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Photo by .j.e.n.n.y./Flickr CC Okra is so misunderstood. It truly is more versatile and delicious than its reputation allows. The growing season in Mississippi is long and hot, so many vegetables have a brief debut during the summer months. Okra, mustard greens, and collard greens seem to be around longer than most.
You do everything right. You eat your organic produce, free-range meat and eggs, and hormone-free milk. You studiously avoid plastic containers that could leach Bisphenol A (BPA), a possibly toxic estrogen-mimicking compound.
Photo by law_keven/FlickrCC USDA's 2002 organic rules said that dairy herds must have access to pasture. They did not say the animals had to actually be fed on pasture.
Find out what fruits and veggies are most important to buy organic. Sure, we’d probably all love to buy every fruit and veggie organic, but it’s not always affordable to purchase everything from the often higher-priced organic section. Luckily, the Environmental Working Group (EWG) keeps a running list of the fruits and veggies that are most and least contaminated — here’s how they updated the list for 2011. Shopping Tips Organic produce is pesticide-free, but you don’t always have to buy organic. Some foods stay low in pesticides even when grown conventionally, while others are so wrought with pesticides that it’s worth the splurge to avoid chemicals.
Kenji Aoki for The New York Times What the average American consumes in added sugars: Lustig is a specialist on pediatric hormone disorders and the leading expert in childhood obesity at the University of California, San Francisco, School of Medicine, which is one of the best medical schools in the country. He published his first paper on childhood obesity a dozen years ago, and he has been treating patients and doing research on the disorder ever since. The viral success of his lecture, though, has little to do with Lustig’s impressive credentials and far more with the persuasive case he makes that sugar is a “toxin” or a “poison,” terms he uses together 13 times through the course of the lecture, in addition to the five references to sugar as merely “evil.”
Francesco Tonelli for The New York Times FRESH AND FRESHER Clockwise, from top left: tuna, egg, green beans (No. 56); carrots, blueberries, sunflower seeds (7); croutons, tomatoes, mozzarella (42); walnuts, blue cheese, raspberries (49); couscous, oranges, honey (95); strawberries, tomatoes, Parmesan (13). That’s the idea behind the 101 ideas found in this section. In theory, each salad takes 20 minutes or less. Honestly, some may take you a little longer. But most minimize work at the stove and capitalize on the season, when , eggplant, herbs, fruit, greens and more are plentiful and excellent.
The chef's knife is the indispensable multi-tool of the kitchen. It slices, it dices. It minces, juliennes and de-bones. But it also goes well beyond its intended uses. Need to open a bag of spinach?
Protein + carbs + fat = breakfast. Who says your morning meal has to consist of traditional breakfast foods? The media blasts us with “brain food” articles and TV segments every back-to-school season.
Fragrant herbs and spices such as ginger are some of the most powerful weapons we have to help combat inflammation from a nutritional perspective. Inflammation causes or contributes to obesity, diabetes, cardiovascular disease, Alzheimer's disease and many types of cancer, as I wrote in a recent review that appeared in Nutrition in Clinical Practice . Aromatic ginger is a superstar of traditional medicine in Asia, where it has been treasured for thousands of years for its amazing flavors and impressive health benefits. Ginger Used as Painkiller for Arthritis
Pop quiz: What mistaken belief about food is endorsed by both the libertarian right and the foodie left? Answer: That farm subsidies make unhealthy foods artificially cheap. This myth gained currency thanks to Michael Pollan’s runaway 2006 bestseller, The Omnivore’s Dilemma , which blamed America’s bad eating habits on corn and soy, made cheap and ubiquitous by farm subsidies. More recently, the Cato Institute, and even George Will, have made the same claim.
Ice—the most neglected of cocktail ingredients—can ruin a drink or make it come alive. David C. Sampson
Andrew Scrivani for The New York Times Maybe you should be eating more beets, left, or red cabbage. (This post was originally published on June 30, 2008, and recently appeared on The New York Times’s list of most-viewed stories for 2009.) Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts.
"It's all about omega-3s," says health guru Andrew Weil, M.D., explaining why fish like sockeye top his must-eat list for women. All of our experts agreed: wild salmon packs a wallop with two kinds of heart-healthy omega-3s, including DHA, a fatty acid essential for a healthy pregnancy. Omega-3s also boost mood, fight depression, and may protect against Alzheimer's disease and cancer. Add in salmon's lean protein and vitamin D (a critical nutrient many women lack), and you've got yourself a near-perfect food.
Grey salt from The Meadow . [Photographs: Max Falkowitz] On last week's edition of Salt Mining we took a look at the chemical and biological underpinnings of food's favorite spice. Now it's time to consider the glitz and glam of boutique salts, harvested from the sea and mined from the Earth's depths.
"Try everything!" my fellow cheesemongers told me. "That way when people ask, you'll know." The best way to learn about cheese is to eat it. In fact, it's the only way.