by Dana Angelo White in Fitness, Food and Nutrition Experts, June 22, 2016
by Dana Angelo White in Food and Nutrition Experts, June 21, 2016
Are water sports your activities of choice during the summer months? Along with kayaking trips and stand-up paddleboarding at the beach come trips to the snack bar, clam shacks and barbecues. Find out just how much water play it can take to work off those summer favorites so you can adjust your diet accordingly.
Mains & Sides:
Lobster Roll = 600 Calories
Hold your breath; that butter- or mayo-drenched lobster sammie will require two hours of snorkeling to work off.
Fried Clams = 400 calories
A small order of this fried fave will mean one hour of water skiing for you to break even. Read more
by Sally Wadyka in Food and Nutrition Experts, June 18, 2016
Confused about protein shakes? You certainly aren’t alone. It’s tricky to tell what’s healthy to sip and what will lead to a calorie overload. Here’s how to build a healthier shake with all the nutrients your body needs (and nothing it doesn’t) after exercise.
The best time to have a protein shake is after a workout, since in the hour immediately following exercise, your body is craving nutrients and fluids to help replenish energy stores and allow worn-out muscles to recover. A beverage can be a perfect delivery system, but that doesn’t mean you can just toss anything into a blender. Your muscles require a balance of carbohydrate and protein, ideally in a 3:1 or 4:1 ratio. In order to achieve this nutrient goal, choose from some of these star ingredients.
Fruit: Fresh and frozen fruit add natural sweetness as well as vitamins, minerals, fiber and antioxidants to help fight inflammation after a hard workout. Read more
by Toby Amidor in Food and Nutrition Experts, June 13, 2016
Sure, you’ve heard of potassium, but how well do you really know this mineral? Potassium plays a very important role in maintaining good health, but it turns out that it’s a nutrient that many Americans regularly fall short on. In fact, according to a study published in 2012, less than 2 percent of adults get the amount of potassium recommended by the Institute of Medicine’s Food and Nutrition Board. Those recommendations call for adults to consume 4,700 milligrams of potassium daily.
“The best food sources of potassium are fruits and vegetables, and most Americans simply do not eat enough of them to get the potassium they need,” says Alissa Rumsey, M.S., R.D., spokesperson for the Academy of Nutrition and Dietetics. Potassium is an important electrolyte, and it works in partnership with sodium (also an electrolyte) to help regulate fluid balance, muscle contractions and nerve signals. “Most people get too much sodium and not enough potassium, which can throw off this balance,” says Rumsey. Read more
by Kerri-Ann Jennings, M.S., R.D. in Food and Nutrition Experts, June 5, 2016
If you think all kids are looking to devour only junk food, think again! A National Mango Board snacking study, conducted in September 2015, surveyed 501 U.S. parents with children between the ages of 3 and 11, using Research Now’s online consumer panel; the results showed that 41 percent of children ask for fresh fruit more frequently than other snacks. So the next time your little one requests a snack, choose one of these healthy options.
Snack Versus Treat
Snacks are mini meals that should be provided if there is a long stretch of time between meals (about five hours). Snacks are a perfect opportunity for your child to take in the nutrients they need to help them grow and develop, including iron, protein, calcium and vitamin D. Treats, on the other hand, are non-nutritious foods — such as cookies and chips — that do not provide nutrients and should be consumed only once in a while. Read more
by Dana Angelo White in Food and Nutrition Experts, May 29, 2016
You know it’s important to drink plenty of water. Not only does this naturally zero-calorie beverage help hydrate the 60 percent of you that is water, but it’s vital for keeping your energy levels up and your organs in working order. But are there any added benefits to the enhanced waters on the market? Let’s take a look.
Alkaline Water/Ionized Water
Alkaline water refers to water that has a higher pH than regular or filtered tap water. It can be naturally alkaline (such as most mineral waters) or created by using an ionizer. Advocates of alkaline water say the typical Western diet makes our bodies acidic and that drinking alkaline water is one way to get your body to an optimum pH. Some studies have supported a benefit to alkaline water. A 2009 study out of Switzerland suggested drinking alkaline mineral water could help preserve bone density. These ideas are intriguing, but the body of research is pretty small at this point, so take it with a grain of salt. Read more
by Toby Amidor in Food and Nutrition Experts, May 23, 2016
Despite their unavoidable convenience factor, commercially baked breads often fall short when it comes to flavor and nutrition. Now that I’ve been sourcing local baked goods, I’ve all but given up on the grocery store bread aisle. Here are some tips to bring more local breads into your kitchen; you’ll support local businesses and get more nutritious options at the same time.
Making your own bread isn’t really as difficult as it is time consuming. Budgeting time for the dough to rise (and then rise a second time) does take some getting used to, but the payoff is having complete control over the ingredients. A homemade recipe gives you the ability to lower the sodium and sugar content, while increasing the whole grains. From whole wheat to rye, sourdough to gluten-free breads — bakers’ catalogs offer a wide variety of ingredients and equipment to help bring out your inner baker. Instead of relying on only traditional yeast-leavened breads, add recipes for quick breads and pizza dough to your repertoire as well. Read more
by Sally Wadyka in Food and Nutrition Experts, April 12, 2016
Tiny smooth carrots – which are perfect for snacking and dipping – don’t actually grow that way. Find out how they’re made, and why it’s OK to munch on them.
Baby carrots were invented by a California carrot farmer, Mike Yurosek. In the early 1980s, Yurosek found that many of his carrots were not saleable because they were “ugly” — they weren’t the size or shape that could be sold at the grocery store. Instead of tossing these “ugly” carrots, he used an industrial bean cutter to shape them into what are now called “baby carrots.” The success of baby carrots was overwhelming. By 1987, carrot consumption had increased by 30 percent. Today, baby carrots consist of 70 percent of total carrot sales. Read more
by Toby Amidor in Food and Nutrition Experts, April 4, 2016
Fat has been demonized — by nutritionists, doctors and the Dietary Guidelines — for so long now that it’s hard to even remember a time when low- and no-fat foods weren’t all the rage. But one man is on a mission to change that attitude. Mark Hyman, M.D., director of the Cleveland Clinic’s Center for Functional Medicine, is the author of Eat Fat, Get Thin (Little, Brown and Company, 2016). “For 35 years we’ve been told to eat low fat, but the result is that we’ve cut fat and eaten a ton of carbs and sugar,” he says, which accounts for the corresponding surge in obesity, diabetes and other related ills over the same time period.
by Dana Angelo White in Food and Nutrition Experts, March 21, 2016
When I was asked to endorse the book Should I Scoop Out My Bagel? I was hesitant at first. I couldn’t believe that co-authors Ilyse Schapiro, M.S., R.D., CDN, and Hallie Rich could come up with close to 100 nutrition and fitness myths. After reviewing it, I was pleasantly surprised by their answers to all the common nutrition myths I’ve been hearing for years! I recently spoke with Ilyse and Hallie about their newly released book and why there’s so much misinformation about nutrition out there.
If you’re trying to cut out added sugar from your diet, you aren’t alone. Make sure you’re doing it right; get the inside scoop on the sweet stuff.