HEALTHY EATING Does dairy bother your belly? Millions of people have lactose intolerance, or the inability to fully digest lactose. Lactose is a natural sugar found in dairy products like milk, cheese and ice cream. When lactose isn’t properly digested, it leads to digestive problems. Symptoms of lactose intolerance A person who has lactose intolerance […]
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HEALTHY EATING If it seems like food portions are bigger today than they were years ago, it’s not your imagination. Health experts say that food sizes – and obesity rates – have grown in the last 20 years. Focusing on healthy foods is important. But portion sizes are also an important factor to think about
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HEALTHY EATING Simple, small changes in what you eat can make it easier to follow a heart-healthy diet. Experts in the Harvard Heart Letter made these suggestions to lower the amount of saturated fat, trans fat, sugar, sodium, and calories, and boost the amount of fiber and nutrients in a daily diet: Breakfast If you
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HEALTHY EATING The Institute of Medicine’s recommended daily allowance (RDA) for calcium from food and supplements*: * Ages 9-18 years, 1,300 mg * Ages 19-50 years, 1,000 mg * Ages 70+ years, 1200 mg * Men 51-70 years, 1000 mg * Women 51-70 years, 1200 mg *To increase absorption from calcium supplements, take no more
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HEALTHY EATING Looking to lose weight? Think a happy thought before you eat. A Cornell study has found that mood and food do more than just rhyme. Your mood impacts what kind and how much food you eat. “People use food to either maintain a good mood or regain a good mood, and if you’re
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HEALTHY EATING Walking down the aisles at the store can feel like you’re in the middle of a commercial. Words like “low-fat,” “reduced calorie,” and “made with real fruit” appear on food packages, making them sound healthy. But how do you know if these foods are really good for you? No matter what claims are
‘Healthy’ Foods That Aren’t So Healthy Read More »
HEALTHY EATING Most U.S. food companies stamp lot codes and/or expiration dates on their products. But what do all these numbers really mean? The Institute of Food Technologists offers these answers. There are two types of codes: 1.Lot Code:When manufacturers produce a product, they do so in batches. Each batch is given a unique series
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