From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
In this week’s nutrition news: Soda taxes help shed pounds, how to choose the right nutrition expert and cheese made from breast milk -- would you eat it?
In this week’s nutrition news: Restaurants are serving up lower-calorie fare, an artificial food coloring controversy and the cure for peanut allergy might be near.
If you’ve scanned the milk container at breakfast time, you’ll notice lots of terms on the carton. Ever wondered why milk is “homogenized” and “pasteurized” and why the heck is vitamin D added? We’ll iron out these terms and explain why they’re on your milk container.
The FDA categorizes sprouts as a potentially hazardous food, which means they can carry illness-causing food bugs. Does this mean you should steer clear of them?
What better way to go oven-free in the height of summer than trying out some raw cuisine? I decided to get the full raw food experience by dining at Pure Food & Wine, a popular raw food restaurant in New York City and spoke with Sarma Melingailis, owner and author of Living Raw Food.
We're talking about cows' milk, that is. Many folks view milk as wholesome and healthy. Others, meanwhile, warn us away and say it's full of hormones or might make you phlegmy. So what’s the deal with milk: does it do your body good or not?
Don’t like milk? Not a problem. There are many milk alternatives available these days -- perfect for the lactose intolerant or folks looking to change it up.
Think you're not a raw kale lover? Think again, and try this recipe, it's converted many.
Sometimes I go to the farmers’ market in search of items that have nothing to do with produce, like this profoundly delicious cheese.