Family-Pleasing Holiday Meals by Judith Fertig The festive season might signal indulgence, but it also calls for simple, healthy recipes with easy cleanup. We might have friends that drop by, family staying for the weekend or last-minute guests. The simpler we can make meals, the better.
Plant-Based Pies for Every Palate by Judith Fertig Gratitude for the bounty in our lives has been a constant in every American Thanksgiving since the Pilgrims’ first celebration at Plymouth Plantation. What has changed is the menu. Many holiday hosts today wish to be inclusive and respect everyone’s increasingly restrictive dietary needs.
Options Grow for Plant-Based Eating by Marlaina Donato Plant-based lifestyles, once considered by some as a fad that would fade, are on the rise worldwide. According to a Harris Interactive poll commissioned by the Vegetarian Resource Group, 6 million to 8 million Americans have completely eliminated meat, including seafood, from their plates. With a 600 percent increase of people going vegan domestically in the past three years
Nature’s Top Foods to Prevent and Reverse Disease by Marlaina Donato Heart disease and chronic illnesses like diabetes, Alzheimer’s and inflammatory bowel disease are reaching alarming rates in this country. According to the U.S. Centers for Disease Control and Prevention (CDC), 71 percent of all healthcare spending in the U.S. goes toward treating people with multiple chronic conditions. Plant-dominant diets have a profound and universal effect on disease prevention,
What We Need to Stay Healthy by Judith Fertig Minerals—inorganic chemical elements or compounds that cannot be produced by the body, but occur in nature—play a key role in helping us function at our best.
Flavorful Ways to Lower Disease Risk by Judith Fertig Any time our bodies sense an “invader”—a microbe, virus, plant pollen or unwelcome chemical—they go into high alert, producing white blood cells to fight it off. Once the danger has been thwarted, normal functioning returns. If we continue to expose ourselves to these threats, then the high-alert process, known as inflammation, becomes chronic. This disturbance of natural equilibrium can lead to cancer,
Restoring the Nutritional Value of Crops by Melinda Hemmelgarn When we think of scientists as men and women in lab coats peering into microscopes, what’s missing is farmers. Our society doesn’t tend to equate the two, yet farmers are active field scientists. How they choose to grow and produce food greatly impacts our shared environment of soil, water and air quality, as well as the nutritional content of food, and therefore, public health.
10 Foods Help Us Relax and Rest by Judith Fertig Getting enough sleep—or not—has a trickle-down effect. A study in the Journal of Obesity shows that good quality shut-eye helps us reduce stress, lose weight and function better. Research also shows that most Americans would be healthier, happier and safer going about their daily activities if they slept 60 to 90 more minutes each night, according to the American Psychological Association. A consistent sleep routine
Good Food Choices Enable Global Health by Judith Fertig Three years ago, the New York Times added a new word to the world’s food vocabulary: Climatarian (n.) A diet whose primary goal is to reverse climate change. This includes eating locally produced food (to reduce energy spent in transportation), choosing pork and poultry instead of beef and lamb (to limit gas emissions), and using every part of ingredients (apple cores, cheese rinds, etc.) to limit food waste.
Six Seasonings with Surprising Payoffs by Amber Lanier Nagle Spices add a punch of extra flavor to our favorite dishes, but they also possess proven health and wellness properties. From regulating blood sugar to reducing inflammation to helping control appetite, behold the magnificent six.