by Dana Angelo White in Food and Nutrition Experts, Is It Healthy?, January 17, 2017
by Amy Gorin in Food and Nutrition Experts, November 9, 2016
Ever wonder how some of your favorite foods are made? And if they’re supposed to be that color? We’re cracking the code on some infamous colored foods to find out if they naturally occur that way or if they had some help.
Color Me Unhealthy?
Many beloved foods we eat everyday are doctored with colorings to improve visual appeal. In some cases these colorful enhancements are food based and therefore safe, but others have potentially harmful chemical infusions. According to the Center for Science in the Public Interest, eating these synthetic dyes may pose harm and cause behavioral problems, especially in children.
Highly processed foods like soda, commercial baked goods, candy, frozen treats, salty snacks (think cheese doodles) and kids’ breakfast cereals are some of the worst and most obvious offenders. Potentially dangerous yellow 5, red 40 and red 3 dyes are found in numerous foods, and have been linked to behavioral problems and allergic reactions. Europe has imposed strict bans on the use of these coloring agents, but in the United States progress has been much slower. Some U.S. chains and manufacturers including Trader Joe’s, Whole Foods, Panera, General Mills and Nestle don’t sell products with dyes and/or are beginning to remove them from some of their products. Here are 4 foods that might raise a colorful flag. Read more
by Toby Amidor in Food and Nutrition Experts, April 4, 2016
During this overcast time of year, the sunshine vitamin isn’t so easy to get. Adults need 600 international units (IU) of vitamin D daily. But many Americans (specifically, 3 percent of non-Hispanic whites, 12 percent of Mexican-Americans and 31 percent of non-Hispanic blacks) aren’t getting enough, according to a report by the U.S. Centers for Disease Control and Prevention. Vitamin D is important for muscle and bone strength, immunity and more — and come July 2018, a food’s vitamin D content will be listed on its label. Until then, this handy guide to food sources will help you get your daily requirement.
1 egg (41 IU): Earlier this year, the new 2015-2020 Dietary Guidelines for Americans gave us clearance to eat the whole egg, waving away concerns that the cholesterol in the yolk affects blood levels of cholesterol. So it’s good news that an egg’s vitamin D is in the yolk: A large egg contains about 7 percent of your daily need.
1 cup cremini mushrooms (3 IU): This amount will increase a lot, to 1,110 IU, when the mushrooms are grown while exposed to ultraviolet rays. UV-grown shrooms are usually listed as such on the label. Read more
by Toby Amidor in Healthy Tips, January 20, 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 Dana Angelo White in Healthy Tips, December 27, 2015
Vacation time is around the corner, which means you may come face to face with airport food. Although recently many airports have started offering healthier fare, there are still many unhealthy choices available; making healthy choices can be difficult, especially when you’re really hungry or thirsty and have nowhere else to go. I was curious to know which foods nutritionists would never grab when faced with this dilemma, so I asked seven nutritionists who like to travel what foods are on their no-no list.
by Amy Reiter in Food and Nutrition Experts, October 17, 2014
According to market research, 80 percent of American households have bacon on their weekly grocery list, contributing to the over 1 billion finger-licking servings being dished out each year. Along with the popularity of pork fat comes many misconceptions — let’s set the record straight on some of the most-popular bacon folklore.
by Toby Amidor in Ask the Experts, July 7, 2013
In this week’s news: Energy drinks may not be worth the energy, or the risk; eating right and exercising during pregnancy is a big boon for your baby; and researchers find yet another reason to start eating a Mediterranean diet, pronto. Read more
We all have our favorite kitchen gadgets and tools. I was interested to see what tools nutrition experts favor so I polled some of the top experts from around the country; it was interesting to hear what they considered to be their most prized kitchen possession.
This popular kitchen tool got two votes from the experts I asked. Lisa Eaton Wright, MS, RDN, LDN President and Media Spokesperson for the Illinois Dietetic Association said “A Microplane grater is one of the most time-saving, efficient kitchen tools out there! There are many uses for this tool, but I use mine to grate fresh garlic for sauces and vinaigrettes, for grating fresh ginger, for grating Parmesan cheese over soups and salads, for adding a chocolate garnish to my chocolate-drizzled angel food cake, for finely mincing hot peppers — like jalapenos that I add to guacamole — and of course my favorite use is grating lemons for all kinds of dishes to add flavor and zest, particularly to my homemade pesto sauce.”
Nutrition consultant and healthy food blogger Christy Wilson, RD also favors the Microplane grater. “I use it to zest limes, oranges, lemons and to finely grate fresh ginger or garlic. This infuses so much flavor into sauces, dressings and salads and the tool itself is small, easy to handle and affordable. I love it!”