You may have noticed gluten-free labels on more foods—everything from breads to brownies—at the supermarket in the past few years as the number of gluten-free products has rapidly increased. This is great for people diagnosed with celiac disease and gluten sensitivity who can’t tolerate gluten, a protein found in wheat, rye and barley.
As surprising as it may seem, considering I’m a dietitian and nutrition editor of EatingWell Magazine, my preferred variety of milk is the chocolate kind, especially after a workout. It delivers the mix of protein and carbohydrate our bodies need to recover energy supplies after an intense workout. (Find out how milk stacks up against water, sports drinks and more when it comes to staying hydrated.)
How often have you heard or read, “Healthy food is expensive”? I hear this assumption a lot, as it’s frequently pegged as one of the causes of America’s obesity crisis. Fruits and vegetables, in particular, are mentioned as overly pricey and inaccessible for many people. Which, when we’re talking about health, is a problem.