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Despite all the questions about how much carbohydrate we should eat, researchers say we may be overlooking a more important issue: the kinds of carbohydrate that we eat.
Experts say that the question of whether vegetarian eating is better than non-vegetarian eating depends on exactly what is in that vegetarian diet.
Do New Year’s resolutions really do any good? It depends on what they are and whether you can keep them.
There’s more than just a bountiful feast to be thankful for at Thanksgiving. From the main course to dessert, the traditional Thanksgiving meal is stuffed with healthy food choices.
Orange mashed potatoes? Purple french fries? Potato dishes of the future could be healthier, tastier, and more colorful.
Scientists and health experts have started to go nuts. Researchers have determined that nuts – used in moderation – can make beneficial contributions to a healthful diet. Includes recipe for Spiced Toasted Almonds.
If your only experience with Chinese food has been from the neighborhood carry-out, you may be surprised that the traditional Asian diet is known for its balance of health and flavor. Includes recipe for Steamed Chicken with Red and Yellow Bell Pepper.
Each January, tradition dictates that you make a resolution to do something different or better in the new year. For many people, that resolution involves improving their health and appearance by eating better. Here are some great tips to help you succeed!
To prepare a festive Thanksgiving meal that bolsters health and weight goals instead of undermining them, try more plant-based food than animal-based food at both the cooking and serving stages.
Apple season is upon us. While you may not immediately notice it since many varieties are available year-round, the time from September to February is the peak period for an assortment of particularly delicious and distinctive apples.
Nutritionists say it can be easy for school-aged kids to learn healthy eating habits—all it may take is a little home work.
Though it’s not the first place you would choose to eat, your car may be one place where you occasionally catch a meal. Today, the phrase “to go” means food is not going home, it’s going with you in the car while you shuttle yourself or your kids between appointments, practices and games.
The kids are going back to school. Once again, you are back in the kitchen packing lunches, racking your brain for something different that they will eat. Sound familiar?
Grapes may be rich in antioxidants and play a role in maintaining cardiovascular health, but recent research suggests that the cranberry may have even more to offer.
Once forgotten by cooks in the rush to go gourmet, common greens like kale, chard and collard greens are now back in vogue and on the menus of upscale restaurants. Their new popularity is an outgrowth of two changes on the American scene – greater interest in how foods affect our health, and new farming techniques that get more varieties to market with greater frequency.
Folic acid is one of the B vitamins. Folic acid is found in oranges, grapefruits, lemons, dark green leafy vegetables, beans, peas, and lentils. You also can get folic acid by eating cereals, breads and other grain products that have folic acid added to them. These products are called enriched or fortified. Look at the food label to find the amount of folic acid in the food.
When it comes to food poisoning, big outbreaks make headlines. E. coli in apple juice and alfalfa sprouts. Listeria in cheese and hot dogs. Salmonella in eggs and on poultry. But the most frequently diagnosed food-borne bacterium rarely makes the news. The name of the unsung bug? Campylobacter.