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Eating Fabulous

Archive for the ‘~Root Crops’ Category

March 15th, 2008

Potato Proteins Reduce Blood Pressure

Staying clear of carbs? You might want to re-consider putting potato back into your meal plan.
A recent study indicates that potatoes contain certain protein compounds that appears to have antioxidant properties and help reduce blood pressure.
Isolated proteins, obtained as processing waste from the potato industry, could form hydrolysates which possessed angiotensin converting enzyme (ACE)-inhibitory activity, […]

By ruth -- 1 comment

February 20th, 2008

Cavity-Fighting Lollipop

Here’s a candy that’s sure to be a hit with kids (and their parents): a lollipop that fights tooth decay! It’s sugar-free, and contains an extract of licorice root (Glycyrrhiza uralensis) which kills the primary bacteria responsible for tooth decay (Streptococccus mutans).

[Professor Wenyuan Shi] determined that an extract of licorice root (Glycyrrhiza uralensis) is […]

By ruth -- 5 comments

September 18th, 2007

Healthy Enjoyable Eating at the Diet Channel

There are tons of weight-loss articles over there, but as that is NOT the focus of this blog, here are a few new articles from the Diet Channel I thought would be of interest to you too:
The New and Improved School Lunch — America’s response to Jamie Oliver’s program in the UK
Incorporating Potatoes in a […]

By ruth -- 0 comments

January 5th, 2007

Surprisingly Healthy Foods

During the last few days, one of the top resolutions I’ve read and heard people make is that they are going to try and eat healthier this year. The way they said it, they sounded like it was some sort of death sentence!
Well, no need to mope, guys! If you’ve been reading this blog, […]

By ruth -- 4 comments

November 21st, 2006

Colored Phytochemical-Rich Potatoes

The skin of the potato is a deep garnet red, its flesh a brilliant ruby. When boiled and mashed it turns a creamy fuchsia. As a chip it’s a delicate rose pink that would fit in at tea parties and fundraisers.
That is just one of the several types of potatoes being evaluated by researchers at […]

By ruth -- 3 comments

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