by Food Network Magazine in Which is Healthier?, March 27, 2014
by Dana Angelo White in Healthy Tips, March 23, 2014
Before you hit the salad bar, see how some popular ingredients compare.
Italian Dressing vs. Balsamic Vinaigrette
WINNER: Balsamic vinaigrette. Balsamic vinaigrette can contain a third fewer calories and grams of fat than Italian dressing. Bottled versions of both are often made with additives and preservatives, so mix your own: Combine three parts olive oil with one part balsamic vinegar and a little salt and pepper.
Spinach vs. Spring Mix
WINNER: Spinach. It’s a close call — both are super low in calories and packed with nutrients. Spinach contains slightly more phytonutrients, antioxidants, B vitamins, potassium, calcium and iron. Spring mix usually contains spinach, but it’s bulked up with lighter lettuces like frisee that don’t offer much in terms of nutrition.
Cheddar vs. Feta
WINNER: Feta. Cheddar has 32 percent more protein and 49 percent less sodium than feta. But feta has fewer calories and grams of fat (total and saturated) than cheddar and because it’s so creamy and flavorful, a little goes a long way.
Grilled Chicken Breast vs. Diced Turkey
WINNER: Grilled chicken breast. Sodium is the big issue here: Diced turkey is more likely to be processed and loaded with sodium — up to 16 times the amount in store-bought or restaurant-cooked chicken breasts. Also, chicken breast is white meat, while diced turkey can contain a mix of light and fattier dark meat.
Croutons vs. Tortilla Strips
WINNER: Croutons. Croutons are usually much lower in fat because they’re sauteed or baked rather than deep-fried like tortilla strips. The exception? If you see croutons labeled “cheesy” (as opposed to plain), beware: The added cheese makes them almost as fatty as tortilla strips.
Food Network Magazine’s expert Jaclyn London is a registered dietitian in New York City.
by Toby Amidor in Healthy Tips, March 17, 2014
Here’s your guide to healthiest ground meat picks.
High in protein and iron, beef is arguably the most popular choice. Ninety-seven percent lean may appear to be the best choice, but cutting all of the fat will also slash too much of the flavor. Ninety percent lean offers a nice balance, providing good flavor without going overboard on calories. A 3-ounce cooked portion (about the size of a smartphone) contains 180 calories, 3 grams saturated fat, 21 grams of protein and 12 percent of the daily requirement for iron.
Best uses: tacos, burgers, Sloppy Joes, Mini Meatballs
by Dana Angelo White in Ask the Experts, March 16, 2014
Cabbage is the iconic veggie of St. Patrick’s Day, to be savored and enjoyed — with or without corned beef. Here are five very good reasons to pick up a head (or two!).
1. Help Reduce Your Risk of Cancer
Cabbage is part of the cruciferous veggie family, along with Brussels sprouts, broccoli, cauliflower and kale. According to a 2012 meta-analysis published in the International Journal of Urology, people who ate more vegetables from the cabbage family were found to have a lower risk of prostate cancer. Additional studies have also found that eating foods from the cruciferous group may reduce the risk of stomach, mouth, colorectal and pancreatic cancers.
by Dana Angelo White in Healthy Tips, March 9, 2014
As a nutrition professional who works with food, there are many unhealthy items that, truth be told, make my skin crawl. (Those bowls made out of bacon?! I’m a bacon fan, but come on!) And I’m not alone. I polled registered dietitians from across the country to see what foods drive them bonkers. Some of answers are to be expected (deep-fried carnival foods were never going to win any nutritional awards from this crowd). But on the other end of the spectrum: Foods everyone seems to think are more virtuous than they really are (sorry, organic snack chips). Here, dietitians reveal all.
by Toby Amidor in Food Fight, March 8, 2014
A fridge filled with health-promoting ingredients is an amazing thing. Next time you stand there scanning the shelves, make sure these foods are within reach.
by Toby Amidor in Healthy Tips, March 1, 2014
They’re in a serious tie for tastiness — but which is healthier, a bowl of spaghetti or few slices of pizza? Find out which cheesy, carb-y wonder has the most redeeming value in this (tomato-spattered) showdown between pasta and pie!
by Dana Angelo White in Healthy Tips, February 22, 2014
Ski lodge offerings have come a long way over the years and it’s actually possible to find some healthy options … for a pretty penny. Better yet, stash a few portable picks in your multipocket ski jacket, and then snack away on the chairlift.
#1: Granola bar
Choose a soft granola bar so it won’t crumble if you take a spill.
by Dana Angelo White in Healthy Tips, February 21, 2014
So just how do those Olympic athletes fuel the demands of their sport? Freestyle skier Hannah Kearney, who won a bronze medal in Sochi, gave Healthy Eats a few insights into how she eats to compete. Perhaps not so surprisingly, the Chobani-sponsored athlete enjoys getting her Greek yogurt on — but there a few other ingredients that win a spot at the snack podium.
by Sally Wadyka in Healthy Tips, February 14, 2014
The original peanut butter needs no introduction, but this not-so-distant relative has been gaining major popularity. Is powdered peanut butter for you?
Much attention is paid to the heart on Valentine’s Day, but maybe romance shouldn’t be the sole focus. Keeping the heart healthy is the best way to keep love alive — and diet is key to heart health. Rachel Johnson, PhD, RD, professor of nutrition at University of Vermont and chair of the American Heart Association Nutrition Committee, shares the five most important foods to have in your diet’s rotation — plus the two most important to skip.