On Friday, February 28 I wrote in my journal, “Life is going so well right now; how will I respond to challenges?” Much has changed since then. I voted in the Florida Presidential Primary on Tuesday morning of March 17, went to the grocery store, and then headed home to shelter in place. That afternoon my wife was sent home from her library job. Dealing … Continue reading Processed foods in the era of COVID-19

  As a Registered Dietitian, a lot of people ask me whether certain foods, recipes, snacks, or meals are “healthy” or “good.” And it’s such a hard question to answer. Our favorite saying in the field is “everything in moderation,” and while I know this isn’t an exciting saying, I still believe it.  A food item like a banana is generally viewed as healthy, but … Continue reading What is a healthy diet for you? by Elizabeth Strawbridge

When I scheduled How Not to Die last year as my book of the month for April of 2020, little did I realize that I would be seriously thinking about my own mortality! Most of us are working on washing our hands often and thoroughly, resisting the urge to touch our faces, and staying at home to keep away from others. Thus, Dr. Michael Greger’s … Continue reading How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease

There have been some major events happening in the world of processed food in the last month. A major fast-food chain is telling us that food that rots and rots quickly is better for us than food that does not. Is that right or am I missing something? Reporting on the coronavirus and its implications for our health dominates our newsfeeds, but do we need … Continue reading A celebration of food waste, the coronavirus and food, the molecule that gets us going and more food in the news

I graduated with a degree in food technology. Several years later, the term food science was proposed – and applied sort of. Today we have food science; food science and technology; Nutrition and Food Science; — and an assortment of nomenclatures such as food processing, food engineering, culinary arts, Institute of Food Technologists, etc., etc. In olden days, chefs and cooks were just that – … Continue reading I was a food technologist: A chronicle from teen-age to new age by Aaron Brody

Feast your eyes on this plate of perfectly roasted chicken. What’s your reaction? There’s no right or wrong reaction, just please keep this in mind, how you react is an indicator of how you relate to food. Cooks think flavor first. Home cooks or chefs focus on that delicious crispy skin anticipating the tender flavorful meat beneath. Dietitians on the other hand think nutrients first. … Continue reading Healthy meals as viewed by a cook and a dietitian by Linn Steward

In August 2019, KFC trialed Beyond Meat vegan chicken nuggets at an Atlanta location and sold out in five hours, selling the equivalent amount as it normally does of regular popcorn chicken in one week. As of October 2019,  24 chains have adopted “meat 2.0”, or plant-based meats from Beyond Meat or Impossible Foods. Now, more than ever, is the time of the plant-based diet. … Continue reading Veganism: The Good, the Bad, and the Ugly by Erica Kenney

  With all the discussion of ultra-processed foods and healthy diets appearing in books and on the internet lately, I felt that I needed a refresher course in nutrition. I was interested in whether my knowledge of basic nutrition was still valid or if I had become hopelessly out of date. The last course in nutrition I had was over 40 years ago! With this … Continue reading Nutrition Made Clear from The Great Courses

Most of the health problems associated with the American diet could be eliminated by cooking our own meals and avoiding processed foods, especially ultra-processed ones. Or so we are told! But cooking at home may not be as easy as it sounds, particularly for families who are poor, have limited access to supermarkets, or have some form of disability. The knock against ultra-processed foods is … Continue reading Meals—Cooking at home with industrial ingredients

When we think about food and microbes, we tend to think in terms of an outbreak causing illness and maybe even death. Frequently, such nefarious pathogenic microbes are confused with others that produce objectionable odors, flavors or textures. Less well known, but gaining respect are the probiotics. Inspired by Molecules, Microbes and Meals I have chosen three probiotics as Microbes of the Week, which may … Continue reading Microbes of the Week: Lactobacillus gasseri: Bifidobacterium bifidium, Bifidobacterium longum