by Sally Wadyka in Food News, May 2, 2016
by Amy Reiter in Food News, October 23, 2015
Ever since the dawn of the low-carb craze, bread has been on the outs. Diners ask for the breadbasket to be removed from their tables at restaurants, sandwiches are shunned, and toast is … well, toast. But new research may help prove that bread has been unfairly demonized, and that the loaf languishing in your kitchen is not the enemy you once thought.
Quinoa: quite the healthy food
There’s been so much “superfood” hype around quinoa — is all the excitement justified? Time magazine asked five nutrition experts, and they overwhelmingly agreed that it was. The seed is high in fiber, iron and protein, provides essential amino acids, and is gluten-free. Generally eaten as a whole food, quinoa prevents the loss of nutrients. Plus, recent research suggests the proteins in quinoa may decrease cholesterol levels and lower oxidative-stress levels. Quin- … whoa. Read more