Greger’s 5:1 Fiber Ratio Rule

Greger’s 5:1 Fiber Ratio Rule

Check out the daily videos published by Michael Greger, MD of nutritionfacts.org. Dr. Greger’s entertaining video snippets do an outstanding job of summarizing the vast amount of published nutrition research, delving into what the studies really say (and don’t say) – and saving you a boatload of time by not having to navigate the peer-reviewed … Read more

Restaurant Calorie Counts: Right to Know?

Some of the Best Organic Restaurants of the World

The FDA recently finalized their rule stating that calories will have to be posted “clearly and conspicuously” at: Restaurants with 20 or more outlets Vending machines with 20 or more machines Retail outlets such as movie theaters with 20 or more theaters While calories need to be posted up front on menu boards at fast … Read more

Pelletized Fiber: Coming to Your Cereal Soon

Pelletized Fiber: Coming to Your Cereal Soon

General Mills announced recently that it has filed a patent on a technique to pelletize fiber and calcium for use in ready-to-eat (RTE) breakfast cereals. The process will use a gelatinized starch to coalesce calcium and fiber for the purpose of supplementing processed cereals. Mmmm… Is this a big deal? Well…General Mills thinks so. The … Read more

Ancient Grains Gobbledygook

Ancient Grains Gobbledygook

Ancient grains are having their day in the sun…and rightly so: grains like quinoa, buckwheat, amaranth, and spelt are being “rediscovered” and lauded for their nutrition benefits and whole grain attributes. In their pure form, these whole grains are good sources of fiber, B vitamins and other minerals and nutrients. But as with any food … Read more

The 10:1 Ratio for Choosing Whole Grains

The 10:1 Ratio for Choosing Whole Grains

Even whole-grain gurus have a tough time deciphering front of package whole-grain claims. With 34,000 new whole grain products introduced in 2012 (compared to just 264 in 2001), it has become increasingly difficult to determine just how different “made with whole grain” really is from “100% whole grain”. Now, from the Harvard School of Public … Read more

Apples Atop Dirty Dozen List

Apples Atop Dirty Dozen List

Apples top the Environmental Working Group’s (EWG) ninth annual “Dirty Dozen” list of the top 12 fruits and vegetables that show the highest levels of pesticides for 2013. It is EWG’s recommendation, that when possible, you should avoid conventionally (non-organic) versions of the dirty dozen, instead purchasing and consuming their organic counterparts. 2013 Dirty Dozen … Read more

All You Need To Know About Sodium

a spoon full of salt

Sodium is an essential mineral required in our diet. It maintains many essential functions in the body. In this article, we will discuss everything about sodium, its health effects, and a low-sodium diet. Salt and Sodium Salt is a mixture of 40% sodium and 60% chloride. It is mainly of two types: sea salt and … Read more

Pastorelli Pizza Crusts

Pastorelli Pizza Crusts

While high fiber pizza crusts are nothing new, Pastorelli Ultra Thin & Crispy 100% Whole Wheat Pizza Crusts certainly are. These delectable and, as the name says, “Ultra thin” crusts are a much-needed addition to the prepared pizza crust world! I picked up a packet of Pastorellis at World Market, and for $4.99 got three … Read more

Cracklin’ Crack Down

Cracklin’ Crack Down

An inquisitive reader wrote to ask about one of her favorite cereals, Kellogg’s Cracklin’ Oat Bran: “I’m concerned about my fiber intake and I have been eating Kellogg’s Cracklin’ Oat Bran…is this a good source of fiber?” – Jamie from San Diego Great question Jamie! So, what about this Cracklin’ Oat Bran? Should you be … Read more

This is the Real Facon

This is the Real Facon

Bill Joel sang about “Gettin’ put on the back in the discount rack…” like it was a bad thing. The grocery store discount rack is a virtual treasure trove of stuff most people would not otherwise buy, were it not for the enticingly marked down prices. Check out this find from my downtown San Diego … Read more