The Best Things You Can Eat: For Everything from Aches to Zzzz, the Definitive Guide to the Nutrition-Packed Foods that Energize, Heal, and Help You Look Great
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Is an orange or a guava the best source of vitamin C? Is farm-raised or wild salmon higher in omega 3 fats? If you’ve always wondered what foods to turn to when you need more fiber in your diet or which foods you can count on when you’ve got an upset stomach, The Best Things You Can Eat as the answers, and even a few surprises. Registered Dietitian and bestselling author David Grotto draws on the latest nutritional and scientific research to assemble the most authoritative compilation of food rankings ever produced.
Here are just some of the useful lists you’ll find inside:
* 8 Best Foods for Lowering Cholesterol
* Top 6 Foods to Control Your Blood Pressure
* 7 Best Foods for Stopping Bad Breath
* 5 Best Foods to Slow Down Aging
* Top 5 Foods for Numbing Aches and Pains
Milk on Postexercise Recovery in Collegiate Athletes.” Journal of Strength and Conditioning Research 25, no. 12 (December 2011): 3456–60. Symons, T., et al. “Aging Does Not Impair the Anabolic Response to a Protein-Rich Meal.” American Journal of Clinical Nutrition 86 (2007): 451–56. Van Camp, D., N. H. Hooker, and C. T. Lin. “Changes in Fat Contents of U.S. Snack Foods in Response to Mandatory Trans Fat Labelling.” Public Health Nutrition (February 8, 2012): 1–8. Waller, S. M., et al.
to the Institute of Medicine, for every 1,000 calories consumed, the optimal soluble fiber intake for women under the age of fifty should be 5 to 7.5 grams, and for men under the age of fifty, 7.5 to 11.5 grams. Men and women over age fifty should consume 6 to 9 and 4.3 to 6.3 grams, respectively, per 1,000 calories daily. Too much! Although soluble fiber can help manage healthy cholesterol levels, in theory, too much fiber could cause cholesterol to drop to unsafe levels by binding bile
inconsistencies could be reflect tomatoes’ protection as most important in slowing prostate cancer from becoming a more advanced or aggressive form of the disease. See page 261 to read more about this fruit that we eat as a vegetable. Section 3 BEST IN SHOW CHAPTER 9 Food Category Superstars BEST DAIRY SNEAK-A-PEEK Food Serving Hard cheese 1.5 ounces Kefir 8 ounces Milk 8 ounces Ricotta cheese ½ cup Yogurt 8 ounces Honorable mentions: Cottage cheese, sour cream,
are meeting their potassium needs. Shouldn’t we be clamoring for more, not less, potato consumption? The potato has evolved beyond the vat of boiling oil, and so should our cuisine. Potatoes can be enjoyed in so many ways, but I always recommend that you should leave its skin on for maximum nutrition and health benefit. (See page 53 for the surprising benefits of potato chips.) SOURCE: Alliance for Potato Research and Education Pumpkin Pumpkin offers a wealth of healthy benefits (see
Chemical Society convention, held in San Diego, that polyphenol content is richer in a serving of popcorn because it is not diluted as you would find in fruits and vegetables, which contain about 90 percent water. And don’t throw away the hulls that are left at the bottom of the popcorn (my fave!)—those have the most polyphenols and fiber of the entire kernel! For comparison’s sake, a serving of popcorn contains roughly 300 mg of polyphenols per serving compared to 160 mg per serving for some of