Nutrition Educators

Onions – the Unsung Hero of Healthy Eating


“The onion and its satin wrappings is among the most beautiful of vegetables and is the only one that represents the essence of things. It can be said to have a soul.” -- Charles Dudley Warner, ‘My Summer in a Garden’ (1871)

Onions may or may not have a soul, but they do provide substantial health benefits. Part of the Allium family of vegetables, onions, along with garlic, leeks, shallots, scallions and chives, have shown they help reduce cancer risks, contribute to heart health, aid digestion, protect brain tissue, and strengthen bones.Read more

USDA Issues “Smart Snacks” Proposal to Encourage Healthy Food Choices in America’s Schools


USDA issued a new “Smart Snacks” proposal on February 1, 2013, to improve the nutritional quality of food in America’s schools and encourage healthier eating habits.  The proposal establishes standards for snack foods sold outside of the federally regulated school meal programs.Read more

What’s Your Wheat Problem?

Anya Sacharow

Americans love food demons and our newest one is wheat. The top-selling diet book of the moment is Wheat Belly, in which a Wisconsin-based cardiologist blames the humble grain for everything from dandruff to dementia. Author Dr. William Davis advises never letting the stuff cross your mouth; the inclusion of healthy whole grains at the top of the USDA’s food pyramid is “among the biggest health blunders ever made in the history of nutritional advice,” he writes.Read more

Folic Acid: Are You Getting Enough?

Wheat Foods Council

Folic acid, a B vitamin, is a big deal and this week is National Folic Acid Awareness Week.  Not only can folic acid and folate containing foods help prevent devastating birth defects but they may also help protect against heart disease, and colon, cervical and breast cancers.  Preliminary research also indicates a connection between adequate folic acid intake and a reduced risk of Alzheimer’s disease as well as Parkinson’s disease.
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Toward a pill to enable celiac patients to eat foods containing gluten

Journal of the American Chemical Society

Scientists are reporting an advance toward development of a pill that could become celiac disease’s counterpart to the lactase pills that people with lactose intolerance can take to eat dairy products without risking digestive upsets.  Read more

Scientists Link Obesity to Stomach Bacteria

Pippa Stephens

According to a new study, obesity in humans could be caused by a bacterial infection and not from eating too much, exercising too little or genetics. What’s more, a diet rich in whole grains may change the pH in one’s stomach, thereby limiting the obesity-causing bacteria’s activity.Read more

Cutting Fat Keeps You Slim

Kate Kelland, Reuters

When it comes to trimming your waistline, everyone is looking for a fast fix. But you can forget about the latest and greatest fad diet. New research suggests that the secret to staying slim may be as simple as trading fatty foods for low-fat alternatives.

A recent review of 33 trials involving more than 73,000 men, women and children in America, Europe and New Zealand found that opting for low-fat foods helped people lose approximately 3.5 pounds, trim their waistlines, and reduce bad cholesterol—all without dieting.Read more

Daily Bread Consumption May Protect From Cardiovascular Disease

University of Barcelona

Consuming bread on a regular basis may do more than provide you with fiber and other essential nutrients—it may also help prevent cardiovascular disease.

A study led by University of Barcelona’s Professor Rafael Llorach Ramon Cajal linked daily bread consumption to a healthier lipid profile, resulting in better cardiovascular health.Read more

“Dressed” for the Holidays

Jula Kinnaird



Holiday meal preparations tend to focus on the main dish and desserts, but side dishes play an important supporting role. To make sure your holiday meal boasts an all-star cast, try your hand at some homemade dressing this year. It’s easy and will give your main dish some real pizzazz – whether you’re serving poultry, beef, pork or even vegetarian.Read more

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