How does the food we eat give us energy? From the anti-inflammatory benefits of a garlic-rich diet to the digestive impact of oatmeal and berries, understanding nutrient synergy is the foundation of an effective detox diet.
Vitamins have important biochemical roles in the brain and are needed for proper cognitive function. Certain vitamins not only help keep your brain functioning at its peak, but also protect against brain disease and functional decline.
Read more →
Find out the key foods that can negatively impact your mind and body during your period and what you can opt for instead.
Read more →
"Curry" is a collective term for a mixture of spices in Indian, Southeast Asian and Middle Eastern cuisines. Turmeric -- a member of the ginger family -- is typically one of the main ingredients and contributes to curry's bright yellow color.
Read more →
If you like aged cheese, sauerkraut, kimchi, sourdough bread, yogurt, beer or wine, then you're familiar with fermented foods. Fermentation is a way to preserve food that has been practiced by most cultures for thousands of years. In addition, the process helps retain nutrients and prevents spoilage.
Read more →
Believe it or not, a healthy body needs fats. Getting the right kind and amount of dietary fat, however, can be tricky. If you eat too much of the wrong kind of fat, you increase your risk for health problems. If you don't get enough of the right kind of fats, your body's optimal functioning is compromised.
Read more →
Turmeric, a spice commonly used in Indian curry, has a long history of medicinal use in Chinese and Indian Ayurvedic medicine. In addition to eating turmeric in cooked dishes, you can mix the powder or extract into water and drink it as a tonic.
Read more →
Molasses is an end product in the sugar industry. When sugarcane and sugar beets go through the refining process and no additional sugar can be crystallized from the crop, the residual substance is molasses.
Read more →
Ginger, the root of the Zingiber officinale plant, originated in Asia and has been used as a spice and herbal medicine for thousands of years. Ginger water, or ginger tea, is made by boiling fresh ginger root in water, then cooling and straining the liquid.
Read more →
Saigon cinnamon is derived from the bark of cassia trees, which are native to Southeast Asia. Saigon cinnamon, also known as Vietnamese cassia, is one of the sweetest and strongest varieties of cinnamon.
Read more →
Black quinoa is one of the three most widely cultivated and available varieties of quinoa, the others being white and red. Black quinoa is earthier and sweeter-tasting than white quinoa and maintains its black color when cooked. As with all quinoa varieties, it's also gluten-free.
Read more →
Vitamin P is a rarely used collective term for a plant classification known as flavonoids, or bioflavonoids -- the terms more commonly used. Flavonoids are pigments that produce yellow or red-blue coloring in plants. Along with color, they provide plants with protection from attacks from insects, fungi and microbes.
Read more →
Black beans and brown rice are food staples in many cultures. The reasons are numerous: they're highly nutritious, low-cost, and quick and easy to make. Fresh vegetables, such as onions, carrots and bell peppers, added to beans and rice, contribute additional healthful benefits.
Read more →
Wheatgrass is a nutrient-packed member of the cereal grass family, which includes rye, barley and oats. Wheatgrass powder is made by freeze-drying, oven-drying or air-drying fresh wheatgrass.
Read more →
The fruit of the prickly pear cactus, known by the name cactus pear and prickly pear, is oval with a reddish-purple color. Also known as "tuna," the fruit ripens in late summer and early fall and has a granular consistency with a flavor reminiscent of watermelon.
Read more →
Although their name may not tempt your taste buds, don't let that fool you. Smelt are known for their fine flavor. These small, silvery-green fish, also known as rainbow smelt, are similar in appearance to sardines and anchovies. Most adult fish are 7 to 9 inches long and weigh up to 6 ounces.
Read more →
Eating foods that are easy to digest and absorb can provide relief if you suffer from heartburn, ulcers or nausea; have gastroenteritis or dyspepsia; or are recovering from stomach or intestinal surgery.
Read more →
Side effects of bad nutrition don't happen overnight. They develop over time from eating a diet lacking in vital nutrients and making poor lifestyle choices. The good news is you can make changes before it's too late.
Read more →
Spirulina is blue-green algae that thrives in warm climates in warm alkaline water. Many cultures around the world include spirulina as part of their daily diets because of its powerful nutrient benefits. It's available dried and freeze-dried, in powder, pills or as flakes.
Read more →
Good blood flow is essential for proper brain function and oxygen transport to vital organs in the body. Because your heart is the pump that keeps your blood circulating, it's important to maintain a strong heart.
Read more →
Dulse, also known as Palmaria palmata, is red seaweed that grows attached to rocks. It's not only rich in health benefits. This salty sea vegetable is eaten fresh and dried in foods including soups, chowders and fish dishes. Dried, dulse is used as seasoning.
Read more →