Nutrition

  • What’s in Your Food?

    I picked up my son from school recently to have lunch with him. We went to the park with our sack lunches. As I watched him pull out his carrot sticks and orange slices, I asked him if anyone in the lunch room had a lunch like him with fruits and vegetables. He said his best friend sometimes had celery in his lunch sack but no one else did.

    Whole foods emphasize what’s in your food, not what isn’t
    By Linda Kopec, ND, MHNE, CNC
  • Eating Well and Losing Weight

    Mark Hyman, MD, makes some pretty bold promises in his feature. I got a prerelease copy of his new book, The Blood Sugar Solution 10-Day Detox Diet, and embarked on a 10-day journey with two of our readers, Nancie Carter and Jennifer Schreiner, to see if this program would do what he claimed.

    DETOX OVERVIEW

    A firsthand report on the 10-Day Detox Diet
    By Adam Swenson
  • Meatless: Protein Shakes

    When you think protein shakes, you typically imagine a hulk-like person with a big tub of protein powder working out at the gym for several hours at a time. The only problem with this image is the average person is uninterested in looking this way and thus uninterested in protein powder.

  • Are You Food Addicted?

    Detox is big these days. Everybody’s talking about it and trying it—juicing, fasting, cleansing, odd diets, colonics, and more. There are ancient healing systems that teach about detoxification—including ayurveda—and each approach has its pros and cons.

    By Mark Hyman, MD
  • Fresh Herb Frittata

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    9 eggs

    2 tablespoons heavy cream

    2 tablespoons chopped fresh flat-leaf parsley

    2 tablespoons snipped fresh chives

    1 teaspoon chopped fresh dill

    1 teaspoon chopped fresh chervil

    2 tablespoons unsalted butter

    Preheat the oven to 425 degrees. Break open the eggs into a large mixing bowl, pour in the cream, and beat them together until loosely combined. Whisk in the herbs. Melt the butter in an ovenproof skillet over medium-low heat; when it froths, pour in the beaten eggs with cream and herbs. Let the eggs cook, undisturbed, for five minutes or until the bottom of the frittata is cooked through, but the top is still liquid. Transfer to the oven and bake for five minutes before serving. Source + image: The Nourished Kitchen by Jennifer McGruther

  • Yum! Why Beef, Butter, and Eggs Are Back on the Menu

    If you’ve banished red meats and egg yolks from your diet for health reasons, there’s reason to rejoice. I think the notion that saturated fat and cholesterol are the demons in the diet is 100 percent wrong. When you look at the data, it’s very clear: Most of what we’ve been told about saturated fat and cholesterol is simply not so.

    A surprising list of the new health foods—and some to avoid
    By Jonny Bowden, PhD, CNS, aka “The Rogue Nutritionist”
  • Fiber First

    Most people know that the dietary choices we make play a huge role in heart health. Eating the right foods can dilate your arteries, reduce inflammation, prevent clotting, and promote circulation. What is less well known is the role of fiber in heart health.

    The unsung hero in heart health
    By Steven Masley, MD, FAHA, FAAFP, FACN, CNS
  • The Aztec Multivitamin

    Although it has been around, quite literally, since the dawn of time, it’s only within the last few millennia that some of our more enterprising ancestors decided to try out this blue-green algae as a foodstuff.

    Why spirulina may be the perfect whole food
    By Adam Swenson
  • The Changing Face of Omega-3s

    Fish oil has long been the king of omega-3s, but the field is changing. Omega-3s show up in a wide variety of foods and supplements originating from both plants and animals. They come in three varieties (each of which have their own merits), are an essential part of the membrane of each cell in the body, and help correct or prevent a long list of conditions.

    Why we need them and where to get them
    By Adam Swenson
  • Island Creamy Fruit Salad

    Weekly Recipe: 
    Weekly
    [title]

    2 medium bananas, diced

    2 medium apples, diced

    1 lemon (juice of)

    1 (20 ounce) can pineapple tidbits, drained, juice reserved

    2 cups sliced strawberries

    2 cups grapes

    1/4 cup pecans, chopped

    1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or 1 (1 1/2 ounce) box vegetarian sugar-free instant vanilla pudding mix

    1/2 cup water

    Combine bananas, apples, and lemon juice in large mixing bowl. Toss until evenly coated. Add pineapple, strawberries, grapes, and pecans. In small mixing bowl, combine pudding mix, water, and pineapple juice with a wire whisk until smooth. Add pudding mixture to fruit. Mix gently until thoroughly coated. Refrigerate until ready to serve. Source: Chef Charles Mattocks