Nutrition Insight

5 Avocado Hacks That Make Almost Any Meal Healthier

It’s taken a long time for the avocado to really come into its own as the rich and versatile treat that it is. Fat-phobes were wary; many cooks didn’t realize that, beyond guac, this fruit enhances breakfasts, lunches, snacks, and even desserts (on the island of Java they make chocolate smoothies out of it). Today the plant fat is seen […]

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FDA Puts Pressure on Food Companies to Use Less Salt

On Wednesday, the Food and Drug Administration (FDA) released new sodium guidelines for major food manufacturers and restaurants to reduce the level of salt in their meals. The news comes just off the heels of the FDA’s plans for a major nutritional overhaul on the way packaged foods are labeled to reflect added sugar and specific serving sizes. The FDA […]

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The 8 New Rules for Eating Great Breakfasts Every Day

What you should really be eating for the most-skipped meal of the day, and why you should start if you haven’t already. Seize your morning with breakfast. It not only sets the tone for the entire day, but it also offers us a way to jumpstart your engines to better health. The quality of this first meal is essential; many […]

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What You Need to Know About Nutritional Yeast

Nutritional yeast has long been a favorite of vegans, who use it as a cheese substitute. But now nutritional yeast is everywhere—maybe you’ve seen it in the market, or on a food blog. Here’s what you need to know about the popular seasoning. It’s simply deactivated yeast—similar to the kind in your bread or beer. To make the seasoning, manufacturers feed the yeast […]

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Nutritional Label Overhaul Will Include Added Sugar Counts, Against Industry Complaints

The Nutrition Labeling and Education Act of 1990 required that all food manufacturers use a standard nutritional facts label. The law went into effect in 1994, and since then, those labels have stayed pretty much the same. The only significant change came in 2006, when trans fat was added under saturated fat. Today, Michelle Obama will announce an overhaul of that familiar […]

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Grass-Fed vs. Grain-Fed: Answers to Commonly Asked Questions

Demand for grass-fed beef is growing, and for many good reasons. If you’re in the market for some, here’s some vital info: It’s a healthy, relatively lean protein source. It has less total fat than grain-fed beef (the kind most often sold in supermarkets), perhaps as much as 50 percent less. Similarly, saturated fat in a grass-fed steak is around […]

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Finally! The FDA Plans to Redefine “Healthy”

Good news for smart snackers: the FDA is re-evaluating its stance on the word healthy. As current regulation stands, a healthy snack is one with no more than 3g total fat or 1g saturated fat per serving. That rules out basically anything with nuts, nut butter, avocados, heart-healthy oils, seeds, coconut, and even higher-fat yogurts. The issue came up last March, […]

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Report: Half of All Burgers Have More Calories Than the Label Says

How do you know that the piece of fish you’re buying is Albacore tuna and not tilapia? How do you know the veggie burger is really vegetarian, or that the calorie count is accurate? You don’t. A new company is trying to change that using DNA analysis to identify exactly what is in various foods, rather than relying on the […]

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Why It’s Time to Stop Using Bleached All-Purpose Flour

Brown is all the rage these days – taking over as the new white in the health food industry. Whole-grain breads take precedence over pillow-soft white. Brown rice preferred over white. Brown eggs, though equally nutritious, have that fresh farm-to-table feel that drives consumers to pay the extra $0.69 for color. Even brown sugar, just white sugar mixed with molasses, […]

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What is the Difference Between Fermenting and Pickling?

There’s growing interest in the documented health benefits of fermented foods like sauerkraut, kimchi, yogurt, and kombucha. But what about plain old cucumber pickles? Are those good for you? And isn’t sauerkraut a kind of pickle? To untangle the differences between pickling and fermenting, we turned to Harold McGee’s On Food and Cooking. Both fermenting and pickling are ancient food […]

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