foods so intensely is that the body is deficient in a nutrient that food contains. For example, we desperately crave potato chips because our body is in need of salt. This theory, unfortunately, lacks scientific evidence to back it up.

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How High is “High-Fiber”? (Nutrition Buzzwords, Demystified)

by in Label Decoder, August 4, 2014

cereal
Ever wondered what that “high-fiber” cereal is actually providing in the way of fiber? (And is it less impressive than the box labeled “fiber-rich”?) Or ever considered how many calories are in a “low-calorie” sports drink?

In order for a food company to splash words like “high in fiber” across its packaging, the product must adhere to specific guidelines established by the Food and Drug Administration (FDA). The FDA also regulates claims at the other end of the spectrum: Foods that boast being “low in” or “free” of something (such as sodium), must also meet requirements. Here’s a cheat sheet of what’s behind the buzzwords.

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How to Create a BPA-Free Kitchen

by in Food Safety, July 31, 2014

canned good
The industrial chemical Bisephenol A (BPA) has gotten increasingly negative attention in recent years. So much so, that congressional legislation was recently introduced to ban food packaging containing BPA. But it’s not necessary to wait for the government to take steps in order to scale back at home on products that contain BPA.

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What to Look for on a Yogurt Label

by in Label Decoder, July 24, 2014

yogurt
The yogurt section in the dairy aisle has been expanding rapidly, with more spins on the creamy delight than you can shake a spoon at. The next time you’re adding yogurt to your shopping cart, here are some things to keep in mind as you scan the label.

Added Sugar
All yogurts contain sugar. Yogurt is made from milk, which contains lactose, a natural sugar found in milk. It’s the added sugar — what the yogurt manufacturer brings to the mix — that buyers need to watch out for. Fruit-flavored yogurt and honey-flavored yogurt have more sugar than plain because of added sugars. If you read the ingredient list, you will see words like fructose and evaporated cane sugar, both of which are simply different names for sugar. A good rule of thumb: If a yogurt contains more than 20 grams of sugar per serving, it’s more of a dessert than a healthful snack.

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Update: Health Experts Weigh in on Proposed Nutrition Label Redo

by in Food News, July 23, 2014

nutrition facts label
Earlier this year, the Food and Drug Administration released details of the proposed nutrition label makeover. Many experts have been weighing in on the new look, trying to determine if the changes will help consumers make better-informed decisions or simply add to widespread confusion about nutrition. Last week, The New England Journal of Medicine published two commentaries from health experts.

Added Sugars, Packaging Buzzwords
The first perspective was written by David A. Kessler, MD, a professor at the University of California, San Francisco, author of The End of Overeating and a former FDA commissioner. Kessler believes that the FDA’s proposed changes could help nudge food buyers toward healthier decisions but argues that the new label does not go far enough.

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The 22 Days Vegan Diet Plan: Love It or Leaf It?

by in Diets & Weight Loss, July 21, 2014

swiss chard
Regulars in the celebrity-magazine rotation, including Jennifer Lopez, have credited their recent weight-loss success to the 22 Days vegan diet. It’s the same eating plan Beyoncé and Jay-Z popularized by posting food photos on Instagram. But is cutting out all animal products a healthy way to lose weight?

Why 22 Days?
The creator of this particular vegan diet, Marco Borges, is an exercise physiologist who believes veganism is the perfect way to achieve optimum wellness. His theory is that it takes 21 days to make or break a habit, and so he developed the 22 Days Challenge in order to achieve his so-called “major breakthrough.”

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Can Butter Be Part of a Healthy Diet? (Seriously, Now.)

by in Healthy Tips, July 12, 2014

butter curls
The old butter-versus-margarine controversy has been thrust back in the spotlight. With more consumers favoring wholesome, natural foods, margarine has taken a backseat to butter. But can the full-fat delight actually be part of a healthy diet?

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