Calabaza, a hybrid of a pumpkin and squash, is a nutritious addition to comforting fall recipes, writes Betty Cortina. Puree its orange pulp into a creamy, hearty soup or add to rice and coconut milk for a comforting tropical dish.
A diet of leafy green vegetables, berries and nuts can help build the immune system to fight off colds and flu, but registered dietitian Tonia Reinhard and Dr. Joel Fuhrman, who both have written books on superfoods, say it takes time to get the effect. Also on their list of immunity builders are fatty fish such as salmon and tuna; onions and garlic that contain antioxidants; and mushrooms, yogurt, eggs and beans.
Researchers at the U.S. firm IntraPace have developed a gastric pacemaker designed to help trick the brain by giving the impression of being full. The implant works by detecting whether a certain food was already eaten, then sends signals to the brain to induce satiety, regardless of the food's portion size. In trials conducted in Europe, patients who had the device implanted ate an average of 45% less food.
Healthy eating is a priority, but Jenny Montague, the school district food-service director in Kalispell, Mont., says she knows getting students on board takes time, so she isn't rushing to take pizza off the menu. She is adding locally grown and healthy ingredients to favorites, such as the burrito bar, and working with Montana State University on focus groups to find out what healthy changes students want.
Winter squashes including butternut squash, acorn squash and pumpkins are abundant now, and delicious in soups and stews, including ratatouille. Though squash is technically a fruit, it is best treated as a vegetable.