
Are Green Smoothies Good for You?
Smoothies (and blended soups and sauces) offer a convenient way to boost both the quantity and quality of fruit and vegetable intake by reducing food particle size to help maximize nutrient absorption.
Smoothies (and blended soups and sauces) offer a convenient way to boost both the quantity and quality of fruit and vegetable intake by reducing food particle size to help maximize nutrient absorption.
One week on a plant-based diet can significantly drop blood levels of homocysteine, a toxin associated with cognitive decline and Alzheimer’s disease. Without vitamin B12 supplementation, though, a long-term plant-based diet could make things worse.
Neither antioxidant or folic acid supplements seem to help with mood, but the consumption of antioxidant-rich fruits and vegetables and folate-rich beans and greens may lower the risk for depression.
Nutritional quality indices show plant-based diets are the healthiest, but do vegetarians and vegans reach the recommended daily intake of protein?
Canned beans are convenient, but are they as nutritious as home-cooked? And, if we do use canned, should we drain them or not?
Americans eating meat-free diets average higher intakes of nearly every nutrient, while maintaining a lower body weight—perhaps due, in part, to their higher resting metabolic rates.
Too much choline—a compound concentrated in eggs and other animal products—can make bodily secretions smell like rotting fish, and may increase the risk of heart disease, due to conversion in the gut to trimethylamine.
Two kiwi fruit an hour before bedtime may improve sleep quality and duration, without the side effects associated with sleeping pills.
Inadequate fiber intake appears to be a risk factor for breast cancer, which can explain why women eating plant-based diets may be at lower risk.
The whole grain phytonutrient phytic acid (phytate) partially inhibits mineral absorption, but has a wide range of health-promoting properties, such as anticancer activity. By concurrently eating mineral absorption enhancers, such as garlic and onions, one can get the best of both worlds by improving the bioavailability of iron and zinc in plant foods.