A study that included almost 450,000 people found those who ate 160 grams or more per day of processed meats had an almost 44% higher risk of early death than those who ate 10 to 20 grams. Researchers recommended in BMC Medicine that people limit intake of processed meat to less than 1 ounce daily and said reduced consumption overall could lower the incidence of premature death about 3%.
Registered dietitian Kari Kooi says dietary spring cleaning means choosing whole, unprocessed foods such as fruits and vegetables in place of processed meals that contain inferior ingredients. For clean eating, she recommends green powerhouse foods high in nutrients, such as asparagus, avocado, Brussels sprouts, kale and kiwi.
The Partnership for a Healthier America said up to 400 more hospitals that use Morrison Healthcare Food Services will join its healthy food initiative. Hospitals are asked to offer lower-calorie meals and healthy snacks and beverages, along with serving more fruits and vegetables. PHA board Chairman James Gavin said hospitals should lead the way in improving nutrition standards for patients, staff and the public.
A Maine Medical Center survey found two-thirds of employees said they were overweight or obese, so the hospital revamped its Brighton cafeteria to offer more vegetable dishes, fewer fried foods and fresh local produce. The food presentation and display also were changed so people see healthy items first and the sugary desserts and snacks are in the back.
Where many homeowners see weeds, dandelion connoisseurs see a versatile and delicious vegetable that packs more calcium, iron and vitamin C than spinach. Choose young greens that haven't flowered for the best taste and serve them steamed, sauteed or dipped in tempura batter and fried. Dandelion greens also make a tasty addition to salads or soups.