Guava
Buy it: Guava has a slightly spicy flavor, like cinnamon. Bonus: The yellow-to-bright-red beauty gives you as many antioxidants as broccoli does.
Try it: Peel and eat the guava fresh, or puree the pulp and add citrus juice, onion and spices for a sauce to pour over grilled chicken.
Papaya
Buy it: Cut through its thick skin to get the juicy insides: Papaya is a great source of skin-saving vitamin A and papain, an enzyme that aids digestion. Read the rest of this entry »
When scientists first discovered the power of antioxidants to destroy cell-damaging free radicals, the hunt was on. They knew these preventers of cancer and heart disease were in colorful fruits and vegetables and nuts, but recently researchers have uncovered them in new, unexpected places.
Here’s where they’re hiding:
In Your Whole Grain Pasta
Here, the biggest watercooler myths and what’s true, what’s misunderstood, and what’s just downright wrong.
Nutrition and health are hot topics these days. But not everything you read is true. You’ve heard the myths—now here are the facts.
Can unused muscle turn to fat?
No. Muscle and fat are entirely different substances. But it often happens that a muscular person stops working out and eats more. His muscles then shrink in size while his fat cells plump up. At first, this may not register on the scale because fat gains are offset by muscle losses, but eventually the weight will begin to creep up and flab forms. To ensure that this doesn’t happen to you, eat moderately, maintain a healthy balance of muscle and fat—and keep your gym membership. Read the rest of this entry »
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