Nutrition Science Archives

3 Reasons Meat Matters (nutritionally)

May 29, 2014August 31, 2021 by Kitty Broihier

As a dietitian, I completely get why some people want to decrease their meat intake for health reasons. And as a person, I can understand the ethical reasons for eschewing meat as well. I even comprehend the environmental reasons for moving meat off the center of the plate. However, there are some good things about meat, nutritionally, that I think some people forget about. How you choose to fashion your own plate—whether with some meat or without—is your choice, of course. I’m just here to mention the nutritional merits of meat for your consideration…

Fresh Herbs and Meat: A Can’t Beat Combo

May 13, 2014August 31, 2021 by Kitty Broihier

In my mind, on of the distinguishing characteristics of a great cook is his or her ability to use fresh herbs well. I admit it’s something I struggle to do. One reason is that I don’t have a garden, though of course I have access to plenty of fresh herbs at the market. Another reason is that I lack the confidence to just toss a handful of fresh herbs into whatever I’m making. With grilling season upon us (finally!), I thought you might appreciation a primer on matching herbs with meat (though of course, herbs are fabu when paired with seafood as well). Here are the basics…

Pulses Poised for Prime-Time

April 29, 2014 by Kitty Broihier

Never heard of pulses (aside from the kind that show your heart is still beating)? Not to worry, we’ve got you covered. First off, pulses are the dried, edible seeds of members of the legume family, and include beans, peas, chickpeas and lentils. Fresh beans and peas, soybeans and peanuts, while legumes, are not pulses. Pulses have a lot of nutritional value and the body of research on their health benefits is steadily growing. Unfortunately, pulses score few popularity points among consumers in the U.S. and Canada, despite being widely consumed around the world. Here’s why it’s time to start putting more pulses on our plates.

What are the Pros of Plant-Based Eating?

April 8, 2014February 5, 2021 by Kitty Broihier

Spicy Lentil Wraps with Red Pepper Paste and Tahini Sauce

Vegetarians come in all colors, shapes, sizes and approaches—some don’t even identify themselves using the word “vegetarian” at all. Vegans are a category of vegetarians who do not eat any animal products at all (not even eggs or dairy products), and a new trend among some in this group is to call their way of eating a “plant-based diet.” There is no strict definition of this term, however, and so it follows that anyone who eats some form of vegetarian diet might consider “plant-based eating” an apt description of their food intake patterns. Regardless of why someone chooses to shun animal products in favor of a plant-based diet, there do seem to be some significant benefits from this way of eating.

The Hub-bub About Heart Disease and Saturated Fat

March 25, 2014 by Kitty Broihier

Here we go again, folks! It seems like science has shown us the error of our ways with regard to limiting saturated fat in order to decrease heart disease risk. After years of hearing about how bad saturated fat (the kind found in meat, cheese and butter) is for heart health, have scientists now learned it’s okay after all? The headlines and publicity last week from the international study published in the Annals of Internal Medicine might lead you to think so.

Mythbusting: Raw Food is Healthier than Cooked Food

March 20, 2014March 24, 2014 by Kitty Broihier

The raw food movement is a trend that dominates hip menus of many health-conscious restaurants. Books about it line bookshelves heavy with information about other fad diets, such as the Paleo diet and gluten-free diets for health instead of allergen sensitivity. What’s the idea behind it? And, more importantly, does it offer a legitimate opportunity to improve your health?

Do Added Sugars Add Up To More Heart Disease?

February 20, 2014February 20, 2014 by Kitty Broihier

The story on sugar hasn’t been so sweet lately. About a week ago there was a flurry of publicity over a study published recently in the Journal of the American Medical Association that linked sugar to heart disease. Given that February is American Heart Month, now seems a good time to look at the connection between added sugars and heart disease. Let’s get past the news-hour sound bite, however, and examine what the report actually showed, and what it might mean for your diet and health.

Get Moving!

January 21, 2014January 21, 2014 by Kitty Broihier

Let’s face it, many of us lead very sedentary lives. We sit to eat meals (at least, we ought to), we sit in our cars to get places, many of us sit at desks at work for much of the day, at home we sit to watch television or at our computers. Then we lie down and sleep. Research shows that even if you engage in regular exercise daily (say, 30 minutes of moderate walking), it might not be enough to counteract all that sitting—at least in regard to cardiovascular disease risk. But, there are other benefits of exercise, as we know, including helping with weight control, strengthening bones and muscles, and even boosting mood.

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