Fittest loser

Articles filed under Collins, Karen

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  • This handout image provide by the Food and Drug Administration (FDA) shows, from left, a current food nutrition label, a proposed label and an alternate label. Revamped food nutrition labels would change serving sizes for popular items like ice cream and sodas, make calories listing more prominent, and, for the first time, list any sugars that were added by the manufacturer. The overhaul of the omnipresent 20 year-old label comes as science has shifted. (AP Photo/FDA)

    Ask the NutritionistApr 2, 2014 12:00 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.

     
  •  Frozen spinach

    Ask the nutitionist: Learn to recognize your hunger cues Feb 5, 2014 12:00 AM
    Karen Collins answers readers' questions about learning to read your body's hunger cues and fresh vs. frozen spinach.

     
  •  Eating fruits and vegetables in a rainbow of colors helps ensure you get a variety of heathful nutrients into your system.

    Ask the Nutritionist: Does white produce have the same nutrient content as brightly colored fruit? Jan 22, 2014 12:00 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 12:00 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 12:00 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.

     
  •  Satsumas and other oranges in the mandarin family contain higher amounts of some phytochemicals than are found in other orange varieties.

    Ask the nutritionist: Are all oranges created equal?Dec 18, 2013 12:00 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.

     
  •  Winter squash comes in a number of varieties and each is packed with nutrients and fiber.

    Ask the nutritionist: Winter squash a great source of carotenoids Dec 10, 2013 12:00 AM
    Winter squash comes in many sizes, shapes and varieties; almost all are great sources of compounds called carotenoids.

     
  • Chocolate milk does not have the same antioxidant benefits as dark chocolate.

    Does chocolate milk have antioxidant properties?Jul 17, 2013 12:00 AM
    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.

     
  •  Strawberries

    Studies show kefir, yogurt and strawberries may boost your overall health Jun 12, 2013 12:00 AM
    Karen Collins answers questions about the benefits of kefir v. yogurt and phytochemicals in strawberries.

     
  • Substituting stevia can make a big calorie differenceMay 15, 2013 12:00 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

     
  • Fresh, green soybeans, aka edamame, are full of fiber, phytochemicals and protein.

    Ask the Nutritionist: Edamame looks like a vegetable, has meat-like qualitiesMar 20, 2013 12:00 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 12:00 AM
    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 12:00 AM
    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 12:00 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.

     
  •  Red and green tortilla chips are really no healthier than the white or yellow varieties.

    Ask the nutritionist: Don’t count on veggie wraps for nutrition boost Dec 26, 2012 12:00 AM
    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 12:00 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 12:00 AM
    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 12:00 AM
    Karen Collins with the American Institute for Cancer Research discusses labels on the front of food packaging and weight gain during pregnancy.

     
  • Ask the nutritionist Canned pumpkin a nutrient-rich optionOct 24, 2012 12:00 AM
    Karen Collins with the American Institute for Cancer Rearach discusses the nutritional differences between canned and fresh pumpkin. And while pumpkin is inexpensive and abundant at farmers markets and your grocery store, she recommends you try fresh.

     
  • Ask the Nutritionist: Upping your fiber intake can decrease risk of colon cancer Oct 10, 2012 12:00 AM
    Karen Collins with the American Institute for Cancer Research discusses the link between fiber intake and colon cancer and directs readers to healthier options available at Greek restaurants. We used to think that the colon cancer protection came only because of how fiber can affect carcinogens by speeding their passage and adding bulk to dilute their concentration in the gut. Now we see that fiber can also act as a “prebiotic”, supporting growth of health-promoting bacteria in the gut. Studies suggest that changes in diet can produce changes in gut bacteria within weeks.

     
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