by Toby Amidor in Food and Nutrition Experts, May 23, 2016
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.
by Jason Machowsky in Food and Nutrition Experts, March 30, 2015
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.
by Jason Machowsky in Food and Nutrition Experts, March 23, 2015
From animal rights to health concerns, there are many reasons why people choose to become vegans. Vegans avoid all animal foods, including eggs, dairy and in some cases honey.
While becoming a vegan can lend itself to positive dietary changes, such as increased vegetable, fruit and whole-grain consumption, it does not necessarily make someone a “healthy” eater – sugar, fried foods, alcohol and refined starches can all be vegan! Additionally, veganism involves significant dietary restrictions, so in order to prevent deficiencies vegans must be diligent to consume plant-based sources of nutrients commonly found in animal products. In some cases, supplementation may be advised, but speak with your physician before consuming supplements. The most-common nutrients of concern are: protein, vitamin B12, iron, zinc, calcium, vitamin D and vitamin B2 (riboflavin).
by Amy Reiter in Food and Nutrition Experts, February 27, 2015
From animal rights to health concerns, there are many reasons why people choose to become vegetarians. In fact, vegetarianism is practiced by a number of cultures throughout the world, including nearly a third of the Indian population (primarily via the Hindu, Jain and Brahmin communities). There are different types of vegetarians, denoted by the prefixes attached to the title: Ovo- = eggs, Lacto- = dairy. For example, the only animal products an ovo-lacto-vegetarian eats are eggs and dairy products.
While becoming a vegetarian can lend itself to positive dietary changes, such as increased vegetable, fruit and whole-grain consumption, it does not necessarily make someone a “healthy” eater – sugar, fried foods, alcohol and refined starches can all be vegetarian! Additionally, vegetarians may be at increased risk of deficiency of certain nutrients, like protein, vitamin B12, iron, zinc, calcium and vitamin D. Check with your physician before taking supplements of any of the nutrients suggested below. Read more
by Dana Angelo White in Food and Nutrition Experts, February 26, 2015
In this week’s news: Pizza and fries may really be addictive (it’s not just you); fat may be a basic taste; and the medical community does a 180 on its approach to peanut allergies.
by Cameron Curtis in Food and Nutrition Experts, February 23, 2015
It offers amazing flavor, naturally bright color and a slew of health benefits! We could all use a little more turmeric.
by Dana Angelo White in Food and Nutrition Experts, February 22, 2015
In honor of American Heart Month, we sat down with dietitian Ellie Krieger, in partnership with Campbell Soup Company, to discuss the importance of leading a heart-healthy lifestyle. The cookbook author gave us a peek into her daily eating and fitness routine.
For someone who is constantly around food, Ellie knows the importance of not overindulging, “I’ll try to plan recipe testing around lunch, and I do try to just have a few tastes if I’m making multiple recipes and try not to have full servings of food,” she says. “Fortunately, I’m cooking my food so it lends itself to not weighing you down. If I was testing cookies all day, it would be hard.” But it’s not just about nutrition, she notes: “Being active, working out, is my ticket to physical well-being and sanity. You know how people are hardcore? I’m softcore. But I like to sweat and push myself. I love vinyasa yoga, and I love to be outside, biking around Central Park or hiking. I’m much more of a jogger than a runner, but I’m getting my heart rate up and I’m feeling good.”
On February 17, 2015, Starbucks stores began to offer Single Origin Sumatra Coconut Milk for use in their hot and iced bevvies. According to a spokesperson for the coffee giant, there’s been high demand for a dairy- and soy-free option. In fact, it’s the second most-requested customer idea of all time from the brand’s idea blog page. With more and more people opting for replacements for milk that are dairy- and soy-free, which one should you choose?