Dubbed an ancient grain, quinoa is really not a grain at all. The quinoa seed is a complete protein that’s related to beets, chard and spinach. Try it in seed, flake or flour form.
Wonder what’s causing the uproar about an ingredient as basic as salt? Find out what registered dietitian Carolyn O’Neil has to say about sodium reduction at home, in restaurants and in packaged foods at the store.
Sheila Johnson, the mastermind behind the blog Eat 2gather, has a passion for food that reaches far beyond cooking and eating.
It’s no longer necessary to choose food solely on a nutritional content; instead find a happy medium, eating foods that are good for you and taste good, too.
Confused about bread? Gluten-free dieting has become increasingly popular and much has been made recently about certain bread ingredients. We went to a pair of registered dietitians for some common sense advice. Jen Haugen blogs as the “Down to Earth Dietitian” and Anne Cundiff is a personal nutrition trainer and an in-store dietitian with Hy-Vee.
Take our latest poll! Which foods do you put green food coloring in for St. Patrick's Day?
No longer relegated to the veggie tray, vitamin C-rich cauliflower is showing up on pizzas and adding a healthy halo to pastas and sauces.
You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.
Is it safe to eat processed food? Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says to look beyond the processing and focus on the diet as a whole.
A protein go-to for many, tofu is a nutritious food made from soybeans.
The smell of freshly baked bread can evoke feelings of comfort and security. Whether at home, at the grocery store or in a restaurant, the smell of warm, baked bread can trigger growling stomachs and watering mouths. So when it was announced that this beloved food contained an ingredient called azodicarbonamide and that Subway planned to remove it from their sandwich bread, we wanted to know more about this ingredient and how it's used in bread baking.
Additives like carrageenan, maltodextrin, azodicarbonamide and xylitol are not unfamiliar to our food ingredients list. But if we can't pronounce them, should we really be eating them?
It's true - your food contains chemicals. Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says, "Food is made of chemicals." But not all chemicals are bad, explains Dr. Jones.
Join the Best Food Facts Trans Fats: Moving off the Label webcast Feb. 11, from 2-3 p.m. Central/3-4 p.m. Eastern to get the scoop on all things trans fats.
Confused about ingredient lists and the Nutrition Facts panel? Let registered dietitian and author Carolyn O'Neil help you crack the nutrition code.