Archive for the ‘Food Information’ category

When Your Nutrients Expired?

July 20th, 2011

By Amy Paturel, September/October 2009

OrangeJuiceSometimes there are clues when a food passes its prime: lettuce wilts, bananas turn brown. Other foods will look and smell OK long after their health punch has dramatically declined. “Certain nutrients are unstable when exposed to oxygen (from the air), heat (from cooking) and light,” says Carol Johnston, Ph.D., R.D., chair of the Department of Nutrition at Arizona State University. Keep track of how long you store the following nutrient-rich foods.

 

GREEN TEA: 6 MONTHS
A 2009 study in the Journal of Food Science showed that catechins (antioxidants linked with a reduced risk of some cancers) in green tea decreased markedly over time. After six months, catechin levels were 32 percent lower. Make the most of the antioxidants by storing tea in a sealed container in a dark, cool place.

» Read more: When Your Nutrients Expired?

5 Hot New Superfoods

April 29th, 2011

by Cynthia Sass, SHAPE Magazine

yogurtIs Greek yogurt already old hat? If you love expanding your nutrition horizons get ready for a whole new crop of superfoods bound to become the next big thing:

Skyr  This Icelandic yogurt is technically a soft cheese, but its texture and nutrients are similar to Greek yogurt, and it includes the same basic ingredients: skim milk and live active cultures. Skyr is made using a centuries-old straining processes that removes the whey (liquid), which makes it creamy and thick (stick a spoon in it and turn it upside down – it won’t fall out!) without providing any fat. A single 6 oz container of plain, nonfat packs 17 g of protein compared to about 15 g in Greek  and 8 g in traditional yogurt.

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Could Getting More Fiber Help You Live Longer?

February 27th, 2011

By Angela Haupt and Katherine Hobson, USNews.com

 

wholegrains-article Hear fiber and you probably think of bran cereal, which doesn’t exactly make you salivate. But new research suggests more fiber could equal more years. Analyzing data from nearly 400,000 men and women ages 50 to 71, researchers found that those who consumed the most fiber were 22 percent less likely to die from any cause during the nine years they were studied. Men were 24 to 56 percent and women 34 to 59 percent less likely to die of heart and infectious or respiratory diseases, according to findings from the National Institutes of Health’s AARP Diet and Health Study, published today in theArchives of Internal Medicine.

Why fiber reduces the risk of early death is unclear. Perhaps it’s because fiber lowers levels of "bad" LDL cholesterol, improves blood glucose levels, reduces inflammation, and binds to potential cancer-causing agents, helping to flush them out of the body, says lead author Yikyung Park, a staff scientist at the National Cancer Institute.

 

» Read more: Could Getting More Fiber Help You Live Longer?

Six Cancer Fighting Superfoods

December 28th, 2010

By Leslie Barrie

broccoli-fights-cancer To reduce your risk of cancer, look no further than your fridge. "All the studies on cancer and nutrition point to eating plant-based foods for their phytonutrients and other special compounds," says Richard Béliveau, PhD, chair in the prevention and treatment of cancer at the University of Québec at Montreal and author of Foods to Fight Cancer.

Aim for five to nine daily servings of all kinds of fruits and vegetables—especially these six superstars.

Broccoli

All cruciferous veggies (think cauliflower, cabbage, kale) contain cancer-fighting properties, but broccoli is the only one with a sizable amount of sulforaphane, a particularly potent compound that boosts the body’s protective enzymes and flushes out cancer-causing chemicals, says Jed Fahey, ScD. A recent University of Michigan study on mice found that sulforaphane also targets cancer stem cells—those that aid in tumor growth.

Helps fight: breast, liver, lung, prostate, skin, stomach, and bladder cancers

Your Rx: The more broccoli, the better, research suggests—so add it wherever you can, from salads to omelets to the top of your pizza.

» Read more: Six Cancer Fighting Superfoods

The truth about soy foods

October 25th, 2010

by Health.com

soy_beans Q: Should I worry about eating soy?
A: No. If you’re a healthy woman with no history of breast cancer or thyroid disease, soy can be part of a balanced diet.

Chances are you’ve heard confusing reports about soy. Some say it’s a healthy superfood; others claim it boosts cancer risks. Here’s what we know for sure: Soy foods are high in protein, fiber, calcium, potassium, and B vitamins. And a European research review found that soy could lower heart disease risk and relieve hot flashes. So, eating a little soy each day is OK for healthy women, experts agree. But there are caveats.

» Read more: The truth about soy foods

Health Tip: Cut Down on Sodium

October 5th, 2010

Sodium-readersfood (HealthDay News) — Many foods and recipes include lots of salt (sodium), which can raise your blood pressure.

