Study: Using TV Cooking Shows May Link to Added Pounds

You’ve probably heard that cooking at home is an easy way to manage your weight and improve your health. But how much thought have you given to where you go to find new recipes? A study recently published in the journal Appetite found that, icanstockphoto10388793f you cook at home, using recipes and other information from TV cooking shows or social media sites may actually put you at risk of being a higher weight.

Recipes on cooking shows are often high in calories. The study used an online survey to ask 501 women ages 20-35 about their preferred sources of information about new foods, cooking habits, weight, and height.

A little over half the women said they cooked from scratch. Among both women who often cook from scratch and women who do not, getting food information from social media was associated with a higher BMI, a measure of body fat.

However, getting food information from TV cooking shows was only associated with a higher BMI among the home cooks and not among the women who rarely cooked. Among the cooking show fans, home cooks weighed 11 pounds more on average compared to non-cooks. Continue reading


Make Your Burritos Green

collard-greens-burrito croppedIn honor of St. Patrick’s Day and the arrival of Spring, try our new cancer-protective recipe that will make your burritos green.

Beans and Greens Burritos are green in color and environmentally friendly (because they’re meatless). These burritos have only 120 calories each yet 6 grams of cancer-fighting fiber. Lightly cooked, collard greens have large leaves that are soft enough to chew yet firm enough to hold the black bean, brown rice and corn stuffing.

Including dark leafy greens in a meal once a day is a terrific health booster. Cook tougher greens like collards, kale, chard or spinach by steaming them or putting them in soups, stews and sauces. Expand your salads with arugula, watercress or baby spinach. You’ll get cancer-preventive carotenoids like lutein, plus calcium, potassium and some iron.

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What Chefs Don’t Throw Away That May Surprise You

Nose-to-tail cookery: it’s the new trend of many well-known chefs that uses all parts of the animal – from the nose to the tail, and yes the parts in between – to create delicious dishes. While this idea may not have mass appeal, it’s a great concept to consider when it comes to your fruits and vegetables.celery

Have you ever eaten a leaf from a celery stalk or sweet potato plant? Have you thought about the cancer-protective nutrients that could be hidden in those scrawny looking leaves?

Consider this: the most commonly discarded parts of vegetables are often packed with nutrients. Take broccoli for example, the stems are packed with vitamin C—a cancer-protective nutrient. Don’t Toss Those Cancer-Fighting Veggie Parts offers more examples of the parts of vegetables you could be missing out on. Continue reading