By Melanie Polk, M.M.Sc., R.D., F.A.D.A.
If you have a freezer, you can have a wealth of meal options. Today's leftovers become next week's dinner. Frozen peaches can whirl into a luscious breakfast smoothie. A BOGO sale — buy one, get one free — saves you several dollars on skinless chicken breasts. You have a busy week ahead — so you cook a few extra dishes over the weekend.
Used properly, a freezer will preserve fresh foods without destroying nutrients. Yet, too many of us let this marvelous kitchen helper stand by, bloated with foods long forgotten and ignored.
Click Here to continue reading and for some cold, hard tips to make this underappreciated appliance your ally!
By Arleen Fitzgerald, L.I.C.S.W.
When it comes to maintaining a healthy weight, the word is out: Mindful eating is in. But, what exactly does that mean?
We all know its opposite — mindlesseating. That's what we're doing when we gobble a turkey sandwich at our computers or munch an entire bag of chips in front of the TV. We're putting food into our mouths without really thinking.
Mindful eating, on the other hand, is recognizing when we're actually hungry — and giving each bite our full attention. Experts say when we do this, we tend to consume less food — maybe as much as one-third less. And, that's good news for anyone who's also trying to be mindful of an expanding waistline.
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By Melanie Polk, M.M.Sc., R.D., F.A.D.A., and Arleen Fitzgerald, L.I.C.S.W.
When it comes to the food-mood connection, it's not as simple as "eat this, feel that." A spinach salad can't cure the blues. But, nutrition and brain science shows us that what we eat during the day can affect our thinking and outlook.
Click Here for a few examples of how certain types of food can be a boon to moods:
By Melanie Polk, M.M.Sc., R.D., F.A.D.A.
Imagine you're standing at your stovetop. Is salt within reach? Here's a quick health tip: Move it to the back of your cupboard or to a high shelf.
Cooking with salt is a habit that many of us need to shake. Most of us get more sodium than we need. And, too much can cause the body to hold on to fluids, which can raise blood pressure. This adds up to a higher risk of heart attacks and strokes.
You can cut back on salt in the kitchen and still enjoy tasty dishes. In fact, they may even be more flavorful! All it takes is a little creativity — and a stash of no- or low-salt seasonings and alternatives.
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By Karis Gabrielson, R.N.
You may have noticed more gluten-free items showing up on store shelves — and on restaurant menus, too.
Today, there's growing interest in avoiding gluten. That may be a trendy choice for some. But, it's a medical necessity for people with celiac disease.
People with this condition shouldn't eat gluten — a protein found in wheat, rye, barley and some other grains — because of the way their bodies react to it.
Here are seven key facts about celiac disease:
1. It's on the rise. Celiac disease was once considered rare. But, blood sample research indicates it may be about four times more common today than it was 50 years ago. By some estimates, 1 in 100 Americans currently has this condition. Experts believe this may be partly due to how wheat crops and processing have evolved over time.
2. It's an autoimmune disorder — not an allergy. The body's immune system reacts to gluten by attacking and harming the small intestine. As a result, the body can't absorb enough nutrients.
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By Melanie Polk, M.M.Sc., R.D., F.A.D.A.
