October 18, 2018 at 12:30AM It’s easier than you think. Continue Reading… Author William Cole, D.C., IFMCP | Life by Daily Burn Selected by iversue
Category: Vegetarians
Is it healthy to stick to a vegan diet when you’re pregnant?
October 17, 2018 at 01:06PM Unless you’re just now emerging from a no-Internet-allowed retreat, you already know the week’s royal news: Meghan Markle is pregnant with her first child. Among the many questions people are asking (like, say, where this kid falls in line for the throne), is whether the Duchess’s vegan-leaning diet is healthy for pregnancy. While it normally irks me that women are subject to intense scrutiny for, like, all of their choices from the second they make their joyful announcement to the day they give birth—and then some—fact remains that so many women aspire to be like Markle. (Her wellness résumé is goals-worthy.) Since other expectant moms are bound to follow Markle’s lead, I checked in with certified nutritionist and The Whole Pregnancy author Aimee Aristotelous, CN, to find out just how healthy a vegan diet during pregnancy actually is. Her verdict: “If someone adheres to the proper vegan diet, then yes, it is possible to be healthy while pregnant,” she says. That means, for one, not making bread and pasta the hero of your diet. “Those foods are high-glycemic, which means [the carbs are] going to convert to a lot of sugar. Gestational diabetes affects up to 10 percent of all pregnant women in the United States and leads to excessive weight gain,” she says. She also doles out the advice vegans have likely heard before: Get your nutrients through unprocessed, whole foods. The pros of a vegan diet during pregnancy There are some benefits to eating vegan
One retro skin-care supplement is making a comeback and that means good things for your complexion…
October 17, 2018 at 12:55PM These days it’s not unordinary for ingredients in beauty products to mimic those found in your typical botanical garden or on your dinner plate. But even born-in-nature items come with hefty a hefty list of things they’re comprised of (just check out this “ingredient label” on the banana). So, when I saw Coenzyme Q10 (or CoQ10 for short) start to show up not only in supplements, but also in beauty products, I wanted to get to the bottom of what it did and why it was used. It was originally discovered in 1957, but really began being incorporated into products in the 1990s. As with most things in beauty, what’s old is new again, and so here we are finding it in all sorts of products, including one Indie Lee CoQ-10 Toner, which I began to incorporate into my routine. The ingredient is said to be an antioxidant that is critical for your body’s collagen and elastin production. What else can it do? I contact the pros to find out. What is Coenzyme Q10? “Coenzyme Q10, or CoQ10, is an energy nutrient and antioxidant that is found in most foods and that’s made naturally by the human body in the liver,” says Jennifer Hanway, holistic nutritionist. “It is classified as an ubiquinone, because it’s ubiquitous in human tissues and found throughout the body, the highest levels being in the organs of high metabolic function, including the heart, kidneys, and liver.” Basically coenzymes are compounds in the body
A mess-free way to cut cauliflower into florets from Ina Garten that’s genius and easy
October 05, 2018 at 06:58AM If you cook with cauliflower on the reg, you know the struggle of finding little white pieces in every nook and cranny of your kitchen afterward. It turns out working with the veggie doesn’t have to always result in a big mess, though: You just have to switch up your technique for one trained chefs like Ina Garten swear by instead. After a fan wrote to the Barefoot Contessa asking how to cut cauliflower so it doesn’t get all over the kitchen, Garten realized it was time to share her pro tips. “If you cut straight through the top, it gets all over your kitchen,” she said in an Instagram video. So, what do you do instead? Simply flip it over