by Toby Amidor in Healthy Tips, July 12, 2014
by Sara Reistad-Long in Food News & Trends, March 27, 2014
The old butter-versus-margarine controversy has been thrust back in the spotlight. With more consumers favoring wholesome, natural foods, margarine has taken a backseat to butter. But can the full-fat delight actually be part of a healthy diet?
by Sara Reistad-Long in Food News & Trends, March 20, 2014
In this week’s news: Google lets us compare apples to oranges (nutrition-wise); “real food” wins the latest diet smackdown; and Bittman says butter is back.
Virtual Food Fights
Google’s new-ish nutrition comparison tool got a soak in the spotlight this week. The idea’s rather nifty: Type “compare” followed by, oh, “bacon and kale,” and let the search engine work its magic. Drawing on data from the U.S. Department of Agriculture’s National Nutrient Database, the search tool presents everything from fat and calorie to vitamin and mineral content. Be forewarned: Because Google’s algorithm is always set up to send you results it thinks will be relevant, you’ll also get plenty of mouthwatering recipes and images of your foods together (bacon and kale salad, for instance).
by Dana Angelo White in Food News & Trends, March 18, 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.
It has been long accepted by the medical community that there is a connection between fat intake and heart disease risk. But recent studies, including one published this week in the Annals of Internal Medicine, are calling into question the current recommendations.