While it may be tempting to shuck corn on the cob while still in the grocery store, doing so may be hazardous to this veggie’s nutrient content. Better to buy and store corn in the husk, then shuck it (i.e., pull back and remove the husks) right before cooking. If you will not be using it immediately, store corn in the refrigerator for up to 5 days. The corn is past its prime if the silks turn brown or dark.
According to the American Dietetic Association (ADA), about one-third of Americans currently take some kind of dietary supplements, especially nutrient supplements, such as vitamins and minerals. Because this appears to be a growing trend, the ADA recently released a position paper on nutrient supplements to inform consumers about the safety and efficacy of these unrestricted products.
You can pose your own question to our contributing editor Jennie McCary, MS, RD, LD, a registered dietitian and wellness manager for Albuquerque Public School District. She is president of New Mexico’s Dietetic Association and is New Mexico’s 2009 Outstanding Dietitian of the Year. Please send your questions, along with your name and city/state/country, to editor Sandy Webster at firstname.lastname@example.org.
It isn’t always easy to find fresh blueberries when you need them without paying a princely sum. But don’t worry: frozen blueberries are actually more nourishing than fresh, so long as they are wild. Research has shown that sweet wild blueberries, which are smaller than the fresh fruit, contain the highest level of antioxidants.ask the RD
Most Americans get far too much salt in their daily diet, thanks to our nation’s high consumption of processed foods. While no one wants to eat bland food, there are ways to enhance dishes without resorting
to salt. Here are some tips to cut your family’s sodium levels without
Herbs, dried or fresh, can accent a host of recipes. Use dried herbs for sauces, soups and chili, but remember to first crush the herbs
between your fingers to release their flavorful
According to the September/October issue of Nutrition Today, data from the National Health and Nutrition Examination Survey III reveal that individuals get approximately 19% of their total daily fluid intake from foods; other studies have estimated this number may be as high as 25%. Here’s a look at the water content of some commonly consumed foods that can help you stay properly hydrated throughout the day:
Next month is the start of cherry season, which extends to August. This stone fruit, a relative of apricots, peaches and plums, comes in two species: sweet cherries and sour (also called tart or pie cherries).