Eating for Optimal Health and Energy During Winter

Posted by Brigham and Women's Hospital January 19, 2016

Half of your plate should be filled with non-starchy vegetables, such as carrots, broccoli, and cauliflower.

For a healthy meal, fill half of your plate with non-starchy vegetables, such as carrots, broccoli, and cauliflower.

Today’s post is written by Erin Reil, RD, LDN, Senior Clinical Bariatric Dietician, Brigham and Women’s Hospital (BWH) Center for Bariatric and Metabolic Surgery.

Whether your New Year’s resolution is to lose weight or to begin living a healthier life, many of us vow to improve our diets in January. Yet some of us also may be in need of an extra energy boost during the shorter, colder months of winter. Learn how you can improve your health and boost energy levels to make this year your healthiest year yet.

Plan Your Plate

Set aside time at the beginning of each week to plan and prepare meals. This technique will save you time, reduce stress, and make it less likely you’ll resort to unhealthy convenience foods when your schedule gets busy.

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Latest Food and Nutrition Trends – Healthy Crazes?

Posted by Brigham and Women's Hospital October 8, 2013

Greek yogurt

Choose plain Greek yogurt to avoid the added sugar in fruit flavors.

Today’s blog post comes from our specialists at the Department of Nutrition.

In a world full of conflicting health information, how do you know whether a new food product is truly good for you or is just the next money-making gimmick?

We researched six of the most popular nutrition trends on the market to help you figure out which foods are worth your money.

Greek Yogurt ($1 – $2.15/cup)

Greek yogurt is made from cow’s or sheep’s milk that has been strained through a cloth to remove the whey, creating a thicker yogurt. It comes in two varieties: strained Greek yogurt (original) and “Greek-style” yogurt (American version, with domestic milk and possibly thickening agents).

Claim: High in protein and probiotics

Evidence: It’s true! Greek yogurt is a protein powerhouse. It contains about twice the protein of traditional yogurts and still maintains all the gut-friendly bacteria present in other yogurts.

Bottom line: Choose plain yogurt to avoid the added sugar in fruit flavors.

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Eating for Health: Changing Your Diet with the Seasons

Posted by Brigham and Women's Hospital September 27, 2012

Colorful fall foods like pumpkin and squash are rich in phytonutrients, natural compounds that might help prevent cancer.

Phytonutrients are natural compounds that give plant-based foods their rich color, as well as their distinctive taste and smell. You can find phytonutrients in fruits, vegetables, whole grains, spices, and tea. Phytonutrients are important to maintaining good health. When we eat foods with phytonutrients, they help rid our bodies of dangerous substances called toxins.  Research also is being conducted to determine the role of phytonutrients in preventing cancer and improving cardiovascular and digestive health.

In the summer months, when fresh produce is abundant, people tend to eat more fresh fruits and vegetables than when the cold weather sets in and the supply dwindles. But fall offers its own variety of fruits and vegetables rich in phytonutrients – squash, pumpkin, sweet potato, broccoli, Swiss chard, kale, carrots, apples, parsnip, turnip, cranberries, and beets.

Pumpkin is rich in carotenoids, a particular type of phytonutrient. Research has shown that diets high in carotenoids may help prevent colon, prostate, breast, and lung cancers. Pumpkin is delicious when used to make soup, ravioli, bread or muffins. Also try toasted pumpkin seeds!

Baked butternut or acorn squash seasoned with cinnamon or nutmeg is a great side dish, as is a medley of roasted root vegetables. Squash also works well in pasta dishes. Baked sweet potato fries are a great treat.

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