Category Archives

Unsaturated Fats: The Types Of Good Fat

Unsaturated fats are considered healthier than any other kind of fat, such as trans fats or saturated fats. They are often referred to as ‘good fats’ because they play a very important role in the upkeep of overall good health, and they are believed to help prevent many diseases such as cancer, obesity, atherosclerosis, etc. […]

5 Secret Sources Of Potassium In Your Diet

A  potassium diet holds the power to regulate blood pressure and blood sugar levels. We all know that bananas go hand in hand with potassium, but there are a number of secret potassium foods that are probably already a part of your diet. Fruits and vegetables are a key component to getting all kinds of […]

Getting Enough Fiber

Karen Collins, MS, RD, CDN American Institute for Cancer Research Don’t Believe Everything You See on TV There’s a funny commercial now running on TV that depicts a man wearing a big hat stacked with vegetables and fruits. We see him bumbling through a day trying to eat healthfully. While the commercial makes us laugh, […]

Beyond 5 A Day

Karen Collins, MS, RD, CDN American Institute for Cancer Research After hearing the 5 A Day goal for fruit and vegetable consumption for the last 15 years, only 40 percent of Americans meet the goal, according to new analysis from the National Cancer Institute and the U.S. Department of Agriculture. Unfortunately, updated nutrient recommendations since […]

Beans: Next Step for Better Eating?

Karen Collins, MS, RD, CDN American Institute for Cancer Research Could eating more beans be your next step toward a healthful diet? Two new studies suggest that eating beans could lower your risk of developing a colon adenoma, a non-cancerous tumor that can progress into colon cancer. Previous studies link greater consumption of legumes (dried […]

Getting the Most Nutrients out of Cooked Vegetables

Karen Collins, MS, RD, CDN American Institute for Cancer Research Boosting vegetable consumption is an important step to lowering cancer risk and promoting overall health, but preparing them in a way that maximizes their nutritional value is important, too. Scientific analysis shows that too much heat and water can cause the loss of some vitamins, […]

What’s Your Vegetable-to-Meat Ratio?

Karen Collins, MS, RD, CDN American Institute for Cancer Research Studies keep linking diets high in red meat with increased cancer risk. Could part of the risk from large amounts of meat reflect an unhealthful balance between vegetables and meat? The Mediterranean and Asian eating patterns have a well-established link with lower cancer risk. These […]