Okra


Article courtesy of Donna Hargrove, D.O., Nutrition Editor A major vegetable in the south, okra, like corn, is synonymous with summer. It is often grown year-round in southern climates that do not have frost, as it stops producing once temperatures go below 50 degrees. Okra is cultivated in tropical and warm climates. It is among…

Baby Food


Article courtesy of Dorimar Siverio-Minardi, MPH, MBA, Director, Healthcare Relations & Initiatives, Women’s Care Florida & Mom extraordinaire Once it is time for your baby to have more than breast milk or formula, many people head for the baby food isle in the store and stock up on jars of this and boxes of that….

ONIONS


Article courtesy of Donna Hargrove, D.O., Nutrition Editor More than apples, an onion a day may well keep all the doctors away! As it turns out, onions are a super food for health and cancer prevention.

TRIGLYCERIDES


Article courtesy of Donna Hargrove, D.O., Nutrition Editor Triglycerides are the good, the bad and the ugly. How you ask? Well, we can’t live without them, but too much and they can kill you.

Shrimp


Article courtesy of Donna Hargrove, D.O, Nutrition Editor Little but big on taste and nutrition, shrimp (Caridea, swimming decapod crustaceans, as opposed to their crawling cousins the lobster and crayfish) are America’s favorite seafood, accounting for 30% of the seafood sold in the US.

Sweet Potatoes


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.

POTASSIUM


Article courtesy of Donna Hargrove, D.O., Nutrition Editor What is potassium and why do we need it? If you have had a GI illness or have been doing a lot of exercise, someone may tell you to increase foods rich in potassium. Why do these things cause your potassium to decrease? Where do you find…

The Glycemic Index and Glycemic Load


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…

Khorasan Wheat


Article courtesy of Donna Hargrove, D.O., Nutrition Editor Khorasan is an ancient Egyptian wheat 2 times larger, but a relative of, modern day durham wheat. Somewhat new to North America, its recognition started around 1986, but is believed to have been brought to the US in 1949 via an airman who got the wheat kernels…

Supplementation: Science or Hype – Part 2


Article courtesy of Diana Palmer, BS, CPT Now that we’ve cleared up the marketing terminology regarding “grades,” as discussed in Supplementation – Part 1, let’s get to the real crux of the matter. The United States is the only non-third world country that does NOT require Federal scrutiny when it comes to supplements and their…

Genetically Modified Organisms (GMO) Update


Article Courtesy of Donna Hargrove, D.O., Nutrition Editor While we are engrossed in the sagging economy, war overseas, fluctuating gas prices and what our kids are up to now, the USDA has been busy giving the thumbs up to more Genetically Modified foods. Any surprise this doesn’t make the 6 o’clock news? Did you know…

APPLES


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…

Organic vs Natural – Follow up


Back in July Dr. Hargrove posted an explanatory article about the difference between so called Natural Food products and Organic Products. As a follow up or addendum we are adding a new resource link to The Cornucopia Institute and their report on Natural vs. Organic, specifically cereals and granola’s, and the ongoing consumer confusion caused…

Healthy Eating Plate – Harvard Health Publications


A note from Donna Hargrove, D.O., FACOG, – Nutritional Editor and Chef Bren Anrkum – Culinary Editor Dr. Hargrove and I subscribe to the idea that nutritionally sound food choices create a solid foundation for improved overall health. We believe that whole foods are key to successful health improvement and maintenance. In particular, we believe,…

Red Cabbage Slaw


Recipe courtesy of Chef Bren Ankrum – Culinary Editor I’ll make this condiment fresh for fish or shrimp tacos. Gives more crunch than lettuce and the color is much more interesting. Enjoy!

Avocados


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…

Tomatoes


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…

Honey


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…

Principles of the Mediterranean Diet


Following the principles of the Mediterranean Diet has shown to prevent or reduce the risks of heart disease, stroke, diabetes and obesity. The Mediterranean diet incorporates the basics of healthy eating — plus a splash of flavorful olive oil and perhaps a glass of red wine — among other components characterizing the traditional cooking style…

Greek Yogurt


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…

Mangoes


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…

Salt


Salt  Salt is a mineral. Chemically, it is known as sodium chloride (NaCl), the combination of one sodium ion and one chloride ion. Salt is 40% sodium and 60% chloride by weight. Salt is primarily found underground in rock form or dissolved in the world’s oceans and some lakes. Interestingly, salt is the only rock…

ASPARAGUS


Nutrition Factoids   Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.

THE WONDERFUL AVOCADO


ADD IT OFTEN TO YOUR REGULAR CHOICE OF FOODS Avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 8% folate, 4% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene.