Articles filed under Collins, Karen

• 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
  

   
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  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.
  

   
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  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.
  

   

• Ask the Nutritionist: Don’t give up on picky eatersSep 26, 2012 12:00 AM
  Picky eating" is common among children. How parents handle it can strongly influence its severity and duration. Fear of trying new foods called food neophobia is typical of young children and often peaks from ages two to five, but it can occasionally be an ongoing tendency.
  

   

• Ask the Nutritionist: Americans not over-achievers when it comes to dietary recommendations Sep 19, 2012 12:00 AM
  Studies show we are still not consuming nutrient-rich plant foods like vegetables, fruits, whole grains and beans in amounts that support good health (and a healthy weight). Those foods are being pushed out because we overdo on foods high in empty calories from SoFAS (aka solid fats and added sugars) and alcohol.
  

   
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  Club soda, seltzer zero-calorie options for fizzy drinksJul 18, 2012 12:00 AM
  Tonic water, club soda and seltzer all are clear and fizzy, but there are differences. Tonic water is the clear standout because it is the only one with calories. Despite the slight bitter taste from added quinine, it is a sugar-sweetened drink with almost as many calories as regular cola. Diet tonic is available with zero-calories because of artificial sweeteners.
  

   
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  Home-brewed tea more antiozidant rich than bottled brands Jun 20, 2012 12:00 AM
  What are the differences and nutritional benefits of home-brewed tea vs. store-bought ice teas? Home-brewed can't be matched when it comes to important antioxidants and fewer calories. There are also differences between soda, tonic and seltzer water.
  

   

• Ask the Nutritionist: Pick a variety of berries for maximum health benefits May 30, 2012 12:00 AM
  All berries are high in antioxidant compounds and vitamin C. Studies suggest that blueberries have good potential as a cancer-fighting, health-promoting food. Since strawberries come into season a little sooner, start there.
  

   
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  Homemade dressing hard to beat for taste, nutrient profile Apr 11, 2012 12:00 AM
  The flavor of a freshly made dressing is hard to beat and making your salad dressing at home does offer you the opportunity to make a healthier option than most of the commercial dressings. One of the biggest nutritional advantages is the opportunity to reduce sodium substantially. Many bottled dressings contain from 260 to 550 milligrams (mg) of sodium in a two-tablespoon serving.
  

   
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  Bread and cereal just the start of whole-grain optionsMar 21, 2012 12:00 AM
  Brown rice, as well as whole-wheat pasta and whole-grain tortillas, are just the beginning of ways to add whole grains to your meals. Theres also wheat bulgur, whole-wheat couscous, quinoa (high in protein and gluten-free) and teff, an Ethiopian grain used in their enjera flatbread.
  

   

• Pomegranates may help prevent prostate cancer Feb 29, 2012 12:00 AM
  Research shows strong anti-cancer effects of pomegranates and pomegranate juice on prostate cancer, but bear in mind that results are still tentative. Pomegranates rank high among fruits for antioxidant and anti-inflammatory effects because of their vitamin C and phytochemical compounds. Some human studies show that pomegranate juice or extract raises levels of antioxidant compounds in the blood, but there are only a handful of relatively small human studies directly related to cancer.
  

   

• Vitamin D-cancer link inconclusiveFeb 22, 2012 12:00 AM
  Ask the Nutritionist