Catherine (Sananès) Katz, PhD, was trained as a neuroscientist at Princeton, but today she makes her biggest impact on human health by sharing her knowledge of food and her love for cooking.newsletter_teaser: This vegan recipe is packed with flavor, fiber and plant protein. Visually stunning, it is an easy-to-make, satisfying dish that is perfect for a busy weeknight.
It’s been more than 20 years since the U.S. Food and Drug Administration gave the Nutrition Facts Panel on packaged foods a major retread; the current one was long overdue, say nutrition experts.
Among numerous changes, the revamp includes a line disclosing “added sugars,” along with a corresponding % Daily Value—based on a limit of 50 grams (roughly 12 teaspoons) of added sugar toward the daily 2,000 calories recommended for most adults. Average Americans consume an estimated 22 teaspoons of added sugar per day, most of which comes from processed and prepared foods.newsletter_teaser: After more than 20 years, the USDA has updated the Nutrition Facts Panel. Among many changes, the revamp includes a line disclosing “added sugars,” along with a corresponding % Daily Value.
Question: Is millet as nutritious a grain as quinoa? Can I cook it the same way?
Answer: Millet is an “ancient grain” that is increasing in popularity owing to its nutty flavor, chewy texture and good nutrition. While quinoa is very familiar to Americans and seen everywhere from trendy bowls in fast-casual restaurants, to pancakes made by home cooks, millet is just being discovered. Actually, most of us do know millet, at least by sight. It is the small, round, yellow grain found in your backyard bird seed. newsletter_teaser: Millet is an “ancient grain” that is a good source of fiber, and like other whole grains, it contains respectable amounts of folate, iron and potassium.
In a detailed and powerful examination of how dietary fat affects health, researchers from Harvard T.H. Chan School of Public Health have shown that consuming higher amounts of unsaturated fats is associated with lower mortality. The findings suggest that replacing saturated fats like butter, lard and fat in red meat with unsaturated fats from plant-based foods—like olive oil, canola oil and soybean oil—can confer substantial health benefits and should continue to be a key message in dietary recommendations.newsletter_teaser: Replacing saturated fats like butter, lard and fat in red meat with unsaturated fats from plant-based foods—like olive oil, canola oil and soybean oil—can confer substantial health benefits and should continue to be a key message in dietary recommendations.
Every year, new words get added to the English vernacular by various dictionary editors and the sheer force of pop culture. This year saw the names of many ethnic dishes and new verbal culinary mashups officially recognized as part of our language. Among the most popular?
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).
It’s not quite in the same vein as that must-try pop-up restaurant in town, but culinary experimentation in space is definitely edgy. Last August, astronauts aboard the International Space Station grew and ate the first vegetable cultivated in space—red romaine lettuce—as part of NASA’s Veg-01 experiment. “Future long-duration space missions will require crew members to grow their own food, so understanding how plants respond to microgravity is an important step toward that goal,” says a report on www.nasa.gov.