Root vegetables are just as they sound; the roots of plants consumed as vegetables. They grow best in cool weather and are stored in cool temperatures. Some common root vegetables are carrots, parsnips, beets, onions, garlic, and sweet potatoes. Root vegetables absorb high amounts of minerals and nutrients from the soil, but also have the ability to absorb important nutrients from the sun through their leaves.
More healthy findings for chocolate
February 16, 2012 By Leave a Comment
You may not need an excuse to eat chocolate, but now you have one. We’ve talked before about the potential benefits of chocolate on heart health. New research published in the American Journal of Clinical Nutrition not only supports previous findings, but also suggests dark chocolate and cocoa can be good for your body’s flow of insulin.
HEALTHY LIVING PROGRAM – Chocolate, more healthy findings (1:30)
A special enzyme in pineapple
February 15, 2012 By Leave a Comment
Pineapple is a treasured tropical fruit that lots of people enjoy and it is available in every grocery store. You may not know that pineapple contains an enzyme called “bromelain” that helps your body digest foods. Bromelain is actually extracted from the stems and/or juice of pineapples and is used in commercial food production as a tenderizer – and for brewing and baking. Bromelain is also in dietary supplements with other ingredients or by itself to “reduce inflammation” and “aid in digestion.” But there are some things about the bromelain supplements to be aware of.
HEALTHY LIVING PROGRAM – Bromelain enzyme in pineapple (1:30 mp3)
Bread is sodium leader in average daily diet
February 10, 2012 By Leave a Comment
Can you guess which common food contributes the most salt to our diets? If you guessed potato chips, not so. According to the Centers for Disease Control and Prevention, also known as the CDC, it’s our consumption of bread that brings the most sodium to the table. The CDC found that 44 percent of US sodium consumption comes from 10 types of food. Bread and rolls are at the top of that list, contributing an average 7.4% to our daily sodium intake, on average. That’s twice the sodium of snacks like pretzels and chips.
HEALTHY LIVING PROGRAM – Sodium in Bread (1:30 mp3)
Centers for Disease Control & Prevention – Where’s the Sodium?
A few foods make the heart healthy list more than others
February 9, 2012 By Leave a Comment
With February being heart month, there’s a lot of focus on what can help you keep your ticker ticking. There are a lot of great choices when it comes to foods with the elements needed to help your heart function well. They include foods full of omega-3 fatty acids, mono and polyunsaturated fat, foods that are rich in fiber, that contain anti-inflammatories and foods that boast potassium.
HEALTHY LIVING PROGRAM – Heart Healthy Foods List (1:30 mp3)
Health and nutrition education through hands on experience
February 7, 2012 By Leave a Comment
Nutrition specialists with the University of Missouri extension say by fifth or sixth grade, many kids are already preparing at least one meal each week on their own. This is one of the reasons for a new program that allows third through fifth grade students an opportunity to get hands on experience in the kitchen. It’s called Cooking Matters for Kids, part of a national program operated by the nonprofit foundation Share Our Strength.
HEALTHY LIVING PROGRAM – Cooking Matters for Kids (1:30 mp3)
School lunches undergoing health makeover
January 27, 2012 By Leave a Comment
The federal government this week announced new nutrition standards for schools with the aim of healthier school lunches. The changes are part of the Healthy, Hunger-Free Kids Act that President Obama signed into law last year. Under the new standards, students will be offered fruits and vegetables every day of the week. They will be able to decide how much they want. There will be a minimum requirement for both whole-grains and protein foods. Only fat-free and/or low-fat milk varieties will be served. For the first time, all servings provided will be tailored to the age of the children. The goal is to try and reduce the increasing obesity among children and the potential health problems related to it.
HEALTHY LIVING PROGRAM – Changes to school lunches (1:30 mp3)
USDA Food & Nutrition Service – Healthy, Hunger Free Kids Act final rule
Keep your produce fresher, longer
January 26, 2012 By Leave a Comment
Maintaining fresh produce can be a challenge, but by keeping that in mind from the moment you walk into the grocery store you have a better chance of walking out with food that has a longer shelf life. University of Minnesota Extension Educator Mary Schroeder says there are visual and tactile clues that can help you make your decisions. When you arrive home, place your food in the same location that it was found in the grocery store. If it wasn’t in a cool case there, it doesn’t need to be at home.
Fat may be a matter of taste
January 25, 2012 By Leave a Comment
Sweet, sour, bitter, salty and savory are all tastes we can decipher with our taste buds, and new research suggests fat may have a place on that list. Researchers at Washington University in St. Louis say a person’s genes may be able to impact how much they like the taste of fat. The study suggests that variations in a specific gene can make a person’s taste buds more or less sensitive to the taste of fat.
HEALTHY LIVING PROGRAM – Fat and Taste Buds (1:30 MP3)
Brussels sprouts getting a bad rap?
January 24, 2012 By Leave a Comment
These mini heads of green leaves are notorious for making most-hated lists, especially among kids. But nutritionists say the problem is that many people aren’t taking the time to learn how to properly prepare Brussels sprouts. In warmer months they need to be cooked for about a minute longer to break them down and make them easier for your body to digest. But cooking Brussels sprouts too long can cause them to release sulfur compounds, giving them a bitter taste and a stinky smell.
