past facts...

• 2/11/14
• Vitamin E is an antioxidant, naturally found in oils, nuts, seeds, and cereals, exists in 8 different forms and is thought to help prevent premature aging

• 2/6/14
• Bananas can make you happy and confident!!They increase your serotonin levels-- putting you in a positive, relaxed and confident mood!

The "facts" that I share are all taken directly from the ADA's website!  Take a look... they have some interesting tidbits and pointers!

• 1/30/14
• Why Is There No Nutrition Facts Panel on Some Food Labels
• In the National Labeling and Education Act, certain foods are exempt from nutrition labeling. These include:
• Ready-to-eat food that is not for immediate consumption but is prepared on site. For example, products from bakeries and delis or candy store items.
• Food that do not contain significant amounts of nutrients. For example, coffee, tea and some spices.
• Foods produced by businesses that meet certain criteria (business size, annual sales) may be exempt from nutrition labeling unless they make a health claim or nutrient content claim.
• 4/24/12

• What Fish are Rich in Omega-3 Fatty Acids?

  Omega-3 fatty acids are found in fatty fish such as salmon, tuna (fresh and canned) and mackerel. Current dietary recommendations are to include fish in your meals at least twice a week.
   
• 2/7/12
• Is Sea Salt Better for Me than Table Salt?

Sea salt is often promoted as a healthful alternative to regular table salt, but the sodium content is actually about the same. Sea salt has only very small amounts of some minerals. If you are looking for a low-sodium option, consider salt-free seasonings and herb blends instead. Be sure to read the labels, since some herb mixtures are not salt-free. To make sure a product is salt-free, check the ingredients and the sodium content in a serving. Some products are called "lite." This means it has about half the salt as normal table salt. A registered dietitian will be able to best help you determine how much sodium you should consume each day.

• 1/3/12
• What Foods are Good Sources of Potassium other than Bananas and Orange Juice

Fruits and vegetables are among the best sources of potassium, a mineral that helps normalize blood pressure. In addition to bananas and orange juice, good sources of potassium include broccoli, cantaloupe, potatoes, spinach, watermelon, sweet potatoes, mushrooms, prunes (dried plums) and winter squash.

Other good sources of potassium are all types of dry beans, lentils, peas, milk and yogurt.

• 11/20/11
• Ever wonder about the difference between reduced fat and low fat? Or does “light” on a label really mean no fat? The Food and Drug Administration has strict guidelines on how these food label terms can be used.
  
  Here are some of the most common claims seen on food packages and what they mean:
  Remember- these are what the claims mean PER SERVING!
• Low calorie: Less than 40 calories
• Low cholesterol: Less than 20 mg of cholesterol and 2 gm or less of saturated fat
• Reduced: 25% less of the specified nutrient or calories than the usual product
• Good source of: Provides at least 10% of the Daily Value of a particular vitamin or nutrient
• Calorie free: Less than 5 calories
• Fat free/sugar free: Less than ½ gram of fat or sugar
• Low sodium: Less than 140 mg of sodium
• High in: Provides 20% or more of the Daily Value of a specified nutrient
• High fiber: 5 or more grams of fiber
• Lean (meat, poultry, seafood): 10 grams of fat or less, 4 ½ grams of saturated fat and less than 95 mg cholesterol per 3 ounce serving
• Light: 1/3 fewer calories or ½ the fat of the usual food

• 11/07/11
• On average, Americans gain approximately one to two pounds during the holiday season. While this weight gain isn't dramatic, research shows it tends to stick and accumulate over the years...
  
  In preparation for a big holiday party or feast, do not skip meals throughout the day as this may result in overeating. It is especially important to have breakfast as research shows that those who eat this important morning meal tend to consume fewer calories throughout the day. Include lots of fiber in your diet by eating fruits, vegetables and whole grains. High-fiber foods are high in volume and will satisfy hunger but are lower in calories. 

• 11/04/11
• What is Fennel?

Fennel has a broad, off-white base and light green, celery-like stems with bright green foliage. The base and stems can be eaten raw in salads, providing a crunchy contrast to other ingredients. Fennel can also be cooked like other vegetables by grilling, boiling or sautéing and in soups. Add the fragrant foliage as a garnish to cooked fennel or other dishes. Fennel is low in calories with only 13 calories per ½-cup serving and contains calcium, phosphorus, vitamins A and C, potassium, folate and fiber.

• 10/19/11
• How Do I Toast Pumpkin Seeds?

Save the seeds when you carve your pumpkin for Halloween. They taste great when toasted and they're nutritious. One ounce of pumpkin seeds provides 5 grams of protein, 5 grams of fiber and 5 grams of fat (1 gram saturated, 4 grams unsaturated).

To toast pumpkin seeds: Rinse seeds to remove pulp and strings. Spread seeds on a medium baking sheet that has been coated with non-stick cooking spray. Sprinkle lightly with salt or seasoned salt. Bake at 325 degrees Fahrenheit for about 30 minutes or until lightly toasted. Stir occasionally during cooking.

• 10/13/11
• Does Chocolate Have a Lot of Caffeine?

Chocolate does contain caffeine, but not much. A 1-ounce milk chocolate bar or an 8-ounce glass of chocolate milk each contain about 5 milligrams of caffeine.

• 10/6/11 
• Sweet Potatoes and Yams Look Alike to Me — Are They Different? 

The orange vegetables you see labeled "yams" in many grocery stores are actually sweet potatoes. Yams are a completely different vegetable and belong to a separate plant family. Sweet potatoes have traditionally been referred to as "yams" in parts of the US and Canada — creating confusion on the real identity of these root vegetables.  

True "yams" grow on a tropical vine that is rarely cultivated in the US. They are popular in South and Central America, and in parts of Asia and Africa. The flesh of yams is typically white or yellow, but may also be purple to pink. They vary in size from that of an average potato up to 7 ½ feet long and can weigh up to 120 pounds. Yams are high in vitamin C, fiber and potassium but have less vitamin A than sweet potatoes.  

• 9/26/11
• What Makes Hard-Cooked Eggs Hard to Peel?

The fresher the egg, the more difficult it is to peel after hard cooking. That's because the air cell, found at the large end of the shell between the shell membranes, increases in size the longer the raw egg is stored. As the contents of the egg contract and the air cell enlarges, the shell becomes easier to peel. For this reason, older eggs make better candidates for hard cooking.

• 9/22/11
• Frozen and canned vegetables are picked and packaged at peak ripeness, whereas fresh vegetables may spoil soon after purchase. When vegetables are in season, buy fresh.  But, nutrition-wise, canned veggies are just as good for you!!

• 9/19/11
• You may sometimes notice that a food is labeled as "enriched" or "fortified," but what's the difference?

"Enriched" and "fortified" are terms that mean nutrients—usually vitamins or minerals—have been added to make a food more nutritious.  

"Enriching" means adding back nutrients that were lost during food processing. For example, B vitamins are lost when wheat is refined, but are added back to white flour.

"Fortified" means adding nutrients that were never present in the food to begin with. For example, milk is fortified with vitamin D to help your body absorb milk's calcium and phosphorus, but vitamin D isn't naturally found in milk

• 9/16/11

• Myth: Eating just before bedtime is fattening.

Fact: What you eat, not when, makes the difference; calories have the same effect on the body no matter when they are consumed. Evidence does suggest that eating regular meals, especially breakfast, helps promote weight loss by reducing fat intake and minimizing impulsive snacking.