The Aggregate Nutrient Density Index (ANDI) score, developed by Dr. Joel Fuhrman, measures calcium; the carotenoids beta carotene, alpha carotene, lutein, zeaxanthin, and lycopene; fiber; folate; glucosinolates; iron; magnesium; niacin; selenium; vitamins B1 (thiamine), B2 (riboflavin), B6, B12, C, and E; and zinc, plus the antioxidant capacity. Since the original calculation of the ANDI scores, […]
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After you eat, you must digest the food: you break the food apart and reduce it to a state from which you can absorb the nutrients into your blood stream, which transports the nutrients to all parts of your body. Each nutrient combines and interacts with other nutrients and chemicals to create still other chemicals […]
Most carbohydrates contain four Calories per gram. They can be simple or complex, depending on the number of sugar units they contain. Simple carbohydrates (sugars) contain one sugar unit, while complex carbohydrates (starches and fiber) contain three or more. Simple sugars are absorbed quickly, and raise blood sugar levels rapidly. This spike in blood sugar […]
Where do you get your protein if you don’t eat meat? How do you get enough calcium without drinking milk? Most people, even otherwise educated people, don’t seem to know very much about nutrition. Sadly, that situation won’t change anytime soon unless you educate yourself and the people you care about. Why did most of […]
Cereal grains, including wild rice (Zizania), wheat (Triticum), rice (Oryza), corn (Zea), oats (Avena), barley (Hordeum), millet (Echinochloa) and rye (Secale), are grasses cultivated for their edible seeds. They belong to the Poaceae family, along with bamboo. The first cereal grains, including wheat and barley, were domesticated about 12,000 years ago by farming communities in the fertile crescent region of southwest Asia. Whole (unrefined) grains […]
Legumes have been sustaining human life for over 10,000 years. All cultures use legumes in their traditional dishes. They are the only cultivated crop that improves the fertility of the soil in which they are grown, through the beneficial bacteria that live on their roots and by drawing nitrogen from the air into the soil. […]
While leafy greens are the superstars of nutrition, they are followed closely by vegetables that come from other parts of a plant, most notably the roots. Botanically, some of these foods are technically tubers, rhizomes, corms, bulbs, or underground stems, but from a culinary standpoint, they’re all known as “root vegetables.” The underground parts of some plants act […]
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