A number of foods that have been spotlighted recently in the culinary and natural-foods worlds may leave you scratching your head—as in, “I’ve never heard of that before.”
So that you’re not at a loss when you see “asafoetida” on a menu, here is a primer on a few of the more popular ones. See how many of these you’re familiar with, and study up on their reputed health benefits.
Anecdotally speaking, have you noticed that you feel better during and after training when you’ve put some caffeine in the tank? Research reported in the June issue of Medicine
& Science in Sports & Exercise (2015; 47 , 1145–58) con- firmed that while caffeine improves endurance exercise performance, the ergogenic mechanism(s) behind this effect remain unclear.
It’s never too early to talk about Alzheimer’s disease—even for a
nonmorning person like me. On a misty March morning in New York’s
financial district, I rushed across traffic and made it to the 8:00 am
continental breakfast just in time for the “Role of Nutrition in
Dementia Prevention and Management” conference, which was buzzing with
the world’s foremost nutrition epidemiologists and Alzheimer’s experts.
Use a three-pronged approach to help frail participants move better, get stronger and improve their balance.
From Italy to India, many countries can teach us a lot about healthy eating—and fortunately, a number of traditional eating habits from various nations can be easily implemented into our diets to give them a nutritional upgrade.
Take a cue from the time-honored dietary strategies of Okinawa, Japan. Matthew Kadey, MS, RD, dietitian, freelance nutrition writer and recipe developer in Waterloo, Ontario, shares how.
Moderate adherence to a new diet, fittingly known by the acronym MIND, could significantly lower a person’s risk of developing Alzheimer’s disease, according to a paper published online in March in Alzheimer’s & Dementia.
Wild-caught Alaskan salmon, fresh organic blueberries, pomegranate seeds, quinoa and açai berry juice. All are amazing superfoods, right?
Yes . . . and they also are amazingly expensive. And for many of your clients, that part is not so super.
Chef and poet Annelies Zijderveld
became inspired to write her cookbook Steeped: Recipes Infused
With Tea (2015 Andrews McMeel) after
working at a number of food festivals and chatting with chefs who took her seriously about cooking with tea.
“My take on cooking with tea is plant-based and mostly healthy, with an emphasis on flavor. It’s vegetarian because that’s the way we eat at home, as do so many tea-drinking cultures.
A study led by the Yale School of Public Health has found that middle-school students who drink heavily sweetened energy drinks have a 66% higher risk for hyperactivity and inattention symptoms.
From 12 out of 27 randomly selected district schools, 1,649 students in Connecticut completed health behavior surveys that included a five-item hyperactivity/inattention subscale.