You’ll usually only find carob at health food stores or in the “healthy food” aisle of the regular grocery store. So, what are the advantages of substituting carob for chocolate? How do the two compare nutritionally? Find out in this week’s show.
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I’m not sure whether this is a new product or just new to me, but I recently came across this in the “healthy foods” aisle at my local grocery store and was intrigued enough to put it in my cart.
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I recently received some free samples of a new brand of whole grain pasta, with a request to review the product. Having read through the promotional literature, exchanged emails with the company’s nutrition scientists, and cooked some up to taste, here’s my take.
At a Glance
Jovial einkorn pasta is a 100% organic whole grain pasta produced in Italy.It comes in a variety of shapes (spaghetti, penne, etc.) and is nut-brown in color. Here’s the Nutrition Facts label for einkorn spaghetti:
The Company Line
According to the company, einkorn was the first domesticated species of wheat but was eventually replaced by other hybrids that produced higher yields. This “purest, most ancient species of wheat” is promoted as being lower in starch and higher in protein and fiber than regular wheat. It’s also said to have higher levels of thiamin, lutein, vitamin E, and many other nutrients.
The Reality Check
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Monica has tips on how to enjoy summer parties and fun and still stay on track with your diet. Watch it now.
Catch Monica's regular Smart Nutrition segment Wednesdays on Maryland Morning with Sheila Kast.
Latest:Inhalable caffeine, raw milk recalls and more nutrition news
Next: March 20th at 9:30am | Topic: TBA
Catch Monica's regular nutrition commentary on WBAL TV in Baltimore.
Latest: Do You Need to Worry About Salt? [Watch video]
Monica joins 19 other health and fitness experts with hot tips for staying healthy in your 40s in the March issue of Baltimore Style Read it online.
This is not your mother's spice cabinet! Monica explores how our enjoyment and understanding of herbs and spices has evolved over the years Read it online.
Monica explains how to eat to beat inflammation in the March issue of Vegetarian Times.
The Washington Post's Jennifer Huget gets some tips from Monica on how to enjoy this summer's seasonal bounty. Read it online.
Monica offers thoughts on the "super foods" mentality and the psychology of eating well in the May issue of Psychology Today.
Get my advice on how to look and feel your best on the big day in the March/April issue of Bridal Guide Magazine.
Is weight loss a losing battle? Monica responds to Tara Parker-Pope's New York Times piece "The Fat Trap." Click here to read the article.
Who says eating right has to break the bank? Monica tells financial writer Amy Fontinelle which foods offer the most nutrition for the money. Click here to read the article.
Seven Good-For-You Foods: Why they're healthy and how to prepare them. Click here to read the article.
Are grains really essential to a healthy diet? Oxygen Magazine asks the Nutrition Diva for advice. Click here to read the article.
How does an opera singer end up dishing out nutrition advice? Entrepreneur Magazine's SecondAct.com profiles the making of a Nutrition Diva. Click here to read the article.
Moms have enough to worry about. Monica dishes on "Five Dumb Nutrition Rules Worth Breaking" on The Stir Blog on CafeMom.com Click here to read the article.
Esther Sung of Epicurious.com talks with Monica about healthy eating and diet tips from Secrets for a Healthy Diet. Click here to read the interview.
I recently chatted with AOL Health's Kristen Seymour about what went into writing my new book. Click here to read the interview
