Healthy Eating

Easy Black Bean Soup

Steps: Blend 2 cans of the beans with the tomato paste until the beans are broken down into a thick (but not necessarily smooth) paste. Heat a large pot over medium-high head. Add the bean paste, remaining black beans, and remaining broth, and stir to combine. Add the cumin, oregano, salt, and pepper and let […]

Navigating Holiday Desserts

The winter holidays are the season for sweets. Though this year may be different, many of us will still find a way to continue the tradition of baking, exchanging, and enjoying holiday treats. And while it is important to embrace these pleasures of the season, we all know the aftermath of an overindulgence can last […]
Red Meat

Low Energy? Don’t Overlook Anemia

Over three million Americans have anemia—low levels of the red blood cells that carry oxygen to the body’s tissues. Although anemia can signal a serious underling condition, for many cases dietary changes can help. One Condition, Many Causes: Anemia has a variety of causes, including blood loss, cancer, bone marrow diseases, some intestinal diseases, kidney […]

Diet Can Change Activity of Genes that Impact Health

A biological process can change the affect of our genes on health, without changing the gene itself. Called “DNA methylation,” this process can determine if a given gene is active, or not. New research from the Friedman School’s Jiantao Ma, PhD, and Alice H. Lichtenstein, DSc, found diet quality was associated with the level of […]

Packaging is Not a Reliable Way to Identify Whole Grain Food Choices

The Dietary Guidelines for Americans recommend at least half the grain products we eat be whole grain. If you are trying to move away from refined grain foods and increase intake of whole grains, you will need to look at ingredient lists, not rely on front-of-package claims, according to a study led by Tufts University […]
Thanksgiving meal

Healthy Holiday Sides

This Thanksgiving don’t abandon healthy habits…celebrate them. Whether you are getting together virtually or in person, seasonal produce brings color, flavor, variety, and nutrition to your table. What better way to carry on the Thanksgiving tradition than to celebrate with a table laden with seasonal plant-based foods—as we give thanks for the Earth’s nourishing and […]

Maple and Balsamic Roasted Brussels Sprouts

Ingredients: Vegetables: 2 lbs Brussels sprouts 1 red onion, sliced ½ cup coarsely chopped hazelnuts (or other type of nut) ½ cup dried cranberries Vinaigrette: 2 Tbsp extra-virgin olive oil (or other plant oil) 1 Tbsp pure maple syrup (or honey) 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 tsp smoked paprika (optional) Salt […]
Meat, pork, slices pork

Q. When you write about cutting back on “red meat,” does this include pork?

A. Helen Rasmussen, PhD, RD, senior research dietitian in the Metabolic Research Unit at the Human Nutrition Research Center on Aging, answers: “In 1987 the National Pork Board advertised pork as ‘the other white meat,’ in an attempt to promote pork sales. In reality, pork is considered red meat, along with beef, veal, and lamb. […]

Q. Should we cut down on nightshade vegetables like peppers, potatoes, and tomatoes?

A. Judith C. Thalheimer, RD, LDN, managing editor of Tufts Health & Nutrition Letter, answers: “Common members of the nightshade family of vegetables include the peppers, potatoes, and tomatoes you mentioned, as well as eggplants and okra. There is no direct evidence that nightshades are bad for you. There is evidence, as for other vegetables, […]
image of bowls with chickpeas , chickpea's liquid water brine and whipped aquafaba , egg replacer in cooking

Q. I have a friend who has been using “aquafaba” in baking? What is...

A. Nicola McKeown, PhD, associate professor at the Freidman School of Nutrition Science and Policy, answers: “Aquafaba is the name given to the viscous water in which legumes such as chickpeas have been soaked or cooked. For reasons that are still not fully understood, the brine from canned chickpeas can be whipped into merengue-like foams […]