by Michelle Dudash in Wellness, June 12, 2017
by Dana Angelo White in Food News & Trends, October 18, 2016
While the relationship between diet and acne has long been regarded as a myth, emerging scientific evidence is now alluding to how certain foods may help reduce acne. Even the American Academy of Dermatology is taking notice. If you’re fed up with acne despite your efforts, examining your diet for shortfalls is worth considering.
Low-glycemic load foods
Perhaps one of the best-studied areas of acne as it pertains to diet is the glycemic index. According to the “Guidelines of Care for the Management of Acne Vulgaris” published in the Journal of American Academy of Dermatology, high glycemic index diets may be associated with acne. The glycemic load takes into account how quantities of foods each impact blood sugar. In a number of clinical studies with control groups, low-glycemic load and high-protein diets affected the hormone markers that influence inflammation and acne, resulting in significantly fewer acne lesions within 10 weeks. Read more
by Kerri-Ann Jennings, M.S., R.D. in Grocery Shopping, July 6, 2015
You’ve probably noticed that the dairy section at your local grocery store is brimming with more choices than ever before, especially when it comes to the yogurt aisle. There have never been so many ways to enjoy this cultured dairy product, including drinks that allow you to sip them when you’re on the go and savory formulas showcasing in-season produce. Here’s a tour of the new and delicious world of yogurt.
Similar to dips, there’s a new craze surrounding cups of savory yogurts that can be eaten as a snack. Instead of fruit and sweeteners, these yogurts are adorned with an array of veggies, herbs and spices. Blue Hill Yogurt (pictured above) in New York has pioneered this savory sensation, offering flavors like Tomato, Beet, Butternut Squash and Parsnip.
More and more brands are offering bottles of less spoonable yogurt for on-the-go enjoyment. New York state-based Ronnybrook makes a drinkable yogurt without the use of stabilizers or emulsifiers and offers a variety of flavors, including Blackberry, Mango and Low-Fat Honey Vanilla.
Skyr is an incredibly thick and creamy cultured dairy product made in traditional Icelandic fashion. Like the more familiar Greek yogurt, Skyr is strained, yielding a lower water content, but it tastes less tangy than its counterpart from Greece. One of the most-popular brands on the scene is Siggi’s, which is high in protein and is made with less added sugar than many other sweetened yogurts. Read more
by Amy Reiter in Food & Nutrition Experts, December 5, 2014
For years, Greek yogurt has dominated the dairy case with its high-protein profile and its versatility in the kitchen. (There are even reasons to eat it for dinner.) But new contenders are threatening to oust Greek yogurt from its throne. Here are the major players to watch out for. Read more
by Dana Angelo White in Healthy Recipes, November 1, 2014
In this week’s news: You now have another reason to scarf down your yogurt; breakfast’s importance is called into question; and heavy drinking may be especially risky for women.
by Amy Reiter in Food News & Trends, August 8, 2014
Cold and flu season is right around the corner and while there’s no magical food to protect you from illness, eating more of these five foods can help keep you going strong through those chilly winter months.
by Amy Chaplin in Uncategorized, August 5, 2014
In this week’s news: School bake-sale restrictions spark a tempest in a muffin tin; homemade yogurt is whey better than the store-bought kind; and veganism gets a high-profile new cheerleader.
Bake-Sale Ban: Half-Baked?
Ah, the beauty of the school bake sale: Hoovering homemade cookies somehow seems virtuous when the money is going to a good cause. (“It’s all for the kids!”) What to make, then, of reports that federal restrictions aiming to curb childhood obesity have led to a “ban” on treat-peddling school fundraisers? “In dozens of states, bake sales must adhere to nutrition requirements that could replace cupcakes and brownies with fruit cups and granola bars,” the Wall Street Journal warned. The Washington Post, however, was quick to point out that the states, not the federal government, will dictate the number of nutritionally questionable bake sales schools can have. Georgia, for instance, will allow 30 bake sales per year per school — which comes to 75,000 cupcake sprees state-wide annually.
by Dana Angelo White in Healthy Tips, March 9, 2014
When apricots are ripe and at their peak, they have an irresistible tart, tangy and almost floral flavor. And because the flesh of an apricot is quite thick, the fruit makes a great addition to smoothies, requiring little more to achieve a velvety consistency.
To make this particular smoothie substantial enough for breakfast, I also like to add in oats and yogurt. Rolled oats may seem like an odd ingredient to use in smoothies, but when soaked and blended, they deliver creamy texture and earthy flavor — plus added fiber. The result is a smoothie that will keep you going until lunch.
by Dana Angelo White in Food News & Trends, January 29, 2014
A fridge filled with health-promoting ingredients is an amazing thing. Next time you stand there scanning the shelves, make sure these foods are within reach.
by Toby Amidor in Healthy Tips, September 29, 2013
In this week’s news: Yogurt discovers its savory side; scientists look into the problems of piling on the protein; and caramel coloring gets a red flag.
Takers for Tomato Yogurt?
Blue Hill Farm, annex of New York’s famed Blue Hill eateries, is making its mark on the yogurt scene. Instead of offering the conventional fruit-filled varieties, the high-end farm-to-fork establishment is spooning out concoctions that are 30 percent vegetable puree. The yogurts — made with dairy from grass-fed cows and selling in a small number of Whole Foods markets — are available in six flavors: tomato, carrot, beet, butternut squash, sweet potato and parsnip.
These days, you can’t miss the yogurt aisle. Markets now have two, three or more cases designated to this creamy delight. But with so many choices, it’s easy to become overwhelmed and confused on which is healthiest.
Added vs. Natural Sugar
Before eyeballing any label, understand that you’ll find sugar in each any yogurt you pick up. Yogurt has natural sugar (called lactose) and unless it’s a plain variety it will also have sugar added for sweetness. The nutrition facts combine both the natural and added sugar under “sugars.” The only way to know if any sugar was added is to look at the ingredients list.
To keep in line with the recommendations from The American Heart Association, women should limit their sugar to no more than 6 teaspoons per day (or 100 calories’ worth) while men should eat a max of 9 teaspoons of sugar per day (or 150 calories). This means capping sugar to no more than 20 grams per serving, which would be about 2 teaspoons of added sugar.
Some brands use sugar substitutes instead of added sugar. This will help lower the total sugar amount–remember, you will still be getting natural sugar from the yogurt. I tend to shy away from those varieties and rather purchase a plain yogurt and flavor it myself with a touch of natural sweeteners like honey or maple syrup.
These good bacteria are found in most yogurts help keep your digestive tract in working order. You can find the actual bacteria names under the ingredient list—look for words like L. acidophilus, L. casei, B. bifidum and B. Longum.