Yesterday Jennifer Huget wrote an article “Enough with the ‘fat talk’” in her health column of The Washington Post (Time Magazine also spoke up on the subject). What prompted the article was a new study from the journal Psychology of Women Quarterly, “If You’re Fat, Then I’m Humongous! Frequency, Content, and Impact of Fat Talk Among College Women.” In the study, 93%…
Today’s post is a link to a guest post I wrote for the fabulous dietitian Robyn Webb. She was recently visiting New Zealand and Australia (so jealous!) and asked many of her fellow dietitians to guest post on her Fabulous Food Finds blog. I was thrilled and honored when she added me to the list! And just in time for…
The short answer is yes — MSG is included in the FDA’s Generally Recognized As Safe (GRAS) list, and research in Europe, the US, and Asia shows that MSG used in prepared foods or as a condiment is safe for people of all ages. A few weeks ago I went to a luncheon about umami — the fifth taste. If…
Last week in the NY Times Recipes for Health column Martha Rose Shulman shared recipes for quesadillas, which she also referred to as “healthy fast food.” It happened that I was in the midst of coming up with my shopping list for my weekly dinner groceries when I read the article and saw all the quesadilla recipes. It was the…
By Jo Bartell A friend of mine who has been working from home for the past year recently started working at an innovative startup company. She was telling me that while the transition to working in an office from 9 to 5 is a welcome change, she is finding it difficult to keep her eating habits and meals on track….
The other night I was home alone for dinner for the first time in a while, so I decided to make something that I love but my husband isn’t so fond of: Salmon. I’ve previously shared other recipes using salmon (Salmon Balls, Salmon-Cucumber Rounds), but I’ve never fully explained why salmon is so good for you! By now most everyone…
Last summer New Yorkers were buzzing about a newly opened gourmet food and wine market called Eataly. Eataly is not just any gourmet market — it is all Italian all the time. From the freshly made bread and pasta, to the butcher shop, pescheria (fish market), and produce market, and for the end of the trip cravings the espresso bar,…
As I’ve mentioned before, I really like oatmeal, especially in the cold months. And it’s a breakfast that I recommend to clients all the time. It sticks to the ribs and is full of fiber, which means you won’t be hungry again for at least a few hours. Recently I was visiting family in Atlanta, and my sister-in-law had frozen…
By Megan Kian In our fast paced society we tend to forget to take time for ourselves and slow down to enjoy what is around us. Especially when it comes to food, many people want the fastest, most convenient meal available (whether or not it is the healthiest). A semi-recent movement (it first began in 1986) called the Slow Food…
By now I’m sure you know that I am a huge fan of eating based on what’s in season. I can’t think of anything I love more about dining out than a restaurant that embraces seasonal and local ingredients. That’s why I really love Rouge Tomate, a restaurant in Brussels and New York City. Rouge Tomate is a member of…
By Jo Bartell We should all know that protein is an important nutrient our body needs for its everyday functions like growing, strengthening, and repairing body tissue. All together, our bodies need twenty-two amino acids, protein building blocks, thirteen of which our bodies can make on their own. For the other nine amino acids, which are called “essential amino acids,”…
