Showing posts with label Superfoods. Show all posts
Showing posts with label Superfoods. Show all posts

29 October 2016

Doubts About the Promised Bounty of Genetically Modified Crops - The New York Times



"...Twenty years ago, Europe largely rejected genetic modification at the same time the United States and Canada were embracing it. Comparing results on the two continents, using independent data as well as academic and industry research, shows how the technology has fallen short of the promise..."

Doubts About the Promised Bounty of Genetically Modified Crops - The New York Times


03 August 2016

Refrigerator Pickles: Summer Fruit, All Sealed Up - WSJ


"Crisp, refreshing and unbelievably easy, refrigerator pickles make the most of summer’s fruit harvest. Recipes for pickled grapes, cantaloupe and watermelon rind are only the beginning. Here’s what you can make with the results":


Refrigerator Pickles: Summer Fruit, All Sealed Up - WSJ





07 January 2016

New Dietary Guidelines Urge Less Sugar for All and Less Meat for Boys and Men


"New federal dietary guidelines announced on Thursday urge Americans to drastically cut back on sugar, and for the first time have singled out teenage boys and men for eating too much meat.

Read more:

New Dietary Guidelines Urge Less Sugar for All and Less Meat for Boys and Men

The Guidelines:



19 September 2015

Food52/Genius Recipes: 100 Recipes That Will Change the Way You Cook


"Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones."

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

by Kristen Miglore

  • Hardcover: 272 pages
  • Publisher: Ten Speed Press (April 7, 2015)
  • Language: English
  • ISBN-10: 1607747979
  • ISBN-13: 978-1607747970
  • Product Dimensions: 8.3 x 1.3 x 10.3 inches

Available online at Amazon.




10 December 2014

Best Cookbooks Of 2014 Offer Tastes And Tales From Around The Globe : NPR


From NPR:

"2014 was a year for faraway cuisines to take up residence in U.S. kitchens — cookbook authors cast their nets for flavors from Paris, the Middle East and Southeast Asia; from the ancient spice routes and every point in between."

Best Cookbooks Of 2014 Offer Tastes And Tales From Around The Globe : NPR

Cookbooks available at Amazon.












18 November 2014

Thanksgiving Recipes Across the United States - NYTimes.com

From The New York Times:

"We’ve scoured the nation for recipes that evoke each of the 50 states (and D.C. and Puerto Rico). These are our picks for the feast. Dig in, then tell us yours."

Thanksgiving Recipes Across the United States - NYTimes.com







26 October 2014

To Improve a Memory, Consider Chocolate - NYTimes.com


..."The findings support recent research linking flavanols, especially epicatechin, to improved blood circulation, heart health and memory in mice, snails and humans. But experts said the new study, although involving only 37 participants and partly funded by Mars Inc., the chocolate company, goes further and was a well-controlled, randomized trial led by experienced researchers..."

To Improve a Memory, Consider Chocolate - NYTimes.com

and..

Sippable Molten Chocolate à la Française and an Ancient Chinese Kitchen Staple Revamped








16 April 2014

5 Things to Know About Quinoa - NYTimes.com


I have featured quinoa on this blog before and have been eating quinoa for years and I'm happy to see that its health and nutritional appeal has spread:

"Quinoa’s popularity stems from its reputation as a “complete” food. It has a protein content of about 15 percent, and a balance of important amino acids, magnesium, calcium, and other minerals and vitamins..."

5 Things to Know About Quinoa - NYTimes.com - NYTimes.com





08 June 2013

This Is Your Brain on Coffee - NYTimes.com

Illustration by Ben Wiseman

A noteworthy article:

"For hundreds of years, coffee has been one of the two or three most popular beverages on earth. But it’s only recently that scientists are figuring out that the drink has notable health benefits..."

This Is Your Brain on Coffee - NYTimes.com


17 February 2013

132 Chia Seed Recipes Cookbook


All the rage, chia, as well as quinoa and amaranth, are "superfoods" from South America. Each is high in protein and offer unique nutritional benefits, chia is featured in this cookbook.

"This book will provided to you ideas and recipes for adding chia seeds to your diet. Chia is a healthy food that is gaining in popularity. Even Dr. Oz has started to promote the consumption of chia! Having lots of ways to prepare this super food will make it easier to add to your diet. And who knew how FUN chia is! It's gelatinous consistency means it is extremely versatile and a blast to eat."



