You’ve no doubt heard of flaxseed. In recent years it’s found it’s way in to all kinds of foods; crackers, breads, frozen waffles, oatmeal and more. The Flax Council estimated about 300 was added or used in about 300 new products launched in the U.S. and Canada in 2010… and that’s not counting it’s use [...]
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Eggs have gotten a bit of a bad rap. I think it dates back to the 80s crazes of anti-fat and cholesterol. Eggs, specifically the yolk, contain dietary cholesterol. And yes, quite a bit actually… around 200 milligrams worth, which is about 70% of your recommended daily intake (RDI). But the thing is, they’re finding [...]
Continue Reading →You would think by now that those in the know would come to a consensus on certain things by now, like just how much salt we should be eating, right? But no, the decades old debate seems to be going on and on. And as researches continue with the whole point/counter-point thing, your typical consumers [...]
Continue Reading →Kale. That dark green leafy stuff that folks are probably most familiar with from seeing it as a form of garnish under plates in ice filled buffet tables of days gone by. It was probably used like that because it was a fairly cheap way to add some color, and the leaves are very sturdy [...]
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We all know how exciting it is to see the numbers on a scale decline as we make progress towards our weight loss goals. And we all know the stress and anguish caused when that number seems to get “stuck” on the scale for a period of time, or worse yet - goes back up!
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Continue Reading →There’s little doubt that when you can, buying something “organic” means you’re getting something that is going to be better for you. There won’t be funky additives, colors, and there’s the fact that things organically grown don’t use pesticides and such. But just because something is certified organic doesn’t mean you should take the label [...]
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Because of it’s unsaturated and packed with polyphenols, olive oil has been shown to protect the heart and can even turn off bad genes that increase risk for atherosclerosis (blockage of arteries). But with hundreds of brands and varieties to choose from, how do you make sure you’re getting a good quality olive oil?
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