Have you heard? The National Cancer Institute, a member of the U.S. National Institutes of Health, recommends consuming 5 portions of fresh fruits and vegetables everyday. And they recommend sprouts as a good way to help you achieve that goal. more →
Frozen food loses fewer vitamins and minerals in processing than any other of the preserved foods. The faster it is frozen, the more nutrients it retains. Freezing food is also the quickest, easiest, and safest procedure of all the techniques for preserving. more →
One taste of hot tea in a Styrofoam cup and you know you’re drinking more than tea. The cup is reactive. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions. Here are guidelines for choosing—and using—healthful, non-reactive cookware.
The holiday season can be stressful for anyone with strict dietary preferences (vegans, vegetarians), food intolerances and allergies (gluten, lactose) and the generally health-conscious. No one, in fact, relishes the idea of gaining the fabled seven pounds that the average American puts on between Thanksgiving and New Year’s Day. I’m not convinced of this statistic’s accuracy, but it’s become so emblazoned on our consciousness that just the fear of those extra pounds makes it a force to be reckoned with. more →