Some diet gurus claim that only “bad” calories cause weight gain. The implication (or in some cases, the overt claim) is that you can eat as much as you want without gaining weight as long as you follow certain rules. In my opinion, calories do count. But that doesn’t mean that you have to count calories in order to lose weight. Read or listen to this week’s show.
Author: Monica Reinagel, MS, LDN
Does Cooking in Cast Iron Add Iron to Foods?
Marni writes: “I have heard that cooking in cast-iron pans can increase the iron content of some foods. Is this a safe source of iron and are there any foods that I shouldn’t cook in cast-iron?
Get the scoop on cooking in cast iron in this week’s podcast. Read or listen to it here.
Is Eating More Often Really the Key to Staying Thin?
A study in this month’s Journal of the American Dietetic Association reports that people of normal weight eat more frequently (5 times per day on average) than overweight people (who average 4.2 times per day), suggesting that eating more frequently may be a key to maintaining a healthy weight. At least, that’s what all the headlines will say–and this will fuel the popular myth that eating more frequently “revs up your metabolism.”
See also: Metabolism Myths
But let’s dig a little deeper, shall we? Continue reading “Is Eating More Often Really the Key to Staying Thin?”
How Your Smart Phone Can Make You Healthier
If you have a smart phone, chances are you’ve experimented with some mobile applications, or “apps.” One of the most popular–and useful–categories of apps are those that help monitor and manage various aspects of your health. Find out how and why your cell phone can make you healthier in this week’s show.
Is MSG Bad for You? Part 2 of 2.
The FDA and EU consider MSG to be a harmless flavor enhancer; critics claim it’s a dangerous toxin. Who’s right? Last week, I explained what MSG is, how it acts in the body, how it’s used in the food supply. This week, I take a closer look at charges that MSG causes headaches (“Chinese Restaurant Syndrome”), neurological damage, or has harmful effects on insulin, diabetes risk, or even obesity. Read or listen to Part 2 here.
My Take on the Potato Wars
One of the proposed changes to the National School Lunch Program is to limit the amount of “starchy” vegetables like corn and potatoes to no more than two servings a week. Turns out that potatoes (mostly in the form of French fries) constitute 75% of the vegetables eaten in our school cafeterias. The idea is that cutting back on potatoes might compel kids to consume other vegetables. French fried carrots, presumably. Continue reading “My Take on the Potato Wars”
Harvest Pancakes
Here’s a clever way to sneak another serving of vegetables into the day. These pancakes are feather light even though they are made with whole grain flour. The secret is to use whole wheat pastry flour (not bread flour). Look for it in the natural or organic section of your grocery. Continue reading “Harvest Pancakes”
Is MSG Safe? (Part 1 of 2)
The FDA and EU consider MSG to be a harmless flavor enhancer; critics claim it’s a dangerous toxin. Who’s right? In this article, I take a look at what MSG is, how it acts in the body, how it’s used in the food supply. In Part 2 , I’ll take a closer look at charges that MSG causes headaches (“Chinese Restaurant Syndrome”), neurological damage, or has harmful effects on insulin, diabetes risk, or even obesity. Read or listen to Part 1 here.