Nutrition Newsletter

September 2020 Nutrition Newsletter

The 2015-2020 DGA for the first time recommended that Americans consume less than 10% of total calories from added sugar. The 2020 scientific report takes this a step further and recommends limiting added sugar to only 6%of calories. Updated once every five years, the Dietary Guidelines for Americans (DGA) is largely based on a report…

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August 2020 Nutrition Newsletter

A study out of Columbia University Irvine Medical Center suggests that inadequate sleep and poor sleep quality may raise the risk of heart disease and obesity in women. Study authors found that the women with the worst quality sleep ate more added sugars associated with diabetes and obesity. Higher calorie intake and body weight were…

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July 2020 Nutrition Newsletter

Anti-nutrients are a natural part of some plant foods, and while you might not have heard much about them before, they are not a new phenomenon. Most are destroyed through processing and cooking, and many of the foods have great health benefits. By eating a variety of foods you offset any losses.

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June 2020 Nutrition Newsletter

Who doesn’t want a strong, robust immune system to help our body fight off infection and illness? Our food choices are one of the most important factors in developing a strong immune system. Food contains a variety of essential nutrients that our body uses in a multitude of ways, including immune defenses. Protein is the…

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April 2020 Nutrition Newsletter

In the course of our research, we found more than a few surprises about some of our favorite cheeses. For example, the sodium content of Parmesan cheese was truly shocking — 330 mg of sodium in a single ounce! American cheese and the vegan cheese alternative were also surprisingly high in sodium. Saturated fat, another…

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March 2020 Nutrition Newsletter

Recent weight stats for the US are growing — literally. According to the CDC, the obesity rate for US adults is 40% and 30% of American adults are overweight. Leah A. Frame, PhD, MHS, a researcher at George Washington University, has researched several food trends and concluded that, as our food becomes more and more…

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February 2020 Nutrition Newsletter

Veggie burgers originated in England in 1982 as a plant-based ‘hamburger’ option for people who preferred a vegetarian eating style. These original veggie burgers didn’t claim to taste like hamburgers; they were simply a non-meat option usually made from legumes, vegetables, and soy. Fast forward to today with two plant-based burgers that are designed to…

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January 2020 Nutrition Newsletter

About half of all American adults have one or more preventable chronic diseases such as high blood pressure, heart disease, obesity, or diabetes. These illnesses are often related to food choices and inactivity. Start Simple with MyPlate provides a variety of easy recommendations that anyone can tailor to fit their individual situation. MyPlate was originally…

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December 2019 Nutrition Newsletter

You probably learned about the five different flavors we sense in foods: sweet, salty, sour, bitter, and umami (a savory, meaty flavor) in school. How we sense flavors is a complicated process that involves smell, taste buds and genetics. Olfactory cells in our mouth and nose sense smells. Taste cells are clustered in taste buds…

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