Eating nutritious foods is one of the best ways to reduce obesity. But following a healthy diet isn't always easy, especially for lower socioeconomic groups.
One of the biggest barriers to buying good food is the cost, many experts say. Now researchers at Harvard School of Public Health have put a dollar amount on the price of healthy eating. By reviewing 27 studies on the cost of healthy vs. unhealthy foods, they've estimated the daily cost of eating better. Their results are published in the British Medical Journal.
Salmonella causes an estimated 1.3 million illnesses each year in the United States. The U.S. Department of Agriculture’s Food Safety and Inspection Service hopes to tackle that toll with the help of a new "Salmonella Action Plan."
The ten-point strategy, announced Wednesday, outlines the steps the agency will take to address issues in meat and poultry production, which it considers "the most pressing problem it faces."
upwave is Turner Broadcasting's new lifestyle brand designed to entertain the health into you! Visit upwave.com for more information and follow upwave on Twitter, Facebook, YouTube, Pinterest and Instagram (@upwave). Keri Glassman MS, RD, CDN is a nationally recognized nutrition expert and published author.
Many people can relate to the nostalgia of Thanksgiving. There is something so wonderful and comforting about having the same meal, in the same home, at the same table, off of the same plates, year after year. If you are a die-hard sentimentalist, it is really challenging to have even the smallest disruption to the celebration.
If, on the other hand, you are ready to make your Thanksgiving a little more contemporary and a little more modern, I have recommendations to honor your grandmother’s Thanksgiving, but with a healthy twist.
"Trying to get me to cry by looking at this ugly picture? There are worse ones..."
That's how Richard Blais reacts to a photo taken 10 years ago, when Blais was almost 60 pounds overweight - and 60 pounds heavier than he is today.
"I just really lost control of myself because I was tasting food all day long and partaking in the social aspect of our industry," Blais, 41, tells HLN.
The acclaimed chef - "Top Chef: All-Stars" winner, the owner of Trail Blais and operator of Atlanta-based restaurants The Spence and Flip Burger Boutique - lost all that weight and kept it off, he says, by overhauling his lifestyle.
Editor's Note: America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.
What one line do you find in nearly every savory recipe? “Season with salt and pepper.”
But not all salts and peppers are created equal. Here are 12 we like to cook with.
Glass Onion Catering has recalled more than 180,000 pounds of ready-to-eat salads and sandwich wrap products with fully cooked chicken and ham that may be contaminated with E. coli, the U.S. Department of Agriculture said.
The Richmond, California, company products, which were shipped to distribution centers in Arizona, California, Nevada, New Mexico, Oregon, Texas, Utah and Washington, may be contaminated with E. coli O157:H7, according to the USDA.
They were produced between September 23 and November 6, and have "P-34221" inside the USDA inspection mark.
Know what tastes great? Real butter and real lard. Know what isn't packed with trans fat? Real butter and real lard.
Schmaltz isn't either, nor are nut oils, suet and other naturally tasty fats that have gotten a bad rap over the years. So how about a grand return now that trans fat may be getting the heave-ho from the American menu?
So long, frozen pizza: Trans fat in foods may eventually become a thing of the past.
The Food and Drug Administration on Thursday took a first step toward potentially eliminating most trans fat from the food supply, saying it has made a preliminary determination that a major source of trans fats - partially hydrogenated oils - is no longer "generally recognized as safe."
Bo Stone, his wife Missy, and his parents jointly own P & S Farms in Rowland, North Carolina. He represents the U.S. Farmers & Ranchers Alliance as one of its Faces of Farming and Ranching. Follow our Farmers with Issues series for more perspective from people out in the field.
It’s just before 7:00 a.m. I’m pulling on my boots to step onto the fields of our family farm. The sun is rising, casting a pale glow across the land, making the warming frost sparkle. I love this part of my day. I walk out to the middle of the field and look over my crops.
I am proud of the corn, wheat and soybeans we grow on my 2,300-acre family farm. We grow sweet corn and strawberries to sell at the roadside market and also raise hogs and cows. And I feel good about the role we play in food production in our community and well beyond.
Yet many people choose to attack me when they say big farms are bad. They say I’m doing something wrong, but they’ve never stepped foot on my farm. It is time for farmers of all sizes to stand up and tell consumers how it really works on farms of all sizes. And stop the attacks.