Some Facts about Fats
Most people should get no more than 7 percent of their calories from artery-clogging saturated fat. That means just 16 grams a day for someone who eats 2,000 calories. Some foods often assumed to be high in that fat, such as eggs, contain very little. But these foods contain plenty. read more...

Your Favorite Holiday Recipes... Made Healthier
Issue#5 Dec/07-Jan/08
‘Tis the season to go to lots of parties with family and friends! This usually means being faced with a lot of tempting high-calorie, high-fat foods. But, partaking in all those festive foods doesn’t hurt. Or does it? read more...

The Start of a New Year — Time to Take Inventory
Issue#5 Dec/07-Jan/08
This year, instead of making the usual New Year’s Resolutions such as losing weight, starting an exercise program and/or quitting a bad habit, take inventory. Ask yourself, what am I doing right and what am I doing that could be improved? read more...

Got Pumpkin?
Issue#4 Oct-Nov/07
The yellow-orange of the pumpkin isn’t just for show. It’s jammed packed with antioxidant beta carotene, which converts to vitamin A in the body. Beta Carotene is important in protecting the body from heart disease, certain kinds of cancer, including prostate, and age-related diseases. One cup of cooked pumpkin has 564 mg of potassium, 2650 IU of vitamin A (providing an amazing 310% RDA) and just 80 calories. Many pumpkin recipes also contain ultrametabolism ingredients such as ginger and cinnamon to get your metabolism going.
You may think that a pumpkin can simply be a Halloween jack-o’-lantern, but the pulp from this low-fat, low-sodium vegetable is an ancient, healthful power food. As anyone knows, pumpkin can be a pie, but it can also be a cake, a bread, a muffin, a salad, a custard, a stew, a soup, or even an ice cream. They are also delicious halved or sliced, sprinkled with salt and pepper and placed upside down on a baking sheet, and baked for 15-20 minutes at 350 degrees until soft. Pumpkins are available in the fall and winter months, and pureed canned pumpkin is on the supermarket shelves year-round. If using fresh pumpkin for cooking, the smaller ones are usually more tender and tasty. We suggest using small, sweet jack-be-littles, cheese pumpkins or sugar pumpkins. recipes...

Nutrition News
Issue#2 June-July/07
How Safe is the Chicken you Eat?
Chicken has been touted as an alternative to red meat because it has less saturated fat. But a new study shows that some chicken may be less healthful than once believed. Why? read more...

Essential Fatty Acids
Issue#1 April-May/07
Omega-3 and Omega-6 fatty acids are considered essential fatty acids, which means that they are essential to human health but cannot be made in the body. For this reason, they must be obtained from food or supplements. read more...