Articles filed under Collins, Karen

Show 21-40 of 97 « previous next »
  • 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.

  • Ask the nutritionist Canned pumpkin a nutrient-rich option Oct 24, 2012 6:33 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 6:28 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: Donít give up on picky eaters Sep 26, 2012 6:11 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 6:20 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.

  • Club soda, seltzer zero-calorie options for fizzy drinks Jul 18, 2012 6:38 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.

  • Home-brewed tea more antiozidant rich than bottled brands Jun 20, 2012 10:52 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 Jun 5, 2012 3:09 PM
    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.

  • Homemade dressing hard to beat for taste, nutrient profile Apr 11, 2012 8:56 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.

  • Bread and cereal just the start of whole-grain options Mar 21, 2012 8:18 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 4:18 PM
    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 inconclusive Feb 22, 2012 6:00 AM
    Ask the Nutritionist

  • Health benefits in green and black teas Feb 15, 2012 6:00 AM
    You may get health benefits from black tea and green tea. More laboratory studies have investigated the compounds, especially EGCG, in green tea. According to USDA analysis, green tea is only slightly higher in antioxidants than black tea.

  • Vitamin D and bone health Feb 1, 2012 6:00 AM
    The current national recommendations for vitamin D from the Institute of Medicine are 600 IU/day for adults up to age 70 and 800 IU for older adults, but these are based primarily on evidence for bone health. Meeting the current RDA for your age is smart for overall health. If you choose to go slightly higher (4000 IU is the highest dose considered safe) ó which most likely requires either a supplement or highly fortified food ó it should be safe, but donít assume thereís added cancer protection.

  • Does snacking help or hurt a healthy diet? Jan 18, 2012 1:14 PM
    Snacks can promote good health when you choose foods that fill nutritional gaps.

  • With grapefruit, is white or red best? Jan 4, 2012 8:11 AM
    All grapefruit is an excellent source of vitamin C, which acts as an antioxidant. All types also supply compounds called flavonoids, including naringinin. In animal and cell studies, naringinin decreases growth and increases self-destruction of colon, mouth, skin, lung, breast and stomach cancers.

  • Why how you lose weight matters Dec 28, 2011 6:00 AM
    ask the nutritionist

  • Whole wheat and white whole wheat the same, but different Dec 1, 2011 1:46 PM
    Is the bread called white whole wheat really as healthy as regular whole wheat? “White whole wheat” does sound confusing, but it is indeed a whole grain, because it includes the bran, germ and endosperm of the grain. Most bread products are made from red wheat; white wheat is a different variety of wheat.

  • Chocolate nut spreads not a healthy peanut butter substitute Nov 21, 2011 8:05 AM
    Comparing peanut butter to chocolate nut spreads and exercise recommendations for breast cancer patients and survivors.

Show 21-40 of 97 « previous next »
Latest Video


Most Commented
Top Jobs

    View all Top Jobs Place a job ad



    • Daily Herald eEdition Zillow /real estate page
    • Dh innovation award 2 - Dh innovation award 2 Report card checker - report card checker
    • On Guard series Newspaper archives -- Monday or anyday
    • National Newspaper Week - National Newspaper Week



    Connect with a business or service in your area fast. First select a town, then enter a search term or choose one of the listed popular searches:

    Don't see your town listed? Visit our full directory to begin your search.