All Posts By Toby Amidor

Nutrition Expert at FoodNetwork.com

This Week’s Nutrition News Feed

by in Food News, December 25, 2013

whisk
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.

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How to Build A Better Winter Salad

by in Healthy Recipes, December 22, 2013

kale salad

Winter officially began yesterday, and while there may be a smaller bounty of produce during the cold-weather months, that doesn’t mean you have to forgo delicious, healthy salads. Here’s how to make the most of seasonal winter goodies.

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This Week’s Nutrition News Feed

by in Food News, December 11, 2013

nuts
In this week’s news: Why we should get cracking (nuts, that is); signs that diet soda is fizzling out (or would that be fizzing out?); and the true cost of healthy eating.

Pass the Cocktail Nuts
A recent study in The New England Journal of Medicine (and reported by the New York Times) looked at data from over 119,000 women and men in the Nurses’ Health Study and the Health Professionals Follow-Up Study. Researchers found that study participants who ate nuts seven or more times a week had a 20% lower death rate than those who didn’t eat nuts over the same period of time. Even for those who only ate nuts less than once a week, the death rate was 11% lower. Participants ate a variety of nuts including pistachios, almonds, Brazil nuts, hazelnuts, cashews, pecans, pine nuts, peanuts, walnuts and macadamias.

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This Week’s Nutrition News Feed

by in Food News, November 27, 2013

kale
In this week’s news: The rise of vegan Thanksgiving, food banks that grow kale and the problem with pizza joints and calorie counts.

Pass the Tofu Drumstick
Having a vegan feast is becoming more popular. According to the Department of Agriculture, Americans ate about 12% less meat in 2012 than in 2007. Instead of turkey and trimmings, some Thanksgiving cooks are making tofurkey (tofu shaped like turkey) or cooking portobello mushroom steaks with kale salad, pecan stuffing and mushroom gravy on the side.

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Which Super Food is the Most Super of Them All?

by in Ask the Experts, Healthy Tips, November 25, 2013

avocado
We’ve all heard the term “super food” being tossed around. But which super food tops the list? Nutrition experts around the country were asked to choose one food they consider better than the rest. Here’s what they said.

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20 Lighter Thanksgiving Desserts

by in Healthy Holidays, Thanksgiving, November 21, 2013

pumpkin mousse pie
What’s Thanksgiving without a sweet treat (or a few)? Take your pick of these mouthwatering desserts, each of which has fewer than 300 calories per serving.

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