Departments

  • More Magnesium, Less Calcium

    BACK AWAY FROM THE MILK JUG: Too much calcium can cause heart disease, arthritis, gallstones, kidney stones, fibromyalgia, and a slew of other diseases related to calcification of various tissues.

  • Skintastic Facts

    Anti-aging is all the rage, but did you know these surprising facts about the largest organ in the body—your skin?

    12 to 15 percent of your total body weight comes from skin

    50,000: The number of cells your skin sheds every minute

    105: The number of pounds of skin you will have lost by age 70

  • Food Poisoning 101

    Norovirus, salmonella, E. coli: You’ve probably heard of these foodborne illnesses, but would you know if you contracted one? Here’s what you need to know.

  • What Do My Food Labels Mean?

    Here’s what you need to know about date labels before you buy, eat, or toss your food.

    “Sell by date” – tells retailers when they should remove a product from store shelves, but it doesn’t mean that the food is no longer safe to eat.

  • Binge-Watchers, Beware

    A recent study found that adults who watch more than three hours of TV per day may be twice as likely to die prematurely—from any cause—than those who watch an hour or less. Another interesting fact: Other sedentary activities, such as driving or using a computer, were not associated with the same risk.

  • Fun Food Fact!

    Blueberry leaves—which normally fall to the ground as waste—contain high levels of antioxidant compounds that protect against fungi and bacteria.

  • 5 Myths Behind Your Milk Carton

    We’ve all seen the billboards, commercials, and magazine ads in which celebrities, in the spirit of good health and modern marketing, smile for the camera while sporting their very best milk mustache.

  • Cooking Raw Foods

    In most nutritional battles, raw foods trump cooked foods—particularly raw veggies, which are low in calories and thus more appealing to those trying to lose weight. After all, you can chomp on pea pods all day long, but do the same with potato chips and your belly is bound to become bloat city.

    How to Achieve Nutritional Balance
    By Erica Tasto
  • Cook to Cut Cancer

    Before you top your salad with those raw diced tomatoes, you may want to consider first tossing them on the stove. Studies suggest that lycopene—an antioxidant compound that gives foods such as tomatoes, watermelon, and papaya their rosy hue—is more absorbable by the body after the food is heated.

    The Link Between Antioxidants, the Big “C,” and Other Diseases
    By Erica Tasto
  • Triple Pepper-Crowned Risotto

    Weekly Recipe: 
    NonWeekly
    Eat like royalty with this dish that tastes just as good as it looks.

    2 cups short-grain brown rice

    4 cups vegetable broth

    1 onion, diced

    3 to 4 cloves garlic, minced

    8 ounces mushrooms, sliced

    3 to 4 cups kale, stems removed and leaves torn into pieces and cooked

    Red, yellow, and orange bell peppers, steamed or roasted

    In a rice cooker or on stovetop, prepare the rice as directed using the broth (not water) and add the onion, garlic, and mushrooms. Stir the warm rice for about 1 minute, until it uniformly becomes a bit creamier and stickier—you now have risotto! Arrange a bed of cooked kale on each plate and, using a small bowl or teacup as a mold, scoop about ½ cup of risotto onto the kale. Crown the risotto with peppers and serve with a salad or steamed broccoli. Source: Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company from The Prevent and Reverse Heart Disease Cookbook. Copyright © Ann Crile Esselstyn and Jane Esselstyn, 2014.

    Serves 4