Nutrition Newsletter

November 2020 Nutrition Newsletter

Need more reason to bump up your fruit and veggie intake? Chew on this. A recent Canadian study among middle and older adults finds that heavy intake of vegetables and fruits improves cognitive function. Among study participants between the ages of 45 to 85, a Mediterranean diet improved mental status. Researchers suggest that eating more…

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October 2020 Nutrition Newsletter

A recent review of literature in 2018 evaluates the potential impact of nuts and seeds on gut microbiota and their role in weight management and obesity prevention. Nuts provide prebiotic fiber which affects energy regulation. The researchers suggest that nuts may aid in weight control through the maintenance of gut barrier integrity, anti-inflammatory effects and…

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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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