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?
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.
A new study shows that the widespread use of artificial sweeteners in drinks and food may cause certain gut bacteria to induce glucose intolerance and metabolic disease, both significant markers for obesity and diabetes. newsletter_teaser: A new study shows that the widespread use of artificial sweeteners in drinks and food may cause certain gut bacteria to induce glucose intolerance and metabolic disease, both significant markers for obesity and diabetes.
If you regularly take herbals and dietary supplements, it may be time to reevaluate why you take them and what the potential cost to your health could be. New research published in Hepatology (doi: 10.1002/hep.27317),
a journal of the American Association for the Study of Liver Diseases, shows that liver injury caused by herbals and dietary supplements increased from 7% to 20% in a U.S. study group over a 10-year period.
￼A large, population-based study of Midwest adults has shown that use of certain dietary supplements, including fish oil, echinacea and coenzyme Q10, was tied to changes in subjects’ systolic and diastolic blood pressure levels.