Ecuador News
By Ranelle Kirchner Food waste is a huge problem. This has been true for years. In fact, we waste 150,000 tons of food per day here in America. But, the good news is, there is plenty we can do, as we cook and create, to help mitigate the effects of food waste, and cut back on the things...
By Michelle Bakeman The following is my English translation of a poem by my favorite Chilean poet, Pablo Neruda, which expresses his adoration and mine for the tomato, something foodies everywhere will appreciate. Ode to the Tomato The street was overrun with tomatoes: midday, summer, the light breaks in two tomato halves, and the juice...
Can you banish belly fat by going on a “flat belly” diet? Will eating more fat help you lose belly fat? Will that popular (and costly) supplement “bust” your belly permanently? Take this quick True/False quiz to see how much you know about belly fat and weight loss. Belly fat is more hazardous to your...
By Cara Rosenbloom In the diet world, a new buzzword is emerging: lectins. Have you heard of lectins? Ten years ago, you probably hadn’t heard of gluten, either. Going “lectin-free” is primed to become the next big thing in dieting, but this diet seems more fad than fact. Lectins are a type of protein found...
By Karen Collins Questions about carbohydrates – total amounts and particular food choices — seemed to be top-of-mind for many people when I was speaking about a heart-healthy diet at recent conferences. Studies suggesting new approaches to weight management and heart disease prevention are making headlines. And patients are asking challenging questions to health professionals...
Editor’s note: This is the third in Michelle Bakeman’s s three-part series about maize — click here for Part 1, and click here for Part II. By Michelle Bakeman Maize moved into the agricultural landscape of Europe with ease at the start of the sixteenth century, but it occurred to few people to cultivate it for...
Has the scientific world been turned on its head? Health experts have long linked high-sodium diets to a significant risk for heart disease, hypertension, and stroke, but has a single study uncovered the “truth about salt?” Let’s read beyond the headlines. The World Health Organization, based on peer-reviewed research and in concert with health experts...
By Andrew Zaleski Roughly 10 million people in the United States suffer from some sort of tremor disorder, whether that’s essential tremor — the most common movement disorder — or the tremors resulting from Parkinson’s disease. The current treatment regimens are wide-ranging: medication and therapy are typically prescribed, with mixed results and their own side...
Caveat Emptor! As reported in Ars Technica, in the U.S. alone there more than 90,000 vitamin and dietary supplements available as pills, powders, tinctures, drinks, and bars. These products carry a myriad of claims including stronger bones, quick weight loss, “effortless” muscle building, improved digestion, more energy, and of course, better sex. In February 2015,...
Editor’s note: This is Part II of Michelle Bakeman’s three-part series about maize, or corn. In Part 1 we trace the genetic and cultural evolution of maize in Mesoamerica. Today we trace the evolution of maize all the way back to the Old World. We learn how maize developed into a staple food ingredient for Natives...
By Susan Burke March, MEd, RDN, CDE Is saturated fat good for you? Are burgers and butter better for you than polyunsaturated seed oils or monounsaturated fats like olive oil? As reported in the New York Times, a study published in the Annals of Internal Medicine suggested that saturated fats have been wrongly demonized as...
Editor’s note: Michelle Bakeman’s series on Foods of the Americas continues with three columns about maize (corn), which, like the potato, is forever entwined in the Americas’ history and culture. Maize A light wind swept over the corn, and all nature laughed in the sunshine. — Anne Bronte (1820-1849) By Michelle Bakeman Maize, or corn,...
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