Healthy Eating

A. Judith C. Thalheimer, RD, LDN, managing editor of Tufts Health & Nutrition Letter, answers: “Bone broth is made by simmering animal bones in water and a small amount of an acid like vinegar. The acid helps dissolve the bone, releasing collagen and minerals into the water. The protein collagen is a key component of […]

A. Anastassios Pittas, MD, co-director of the Diabetes and Lipid Center, answers: “Blood sugar (blood glucose) levels rise when carbohydrates are digested and the resulting glucose molecules are absorbed into the bloodstream. The more refined a carb is, the less fiber it has, and the faster it will be digested and absorbed. Whole grain breads, […]

Ingredients: 2 cups tropical fruit (pineapple, mango, etc.), fresh or frozen 1 medium apple, cored and roughly chopped 2 cups milk or fortified soymilk 1 cup fresh spinach or kale (or 1⁄3 cup frozen) 2 Tbsp ground flaxseed 1 tsp grated fresh ginger (optional) Steps: Blend all ingredients until smooth, adding more milk if needed. […]

If you are looking to lose some weight, or simply want to improve or protect your cardiometabolic health, emerging nutrition research suggests a simple new tool that may help: slow down! Fast eating has been associated with excess weight gain and might also have a negative effect on metabolism, raising risk for type 2 diabetes […]

In an attempt to identify the optimal intake of fruits and vegetables associated with maintaining long-term health, researchers collected information on the typical dietary intake of over 100,000 healthy men and women in the U.S. over a 30 year period. That data was analyzed along with data from 24 other studies. In general, the more […]

For breakfast, snacks, or even meal replacements, smoothies are all the rage. But are they really a healthy choice? That depends on a number of factors, including what is in the smoothie, how much and how quickly you drink it, what it replaces in your diet, and your reasons for drinking it. 1. Ingredients. Some […]

A. Helen Rasmussen, PhD, RD, an instructor at the Friedman School, as well as a senior research dietitian in the Metabolic Research Unit at the HNRCA, answers: “Herbs, such as rosemary, thyme, basil, and oregano, come from the leafy part of plants with non-woody stems. Sold fresh or dried, they are generally used in larger […]

A. Kelly Kane, MS, RD, an assistant professor at the Friedman School and Tufts University School of Medicine and director of nutrition at Tufts Medical Center, answers: “The terms reduced and low on packages or labels are defined by the U.S. Food and Drug Administration (FDA). In order for a food to be labeled as […]

A. Judith C. Thalheimer, RD, managing editor of Tufts Health & Nutrition Letter, answers: “Yogurt supports a healthy gut microbiome and is an excellent source of under-consumed calcium, but it is often loaded with added sugars, which have clearly been shown to be detrimental to health. A regular six-ounce container of strawberry yogurt can have […]

If you are one of the estimated 30 million adults in the U.S. who feels bloated or develops diarrhea, gas, or a rumbling tummy after eating dairy products, you may not have a sufficient amount of the enzyme lactase in your small intestines to break down the milk sugar lactose. The beneficial microbes in your […]