Author: Amy Bell

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Pistachio Recall – is Anything Safe to Eat Anymore?

After my family and I enjoyed several handfuls of pistachios at a get- together last weekend, I was surprised to hear yesterday about the latest food recall. Federal food officials are warning Americans to avoid any food containing pistachios because of possible salmonella contamination.  (Just like the recent problems with peanuts.) All of this food […]

April 1st

Tips for Eating to Reduce Inflammation

Studies have shown that many illnesses (including several types of cancer, Alzheimer’s disease, and heart disease) are largely influenced by chronic inflammation in the body. Prolonged inflammation causes the immune system to become off balance, and can result in damage to healthy tissue. Poor diet is a main contributor to chronic inflammation, but several lifestyle […]

April 1st

Are Vegetables as Good for You as They Used to Be?

According to research published in The Journal of HortScience, produce now lacks not only the taste, but also the amount of nutrients it had just 50 years ago. Vegetables today are larger, but contain more “dry matter” which dilutes the concentrations of minerals.  This results in 5% to 40% less magnesium, iron, calcium, and zinc. […]

March 15th

Eating for Energy – 5 Helpful Foods

The foods we eat have a direct impact on our overall energy. Think about how you feel after having certain foods. A greasy fast food meal more than likely leaves you tired, sluggish, and possibly feeling guilty, while a meal full of complex carbohydrates, healthy protein and fats, and fresh fruits and vegetables leaves a […]

March 8th

Nutritional Support for ADHD

It is estimated that 3 to 7 percent of American children suffer form Attention Deficit Hyperactivity Disorder (ADHD). That adds up to over 2 million kids, one in every class of 25. Traditional treatments involve medications such as Ritlin and Adderall, as well as other prescription drugs.  Side effects linked to ADHD medication include depression, […]

March 1st

Superfood Recipe: Lemon Blueberry Scones

When researchers at Tufts University analyzed 60 fruits and vegetables for their antioxidant capacity, blueberries came out on top. This wonderful little superfood is not only delicious, but also packed with phytonutrients that help neutralize free radical damage in the body. Here is a simple and delicious recipe to help include more blueberries in your […]

February 15th

Companies Vow to Reject Sugar from Genetically Modified Beets

After writing my post earlier this month about genetically engineered ingredients and animal cloning, I was given the opportunity to speak with Lisa Bunin, Campaign Coordinator with the Center for Food Safety. We spoke about some exciting new developments in the fight against genetically modified beet sugar. On February 12, 2009 several food safety, environmental, […]

February 15th