Article courtesy of Donna Hargrove, D.O., Nutrition Editor Want to lose weight? Eating more beans can help you achieve that goal. Beans are very nutritious, loaded with fiber, low in fat, cholesterol and calories, inexpensive, have a very long shelf life and are very filling, thus satisfying. There are so many varieties that […]
Article courtesy of Donna Hargrove, D.O., Nutrition Editor This is a vegetable you want to eat often! They are inexpensive, satisfying and a powerhouse of health and nutrition. The sweet potato is one of the oldest and most nutritious of all vegetables, dating back to prehistoric times.
Article courtesy of Donna Hargrove, D.O., Nutrition Editor The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. However, the GI is not based on commonly consumed portion-sizes of foods. So by using the […]
Article courtesy of Donna Hargrove, D.O., Nutrition Editor Will an apple a day keep the doctor away? It appears there may be a lot of merit to this statement. The health benefits of eating a daily apple have been known for a long time but mainly because it is a fresh, fibrous fruit. In the […]
Recipe courtesy of Kathi Bayne, North Carolina Equipment Needed: Chef’s knife, cutting board, covered bowl. Ingredients: 2 mangos, peeled, cut into ½ inch cubes 1 jalapeno, fresh, diced 2 cloves garlic, fresh, minced
Article courtesy of Donna Hargrove, D.O., Nutrition Editor The avocado, Persea americana, native to Central Mexico, is a fruit, specifically a berry (like the tomato), and is a powerhouse of nutrition and health. Avocados belong to the Laurel family of plants which also includes cinnamon, bay leaves, sassafras and camphor. Known by many in the […]
Article courtesy of Donna Hargrove, D.O., Nutrition Editor Tomatoes, Lycopersicon esculentum, are a member of the nightshade family, a diverse group of over 2,800 species of plants which also includes potatoes, sweet and hot peppers, eggplant, tobacco and morning glory, to name a few. For a long time, tomatoes were not eaten due to the […]
Article by Donna Hargrove, D.O., Nutrition Editor Honey is a food made by honeybees (Apis mellifera) that have collected nectars from a variety of sources, usually many types of flowers. The nectar mixes with the bee’s digestive juices, which partially digests the mixture that forms honey, where it is then stored in the wax honeycombs […]
Article by Donna Hargrove, D.O., Nutrition Editor Few vegetables can compete with the artichoke for providing large amounts of phytonutrients, minerals and fiber. Its GI health benefits have been known for centuries, yet the artichoke is still a mystery to many people. History: Humans have been eating artichokes, Cynara scolymus, for more than 3000 years.
Yogurt is made by bacterial fermentation of milk sugar (lactose), creating lactic acid which acts on milk protein to yogurt its distinctive texture and taste. Greek yogurt is yogurt made with higher live and active cultures that has been allowed to sit in muslin or cheesecloth bags to filter out the whey, giving it a […]
Tropical Indulgence and Antioxidant-Rich Contributed by Donna Hargrove, D.O., Nutrition Editor Nutrition Factoids: Most adults need about 2 cups of fruit each day. One half cup of fresh fruit is considered one serving. When sliced, a fresh mango yields about 2 servings, or 1 cup and about 110 calories. Mangoes are a good source of […]
Article courtesy of Donna Hargrove, D.O., Nutrition Editor A Handful Can Make A Difference A little goes a long way when it comes to almonds, the most nutrient-dense nut ounce-for-ounce. A one-ounce serving of almonds (about 23) is an excellent source of vitamin E and magnesium, a good source of protein and fiber, and offers […]
Article courtesy of Donna Hargrove, D.O., Nutrition Editor A Healthy Heart Solution Barley isn’t just for soup anymore. This grain makes an excellent choice as the starring ingredient in main courses, side dishes, breakfast fare and more. In addition to its versatility, barley is a nutritious food that’s high in fiber and low in fat. […]
Article courtesy of Donna Hargrove, D.O., Nutrition Editor What’s a Carbohydrate? Everything we eat is made up of some combination of protein, fat, and carbohydrates. Simple sugars (like table sugar), starches (like pasta), and fiber (like oat bran) are types of dietary carbohydrates. All carbohydrates deliver four calories per gram. But please remember that […]