People looking to grab a quick bite no longer have to settle for deep fried food and artery-clogging burgers. Healthy options are exploding from EVOS in Florida serving airfries and organic field greens to Burgerville in Oregon and Washington serving sweet potato fries and Alaska halibut.
A whole host of companies are now offering pizzas with all-natural and organic ingredients. So following in the wake of our road test of frozen organic lasagna, E decided to stack up the frozen pizzas. Do all-natural ingredients really make a frozen pizza taste homemade?
“Cow’s milk yogurt is packed with calcium, protein and Vitamin D,” says Althea Zincowski, a spokesperson for the American Dietetic Association. People who are allergic to milk products, or very lactose intolerant, can try a non-milk soy-based yogurt. Most, but not all of the lactose (natural milk sugar) in yogurt is digested by beneficial bacteria, so the majority of lactose-intolerant people can eat yogurt unless they are very sensitive. For a more exotic flavor or animal alternative to cow’s milk, there are also goat’s milk and sheep’s milk yogurts.
Perhaps nowhere has the devolution of the Standard American Diet been as prominent as in hospitals. During the post-World War II era, when state-of-the-art medications like the polio vaccine and antibiotics held sway and food was less understood as the good medicine it is, society seemed more willing to pass off lousy hospital fare with a few jokes. Fast forward a half century, however, and the appetite for change that arose in the 1960s is finally driving change in the health care industry.
Organic food is firmly established as the fastest-growing market in the food industry, boasting annual growth of 20 to 24 percent for the past several years and sales projected to reach $32 billion by the year 2009. So it’s not surprising that we’re seeing a new trend: the organic frozen convenience meal. So how do five frozen lasagna entrees compare?
Soft drinks can be found almost anywhere in the world, but nowhere are they as ubiquitous as the U.S., where 450 different types are sold and more than 2.5 million vending machines dispense sugar-sweetened beverages around the clock.
These days, I’ve found love in the bounty of the seasons. Fresh corn snapped from the stalk
dark baby kale, nipped by winter frosts
raspberries in the morning sun, plucked right from the vine…new potatoes, freshly unearthed, coddled with a bit of butter
snow peas so pale in the early spring light they break your heart.
If “fat” has become a dirty word in your nutritional arsenal, you should know that all fats are not the same. Some may be harmful, but others are helpful—even necessary—for proper functioning of our bodies. The key is choosing the right fats.
Biodynamics is not new; it predates the now-popular organic farming movement. It resembles organic agriculture in many ways, but adds a spiritual or mystical component.
Americans are putting more of the other-other white meat—fish—on the table than ever before. The average person eats 15 pounds per year. That’s probably good news for a country grappling with growing rates of obesity and heart disease. Eating fish has complex environmental consequences, but several organizations help consumers isolate a range of tasty, sustainable options.
