by Toby Amidor in Healthy Tips, April 15, 2015
by Sara Reistad-Long in Food News, June 6, 2014
Talk to raw-food advocates and they’ll insist that food is most nutritious if it never hits temperatures above 116 degrees. However, the theory that vegetables are healthier raw isn’t always true. The nutrients in some vegetables — including the five mentioned below — become more bioavailable, or readily available for your body to absorb, once they’re cooked. Read more
by Toby Amidor in Food News, March 12, 2010
In this week’s news: Taking the long view of the diets du jour; growing up on raw foods; and having a complicated relationship with diet soda.
Will Gluten-Free Go the Way of Fat-Free?
Gluten-free. Paleo. Vegan. According to an opinion piece in the Los Angeles Times this week, someday we’ll likely look back on the current crop of diet trends with the same regret-slash-sheepishness we now view our fat-free binge of the 1980s and ’90s. (“Think of all the money and meals you wasted on fat-free ice cream and bone-dry chicken breasts that didn’t do you a lick of good,” writer David Sax admonishes us.) As the story points out, Jimmy Kimmel’s hit skit on gluten last month — featuring hilariously cringe-worthy responses from dieters who seem to shun gluten strictly for the cool quotient — perfectly capture our collective dietary cluelessness. But there are some winners out there: Fad diets appear to be big cash cows for food manufacturers, especially when they market products capitalizing on the nutrition words of the moment.
by Karen Ostergren in Uncategorized, August 15, 2009
In this week’s nutrition news: Soda taxes help shed pounds, how to choose the right nutrition expert and cheese made from breast milk — would you eat it?
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by Toby Amidor in Healthy Tips, August 7, 2009
This week’s top comments from our blog hit on the best ways to preserve summer’s bounty and you folks had even more tricks for cold-brewing coffee.
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This week, we focused on a bunch of no-cook ideas. What better way to go oven-free than trying out some raw cuisine? Raw food is a new(ish) culinary trend, in which enthusiasts ditch cooked foods (and often dairy) for creative, fresh vegan cuisine.
New to it, I decided to swing by Pure Food & Wine, a popular raw food restaurant in New York City, and speak with Sarma Melingailis, the restaurant’s owner and author of Living Raw Food, to learn more and get some recipe ideas.
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