Food & Recipes

  • A Tune-up for Your Thyroid

    The thyroid, a small, butterfly-shaped gland below your Adam’s apple, pretty much rules your body, says Douglas Husbands, DC, CCN, a clinical nutritionist and chiropractor in San Carlos, California.

    This little gland plays a big role in your body. Keep it running with these essentials.
    By Victoria Dolby Toews
  • Soothe Arthritis, Tastefully

    Richard Blau, MD, author of Too Young to Feel Old: The Arthritis Doctor’s 28-Day Formula for Pain-Free Living (DeCapo, 2007) shares his top picks for foods that ease joint pain—and explains why they work.

    By Lindsey Galloway
  • Banana Ginger Muffins

    MAKES 12 GOOD-SIZE MUFFINS

    1 2/3 cup mashed ripe bananas
    1/2 cup brown sugar
    2 tablespoons olive oil
    2 tablespoons blackstrap molasses
    1/4 cup low-fat plain yogurt
    2 egg whites (or 1 egg)
    1/4 cup skim milk
    1 cup plain flour
    1 cup whole-wheat flour
    1 teaspoon baking soda
    1 teaspoon ground ginger
    1 teaspoon ground nutmeg
    1 teaspoon cinnamon
    1 cup raisins




     

    1. Preheat oven to 350 degrees.
    2. Combine mashed banana, sugar, and olive oil in a bowl, mixing well. Add molasses, yogurt, egg whites, and milk. Set aside.
    3. In a separate bowl, combine flours, baking soda, and spices. Add banana mixture and stir well until combined. Fold in raisins.
    4. Pour into muffin tin greased with cooking spray. Bake at 350 degrees for 20 to 25 minutes.

    Nutrition info per serving: 208 calories; 2.9 g fat; 0.5 g saturated fat; 0.4 mg cholesterol; 4.1 g protein; 44.1 g carbohydrates; 2.9 g fi ber; 118.6 mg sodium

  • In Season: Fennel

    With its impressive supply of iron, calcium, folic acid, carotene, and vitamin C, this member of the parsley family ranks surprisingly low on most people’s nutritional radar. Perhaps fennel’s licorice flavor scares them off. That’s too bad because fennel lends itself to a variety of dishes.

    By Meghan Rabbitt
  • Berry Good for You

    Long touted for their effectiveness in treating urinary tract infections, cranberries can now lay claim to even more bacteria-fighting prowess. Researchers at Massachusetts’ Worcester Polytechnic Institute have found that certain cranberry compounds alter E.

  • Full-Fat vs. Low-Fat Fare

    Three Times To Go Low:
    1. You’ve got cancer in your family. A study published in the Journal of the National Cancer Institute shows that women who limited their fat intake to 24 percent of their total daily calories were 40 percent less likely to develop ovarian cancer than women who got approximately 39 percent of their daily calories from fat.

    By Gina Roberts-Grey
  • New reason to Lay Off Red Meat

    Turns out smoking isn’t your only risk factor when it comes to lung disease. A study of more than 500,000 people age 50 to 71 found a link between eating red meat and this type of cancer. The study also associated red-meat intake with an elevated risk for cancers of the esophagus and liver. Why?

    By Meghan Rabbitt
  • Get Them Hooked on Veggies Young

    If children are going to learn to love vegetables and other good-for-you foods, it’s important to expose them to healthy fare early on. How early? Starting in utero and continuing through breast-feeding, says new research from the Monell Chemical Senses Center in Philadelphia.

    By Meghan Rabbitt
  • Healthy Pantru: Strawberries

    A bowl of this juicy, sweet fruit tastes too much like dessert to be such a nutrient-rich food, and yet new research shows strawberries may help prevent cardiovascular disease. “They are rich in anthocyanins, plant compounds that have a powerful anti-inflammatory effect,” says Shari Lieberman, author of The Real Vitamin and Mineral Book (Avery, 2007).

    By Lisa Turner