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.
Do treadmills accurately count calories burned? How many carbs are right for you? Can meditation slow the aging of your brain? Find the answers to these questions and other relevant news items on IDEA FitFeed. This inclusive tool gathers news articles, research studies, blogs and all content being shared by fitness professionals around the web and posts it in one convenient location.
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.
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.
A Tufts University study led by Adela Hruby, PhD, MPH, has found that healthy people with the highest magnesium intake were 37% less likely to develop high blood sugar or excess circulating insulin, common precursors to diabetes.
Among people who already had those conditions, those who consumed the most magnesium were 32% less likely to develop diabetes than those consuming the least.
The second association held true even when researchers accounted
for other healthful factors—such as fiber—that often go along with magnesium-rich foods.