Science Of Nutrition | Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Entries Tagged as 'Science of Nutrition'

Is Orange Juice Part of an Unprocessed Food Diet?

February 12th, 2013 · 6 Comments · Science of Nutrition

If your goal is an unprocessed food diet, how do you define "processing?" People point out to me sometimes that when I can tomatoes, make yogurt, or even simply cook an egg for breakfast, I’m "processing" it. In yesterday’s Monday Mission on high fructose corn syrup, I came to the conclusion that if for no [...]

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Tags: fiber·unprocessed food diet

Healthy Fats, Healthy Breakfast, and That Probiotic Chocolate Company

July 19th, 2012 · 16 Comments · Science of Nutrition

I got a new job. Don’t worry, I’ll still be the powerhouse behind Kitchen Stewardship and probably working as hard as ever, but once a month I’ll have to invite you over to Attune Foods to visit and read my articles. This month’s theme is “healthy breakfast,” and I jumped at the chance to write [...]

Evil Red Meat, Bacon Redeemed, and Are Those Really Happy Pigs?

April 13th, 2012 · 72 Comments · Science of Nutrition

"The bacon came from happy pigs just down the road," I announced to our guests at Easter brunch. "Yep, happy until they were made into bacon!" my dear husband quipped. Thanks, hon. I like to try to share real food and local food notes when I serve a good meal, not to be elitist or [...]

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Tags: bacon·beef·cancer·meat·nitrates·nitrites

I’m so Mad I’m Turning RED (no. 5)

March 30th, 2012 · 113 Comments · Science of Nutrition, Special Situations

I have a renewed, deep distaste for the food processing industry. I’ve been getting many, many comments from readers on previous posts about food dyes, and the more I learn, the more I get sick about what our country, big business, and the assenting families who purchase junk and don’t know any better are allowing [...]

Keep an EYE out for Artificial Food Dyes {GUEST POST}

February 20th, 2012 · 35 Comments · Food for Thought, Science of Nutrition

This is an {amazing} guest post from Jennifer Rees of The UnProcessed Kitchen. It’s very related to our Monday Mission for this week, coming after lunch. Although devoid of any nutritional benefit, food dyes are used to make oranges look fresh longer; to make candy look like oranges, and to make medicine taste like candy. [...]

Xylitol, Erythritol, Sorbitol…What’s That "Ol" About?

February 17th, 2012 · 48 Comments · Food for Thought, Science of Nutrition

I probably get more questions about this category of sweeteners than any other, and for good reason. They’re called sugar alcohols, but they’re not sugar, and they’re not alcohol. You may have seen some of the “-itol” sweeteners in diabetic candy and wondered, “Is that an artificial sweetener?” You may see xylitol in your toothpaste [...]

Kelly Dorfman, Part Two: The Interview

January 11th, 2012 · 21 Comments · Natural Health, Science of Nutrition

Last week’s notes from a talk by Kelly Dorfman, author of What’s Eating Your Child?, seemed to resonate with many people. It’s always so clear to me that what we eat affects our health, our mood, and our children’s behavior. It’s not so clear to the rest of the world. I was pleased to get [...]