Category Archives: Healthy Diet

The Top Healthy-Cooking Secrets

By Deirdre Imus, president and founder of The Deirdre Imus Environmental Health Center at Hackensack University Medical Center

When it comes to fighting cancer, or heart disease, or the common cold, there are many variables that are outside your control, like what will happen next, how will it feel, and when it will get better. One of the few aspects of treatment that patients can manage is the food they put into their bodies. Eating healthily is always important, but it is paramount – almost vital – when illness strikes. Continue reading

Will better access to healthier foods reduce obesity?

by Marion Nestle, PhD, professor of nutrition, food studies, and public health at New York University

A question from a reader:

Q.  I was wondering if you could comment on the recent article in the New York Times which questions the link between food deserts and obesity.

A.  Sure.  Happy to.  The article talks about two recent studies finding no relationship between the types of foods children eat, what they weight, and the kinds of foods available within a mile and a half of their homes.

These finding seem counter-intuitive in light of current efforts to improve access to healthier foods in low-income communities. Continue reading

7 Ways to Spring Clean Your Life

by Deirdre Imus, founder and president of The Deirdre Imus Environmental Health Center at Hackensack University Medical Center

Like a bear coming out of hibernation, we too are beginning to emerge from winter’s darkness into spring’s light. And just as a bear cautiously reintroduces his body to a nourishing environment, so we must turn to healthy activities that feed our soul and give us new life in this season of renewal.

Below are the seven steps I hope you’ll follow this spring to clean your body and your home: Continue reading

How Big Ag Is Lobbying to Silence Whistleblowers

by Margaret Riche, EcoCentric

When corruption happens behind closed doors, whistle blowers are the ones who let us in. Late last month Josh Fox, who exposed the dangers of hydraulic fracturing (fracking) in his documentary Gasland, was arrested at a House Science Committee meeting while trying to videotape a hearing on water contamination in Wyoming. As he was led from the hearing in handcuffs, Fox was heard saying “I’m within my First Amendment rights, and I’m being taken out!”

Fox just found out what animal activists – and increasingly, others who speak out about food – have known for years. Activists who expose truths that threaten the profits of big business are more and more becoming targets for legal action.

Continue reading

Is the White House Giving Up on Healthy Food?


By Marion Nestle, PhD, professor of nutrition, food studies, and public health at New York University.

I got a call yesterday from Sam Kass, the senior policy adviser on Michelle Obama’s Let’s Move staff, objecting strongly (an understatement) to my post about her new physical activity initiatives.

I interpreted her speech as a pullback from healthy eating initiatives.  “Eating better” is demonstrably bad for business.  The food industry much prefers “move more.” Continue reading

A Cauliflower a Day Keeps the Cold Away

by Deirdre Imus, founder and president of The Deirdre Imus Environmental Health Center at Hackensack University Medical Center

Once the weather turns colder, it feels like everyone is sneezing, sniffling, coughing, shivering, and potentially getting you sick.

While it might seem inevitable that you will fall prey to that most common of colds, there are some very natural, effective ways to keep illness at bay.

First, try discerning whether you have a simple (yet, still irritating) cold, or the much more serious influenza virus. Continue reading

Is aspartame safe? You decide.


By Marion Nestle, PhD, professor of nutrition, food studies, and public health at New York University.

The European Food Safety Authority (EFSA), the agency that rules on health claims and food safety, is reviewing the safety of the artificial sweetener aspartame.  It has just released the 112 studies it reviewed in the 1980s along with hundreds of studies submitted more recently.  Its re-evaluation is expected in 2012. Continue reading

This Thanksgiving, Forget the Food Coma

by Deirdre Imus, founder and president of The Deirdre Imus Environmental Health Center at Hackensack University Medical Center

Thanksgiving is a time to be grateful for family and friends, as everyone gathers to pig out on junk food, and then pass out in front of the television, only to wake up hours later from your tryptophan-induced coma to eat (more), drink (more), and be merry (ish).

Sound familiar? I thought so.

This year, rather than kick into auto pilot during the holiday season and allow others to decide what you are going to eat, take ownership of your health, just like you do every other day of the year. Show your loved ones the responsible, informed eater that you are, and inspire them to make changes in their lives too. Continue reading

Turkey Label Claims Explained: Know What You’re Buying


By Mark “Coach” Smallwood, executive director of the Rodale Institute

Buying that fresh turkey to roast up this week is the cornerstone of the Thanksgiving traditions for so many Americans. Heritage breed turkeys are all the rage with the foodie set, and we’ve got a number of heritage breed chickens out at the Rodale Institute.  But what does that actually mean? Learning what the labels mean and how to ask your farmer about his or her practices can make shopping for your holiday bird almost as easy as eating it!

The Labels

Demand for meats that are “greener” have lead to an explosion in labeling at the meat counter and at your local farm that can be confusing for even the well-versed shopper. These are some of the more common terms, labels and certifications you might see on a fresh or frozen turkey. Remember: Pricing is simple economics—supply and demand. Industrial birds are less expensive due to economies of scale, so you’ll usually pay more for birds that bear these labels:

Heritage: This term describes the kind of bird rather than how it has been raised—like an heirloom vegetable. The overwhelming majority of turkeys available nowadays are Broad Breasted Whites and many heritage breeds are at risk of disappearing altogether. Kind of like if all dogs were Golden Retrievers. Although there are no production standards, heritage breeds are always small-batch production. Continue reading

Does Tomato Paste Count as a Vegetable Serving?

by Deirdre Imus, founder and president of The Deirdre Imus Environmental Health Center at Hackensack University Medical Center

Forget everything I’ve ever told you: Pizza is a vegetable.

Confused? Shocked? Disgusted? Join the club. A few days ago, the U.S. Congress proposed pizza and French fries remain school lunch staples, despite standards proposed by the Agriculture Department earlier this year that would have limited the use of potatoes, put restrictions on sodium and boosted whole grains. Continue reading