Author: Monica Reinagel, MS, LDN

Do Grains Decrease Colon Cancer Risk?

by Monica Reinagel, MS, LDN
Do Grains Decrease Colon Cancer Risk?

Q.  After doing some research, I have been trying to reduce my intake of grains. But the big thing in the news this week is a new study finding that fiber from grains reduces the risk of colon cancer and that fiber from fruits and veggies doesn’t have the same effect. Have you looked at this new research? Do you still recommend reducing grains?

A.  Just to be clear, I’m not anti-grain.  Although I suspect that most Americans consume an excessive amount of grain products (especially refined grains),  and I believe that grains are not essential to a healthy diet, I still think that a healthy diet can include grains (especially whole grains).

I have, however, questioned  the dogma on the “benefits of whole grains” on the basis that the research doesn’t really distinguish between the benefits of adding whole grains and the benefits of reducing refined grains. (The two virtually always go hand in hand.)

Does this new study change my position?   Not really. Continue reading “Do Grains Decrease Colon Cancer Risk?” >

Is Eating More Often Really the Key to Staying Thin?

by Monica Reinagel, MS, LDN
Can eating more often help you stay thin?
Can eating more often help you stay 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?” >

Is MSG Bad for You? Part 2 of 2.

by Monica Reinagel, MS, LDN

Quick and Dirty Tips for Eating Well and Feeling FabulousThe 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

by Monica Reinagel, MS, LDN
Should potatoes be classified as vegetables?

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” >