April 9th, 2013 | by Tanya Sitton
A new study published this week reveals yet another way that red meat harms human health. During metabolism, a substance called L-carnitine -- found in meat -- appears to accelerate atherosclerosis. So yes: cholesterol can clog your arteries, and carcinogens in red meat can cause cancer. But now there's a whole new reason to say, "Field Roast: it's what's for dinner!"
September 21st, 2012 | by Tanya Sitton
A Cambridge study published earlier this month once again links consumption of red and processed meat to increased rates of chronic disease, including coronary artery disease, diabetes, and colorectal cancer. Researchers also found that reducing meat consumption offers significant environmental benefits, in terms of reduced greenhouse gas emissions. Pass the kale and lentils, please!
September 4th, 2012 | by Tanya Sitton
A new study suggests that mercury and Omega-3's affect heart health in contradictory ways, making fish a less-than-ideal source for these healthy fatty acids. To skip the mercury, skip the intermediary: go directly to the source! Plant-based Omega-3's provide the same heart health benefits, but without the mercury -- and without the environmental devastation or unnecessary suffering and death, while we're at it. What a bargain!
July 6th, 2012 | by Tanya Sitton
It's official: I love chia! This cookbook has opened my eyes to the beauty of this humble but mighty Aztec seed. For smoothies, shakes, muffins, salads, soups, stews, baking, or just energy-boosting 'agua fresca' (chia and water plus lemon or lime), Chia: the Complete Guide to the Ultmate Superfood offers everything you never knew you didn't know about cooking with chia!
January 24th, 2012 | by Tanya Sitton
According to a study published in the January 2012 American Journal of Clinical Nutrition, a diet rich in plant-based compounds reduces risk of death from heart disease and stroke
January 17th, 2012 | by Tanya Sitton
There is an indisputable trend sweeping America's refrigerators and grocery carts, making animal agribusiness folks uneasy and ecovores optimistic: people are eating less meat. Whether vegan, vegetarian, flexitarian, or simply veg-curious, more people than ever before are interested in plant-based cooking. Habit is comforting, and change can be intimidating. But armed with some new knowledge and with a world of resources, the transition to a vegan kitchen doesn't have to be anything but exciting and tasty!
September 20th, 2011 | by Rachel Fox, RD
Crisp autumn weather creates the perfect setting for visits to the apple orchard. Are apples that nutritious? Read more to find out!