Nutrition

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Soda, Death and Taxes

By Brittney Saline

In Nutrition

March 04, 2016

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With treatment of chronic disease eating up health-care budgets, elected officials consider excise taxes to reduce consumption of harmful sugary beverages.

On Nov. 4, 2014, 76 percent of voters made Berkeley, California, the first U.S. city to pass a soda tax. After its implementation in March, the tax generated just shy of US$700,000 in revenue in its first six months.

Berkeley City Councilmember Laurie Capitelli helped spearhead the measure. At first, he saw… Continue Reading

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In CrossFit, Legal, Nutrition

February 24, 2016

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City attorneys offer strong opposition to American Beverage Association motion for a preliminary injunction seeking to strike down an ordinance requiring warnings on sugary-drink ads.

The debate over whether sugar-sweetened beverages cause a host of metabolic derangements is akin to the one on global warming, said Harold Goldstein, executive director of the California Center for Public Health Advocacy.

“You might be able to find somebody that says global warning isn’t man made… Continue Reading

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Expert Report?

By Staff

In Medical/Injuries, Nutrition

February 24, 2016

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The very best of Richard A. Kahn, author of a 60-page report supporting the American Beverage Association’s lawsuit against San Francisco.

On Jan. 12, Richard A. Kahn gave a 60-page expert report as part of the American Beverage Association (ABA) lawsuit seeking to strike down a City of San Francisco ordinance that requires ads for sugar-sweetened beverages to include health-warning language.

Kahn is the former chief scientific and medical officer of the American Diabetes Association. He… Continue Reading

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In HD Videos, Nutrition

February 18, 2016

Video Article

Nick Massie of PaleoNick.com takes his inspiration for this dish from the molcajete, a stone mortar and pestle commonly used in Mexican cuisine. Massie uses halved acorn squashes for his “mortars,” piling them high with juicy carne asada, shrimp and tomatillo salsa and baking them until they caramelize and bubble.

First he toasts the garlic in olive oil, and then he adds the tomatillos, browning them to get some color for the… Continue Reading

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The Battle for Mexico

By Hilary Achauer

In Nutrition

February 16, 2016

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Government and CrossFit affiliates fight against Big Soda in a nation where sugary beverages are part of the culture.

“The average family in Mexico (eats) breakfast with soda,” said Pablo Romo, owner of CrossFit Lava in Mexico. “They eat (lunch) with soda, they eat dinner with soda. Soda all the time.”

In 2011, Mexico led the world in soda consumption, with an average per capita consumption of 43 gallons per year. Unsurprisingly, the country also… Continue Reading

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In HD Videos, Nutrition

February 05, 2016

Video Article

Just in time for Super Bowl Sunday! In this video, Nick Massie of PaleoNick.com shares his recipe for kickin’ like Van Damme chicken, a dish he calls “the bigger brother” to his bacon-wrapped jalapeño poppers.

Massie’s kickin’ chicken features a careful arrangement of chicken fingers on a bell-pepper base. That combo is topped with jalapeño slices and wrapped in thin-sliced bacon, and it’s served layered over a creamy puree of parsnips.

In preparation… Continue Reading

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Video Article

After struggling with her health for years—surviving cancer and developing Type 2 diabetes—Patti Goldenson decided to turn her life around. Since joining CrossFit South Bay in Torrance, California, she’s lost 135 lb. and no longer needs to take diabetes medication.

Goldenson’s journey began after she broke her back at work. While she was in recovery, her physical therapist, Ron Satow, invited her to a contest at his gym. He was surprised when… Continue Reading

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In HD Videos, Nutrition

January 28, 2016

Video Article

In this video, Nick Massie of PaleoNick.com shares his recipe for chipotle chicken frittata, a delicious dish that combines eggs, ground chicken, bacon and veggies for a savory breakfast-inspired meal you can enjoy anytime.

First Massie tosses the chopped bacon into a preheated cast-iron skillet, rendering the fat to “provide the cooking agent for our chicken, our veggies.”

Once the bacon, chicken and veggies are browned and seasoned, he slices… Continue Reading

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