by Sally Wadyka in Healthy Tips, June 17, 2015
by Toby Amidor in Healthy Holidays, Valentine's Day, February 12, 2015
Chocolate lovers have a lot to be happy about lately. New research is emerging all the time about the potential health benefits of this sweet treat. The cacao plant (from which chocolate is made) is a rich source of antioxidants called flavanols. Antioxidants keep you healthy by fending off free radical damage that leads to — among other things — cancer. And flavanols have specific benefits for your heart: They can lower blood pressure, make blood platelets less sticky and improve blood flow — all of which helps prevent heart disease. Read more
by Amy Reiter in Food and Nutrition Experts, October 31, 2014
Chocolate is the aphrodisiac of choice on Valentine’s Day. But not all varieties of this confection are created equal. Here’s a rundown of the most-lovable options for you and your waistline.
by Toby Amidor in Diets & Weight Loss, August 14, 2014
In this week’s nutrition news: another reason to eat chocolate; acid reflux doctor cautions against late-night eating; and nutrition labels are poised for a major makeover.
by Dana Angelo White in Healthy Recipes, July 25, 2014
We all get cravings, but when they come in the form of high-sugar and calorie-dense foods, it’s our waistlines that suffer the consequences. But understanding the messages behind cravings can make it easier to resist the siren call of certain foods.
Why We Crave
One theory as to why we crave specific foods so intensely is that the body is deficient in a nutrient that food contains. For example, we desperately crave potato chips because our body is in need of salt. This theory, unfortunately, lacks scientific evidence to back it up.
by Amy Chaplin in Amy's Whole Food Cooking, June 3, 2014
One sure way to avoid the highly processed add-ins found in many protein bars is to turn out a batch using your own ingredients and a boost of protein powder. A word on that front: You’ll want a protein powder low in added and artificial sweeteners. Whey, which is dairy-based, is one good option, but there are multiple types of powders on the market (some decent, some less than — so it’s wise to take a close look at ingredients).
Banana Chocolate-Chip Protein Bars
Makes 12 bars
by Sara Reistad-Long in Food News, March 20, 2014
Refreshing, ice-cold and perfectly sweet, this drink is actually more like a shake than a smoothie. Made with nut milk and coconut ice cream, it has all of the components of a classic shake but without the dairy — although the coconut ice cream is so rich and creamy, you would never know.
by Merritt Watts in Valentine's Day, February 10, 2014
In this week’s news: Doctors embrace the food-as-medicine concept; chocolate is awesome for a whole new reason; and saturated fat (slowly) comes back into the fold.
Get Me a Spatula, Stat!
Last weekend,the Napa Valley branch of the Culinary Institute of America hosted hundreds of physicians for a medical meeting involving kitchen aprons, not lab coats. The draw was the Healthy Kitchens/Healthy Lives conference, co-sponsored by the Harvard School of Public Health and part of a quickly growing trend of culinary-medical cross-pollination. Come May, for example, Tulane University will debut the country’s first teaching kitchen affiliated with a medical school. In New York, meanwhile, celebrity chefs David Bouley and Seamus Mullen have been working with doctors Mark Hyman and Frank Lipman, respectively, to develop menu items and eating philosophies representing a drool-worthy intersection of pantry and pharmacy. (Wild mushrooms with white truffle, sweet garlic, grilled toro and coconut foam, anyone?) Fueling the trend is some pretty delicious research: In one recent study of a nonprofit program, patients whose doctors wrote them “prescriptions” to redeem at local farmers markets saw their BMI drop by an average of 37.8% in a single year.
by Toby Amidor in Food News, January 22, 2014
True, true — honesty is the most important part of any relationship. But what’s a little white lie here and there? Or what about a dark, chocolate-smothered lie? It sounds sinful, but here’s the deal: All of these Valentine’s Day chocolate desserts are — wait for it — secretly healthy. They are also all suspiciously delicious, so who’s to know?
by Dana Angelo White in Healthy Holidays, December 23, 2013
In this week’s nutrition news: Yet another excuse to eat chocolate (yes, yes — in moderation); a calorie counter worthy of Star Trek; and two new protein powders muscle in on the scene.
Score One More for Chocolate?
A new study published in the Journal of Nutrition found that eating more foods containing flavonoids may offer protection against type 2 diabetes. Researchers analyzed close to 2,000 questionnaires completed by women between the ages of 18 and 76 and found that those who ate the most anthocyanins and flavones — varieties of flavonoids found in berries, red grapes and yes, chocolate and wine — had the lowest insulin resistance. England’s National Health Service website was quick to point out the study’s limitations and warn everyone not to go overboard on chocolate and red wine just yet. (Fair enough.)
It’s hard to beat the decadence of chocolate truffles, but they’re not always as sinful as they might seem. These homemade ones have about 50 calories, 3 grams of saturated fat and 5 grams of sugar apiece. Best of all, the chocolate treats are far easier to create than you might think, making them an ideal last-minute gift.