February 17, 2020

Here’s the typical discussion that comes up when you’re prepping a new recipe that includes chives:

“Chives? Aren’t those like onions? Wait, what are leeks? Are they all the same thing?”

Actually, they’re close. But while they’re all part of the allium family of plants,...

February 10, 2020

As a kid, the flavor of mint only meant one thing to me – gum.

As an adult, it was quite a shock eating a bowl of tabbouleh and struggling to place the refreshing flavor that complemented the feta cheese, cucumber, tomato, lemon juice and olive oil so well. Who knew tha...

February 3, 2020

Let’s start our series on herbs and spices with one of the more polarizing items on the list – cilantro.

It’s a cliché for most foods, but it’s true with cilantro; either you love it, or you hate it. This is because certain people (less than 20% of the population) taste...

December 11, 2019

Among the three macronutrients – protein, fat, and carbohydrates – protein is probably the least disparaged. While carbs and fat have shouldered most of the blame (generally unfairly), protein has maintained its place at the head table of “good” nutrients.

Although the...

1 in 3 adults over the age of 20 years has hypertension, a primary risk factor for cardiovascular disease. Hypertension, also known as high blood pressure, is a blood pressure reading of 130/80 mm/hg or above. The consumption of highly processed foods is a major contri...

November 20, 2019

Lactose intolerance is among the most commonly misunderstood conditions in the field of nutrition, despite a high prevalence (10-15% of the American population). The first point to understand is that lactose intolerance is different than a dairy allergy in a number of...

Having Type I Diabetes is like constantly walking on a tightrope.

From a nutritional standpoint and knowing someone who is affected by diabetes, I can understand why this is such a struggle. Balancing insulin administration and carbohydrate consumption becomes very chal...

August 27, 2019

It’s the time of year when anyone in your office who has a garden is bringing in the surplus of their harvest for their co-workers to pick through. The most likely item to be offered? Undoubtedly a tomato. Although it may seem rather plain, the humble tomato is both a...

June 17, 2019

Even if you haven’t heard the term “anti-nutrient” before, you’ve probably heard terms that would fall under the category. Although I have problems with the term itself, commonly referenced anti-nutrients include lectins, tannins, oxalates, phytates, and solanine.

The t...

June 6, 2019

We’ve covered a variety of vitamins and minerals in our “Nutrient in the Spotlight” series, including vitamin C, thiamin, iron, vitamin E, and choline. Next up is zinc, a mineral needed by more than 200 different enzymes in the body.

Why do we need zinc?

Zinc is essentia...

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