WE KNOW FAR LESS ABOUT protein in healthy diets and the role it plays in the onset of disease than we do about fats and…
INTACT GRAINS MEAN LESS HEART DISEASE
Other research from the Nurses’ Health Study looked at the link between intact grains and heart disease. Women who reported eating the most intact grain…
REFINED GRAINS VS. INTACT GRAINS
Webster’s defines the word refined as “free from impurities.” That certainly applies to grains. Unfortunately, the “impurities” removed by refining include fiber, vitamins, minerals, and…
Measuring the Glycemic Index and Glycemic Load
Building the library of glycemic index values for foods has been a relatively slow, painstaking effort. That’s because each food must be tested on a…
THE PROBLEM OF INSULIN RESISTANCE
In a growing number of people, the body’s tissues don’t respond to insulin as they should and resist its “open up for sugar” signal. This…
Carbohydrates for Better and Worse
LIKE AN EASY MIDDLE CHILD, carbohydrates were once overlooked. Fats got most of the attention and fruits and vegetables the praise. That changed with the…
FAT SUBSTITUTES
The pinnacle of the all-fat-is-bad movement may have been the widely hyped introduction of the fake fat known as olestra. From a scientific standpoint, olestra…
SELECTING HEALTHY FATS
The phrase heart-healthy diet often conjures up images of steamed rice and vegetables, a platter of baked fish, lots of pasta—easy on the sauce, please—and…
DIETARY FAT AND CANCER: A WEAK CONNECTION
The same kind of international comparisons that sparked the dietary fat–heart disease hypothesis have also generated strongly held beliefs about a connection between dietary fat…
Fish, Mercury, and Fish Oil
If you like to eat seafood, or think you should eat more of it, you may feel you’re caught between the devil and the deep…