- August 31st, 2013
It seems like the fastest way to sell food today is to slap a “lowfat” or “no-fat” label on it—and after 35 years of authorities on diet demonizing fat, it is no wonder that we are programmed to respond.Why Our Preoccupation with Fat Is Killing UsBy Craig Gustafson
- March 1st, 2013
DHA, a member of the omega-3 fatty acid family, is one of nature’s most critical nutrients, playing an essential role in every stage of life. DHA makes up 97 percent of the fatty acids found in the brain and 93 percent in the retina.
- March 1st, 2013
Editor’s note: Recently our sister journal, Alternative Therapies in Health and Medicine (ATHM), convened a roundtable discussion featuring four leaders in complementary medicine. Stephen Sinatra, MD, is America’s top integrative cardiologist and a best-selling author.What does the science say?By Adam Swenson
- October 31st, 2012
Consuming fish at least once a month—and thereby increasing blood levels of alpha-linolenic and docosapentaenoic acids—may reduce the risk of heart failure, says a new study that adds to the heart-health benefits of omega-3.
- June 1st, 2010
Oily swimmers like salmon and sardines tend to get all the health credit for their high doses of omega-3 fatty acids, but consuming any type of fish may be better than eating none, at least for diabetics.By Lindsey Galloway
- August 1st, 2008
Researchers have long suspected that Inuits in Greenland almost never get rheumatoid arthritis because they eat mostly seafood, which is packed with anti-inflammatory omega-3 fatty acids. Now a new study from Dundee University in Scotland backs this up.By Kristin Bjornsen
- January 1st, 2008Unfeatured
(makes 10 muffins)
1-1/4 cups unbleached flour
1/4 cup hemp protein
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup hulled hemp seeds
1 large egg
1/2 cup hemp milk (plain or vanilla)
1/4 cup vegetable oil
Hulled hemp seeds for sprinkling on tops
1. Preheat oven to 350 degrees; lightly grease 10 muffins cups. In a large mixing bowl, combine the first eight ingredients.
2. In a separate bowl, whisk the egg, add the hemp milk and vegetable oil and add to the dry ingredients all at once. Stir only until just combined; do not over mix.
3. Portion batter evenly into the prepared muffin cups and sprinkle additional hemp seeds on top. Bake 15-20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack.