Category: Nutrition (Page 28 of 48)

      King Kale! In Season and Ready to Boost Your Health

      December 11, 2011 /

      It might not make your mouth water to look at it but kale is a major “super food.”

      One of the worlds healthiest foods, kale is both delicious and nutritious.

      Why has kale gotten an edge on all the other dark leafy greens? Tamara Duker Freuman, a dietician and nutritionist with a fantastic blog called What I’m Eating Now, says kale scores a perfect 1,000 on the Aggregate Nutrient Density Index, a food-rating system that measures nutrients per calorie. “While I view the term ‘superfood’ with more than a healthy dose of skepticism (it’s more of a marketing term than a nutrition term), I would be hard-pressed to come up with a food more deserving of the title,” Duker Freuman says of kale.

      Nutritionally, kale has Vitamins K, A and C, and calcium and iron going for it. The distinctive crunch of baked or fried kale is also likely to appeal to people of all ages, says Duker Freuman.

      Here is a delicious recipe for Kale and potato soup; Perfect for cold weather.

      Nutrition, Resources, Wellness

      Amazing, Awesome, Avocado!

      December 11, 2011 /

      Avocados have gotten a bad name in the past but undeservedly so.

      High fat and calorie content made avocados a dieters nightmare until recent research revealed the tremendous health and yes, weight loss benefits of this protein rich, belly-fat busting wonder.

      Protein

      Avocadoes provide all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, avocado protein is readily absorbed by the body because avocadoes also contain fiber. If you are trying to cut down on animal sources of protein in your diet, or if you are a vegetarian, vegan or raw foodist seeking more protein, avocadoes are a great nutritional ally to include not merely as an occasional treat, but as a regular part of your diet.

      Beneficial Fats

      Avocadoes provide the healthy kind of fat that your body needs. Like olive oil, avocadoes boost levels of HDL (the “good” cholesterol). HDL cholesterol can help protect against the damage caused by free radicals. This type of cholesterol also helps regulate triglyceride levels, preventing diabetes. A study published early this year in the Canadian Medical Association Journal found that a vegetarian diet, which includes HDL fats, can reduce levels of LDL (the “bad” cholesterol) as effectively as statin drugs.

      Read about all the benefits of this amazing fruit.

      Nutrition, Wellness

      The Sugar Content in Children’s Cereal is Dangerously High

      December 11, 2011 /

      Sugar in children’s cereal is alarmingly high.

      At least three popular children’s cereals are packed with more sugar in a one-cup serving than a Hostess Twinkie, and an additional 44 are loaded with more sugar in a cup than three Chips Ahoy cookies, according to a study released Tuesday by the Environmental Working Group.

      Find a list of the worst offenders cereals and the sugar content as well as a list of alternatives.

      Nutrition, Quality Control, Research, Wellness

      Ersatz Chicken Cause Illness

      December 6, 2011 /

      Imitation meat products cause allergic reaction and illness but not any more so than soy products, nuts, shellfish dairy or eggs.

      The FDA has stepped in, however, has found no reason extend warnings against Quorn.

      Quorn products, sold at popular grocery chains including Whole Foods, come in the shape of artificial “Chik’n” patties or nuggets – or even cylindrical beef approximations or turkey “roasts.” The main ingredient is a so-called mycoprotein — protein extracted from a microscopic fungus. Quorn has sparked a yum or eww debate among vegetarians since it hit the U.S. market nearly a decade ago.

      It is best to keep in mind that imitation anything is usually filled with preservatives, and artificial colors and flavors therefore raising the chances of having and adverse reaction to something in the preparation

      Nutrition, Quality Control

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