First lady Michelle Obama raps about food at an event to propose limits on the types of foods advertised in schools.
Editor's note: Cynthia Sass is a registered dietitian with master's degrees in both nutrition science and public health, and the author of "S.A.S.S! Yourself Slim: Conquer Cravings, Drop Pounds and Lose Inches." Connect with Cynthia on Facebook, Twitter and Pinterest.
The first time I heard the word "clean" in relation to food was way back in the mid-1990s. I attended a conference about supermarket trends, and learned that grocery chains were starting to "clean up" store brand ingredient lists by removing unrecognizable terms.
Back then, this move was considered controversial, because it involved doing away with added nutrients, listed by their technical, non-household names (like pantothenic acid, a B vitamin), as well as eliminating preservatives, which meant short shelf lives (e.g., would consumers really want bread that gets hard or moldy within a few days?).
Amy Chillag is a CNN Writer/Producer.
At 5’ 1” my small, 42-year-old frame was taking on a dreadful Body Mass Index. I'd start in on a pint of coffee ice cream at three in the afternoon, every day. Not just any ice cream, but Bon Appetit top-10-rated best-in-the-nation ice cream that just happens to be a five minute drive from my house.
I didn’t know how to stop. I'd sit on my couch and scoop one creamy spoonful after another. It was never enough. I could not put the spoon down. I'd feel sick after downing three-quarters of a pint of that coffee temptress.
My psychologist would later explain I'm trying to fill a void. What void? I have a good job, a thoughtful, handsome and loving boyfriend, two Boston Terriers who love me. But these things, as they always do, go back to childhood.
What I didn't realize is I've been depressed for a couple of years, gradually getting worse and relying on sweets to give me a high that buzzed a pleasure center in my brain increasing evidence shows could be as addictive as cocaine.
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.
John Alleman visited the Heart Attack Grill so often, the restaurant designed an entire line of clothing featuring a cartoon of its beloved "Patient Joe," and placed his face front and center on their menu. Now the restaurant reports via its Facebook page that its most loyal patron has passed away at age 52, from a heart attack.
The nighttime construction site security guard was never officially on the restaurant's payroll, but he was such a fixture at the Downtown Las Vegas restaurant, encouraging passersby to come in, he came to be known as its unofficial spokesman.
According to the Las Vegas Sun, Alleman suffered a heart attack while waiting for a bus in front of the restaurant, which boasts highly caloric menu items such as the 9,982 calorie Quadruple Bypass Burger, Butterfat Milkshakes and Coronary Dogs.
Alleman remained at Sunrise Hospital until his brother Paul, his only surviving relative, made the decision to remove him from life support on Monday. Alleman passed away soon after.
Stephanie V.W. Lucianovic is a Bay Area writer and editor. Her first book Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate, is a humorous non-fiction narrative and exposé on the lives of picky eaters. She previously coerced Anderson Cooper to overcome his dining issues and told us the most scientifically delicious snack shape.
In my years-long quest to put my picky eating into remission, I'm proud to say that I had a list of once-hated green vegetables jockeying for attention at my Thanksgiving table this year. The two that won out are okra (simply sautéed and salted to perfection) and Brussels sprouts, which will be peeled down to individual leaves, sautéed with garlic, then gilded with a balsamic vinaigrette and a smattering of walnuts to comprise a warm salad.
Editor's note: Dr. Melina Jampolis, CNN's diet and fitness expert, is a physician, nutrition specialist and the author of "The Calendar Diet: A Month by Month Guide to Losing Weight While Living Your Life."
Q: Why do we crave comfort foods when the weather turns cold? And are there healthy substitutes?
A: This is an interesting question and one to which there is no simple answer.
There is considerable research showing seasonal affective disorder (SAD) - which affects 1% to 3% of the population - is linked to increased appetite and carbohydrate cravings, which are probably consumed in the form of "comfort foods." This is likely due to changes in brain chemistry brought about by the change in seasons and alterations in circadian rhythm, the body's biological clock.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Editor's Note: Peter Kaminsky is the author of Culinary Intelligence: The Art Of Eating Healthy ( And Really Well)
Six years ago if you had wanted to pick a prime target for obesity it would have been me. And I was co-operating by staying right in the cross hairs. As a food critic and cookbook writer my job entailed a lot of eating. In ten years I went from 172 to 205. The doctor told me I had two choices: lose weight or get ready to meet my Maker.
Nothing against God, but I wasn’t ready for a rendezvous yet. I had to change my diet, but I could not and would not give up delicious food. Guess what? By eating the right stuff and avoiding the wrong stuff, I took off 40 pounds and kept them off.
It’s doable and it’s delicious. It just requires some not very difficult steps, so simple that although people keep telling us what they are we keep looking for magic diets. Forget about magic and use your noggin. Common sense will do the trick. My problem wasn’t unique, nearly 40 percent of Americans have the same issue and 100 percent of them can take the same simple actions I did.
Five ways to maximize your FPC (Flavor Per Calorie): Peter Kaminsky
Bad cholesterol, depression, high blood pressure; these are all conditions that often prompt a trip to the pharmacy. But now, physicians are administering a different treatment entirely: produce. Doctors at select clinics across the country are writing some obese patients "prescriptions" for fruits and vegetables.
The Fruit and Vegetable Prescription Program provides daily $1 subsidies to buy produce at local farmers markets. FVRx, as it is also known, is funded through Wholesome Wave, a non-profit organization which operates from private donations. Each member of a family gets the $1 prescription so, for example, a family of five would end up getting $35 per week to spend on fresh fruits and vegetables.