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Lentils Are the Little Legume That Can

A few years back, when I first started trying to eat  a little bit healthier, I had a misconception that I think a lot of people have. That health food is expensive and time-consuming and something that only certain people get to enjoy, and that somebody like me would probably be forever relegated to microwaveable TV dinners and fast food.

And thankfully, I was wrong. Continue reading Lentils Are the Little Legume That Can

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Jackfruit is the Fruit You’ve Never Heard of But Seriously Should Try

I’ve never been a big fan of the term ‘miracle food.’ For one, I’m just not the type of guy who thinks that a food can have magical, transitive properties to fix anything — and if somebody told me that they knew of something that could do that, I’d be pretty skeptical.

But I do get that there are certain properties in a piece of food that make it good for you, and that’s part of the reason why I’m so enamored by this so-called “jackfruit.” You see, jackfruit really is a ‘jack-of-all-trades’ food — in case you were wondering, no, I don’t think that’s where its name comes from. And while I’d be hesitant to call it a miracle food, it does provide a surprising amount of protein, potassium, calcium, and iron, all nutrients we don’t get enough. It also is crazy versatile in what you can do with it. Continue reading Jackfruit is the Fruit You’ve Never Heard of But Seriously Should Try

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The Fault in Our Bacon (or Why We Should Eat Less Processed Meats)

If you’re anything like me, you probably enjoy having a nice, juicy sausage or strip of bacon every now and then (and if you don’t, that’s okay, too). And there’s nothing wrong with that. Meat is, after all, a good source of iron, zinc, and vitamin B12.

But too much of anything can be a bad thing. And when it comes to processed red meats, that might be especially so, because processed meat is a carcinogen. Continue reading The Fault in Our Bacon (or Why We Should Eat Less Processed Meats)

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A Magical Little Grain Called Quinoa

Hey, we won’t judge you if you don’t know how to say it — it’s pronounced “KEEN-wah”, by the way — but you should probably know about this magical, little grain.

“Quinoa”, as it’s spelled, belongs to a family of grains called “ancient grains”, ancient because its composition has remained unchanged for a really, really long time and because it’s believed to have been first cultivated some five to seven thousand years ago somewhere in the Andes. Cool, huh?  Continue reading A Magical Little Grain Called Quinoa