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Diet

  • Musician Moby Calls on USDA to Focus SNAP on Healthy Foods

    by Neal Barnard, MD, FACC | April 24, 2018

    healthy-groceriesThe Supplemental Nutrition Assistance Program (SNAP, formerly called Food Stamps) provides nutrition assistance to more than 40 million Americans. But SNAP currently isn’t set up to provide the good nutrition they need. In a new op-ed for the Wall Street Journal, musician and author Moby, who received food stamps as a child, proposes a solution: “A better approach would be to focus the program on cheap, healthy foods like beans, vegetables, fruit and whole grains. This would save money and keep recipients out of the doctor’s office.” Read more

  • All About C

    by Paula Gallagher | February 21, 2018

    orangeIn our series about vitamins and minerals, we have looked at vitamin A and all the B vitamins. Today, it's vitamin C's turn. Vitamin C is one of the most commonly taken vitamins and it is also one of the easiest to get in your diet... if you eat lots of fruits and vegetables. Unfortunately, that is not the case for many because of diets rich in processed foods and low on whole foods.

    According to a report published in Critical Reviews in Food Science and Nutrition, the recommended daily allowance (RDA) of vitamin C should be raised, and we should all consume more foods rich in vitamin C. In fact, the scientists believe that the RDA of vitamin C should be more than doubled. Read more

  • Could Jack Pearson’s Diet Be to Blame?

    by Neal Barnard, MD, FACC | February 12, 2018

    heart-disease-foodFans of the hit NBC series This Is Us finally learned how the beloved character Jack Pearson died, but did they get the full story? In a recent episode, after a fire breaks out at the Pearson residence, a doctor explains that excessive smoke inhalation stressed Jack’s heart, triggering a massive heart attack that took his life.

    What the doctor didn’t mention is that atherosclerosis, which is a fatty build-up in the arteries, put Jack at risk for the attack. The physical stress his body endured through his heroic and successful attempt at saving his family from the fire likely caused plaque to dislodge Read more

  • Dr. Mark Hyman's New Book: "Food. What the Heck Should I Eat?"

    by Village Green Admin | January 8, 2018

    This blog was written by Dr. Mark Hyman about his new book, Food. What the Heck Should I Eat? (Article reposted with permission from Dr. Mark Hyman.)
    * * *

    food-what-the-heck-should-i-eatEating healthy is more confusing than ever. I’ve been studying nutrition for 35 years and found that even experts are confused by the science. If the people we look to for nutritional guidance keep changing their views, no wonder the rest of us are so overwhelmed!

    You know what I’m talking about. One day eggs are unhealthy, then the next day they are a miracle food. One year the government tells us to eat bread, pasta, and other carbohydrates as the foundation of our diet, and the next it tells us to cut carbs. The US Dietary Guidelines told us 35 years ago that all our health problems were derived from eating fat and recommended we eat fat “only sparingly.” Over three decades later, they suddenly learned fat wasn’t so bad for us.

    Then you’ve got the dogmatists who believe you must adhere 100% to a particular plan to be lean and healthy, whether that plan be vegan, Paleo, vegetarian, Mediterranean, raw food, ketogenic, high-fat, low-fat or omnivore. Read more

  • Move Over Quinoa, There's a New Grain in Town: Freekeh

    by Paula Gallagher | January 3, 2018

    freekehI stumbled over this grain in my local grocery store while I was checking quinoa off my list. To be honest, the name caught my eye first and then I read the side label. High fiber, great source of protein and easy to prepare. I was sold!

    Freekeh, also known as farik, is a whole grain harvested while young and green. It's roasted over an open fire, then the straw and chaff are burned and rubbed off. The grain on the inside is too young and moist to burn, so what you're left with is a firm, slightly chewy grain with a distinct flavor that's earthy and nutty. Read more

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