Articles filed under Collins, Karen

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  • Ask the Nutritionist: Nutritional quality of rye bread depends on the flour Mar 2, 2015 11:42 AM
    Q. Rye bread is highlighted as part of the new Nordic diet that is supposedly so healthy. Is rye bread a whole grain?

  • Ask the nutritionist: Making the link between vinegar and blood sugar Feb 18, 2015 6:00 AM
    Research remains inconclusive on the link between vinegar and lower blood sugar. Several controlled trials – in healthy people and those with diabetes – have found that when people consume about two teaspoons of vinegar with a high-carbohydrate meal, the rise in blood sugar and insulin following the meal are lower than after a similar meal without vinegar.

  • Ask the Nutritionist: Eating broth-, veggie-based soups can aid weight-loss Feb 4, 2015 6:00 AM
    Research suggests that starting a meal with soup may help fill you up enough to reduce the calories you consume at the rest of the meal without setting you up to overeat later. For this to work, the soup needs to be broth- or vegetable-based, not a high-calorie cheesy or creamy soup.

  • Ask the Nutritionist: Add cartenoid-rich winter squash, sweet potatoes to cold-weather menus Jan 21, 2015 6:01 AM
    Winter squash, pumpkin and sweet potatoes are packed with potassium, which seems to promote good blood pressure control. All are good sources of vitamin C, too, with sweet potatoes containing the highest amounts. Sweet potatoes are richer in natural sugars and starches than most vegetables, making them higher in calories.

  • Ask the Nutritionist: Sorting out beverage serving sizes, nutrients Jan 7, 2015 6:19 AM
    Registered dietitian Karen Collins answers readers' questions about fruit and vegetable juices and potential calories in chai tea beverages.

  • 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.

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