15 Foods A Nutritionist Always Keeps In Her Fridge
By Cynthia Sass, MPH, RD Healthy eating is my foundation, and I like to think of a well-stocked fridge as pre-production for everyday life. Having the right mix of nutritious foods on hand helps me hit my daily target for veggies and fruit, and lets me throw together simple but balanced meals, so I don’t ever have to rely on takeout. To stock up for the week, I shop at multiple spots, including my local farmer’s markets, Trader Joe’s, Whole Foods, traditional supermarkets, and on amazon.com. I’d say I spend about $100 per week on groceries (some of the things I buy aren’t pictured because I keep them in the pantry or freezer). But I rarely spend any money dining out. Below is a peek inside my fridge, and a list of my 15 essentials. Keep in mind that I don’t eat gluten, dairy, soy, red meat, processed carbs, and refined sugar. I have an autoimmune condition, and avoiding these things makes helps me feel healthier and happier. But you may want to add some of my staples to your own shopping list. RELATED: How to Eat Slim in Your 20s, 30s, 40s, and 50s 1. Vegetable broth I use the broth to sauté veggies for dinner in place of extra virgin olive oil, when I want to include another healthy fat in the meal, like nuts or avocado. I also use this to make a quick stew or soup. I just sauté minced onions in extra virgin olive oil, add garlic, herbs, spices, and broth, bring to a quick boil, then reduce to a simme...
Authors: PMID: 32638644 [PubMed - in process]
Authors: PMID: 32638643 [PubMed - in process]
Authors: PMID: 32638642 [PubMed - in process]
Publication date: Available online 8 July 2020Source: European Journal of Integrative MedicineAuthor(s): Stephen Birch, Myeong Soo Lee
Publication date: September 2020Source: American Heart Journal, Volume 227Author(s): Payam Dehghani, Laura J. Davidson, Cindy L. Grines, Keshav Nayak, Jacqueline Saw, Prashant Kaul, Akshay Bagai, Ross Garberich, Christian Schmidt, Hung Q. Ly, Jay Giri, Perwaiz Meraj, Binita Shah, Santiago Garcia, Scott Sharkey, David A. Wood, Frederick G. Welt, Ehtisham Mahmud, Timothy D. Henry
Publication date: Available online 9 July 2020Source: American Heart JournalAuthor(s): Yi Li, Quanmin Jing, Bing wang, Xiaozeng Wang, Jing Li, Shubing Qiao, Shaoliang Chen, Dominick J. Angiolillo, Yaling Han
The original version of this article unfortunately contained a mistake. The correct information is given below.
The original version of this article unfortunately contained a mistake. Complete figure captions are missing.
Conclusions: The food safety conditions and the quality of ice cubes at manufacturing premises in Binh Phuoc Province were not acceptable. Hygiene deficiencies in ice producing and handling processes, inadequate knowledge of staff, inadequate food safety management practices, and hygiene conditions of the premises were important factors in producing contaminated ice products. We recommend more staff training and crediting the staff when performing adequate practices, paying attention to broken floors or difficulty in cleaning, structural deficiency, and ensuring regular monitoring of premises. This study adds a special int...
Authors: Robb CM, Kour S, Contreras JI, Agarwal E, Barger CJ, Rana S, Sonawane Y, Neilsen BK, Taylor M, Kizhake S, Thakare RN, Chowdhury S, Wang J, Black JD, Hollingsworth MA, Brattain MG, Natarajan A Abstract [This corrects the article DOI: 10.18632/oncotarget.23749.]. PMID: 32637035 [PubMed - in process]
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