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).
People who eat greedily and quickly should slow down if they want to keep off the pounds, says a study published in the online version of the Journal of Clinical Endocrinology & Metabolism on October 29, 2009. Although previous research has suggested that the rate at which people eat may contribute to obesity, this study was the first to measure how appetite and hormonal
responses after meals affect weight gain.
According to the results of a recent study conducted by the American Dietetic Association (ADA), consumers are hungry for accurate nutrition information. The ADA researchers determined that while nearly 8 in 10 of the people surveyed are interested in locating reliable online sources of nutrition information, more than 60% have trouble finding what they need on the Internet.
Put down your kitchen knife: researchers have found that carrots cooked whole contain 25% more of a potential cancer-fighting compound than those cooked after being sliced or diced. Chopping carrots increases the amount of the veggie’s surface area, which apparently causes more of its nutrients to leach out into the cooking water. (The same goes for packaged, already-cut carrots.)
There is a difference, but it’s not in nutritional quality—it’s in the breed of hen that laid the egg. It’s
really quite simple: most breeds with white feathers lay white eggs, whereas brown eggs tend to come from breeds with brown
or red feathers. Both types of eggs have the same nutrient content and taste. The nutrient content is determined by the type and quality of feed fed to the hens.