Processed foods are generally thought to be inferior to unprocessed foods. The term may suggest that a packaged food item contains many ingredients, perhaps even artificial colors, flavors, or other chemical additives. Often referred to as convenience or pre-prepared foods, processed foods are suggested to contribute to the obesity epidemic and the rising prevalence of … Continue reading “Processed Foods and Health”
The takeaway: The pros and cons of anti-nutrients on long-term human health is an area of active research. Though certain foods may contain residual amounts of anti-nutrients after processing and cooking, the health benefits of eating these foods outweigh any potential negative nutritional effects. Eating a variety of nutritious foods daily and avoiding eating large … Continue reading “Are Anti-Nutrients Harmful?”
Finding yourself confused by the seemingly endless promotion of weight-loss strategies and diet plans? In this series, we take a look at some popular diets—and review the research behind them. What Is It? The Paleolithic or “Paleo” diet seeks to address 21st century ills by revisiting the way humans ate during the Paleolithic era more than … Continue reading “Diet Review: Paleo Diet for Weight Loss”
Finding yourself confused by the seemingly endless promotion of weight-loss strategies and diet plans? In this series, we take a look at some popular diets—and review the research behind them. What is it? The ketogenic or “keto” diet is a low-carbohydrate, fat-rich eating plan that has been used for centuries to treat specific medical conditions. … Continue reading “Diet Review: Ketogenic Diet for Weight Loss”
Did you know that references to yogurt and health date all the way back to 6000 BCE? Or that before its dramatic rise in popularity, kale was more often used as a garnish? What makes food so enjoyable—beyond the flavors, textures, and variety it brings to everyday life—is that each one has some unique story behind it; … Continue reading “Food Features”
The name chickpea comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name, the garbanzo bean. Kidney beans, black beans, lima beans, and peanuts are other familiar foods found in this legume family. These plants produce edible seeds, called pulses, that have … Continue reading “Chickpeas (Garbanzo Beans)”
Yogurt is a staple food in several cultures, originating from countries in Western Asia and the Middle East. The word yogurt is believed to be derived from the Turkish word “yoğurmak,” which means to thicken, coagulate, or curdle. [1] Historical accounts describe nomadic herdsmen carrying milk in pouches made of animal skins. Naturally occurring enzymes … Continue reading “Yogurt”
Do you ever double a recipe but never finish leftovers that get pushed to the back of the refrigerator? Take advantage of a buy-one-get-one-free special on produce, even though you know it’s more than you typically use? Forget about an unopened package of salad greens that have begun to turn slimy? Unfortunately, common situations like … Continue reading “Tackling Food Waste at Home”
Each February, over 400 doctors, registered dietitians, and other health professionals join food service directors and chefs for Healthy Kitchens, Healthy Lives—a conference that bridges nutrition science, health care, and the culinary arts. The annual conference (a collaboration between the Harvard Chan School’s Department of Nutrition and The Culinary Institute of America) was created to … Continue reading “19 Take-Home Messages for Health Professionals from Healthy Kitchens, Healthy Lives”
No introductions are needed for this highly treasured food that dates back to 2000 BC. At that time, the Maya from Central America, the first connoisseurs of chocolate, drank it as a bitter fermented beverage mixed with spices or wine. Today, the long rows of chocolate squares sitting neatly on your store shelves are the … Continue reading “Dark Chocolate”
