A Dietitian's View

June 30, 2009

Probiotic Basics

Just because a food product says “probiotic” doesn’t mean it’s a probiotic. Even more aggravating, manufacturers often leave important information off the label, such as whether the product contains live organisms or the full name of the bacterial strain. Some advice:

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June 26, 2009

From the Garden: Green Onions

These flowering onions are commonly thought to be immature white onions, but are actually a variety all their own. Often called salad onions because of their mild flavor, they should have dry, bright green tops and firm white bases and be stored unwashed in a plastic bag in your vegetable crisper.

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June 23, 2009

Dry vs. Cooked Oatmeal

Q: Is it okay to eat dry oats straight from the box? Are they as nutritious as cooked oatmeal?

A: Yes and yes. The oats that you buy for oatmeal and baking have had their tough outer husks removed and are usually lightly steamed (precooked) to soften them and keep them from sprouting and spoiling.

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June 19, 2009

Become a Flexatarian

1. Set a goal of how many days you'd like to go meatless each week. Many people start with as little as two and eventually do four or more.

2. Add, don't subtract. Try eating new sources of plant protein like beans and tofu instead of taking away meat. Adding beans to chili or tofu to stir-fry dishes will help your taste buds adjust.

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June 16, 2009

In Season: Cherries

Usually best between May and June, cherries are the first stone fruit of the warm weather season. Unlike their stone fruit brethren, cherries do not ripen after they've been picked, so only buy those that are plump, have a deep, uniform color, and are ready to be eaten.

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June 12, 2009

Green Beans

One of the few beans that can be eaten raw, green beans contain 120% of the recommended daily allowance of vitamin K, which helps to build strong bones and is a key component of all prenatal vitamins. Peak season begins in May and lasts through the summer. Ours are overflowing in the garden right now.

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June 09, 2009

Recipe Makeover

I'm teaching a cooking class tonight and am going through recipe makeovers...Here's a good one:

Artichoke Dip
Heavy mayonnaise and cheese base.

14 oz. can of artichokes (packed in water)
1 cup of freshly grated Parmesan cheese
1/2 cup of mayonnaise
Salt and pepper

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June 05, 2009

In Season: Asparagus

Arguably the most popular of spring's vegetables, asparagus has a short growing season from April to June. When buying asparagus spears, look for straight, bright green stems and tightly closed tips.

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June 01, 2009

How to Choose Frozen Dinners

Looking for a convenient frozen meal to have on hand when time is tight? There's no getting around it: You'll need to read the " nutrition facts" panel on the package to see whether your choice is a healthy one.

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May 27, 2009

Burger Time

BBQ season has begun and one of the most common meats to throw on the grill is burgers.

Hamburgers, while excellent sources of protein, iron and zinc, can also be loaded with calories and fat.

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