Our grandmothers would be so proud. We are circling back to eating foods similar to the ones they grew and prepared themselves. Not only are we eating more frequently at home rather than going out; we’re also spending more of our budgets on healthy options, and we’re reading labels and nutrition facts (USDA 2014). In 2010, American adults were consuming 78 fewer calories per day than they were 5 years earlier, mostly attributable to lower intakes of total fat, saturated fat and cholesterol, as well as an increase in fiber (USDA 2014).
Staying up to date on the latest health and fitness news is important for all industry professionals, but the constant stream of new information can make this challenging. That is where IDEA FitFeed comes into play. This inclusive tool collates top news being shared by fitness professionals around the web and posts it in one convenient location. You can find all of the top headlines from leading news sources without having to flip through multiple websites and pages. Catch up on news from the past week here.
Even if you’re not a vegan eater, the recipes in The Homemade Vegan Pantry: The Art of Making Your Own Staples (Ten Speed Press 2015) will be game changers in your bag of kitchen tricks. Author Miyoko Schinner raises the bar on plant-forward cuisine by making her handcrafted food approachable for readers interested in lighter, healthier fare without the overprocessed or unrecognizable ingredients found in many prepared vegan and vegetarian foods.
It never feels good to throw away food, and yet, we’ve all done it.
That gorgeous bunch of lettuce you got at the farmer’s market? Liquefied in the produce drawer. The fresh bread you were going to make so many great sandwiches with? Molded over with just
a few slices used. The mango you intended for a new salsa recipe? Unspeakably smelly and buzzing with fruit flies— an innocent bystander that missed its moment of glory as the perfect complement on Taco Tuesday.
Like people, some foods just work better as a team. When the pairing forms a synergy that boosts your health, that’s even better.
A study published online earlier this year in the American Journal of Clinical Nutrition (May 27, doi: 10.3945/ajcn.115.111062) by
Purdue University researchers showed that adding eggs
to a salad with a variety of raw vegetables is an effective way
to improve absorption of carotenoids, which are fat-soluble nutrients that reduce inflammation and oxidative stress. Eating a salad with a variety of colorful vegetables pro-
Each morning is a clean slate and an opportunity to start fresh. As fitness professionals, we know that making healthy breakfast choices can set the tone for the rest of the day. Because it can be difficult to make drastic changes all at once, consider asking your clients to concentrate on fine tuning their breakfast habits just one or two days a week. In honor of National Breakfast month, IDEA has compiled a list of our favorite articles on breakfast nutrition, the benefits of eating breakfast and some delicious recipes to inspire your morning meal.
Question: I know that it is best to avoid overly processed foods as much as possible. But isn’t the fiber found in fortified foods such as breakfast cereals as good for you as the fiber found in naturally occurring foods? In other words, aren’t all fibers created equal?newsletter_teaser: The fact that many consumers believe that a high-fiber product, regardless of its source, is a healthful option is not surprising. But all fibers are not identical and as a result do not provide the same health benefits.