Nothing says spring like a bunch of fresh, bright green stalks of the season's most versatile vegetable: asparagus. Enjoy the vegetable either roasted with olive oil, pureed into a refreshingly cold soup or shaved into a salad. When serving the final dish, consider pairing it with beer, since finding the right wine to complement asparagus can be difficult.
Registered dietitians have many suggestions to help people lose weight, including eating breakfast, staying hydrated, lifting weights and ordering appetizers before dinner at a restaurant. RD and author Tanya Zuckerbrot says fiber helps people to feel full longer, and RD and author Jackie Newgent suggests going meatless for a day.
Dietary habits can help reduce the symptoms of irritable bowel syndrome, beginning with establishing a consistent eating pattern, having small meals and chewing food thoroughly to promote digestion, registered dietitian Lindsay Adams writes. The three F's -- fluids, fitness and fiber -- are important to bowel health, while sugary and high-fat foods can trigger IBS symptoms, Adams writes.
Raw-milk advocates proclaim the safety of unpasteurized version of milk from cows and goats, despite several E. coli outbreaks linked to the beverage. Food safety experts say the only way to ensure safety is to pasteurize milk before it's consumed, while raw proponents say the process kills key nutrients and alters the taste. The century-old debate has heated up in the past half decade, as more consumers are opting for raw, Scientific American reports.
Good dishes are made by mixing three major flavors, writes this columnist. She proves her point by offering three summer recipes that use only three main ingredients: Asparagus with goat's cheese and apple balsamic; Broad beans, chorizo and scallops; and Fennel, orange and chicken salad.