Healthy Eating

The feast that officially kicks off the holiday season is almost here. Thanksgiving is steeped in the comfort and familiarity of traditional foods—turkey and...

Ingredients: 1 lb broccoli florets, cut into 2- to 3-inch pieces 2 Tbsp olive oil 2 cloves garlic, sliced ½ tsp salt ¼ tsp pepper 1 Tbsp lemon juice Pinch red pepper flakes (optional) Steps: Preheat oven to 425° On a large, rimmed sheet pan, toss together broccoli florets, olive oil, garlic, salt, and pepper. […]

The microbes that live in our intestines help break down food, and they create byproducts that can impact the immune system and inflammation. A study recently published in the journal Cell looked at how including dietary fiber and fermented foods in one’s dietary pattern may impact this gut microbiome. The small randomized controlled trial fed […]

Greater whole grain consumption is known to be associated with lower risk of cardiovascular disease. A recent study by Tufts researchers looked at the impact of refined and whole grain intake on specific intermediate risk factors that might be responsible for that association. These factors include fasting blood glucose levels, waist circumference, systolic blood pressure, […]

If you grew up with slimy Brussels sprouts, mushy broccoli that smelled of sulfur, or the same peas and cubes of carrot week after week, you may have learned to eat vegetables because they’re good for you, not because you enjoy them. The fact is, how veggies are prepared can ensure they are both nutritious […]

For most of human history, food was difficult to come by and humans battled starvation and malnutrition. The development of food processing helped positively transform the food environment—and health. Canning (and then freezing) made vegetables and fruits available year-round; pasteurization stopped outbreaks of bacterial infection from milk; preservatives prevented spoilage and extended shelf-life; and enrichment […]

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 […]

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. […]

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, […]

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 […]