Any dietitian can confirm this: as a profession, we RDs tend to get involved in some pretty interesting conversations with the rest of the world about food, diet, and what people choose or choose not to eat. People have a LOT to say about food! Last weekend, for example, I found myself in a conversation about seedless watermelon. I was talking to a guy who had heard that seedless varieties should be avoided due to the genetic modification that they undergo, further condemning them as less nutritious and potentially dangerous. I presented a conflicting viewpoint (to say the least), but when I later googled the issue, I found this same idea mentioned on a number of websites… so obviously it’s not an uncommon perception!
I realized that I’m actually sort of uniquely positioned to clear up this issue… see, before focusing my career on nutrition I studied biology, and during that time I happened to work a part-time job in a laboratory investigating plant genetics. So after finding out what a common misconception this is, I thought why not post here to set the record straight?
Continue reading “What’s the Deal with Seedless Watermelon?”
If you follow science news, you may have heard about the recent study suggesting that current public health guidelines on sodium intake are overly restrictive, and that consuming too little salt can be just as risky as consuming too much. If so, you probably also read retorts from the CDC, claiming that no credible evidence exists to indicate that low sodium intake is harmful.
Classic nutrition research, right? Teams of professionals and tomes of evidence, in direct opposition. And we’re left wondering who to believe.
Continue reading “Should we take sodium guidelines… with a grain of salt?”
In addition to caffeine, we love coffee for its deep, complex flavor. But it also has a deep, complex chemistry. It’s nearly as popular as a research topic as it is in our morning cups, and even with such constant attention from nutrition scientists, there is still plenty to discover.
Today I’m focusing on a tiny detail of coffee’s big picture: fat. People don’t often think of coffee in terms of its fats (after all, the label shows that it is fat free!), but there are trace amounts of oils derived from coffee beans. These oils are stripped away when dripped through a paper filter, but remain present in unfiltered coffee – think espresso, Turkish-style, or French press brewing methods. Although these fats are not enough to make a caloric contribution, they have some compelling physiological effects.
Continue reading “Coffee Talk”
As a Floridian, I consider quality orange juice to be a major breakfast luxury. It’s a sweet indulgence that you can feel good about – ample research has suggested that people who drink 100% juice tend to have positive health outcomes. In fact, I was surprised to discover a study claiming that a big glass of orange juice consumed along with a high-fat/high-carbohydrate meal (come on, we’ve all been there…) actually neutralized the meal’s inflammatory impact. That’s some genuine antioxidant power!
But before we grab the juice carton, we have to address the classic OJ debate: pulp or no pulp? Is one choice more nutritious than the other? Are there health benefits to be gained from orange juice pulp, or are the two options relatively equal?
Continue reading “Pulp Fiction”