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Articles filed under Collins, Karen

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  • Ask the Nutritionist: Soy additives not likely to affect isoflavone levels May 7, 2014 6:01 AM
    Different forms of soy protein, including isolated soy protein, are added to many foods today to improve texture or moistness or to boost protein. However, the amounts that are added are so small that the amount of isoflavones in a serving of these foods is equal to about one-tenth to one-third of a serving of a traditional soy food such as tofu, edamame, soymilk or soynuts.

     
  • Ask the nutritionist: Colorful tortillas not always more healthful Apr 30, 2014 6:09 AM
    Most wheat tortillas are made with enriched wheat flour, which is a refined grain and not the same as whole wheat. If you are buying tortillas to use at home, look for “whole-wheat” flour tortillas, with whole-wheat flour first on the ingredient list.

     
  • Ask the Nutritionist Apr 2, 2014 6:01 AM
    Just what does "other carbohydrates" on a nutrition label mean? Karen Collins fills us in and tells us how to get calcium in a vegetarian diet.

     
  • Ask the nutitionist: Learn to recognize your hunger cues Feb 5, 2014 5:30 AM
    Karen Collins answers readers' questions about learning to read your body's hunger cues and fresh vs. frozen spinach.

     
  • Ask the Nutritionist: Does white produce have the same nutrient content as brightly colored fruit? Jan 22, 2014 5:30 AM
    Karen Collins with the American Institute for Cancer Research answers a reader's question about the color of vegetables and their nutrient content.

     
  • Ask the nutitionist: Learn to recognize your hunger cues Jan 15, 2014 5:30 AM
    Karen Collins answers readers' questions about learning to read your body's hunger cues and fresh vs. frozen spinach.

     
  • Ask the nutritionist: The link between alcohol and blood pressure Dec 29, 2013 6:59 AM
    Blood pressure control is usually not disrupted by alcohol consumption within moderation – no more than one standard drink a day for women and no more than two standard drinks a day for men. However, people vary in how they respond, so discuss this with your physician, especially if you already have high blood pressure, or if you have a family history or other risk factors.

     
  • Ask the nutritionist: Are all oranges created equal? Dec 18, 2013 10:01 AM
    Like other oranges, mandarin oranges are excellent sources of vitamin C, although not as high in this valuable nutrient as navel oranges, even comparing equal portions. However, mandarins provide greater amounts of two antioxidant phytochemicals: beta-carotene and beta-cryptoxanthin.

     
  • Ask the nutritionist: Winter squash a great source of carotenoids Dec 10, 2013 1:00 PM
    Winter squash comes in many sizes, shapes and varieties; almost all are great sources of compounds called carotenoids.

     
  • Does chocolate milk have antioxidant properties? Jul 17, 2013 3:20 PM
    Karen Collins with the American Institute for Cancer Research answers readers' questions about antioxidants in cocoa and chocolate milk and why when we're 50 we can't eat like we're 20.

     
  • Studies show kefir, yogurt and strawberries may boost your overall health Jun 12, 2013 10:13 AM
    Karen Collins answers questions about the benefits of kefir v. yogurt and phytochemicals in strawberries.

     
  • Substituting stevia can make a big calorie difference May 15, 2013 6:00 AM
    Stevia sweeteners are highly purified compounds technically called steviol glycosides, produced as extracts of the stevia plant. Research does not identify these products as any more beneficial to health than other zero-calorie sweeteners

     
  • Ask the Nutritionist: Edamame looks like a vegetable, has meat-like qualities Mar 21, 2013 11:57 AM
    Edamame are fresh (not dried) green soybeans. Although smaller than lima beans, they have a buttery, nutty flavor much like baby limas. Sometimes you can get them fresh in the grocery produce section, though usually it's easier to find them in frozen form, often with other frozen vegetables or in a natural foods section.

     
  • Ask the Nutritionist: Look to dark greens, orange veggies for vitamin A Feb 27, 2013 12:13 PM
    You could get all the vitamin A you need without vegetables at all. But carotenoid compounds — beta-carotene, alpha-carotene and beta-cryptoxanthin — found in dark green and orange vegetables are important for more than making vitamin A in the body.

     
  • Ask the Nutritionst: Olive oil explained Jan 23, 2013 12:08 PM
    Karen Collins of the American Institue for Cancer Research digs into the difference between pure olive oil, light olive oil, virgin olive oil and extra-virgin olive oil. However, both heart health and other possible health benefits may also relate to anti-inflammatory, antioxidant benefits of several natural compounds in olive oil.

     
  • Ask the Nutritionist: Discovering the benefits of green coffee bean extract and steel-cut oats Jan 16, 2013 10:02 AM
    Green coffee bean extract has gotten a lot of publicity as a weight loss aid but a 2011 analysis of the research on the topic found just a few small clinical trials that lasted from 4 to 12 weeks. The studies indicate GCBE may promote weight loss of one-half to one pound per week, yet we have no data about what would happen to weight if people were to use GCBE beyond 12 weeks.

     
  • Ask the nutritionist: Don’t count on veggie wraps for nutrition boost Dec 27, 2012 12:02 PM
    Don't count on green and orange tortillas for a meal time nutrition boost, says dietitian Karen Collins. Instead, she says adding more veggies to wraps and other favorite meat-based dishes.

     
  • Ask the nutritionist: Lean beef healthy, but limit consumption Dec 19, 2012 6:18 AM
    Some studies have shown healthy benefits from eating beef, but nutritionist Karen Collins with the American Institute for Cancer Research warns beef consumption should be limited to no more than 18 ounces of lean beef each week.

     
  • Ask the Nutritionist: Make infused oils in small batches for best flavor, food safety Nov 7, 2012 12:02 PM
    If you want to make your own infused-oils you need to start with a clean bottle or jar with a tightfitting lid to store it. If you're going to use it within a week you can use any fresh herb or mixture of herbs that you like. The moisture in fresh herbs, garlic and citrus support the growth of deadly Clostridium botulinum bacteria, which can cause botulism so you should date your oil and throw away within seven days.

     
  • Ask the Nutritionist: Decifering food package labels Oct 31, 2012 10:04 AM
    Karen Collins with the American Institute for Cancer Research discusses labels on the front of food packaging and weight gain during pregnancy.

     
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