132 Chia Seed Recipes Cookbook: Great ideas and recipes on how to add chia seeds to your diet [Paperback]
Alison Thompson (Author)
70 pages; Publisher: CreateSpace Independent Publishing Platform (January 30, 2013); English
ISBN-10: 1482308991
ISBN-13: 978-1482308990

Available online at Amazon.com

And, before you leave, please visit one of my advertisers to help support this blog. Thanks!


12 October 2012

The Secret To Genius? It Might Be More Chocolate : The Salt : NPR



This is an article that just appeared which I could not help passing on. Of course, consumers of 88% dark chocolate already knew this:

"So what does it take to creates a genius worthy of a Nobel? The answer may have something to do with chocolate. According to a very tongue-in-cheek report published online this week by theNew England Journal of Medicine, a country's propensity for producing Nobel laureates might just be correlated to its national appetite for the sinful stuff."

The Secret To Genius? It Might Be More Chocolate : The Salt : NPR


23 September 2012

Not just for Halloween, pumpkin is the new bacon! - Life Inc.

And now for something seasonal: Pumpkins.



You may have noticed in the last few years more and more pumpkin products on the market.

" 'Pumpkin has a healthful perception,' says Technomic Executive VP Darren Tristano. He says the ingredient has gotten so popular it's finally gone mainstream. 'It's getting to McDonald's in milkshakes, and as a result, it is likely getting to a point of final maturity. We'll look towards sustainability over time.' "

Not just for Halloween, pumpkin is the new bacon! - Life Inc.

And for those of you that absolutely need a few recipes, including a baked, stuffed pumpkin, from Delish,

"Skip the Pie: Healthy Pumpkin Recipes".


22 August 2012

How to buy healthy food on a tight budget – The Chart - CNN.com Blogs



"I can't eat healthy because it's too expensive." Have you heard this? I hear it often and try to tell people it really is not the case:

"The myth has become so pervasive that everyone from the U.S. Department of Agriculture to health care providers is attempting to dispel it. Now the Environmental Working Group is joining in."

Read the article:

How to buy healthy food on a tight budget – The Chart - CNN.com Blogs

30 June 2012

Why supermarket tomatoes tend to taste bland - latimes.com



Ah, well. I already knew supermarket tomatoes did not even taste like the tomatoes I grew up with. They're red. That's as close as it gets. My grandfather's farm tomatoes are a memory like no other. Some organics approach that taste.

"For the last 70-odd years, tomato breeders have been selecting for fruits that are uniform in color. Consumers prefer those tomatoes over ones with splotches, and the uniformity makes it easier for producers to know when it's time to harvest."


So read why Americans are enamored of the color, and not the taste:

Why supermarket tomatoes tend to taste bland - latimes.com


20 May 2012

Is healthy food really more expensive?

Picture by Bill Ebbesen

This is a point I continuously make: It does not cost more to eat healthy. And finally I am borne out by some research:

"Researchers from the USDA compared the prices of 4,439 “healthy” and “less healthy” foods commonly available in supermarkets around the country, examining price of edible weight, price per average portion, and price per calorie." Read the full article at

Is healthy food really more expensive?

07 December 2011

WHFoods: Walnuts


More and more recently, walnuts and the benefits attributed to this tree nut have been in the news:

"Researchers are convinced - more than ever before - about the nutritional benefits of walnuts when consumed in whole form, including the skin. We now know that approximately 90% of the phenols in walnuts are found in the skin, including key phenolic acids, tannins, and flavonoids. Some websites will encourage you to remove the walnut skin - that whitish, sometimes waxy, sometimes flaky, outermost part of shelled walnuts. There can be slight bitterness to this skin, and that's often the reason that websites give for removing it. However, we encourage you not to remove this phenol-rich portion."

For more information:

WHFoods: Walnuts

20 March 2011

Quinoa’s Global Success Creates Quandary in Bolivia - NYTimes.com

Quinoa, which I have highlighted in several blogs over the years, is catching on in the food world; good and bad, but read the article:

"Now demand for quinoa (pronounced KEE-no-ah) is soaring in rich countries, as American and European consumers discover the “lost crop” of the Incas. The surge has helped raise farmers’ incomes here in one of the hemisphere’s poorest countries. But there has been a notable trade-off: Fewer Bolivians can now afford it, hastening their embrace of cheaper, processed foods and raising fears of malnutrition in a country that has long struggled with it. "

Quinoa’s Global Success Creates Quandary in Bolivia - NYTimes.com



From Wikipedia:

"Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.[10] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights."