by Kiri Tannenbaum in Food News, March 11, 2015
by Amy Reiter in Food News, March 6, 2015
University of Reading researchers have found that oily fish may not only help keep your heart in tip-top shape by reducing the risk of cardiovascular disease, but these omega-3-rich fish perhaps fix already damaged blood vessels faster. Essentially, their findings would mean fish oil mends a broken heart, quite literally.
by Kiri Tannenbaum in Food News, March 5, 2015
In this week’s news: A study finds benefits in intermittent fasting; a high-fat diet may be good for athletes, but not everyone; and if you drink coffee, your arteries may be spick-and-span. Read more
by Amy Reiter in Food News, March 4, 2015
The Grocery Manufacturers Association reports that 70 to 80 percent of foods purchased by Americans contain genetically modified ingredients (GMOs). Celebrity chefs are not fans of this statistic and headed to Capitol Hill last December to encourage mandatory labeling on any food with GMOs. In their arsenal was a petition signed by more than 700 chefs urging lawmakers to act on consumers’ behalf so they know exactly what it is they are buying. Read more
by Toby Amidor in Food News, March 3, 2015
We’re used to hearing dire predictions about our oceans and to feeling mounting concern about the seafood on our plates. But recent months have brought exciting news for fish lovers, cooks and people who care about seafood sustainability, an inspiring story of recovery and renewal. Read more
by Kiri Tannenbaum in Food News, Grocery Shopping, Trends, February 14, 2015
The entire nutrition community has been anxiously awaiting the release of the Dietary Guidelines Advisory Committee’s report (yes, it’s what we do!). The report was finally released last week. Although much of the chatter may seem vague, these recommendations tend to influence what we eat, how food is processed and how governmental policy takes shape. Read more
by Amy Reiter in Food News, Trends, February 12, 2015
Maybe you haven’t seen bottles of it at major grocery chains just yet, but whey beverages are on the way. Where is all this whey coming from? Gallons of liquid are separated from milk solids during yogurt production. That’s what actually gives Greek yogurt its nice, thick consistency; much of the liquid has been removed from straining. This byproduct is called whey. There’s so much whey, in fact, that yogurt producers have the liquid carted away by the truckload. Modern Farmer reports dairy facilities in the Northeast hauled 150 million gallons of whey away in 2012. But as the saying goes, one man’s trash is another man’s treasure.
by Kiri Tannenbaum in Food News, February 5, 2015
For those who try to make healthy food and drink choices but don’t mind a social tipple from time to time, a new trend will come as welcome news: alcoholic beverages with a wholesome bent. Read more
by Amy Reiter in Food News, January 21, 2015
Half of what it takes to eat healthfully is finding the time to do it all — hunting for recipes, shopping for ingredients, putting it all together — it can feel like a full-time job! Take a deep breath. We’re sharing our favorite wholesome delivery services to help you make it all happen without losing your mind. You can order local groceries, healthy snacks, full-on meals and even smoothies! Relax.
by Kiri Tannenbaum in Food News, Trends, January 17, 2015
Call it a takeout-container takedown, a boon for the environment or, if you prefer, a headache for New York City restaurants. The Big Apple is banning those plastic foam containers often currently used for everything from cold drinks to hot meals, with tepid “doggie bag” contents somewhere in between. The citywide prohibition, which was announced by Mayor Bill de Blasio last week, will go into effect in July.
Grains do OK on a plate, but mound them into a bowl and they are a terrific foundation supporting heaps of veggies, legumes, leafy greens, nuts, proteins and, depending on the dish, fruit. These concoctions have been dubbed “grain bowls” and taken over menus across the country. Spanish chef José Andrés, who debuts his new veggie-centric cafe Beefsteak in 2015, says, “There is nothing more comforting than a bowl full of beautiful vegetables and warm, filling grains. This is the bounty of the earth in a bowl!”