Nutrition

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Trust Your Taste Buds

By E.M. Burton and Steve Gillanders

In Nutrition

July 02, 2014

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Want to know if your favorite fruits and veggies are packing more nutritional bang for your buck?

You already have a way to tell: your palate. Over 10,000 taste buds in your mouth are each equipped with 100 to 150 taste cells that send messages to your brain about the chemicals in your food as they dissolve in saliva. But can you tell if a food is more nutritious by tasting it?

Using 10 different navel oranges, from organic and… Continue Reading

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Read ’Em and Eat

By Agnese Smith

In Nutrition

June 24, 2014

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Simple front-of-package nutrition labeling could help combat obesity—but only if the food industry buys in and consumers pay attention.

A burger is a burger is a burger. Except when it’s not.

Stroll through any Marks & Spencer grocery store in Britain, and so long as you aren’t colour blind, you will see that a venison burger has less fat and salt than its made-of-beef counterpart. No need to work out percentages or possess an advanced… Continue Reading

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Gut Check

By Hilary Achauer

In Nutrition

June 04, 2014

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Recent research shows a diverse population of intestinal bacteria is essential for good health. In an effort to improve the quantity and diversity of their own personal microbiota, many health-conscious people are exploring the wild and unpredictable world of at-home fermentation.

One hundred fifty years ago, Louis Pasteur figured out how to isolate a microorganism. His discovery led to the germ theory of disease and pasteurization, both of which saved… Continue Reading

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Prevention or Prescription?

By Andréa Maria Cecil

In Medical/Injuries, Nutrition

April 20, 2014

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Thomas Edison said, “The doctor of the future will give no medicine.” But will the medical school of the future give enough education on fitness and nutrition? Andréa Maria Cecil investigates.

With wine comes honesty. Mike Roizen knew that. So he encouraged imbibing every Wednesday night, when he would meet eight medical students to find out who the good and bad teachers were at SUNY Upstate Medical University’s College of Medicine.

But Roizen got more… Continue Reading

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Constantly Varied Kitchen: Bacon-Wrapped Jalapeño Poppers

By Marston Sawyers, Nick Massie and Julian Marquez

In HD Videos, Nutrition

January 30, 2014

Video Article

If you’re searching for an alterative breakfast with a kick, let chef Nick Massie show you how to create bacon-wrapped jalapeño poppers.

“It’s essentially a jalapeño popper full of sweet potatoes and shrimp and then wrapped up in bacon,” says Massie, who runs PaleoNick.com. “You can eat ’em hot or cold.

The ingredients are simple: jalapeños, sweet potatoes, shrimp, bacon, mayo and sriracha sauce.

Massie begins by cutting the jalapeños in half… Continue Reading

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Constantly Varied Kitchen: Deep-Dish Breakfast Pizza

By Marston Sawyers, Nick Massie and Julian Marquez

In HD Videos, Nutrition

January 22, 2014

Video Article

No time for breakfast? No worries. Nick Massie’s sausage breakfast pizza will satiate your hunger.

“This one’s really good for early-morning class or if you just have to get to work and you don’t have time to get up and make breakfast,” says Massie, a chef and CrossFit athlete who runs PaleoNick.com.

“We’ll make this ahead of time, slice it into slices like a pizza, wrap and freeze it, have your breakfast ready for ya.”

You’ll need Italian… Continue Reading

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Constantly Varied Kitchen: Massie Mayo

By Marston Sawyers, Nick Massie and Julian Marquez

In HD Videos, Nutrition

January 15, 2014

Video Article

Chef Nick Massie shows you how easy it is to whip up your own homemade mayonnaise for an accent to your dishes.

“It’s super quick, healthy. It adds moisture, flavor and fat to your diet,” says Massie, who runs PaleoNick.com.

The ingredients list is short: eggs, mustard, lemon, olive oil, salt and pepper—all thrown into a food processor.

“You don’t have to do it in the food processor, but it’s the best way—most efficient,” Massie… Continue Reading

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Constantly Varied Kitchen: Cinnamon-Infused Short Ribs

By Marston Sawyers, Nick Massie and Julian Marquez

In HD Videos, Nutrition

January 10, 2014

Video Article

If you’re dedicated to the Zone Diet and like bargains, this is a recipe for you: cinnamon-infused short ribs.

The dish was “inspired by a trip to Costco, where we found some butternut squash pre-diced,” says chef Nick Massie, who runs PaleoNick.com.

Short ribs are the main ingredient, accompanied by the squash, as well as onions, tomatoes, garlic, tomato paste, cinnamon sticks, bay leaves and olive oil. Massie begins by combining most… Continue Reading

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