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Food for Thought ColumnFitness Journal

High-Quality Carbs May Lead to Healthier Aging

Study suggests that eating more nutritious carbohydrates in middle age can help us age well An analysis of data involving over 47,500 women from the Nurses’ Health Study found that…

Buy or Bye: Miso

Salty, earthy and funky, miso is finding its way into more American kitchens. Its popularity is soaring as the interest in fermented foods continues to rise. Though several varieties exist,…

What do you think?

Has industry funded research gone too far? It’s known as the funding effect: the tendency for industry-funded studies to produce results favorable to the commercial interests of the sponsor. How? …

Vegans Can Adapt To Go Bigger on Iron

Research shows that eating only plants may give you an iron absorbing advantage It’s widely believed that those who abstain from eating animal-based foods are at a greater risk of…

Recipe for Health: Pumpkin Bean Minestrone

We all want to age well, and it turns out that going bigger on a certain plant-based compound may help with that goal. As reported in Frontiers in Nutrition, investigators…

The Scourge of Sugary Drinks

According to research published in the journal Nature Medicine, sugar-sweetened drink consumption accounts for more than two million new cases of type two diabetes, and 1.2 million new cases of…

Buy or Bye: Psyllium

As the awareness of the importance of high-fiber eating and metabolic health spreads, so does the resurgence of psyllium. Psyllium (pronounced “silly-um”) is a form of soluble fiber made from…

What Do You Think?

Beans and lentils might be playing a starring role in newly proposed changes to the Dietary Guidelines for Americans. If adopted, the new guidelines would emphasize such plant-based proteins and…

Yogurt and Honey are a Perfect Pairing

Here is some sweet news: Researchers stationed at the University of Illinois suggest that clover honey, when mixed with yogurt, can significantly improve the survival of beneficial bacteria in our…