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.
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?
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.
“Heavily marketed products backed by health brands or ‘gurus’ can have everyone questioning their food and nutrition choices,” says Teri Mosey, a holistic nutrition and culinary consultant in New York City who holds advanced degrees in exercise physiology and nutrition. “These foods being advertised as superfoods are [simply] whole foods from nature that have been around for thousands of years. They are just getting their 10 minutes of fame.”
Here are some thrifty substitutions for hyped-but-pricey foods that frequently show up on “superfood” summaries.
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 types of fiber created equal?
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 in the American Journal of Clinical Nutrition (May 27, 2015, 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-