and carefully cut around the core. View this post on Instagram If you’ve been cutting cauliflower through the top and getting little bits all over your kitchen, I have a better way to do it!! And once you’ve mastered the technique, you’ll be ready to make the Cook Like a Pro sneak peek recipe I’m posting next week! #BCprotips #CookLikeaPro A post shared by Ina Garten (@inagarten) on Sep 26, 2018 at 8:50am PDT //www.instagram.com/embed.js Once you’ve made it all the way around the center of the cruciferous veggie, you can break off the florets, which will be in pretty big sections. Then to make them smaller, you cut through the stem and can pull them apart totally mess-free. Now whether you’re turning them into mouth-watering buffalo
How to make sure you’re getting enough calcium when you’re vegan or dairy-free
October 04, 2018 at 12:22PM Growing up, there was really only one face of calcium—and that was typically that of your favorite celebrity wearing a frothy white mustache with a “got milk?” slogan plastered across the ad. While milk and other dairy products are still the most well-known sources of the mineral, they’re certainly not the only—or the best (gasp!)—options. What exactly is calcium? But first, why exactly do you need it in the first place? Calcium plays a lot of important roles in your body that go far beyond keeping your bones strong. According to Harvard University, the mineral keeps your teeth looking top-notch, helps your blood clot, is responsible for the transmission of nerve impulses, and even regulates the rhythm of your heart. While the majority of the mineral is stored in your bones and teeth—99 percent, to be exact—that other one percent can be found in your blood and other tissues in the body. Eating the proper amount of calcium every day is pretty important. According to the National Institutes of Health, adults ages 19 to 50 need 1,000 milligrams a day to keep the body functioning properly and reduce the risk of osteoporosis, a condition that makes your bones weak and brittle. The type you take in is crucial too: While milk is a quick and easy way to get enough calcium, it’s not necessarily the most health-conscious choice—even for preventing osteoporosis: “The dairy industry would like you to believe that osteoporosis is a dairy-deficiency disease. But if you’re eating
Sorry, cauliflower: Brussels sprouts are the star in these vegan Buffalo wings
October 03, 2018 at 07:59AM When you’re making vegan wings, there’s probably only one veggie you reach for: cauliflower. The vitamin-loaded pick makes for the perfect meat-free alternative, but there’s a green goodie trying to steal the spotlight—and it’ll quickly become part of your comfort food lineup, too. Lauren Hartmann, the chef behind the vegan food blog Rabbit and Wolves, recently posted a recipe for buffalo wings—only this time it’s all about Brussels sprouts. The cozy fall and winter staple might not be quite as versatile or beloved as cauliflower (considering it can transform into everything from pizza to rice, not much is!), but one thing’s for sure: When you coat and toss ’em in the right sauce, no one’s going to say no to taking a big bite. Especially when vegan blue cheese is also involved. View this post on Instagram These #vegan Garlic Buffalo Brussels Sprouts are the perfect weekend snack! They are one of the most delicious things I have ever eaten! Tried them yet? Link to recipe in profile @rabbitandwolves A post shared by Lauren Hartmann (@rabbitandwolves) on Sep 30, 2018 at 8:57am PDT //www.instagram.com/embed.js So how do you take Brussels sprouts from veggie to melt-in-your-mouth wing status? It’s actually super easy. According to the recipe, after coating them in a mixture that will make them nice and crispy—including almond milk, breadcrumbs, flour, and apple cider vinegar—you’ll bake them in the oven for 20 minutes. And after slathering on the five-ingredient garlicky buffalo sauce, you’ll have a fiery dish that
Chia seeds versus flax seeds: What’s the big difference?
