Claims that some common vegetables are actually harmful and aggravate arthritis are unfounded.
Vegetables from plants in the Solanaceae family (also called nightshades) have been getting a bad rap. Peppers, tomatoes, white potatoes, eggplants, and their botanical cousins are accused of harboring harmful compounds that aggravate arthritis pain and inflammation. Understanding whats behind these assertions may help ease concerns.
Current science does not support concerns that certain natural compounds meaningfully reduce the nutritional value of plant foods.
There are natural compounds found in many healthy foodsincluding leafy greens, nuts, seeds, beans, and whole grainsthat have been thought to potentially decrease the nutritional value of these foods. Sometimes called anti-nutrients, these compounds may bind with specific vitamins, minerals, or other nutrients, limiting their absorption by the body.
Preventing osteoporosis through diet is about more than just calcium intake.
Healthy bone is a balancing act. Our bodies continually remove older bone and replace it with new. As adults, if we lose bone at too fast a rate, replace it at too slow a rate, or both, the result is osteoporosisweak, porous bones that fracture easily.
This family of vegetables contains unique health-promoting compounds.
You may be surprised to learn that kale and broccoli are cousins. They are part of the Brassica family, also known as cruciferous vegetables because their flower petals form the shape of a cross (cruciferae is Latin for cross-bearing).
Experts agree plants should make up a large part of a healthy dietary pattern. Humans eat plant roots (carrots and radishes), stems (asparagus and celery), leaves (leafy greens), seeds (including whole grains), flowers (broccoli, cauliflower, artichoke), and the seed-bearing fruits of plants (including fruits, vegetables, beans, and nuts).
Adequate fluid is essential to health, so make sure you know the facts.
Water is involved in many critical bodily functions, from maintaining blood pressure and transporting nutrients to lubricating joints, digesting foods, removing waste from the body, and regulating body temperature. The human body loses fluids through sweating and urination, and, if sick, also potentially through vomiting, diarrhea, or blood loss, says Roger A. Fielding, PhD, director of the Nutrition, Exercise Physiology, and Sarcopenia Laboratory and a professor at the Friedman School of Nutrition Science and Policy.