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Features
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The Top Functional Foods of 2010
As the new year unfolds, functional foods are on target to be hotter than ever. The functional food industry got its start in the 1980s, and it’s been growing steadily since then with a projected growth rate of 56 percent from 2008 to 2011. What do functional foods mean? According to the April 2009 position on functional foods by the American Dietetic Association (ADA), all foods are functional at some level, because they provide nutrients that furnish energy, sustain growth, or maintain and repair vital processes.
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The OmniHeart Diet: State of the Art Rx for Your Heart and Your Health
Heart disease is still the number one killer in the U.S. So, if you had a choice between eating more carbohydrates, protein or fat within a heart-healthy diet, which would it be? Before you answer, you’d probably want to know which of these three big nutrients (also known as macronutrients) is best for your heart, right? Despite millions of dollars spent annually in pursuit of the perfect diet, Americans are still not sure what to eat for optimal health. The Optimal Macronutrient Intake Trial to Prevent Heart Disease (OmniHeart Trial), funded by the National Heart, Lung and Blood Institute (NHLBI) of the National Institutes of Health, set out to answer the great question: Which macronutrients should you focus on for heart health?
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Is the Gluten-Free Diet the Next “It” Diet for Health?
"I suggest avoiding gluten," is the advice given by Mark Sisson, author of "The Primal Blueprint," on his popular health and nutrition blog, Mark’s Daily Apple. Sisson believes that gluten intolerance is more common than we realize; his theory is that gluten and grains have been introduced relatively recently into the human diet, so it’s a smart idea to drop them altogether. Such belief in the benefits of gluten avoidance is not rare. Elizabeth Hasselbeck, co-host of the television show, "The View," and author of the "G Free Diet" purports that a gluten-free diet can increase energy, lower cholesterol, help you lose weight and restore health. A growing number of people are placing gluten, the protein found in wheat, rye, barley and triticale, on their "no" list, in much the same fashion as they once banned fat and carbohydrates.
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