The U.S. National Heart, Lung, and Blood Institute suggests how to cut down on sodium in your diet:

  • Purchase vegetables that are fresh, canned or frozen without any added salt.
  • Stick to fresh meat, fish and poultry instead of processed or canned products.
  • Season foods with salt-free seasonings, spices and herbs. Avoid instant pastas, rice and other foods with prepackaged seasonings.
  • If you do eat canned foods, rinse the contents to wash off some of the sodium.
  • Avoid prepared foods such as frozen pizzas or entrees.
  • Buy lower-sodium varieties of your favorite foods.

25 Best Nutrition Secrets

September 9th, 2010

By David Zinczenko

Sarah Palin is on a diet. So is Barack Obama, Glenn Beck, Oprah Winfrey, Lady Gaga, Peyton Manning, the pitching staff of the Texas Rangers, all the judges on America’s Got Talent, and the entire cast of Glee. In fact, from Chris Rock to Kid Rock to The Rock, everyone you can name is on a diet.

And so are you.

How can I be so sure? Because a “diet” isn’t something you go on and go off of, like a prescription. A diet is what you eat, day in and day out, whether you planned to eat that way or not. So when people ask me what kind of “diet” they should follow, I always tell them to follow the one they’re already on—the way you like to eat is the way you should eat. In researching the Eat This, Not That! book series and seeing people lose 10, 20, 30 pounds or more effortlessly, I’ve learned that if you want to make big changes to your health, forget about following somebody else’s diet. Just make a bunch of little changes to the diet you’re already following. Believe me, it’s the best way to get results. Below, I’ve listed the 25 best new nutritional tweaks you can make that will improve the way you look and feel—fast and forever!

» Read more: 25 Best Nutrition Secrets

8 Things You Should Know About Toothpaste

August 23rd, 2010

By Jordan Shakeshaft, Woman’s Day

toothpaste Faced with dozens of different products promising to make your teeth fresher, whiter and cavity-free, it’s no wonder you wander aimlessly down the toothpaste aisle. To help you pick wisely, we turned to the pros for the scoop on what ingredients to look for, whether gel or paste formulas are right for you and just how much you need to squeeze onto your brush. It’s never too late to get your pearly whites in tip-top shape, so read on to find out how!

1. It’s all about the fluoride.
With a host of ingredients in toothpaste, it’s easy to lose sight of what’s essential. But no matter what your individual needs are (i.e., tartar control, whitening, breath-freshening and so on), dental hygienists agree that fluoride is a must. According to the Academy of General Dentistry, brushing with fluoride toothpaste twice daily can reduce tooth decay by as much as 40 percent. “Even in areas where there is water fluoridation, the added fluoride in toothpaste has been shown to be very beneficial,” says Caryn Loftis-Solie, RDH, president of the American Dental Hygiene Association (ADHA).

2. Look for the seal of approval.
While it’s tempting to save some cash with a generic brand of toothpaste, you may actually be getting an ineffective—and potentially harmful—product. “You should always look for the ADA Seal when choosing a toothpaste,” says Clifford Whall, PhD, director of the American Dental Association (ADA) Seal of Acceptance Program. “Only those products have the scientific data to back up their claims and have been proven to meet our criteria for safety and effectiveness.” With 50-plus approved toothpastes on shelves, it’s easy to find a tube that’s right for you and your budget.

 

» Read more: 8 Things You Should Know About Toothpaste

How to choose the ripest fruits

July 20th, 2010

orange-readersfood Finding hard to pick or choose fruit(s) because don’t know whether it is ripe or not? Here are some clues for you

Melons

Experts agree that scent is important in choosing the best-tasting melons, particularly when it comes to cantaloupe and honeydew (less so with watermelon). They should smell very sweet, particularly at the blossom and stem ends, which should also be tender if you press on them. 

The best way to check for ripeness of a cantaloupe or honeydew melon is to look at the skin, says Emily Wallendjack, pastry chef at Cookshop in New York City. "If the veins on the skin are green, they aren’t ripe." Corriher likes to choose melons that are pale.

Wallendjack and other experts suggests tapping melons: "If you tap on it, and kind of flick it and hear a deep hollow sound, it’s ripe."

A watermelon should feel heavy for its size and the underbelly should have a splotch of creamy yellow.

» Read more: How to choose the ripest fruits

Seven Myths about Vegetables

June 10th, 2010

By Lori Bongiorno

vegetables-recipe Is it healthier to eat raw veggies or to cook them? Is fresh broccoli more nutritious than frozen? Is eating iceberg lettuce a waste of time?
You may be surprised by the answers to these seemingly simple questions. In fact, there are several misconceptions when it comes to vegetables. The one universal truth is that most of us could be eating more of them.

As summer approaches, we have more vegetable choices than at any other time of year. Here’s a guide to what’s fact and what’s fiction when it comes to eating your veggies.

Myth: Fresh vegetables are more nutritious than frozen

Fact: Studies show that sometimes you can get more nutrients from frozen veggies, depending on variety and how old the vegetables at your supermarket are. That’s because produce starts losing nutrient quality as soon as it’s picked.

» Read more: Seven Myths about Vegetables