October 03, 2018 at 04:14AM The F word gets throw around a lot in the wellness world. (That would be fiber. Why, what were you thinking?) A run-down of some of what it does for you: helps boost gut health, lowers inflammation, supports heart health, and even speeds up metabolism. Fruits and veggies are great primary ways to get your fill, but one easy way to up your intake: Pour on the seeds (chia and flax seeds, that is). Besides being a great source of fiber, chia and flax are nutritional powerhouses in their own right. So what exactly is the difference between chia and flax? For starters, chia looks like small seeds (yes, exactly like the ones you used to grow your chia pet) and have a distinct mild yet earthy taste. Flax seeds are most often found ground (although you can buy ground chia too if you don’t want the seed texture) and have more of a nutty flavor. Photo: Stocksy/Babette Lupaneszku The whole chia pudding trend has made chia a lot more popular the last five years, but they’ve actually been around for a long time—since 3500 BC in fact, when they were considered food of the gods. Like chia, flax goes back to ancient times and has been used forever in food and for medicinal uses. When it comes to their nutrient breakdown, they have some similarities and differences. Here’s the 411 on what you need to know about the nutrition in flax versus chia seeds: Nutrition breakdown Chia
A water sommelier (yep, it’s a thing) shares her insider hydration knowledge
October 02, 2018 at 01:17PM Jess Altieri picks up the glass to the right of her plate and gives it a swirl, holding the base as to not change the temperature of the liquid she’s about to sip. After tilting it back and giving it a whiff, she takes her first taste, making sure it hits all the flavor points on her tongue before finally swallowing. Then, she sets her water back down. As one of two water sommeliers in the country, Altieri is attuned to the minute taste differences that would be indistinguishable to the untrained tongue. She can taste if a water is high in minerals, like calcium (which is milky and smooth, though too much calcium makes it taste chalky), or electrolytes (slightly salty). She knows if what she’s drinking is Vichy or Smartwater without catching a glimpse of the bottle. And she knows what foods pair best with each brand. But before she was swirling water in her glass, Altieri focused on wine. She was—and still is—a certified wine sommelier and California wine appellation specialist. “As a wine somm, I would travel the world, going to Italy, Austria, France, New Zealand, and Hong Kong,” she says. “I realized that at 90 percent of the dinners and wine tastings I attended, water was offered and served before the wine and dinner, yet the serving staff knew very little about the water or how it was paired with the meal being served.” She started doing a little digging
Trader Joe’s on-the-cob microwave popcorn tries and fails to fix a problem that doesn’t exist
October 02, 2018 at 01:12PM First things first, I’m a popcorn fiend. It’s a learned trait for which my fiancé and many, many hours spent binge-watching The Office are responsible. So not only do I know my way around a kernal, but I also have the art of popping the perfect bowl of fluffy white goodness down. And after making a batch using Trader Joe’s new Corn on the Cob Popping Corn—because yes, that’s a thing—I totally understand why it’s causing the internet to go into debate mode. Sure, the snack is, ummm, fun—but it’s certainly not the most effective way to get your popcorn fix. Okay, I’ll say it: It’s straight-up dumb. As one of the latest additions to the healthy grocer’s always-impressive snack lineup, the product is essentially a corncob of dried-out kernels wrapped in a paper label that you can stick in your microwave. After 90 seconds, you’ll wind up with popcorn—but certainly not a heaping bowl of it. Now, nutrition-wise, this $2 product is pretty solid without any weird added ingredients. And per 2.5 cup serving (and you’re supposed to wind up with two per cob…but we’ll get to that), you get 27 grams of carbs, 5 grams of fiber, and 4 grams of protein. Air-popped corn kernels, on the other hand, come in at 16 grams of carbs, 3 grams of fiber, and 3 grams of protein for the same amount. The uptick in fiber and protein piquing my interest, I decided to give these cobs a pop. But, in order
4 ways the change of seasons messes with your health—and how to fix it
October 02, 2018 at 11:54AM Your closet isn’t the only thing that undergoes a transition from summer to fall—so does your body. And we’re not talking about the effects of all those pumpkin spice lattes you’ve been pounding back. (That’s another article.) Indeed, there’s a whole host of scientific research that shows how our physical and mental health is affected by the decreasing temps and increasing time spent indoors. Knowing exactly what to expect and how to prepare will help keep your body in tip-top shape for the fall—and far beyond. 1. Your vitamin D levels plummet It’s not called the sunshine vitamin for nothing. During the summer, most people get their daily recommended dose of vitamin D from sun exposure (about 10-15 minutes a day). But with the sun out for fewer hours and with fewer reasons to venture out (bye-bye, beach days!), it becomes increasingly difficult to get your fill of D. (Er, that came out wrong…) Low levels of vitamin D have been linked to everything from increased colon cancer risk to anxiety, so boning up is important—and there are a few ways you can go about it. “I think it’s always best to try to get nutrients from food, but it’s not easy to get adequate vitamin D from food alone, especially for certain populations such as pregnant women or vegans,” says registered dietitian LeeAnn Weintraub. In that case, you may want to consider a supplement (Weintraub says that while the daily recommendation is 400-800 IU,