Nutrition

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The Death of Diversity

By Chris Cooper

In Nutrition

December 17, 2014

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Has the quest for perfect produce set us up for catastrophic losses when disease strikes?

Food is naturally diverse, and crops protect themselves from disease and predators through tiny genetic differences. When rice grassy stunt virus threatened to wipe out rice paddies from India to Indonesia in the 1970s, its advance was halted when a resistant strand of wild rice was found and crossbred with plants on the front line.

Modern strains… Continue Reading

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Seasons in the Abyss?

By Emily Beers

In Coaching, Nutrition

December 14, 2014

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Every year, people gorge themselves over the holidays and derail their diets. Does it have to be this way?

Three-time CrossFit Games athlete Ben Stoneberg is a cheater—a cheater on his diet during the holidays.

In fact, the athlete—whose fans call him “Stone Cold” Stoneberg—allows himself a couple of cheat days each week in the year, making the Christmas season an extreme version of standard operating procedures.

“I love food so I take full advantage when it is… Continue Reading

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Cleansed or Conned?

By Hilary Achauer

In Nutrition

October 17, 2014

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A look inside the juice-cleanse trend.

Teresa Godfrey (not her real name) wanted a break.

She’d spent the last few months eating too much and drinking more than usual, and she was feeling the effects of that excess. And she really wanted to lose 5 lb.

To jumpstart her healthy habits and drop some pounds, Godfrey decided to do something drastic. Each day for three days, she would drink six brightly colored… Continue Reading

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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

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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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