Holly Madison is back to her pre-baby weight.

On Sept. 18, the reality TV star posted about her long journey to shedding pounds, indicating that she intentionally took her time.

"Yeah, I'm excited that I finally reached my goal weight but I also wanted to point out that it took me four years to get here. Losing weight just wasn't my first priority after having a baby, sorry 'bout it," she wrote on Instagram next to a before-and-after image. "I had an easy time losing the weight after my first pregnancy, but after the second one, the extra pounds were just hanging on."

Holly was afraid that a diet might change her mood or leave her unable to concentrate.

"I tried to lose weight just by working out and moderately watching what I eat at first, but even though I was doing really challenging workouts almost every day, nothing was budging," she said in her refreshingly honest post.

Finally, a year ago, Holly met with a nutritionist and she started making progress.

"I had to know what foods worked with my metabolism before a diet became effective," she wrote. "Only recently was I able to incorporate both a diet and exercise into my day. For a while, it was a struggle because it seemed I only had time for one: workout OR make sure I had all the foods I need to stick to my diet."

She continued, "I just wanted to share that as kind of a disclaimer to this picture because I know there are so many moms out there who feel bad because the don't always lose the weight quickly. The same methods don't necessarily work for everyone. Just remember, if you haven't made it to your physical goal yet, it's because you're a boss with a million things going on and you are probably killing it more than you think you are."

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Holly Madison reaches goal weight 4 years after welcoming son - msnNOW

If you choose the right ones, carbohydrates can help you banish belly fat, feel satiated, and score energy. After all, carbs are the body's primary source of fuel. But when it comes to weight loss, not all carbs are created equal.

The worst carbs for weight losssimple, processed carbshave actually been proven to slow your metabolism, plummet your energy levels in the long run, and divert you from scoring those hard-earned weight-loss wins.

Keep reading to learn exactly which carbs you need to stay away from if you want to lose weight and why they'll not only ruin your diet in the short term, but also how they can cause lasting health issues.

The worst carbs to eat for weight loss are those that are highly processed, "simple" carbs that have a high glycemic index (high-GI): rice cereal, white bread, sweeteners, and commercial pasta. What exactly is a high-GI? It means that your body metabolizes them quickly, sending your blood sugar levels soaring, resulting in an energy crash. On the other hand, eating low-GI foods won't spike your blood sugar as much and these levels will fall at a much slower rate, helping you stay fuller for longer.

Decades of studies show that your body's response to consuming high-GI carbs increases hunger and is more likely to promote overeating compared to eating lower GI foods. Unsurprisingly, that has an effect on your weight; In one The American Journal of Clinical Nutrition study, women who followed a high-GI diet were more likely to experience increases in weight, body fat, and waist circumference compared to those with a low-GI diet over the course of six years.

And that's not all: Another eye-opening study found that increasing your intake of refined carbs, and the lack of fiber that these stripped grains are associated with, can increase one's risk of type 2 diabetes.

The reason why simple carbs can cause weight gain is simple. It's because these carbs are all are void of satiating amounts of fiber. "Fiber slows digestion, which wards off blood sugar spikes and hunger and helps maintain blood sugar controlall-important keys to weight loss and management," explains Isabel Smith, MS, RD, CDN, founder of Isabel Smith Nutrition, and New York City-based dietitian and fitness expert.

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That's exactly why high-GI refined carbs are the worst kind of carb to eat and they're the type of starch that gives carbs a bad rap!

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Of course notjust give up the worst carb to eat for weight loss, as your body requires complex carbs for energy! Whether we consume fruits and legumes or Italian bread and pastries, your body uses up the food's glucose to carry out essential life functions and help you power through your workout. When we deplete our diet of carbs (like on the keto diet), we are often overcome by lethargy and get bombarded with cravings. (If you have been following the keto diet and are experiencing these symptoms, you should read more about the 7 Warning Signs You Should Stop the Keto Diet Immediately.)

Instead of depriving your body of its main source of energy, rid your kitchen of nutrient-void empty carbs and choose good-for-you carbs that are full of immunity-boosting antioxidants, minerals, and body-loving nutrients such as slimming protein and fiber.

Complementing your meals with complex carbsincluding whole-grains such as quinoa, oats, and farro as well as legumes and starchy vegetableswill provide you with lasting energy because the body burns these foods more slowly.

How's that? Besides for nourishing your body with essential phytochemicals and plant-based protein, whole-grains contain the entire grain kernelwhich includes the bran, germ, and endosperm.

On the contrary, refined grains are stripped of their fiber- and nutrient-dense bran and germ in order to lend the grains a longer shelf life and arguably more palatable texture. And that's exactly why those ubiquitous loaves of white bread you spot in the supermarket are enriched! Manufacturers add the mood-boosting B vitamins and anemia-fighting iron that have been stripped in the milling process back into the grain productbut leave the belly-filling fiber out.

And while nutritious foods such as fruits and dairy products contain quick-burning simple sugars, these natural carbs aren't refined and come packed with a slew of healthful nutrients you shouldn't ignore. If you want to reach or maintain a healthy weight, skip the worst carb balance your diet and fill your plate with these 28 Carbs That Won't Make You Fat.

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The #1 Worst Carb to Eat if You're Trying to Lose Weight - Yahoo Lifestyle

The Courier

It looked like Noah's Ark, at least like the drawings we see of the Ark, with a pointed prow on both ends.

Dr. Chris Cenac was among the high school gang who occasionally visited the barroom known as Troxie's Floating Palace when it was moored near the old green monster Bayou Dularge bridge over the Intracoastal Canal.

The attraction that lured Cenac and his comrades across the long wooden gangplank was the room with pool tables and the no-age-questions-asked beers available aboard.

Cenac, author of a series of illustrated histories of Terrebonne Parish, is working on still another volume, covering the history of water transportation across Terrebonne, the Intracoastal Waterway.

In that connection he has located pictures and original documents detailing major steps in the evolution of the waterway from linked bayous, canals and lakes stretching from New Orleans westward to the Atchafalaya, to the broad, deep canal it has become. Because it was moored for years so close to the canal, the Palace will have a small place in Cenac's coming book.

Cenac agrees with Godfrey Buquet that the Floating Palace ended its days beside Bayou Lafourche, awkwardly grounded on the bank within view of travelers driving between Houma and Grand Isle. Neither is certain whether it ever operated as a floating bar in its new location. Further recollections are welcome. Call or write.

Storm aid? Members of American Legion Lenox Hotard Post 31 in Houma, in cooperation with Post 513 and the Regional Military Museum, are sponsoring a drive to assist Veterans impacted by Hurricane Laura in western Louisiana.

According to the Legion's Lee ShafferIII, the drive continues until Sept. 25. All supplies can be brought to the Regional Military Museum, 1154 Barrow Street, Houma, from10 a.m. 4 p.m. Tuesday through Saturday. Call Dexter Babin, 873-8200 for further information.

Visit lalegion31.orgor the post's Facebook pagefor lists of the items needed. Organizers ask that donations do not include clothing. Monetary donations should be made out to Department of Louisiana American Legion (Memo: Louisiana Disaster Relief), P.O. Box 3749, Baton Rouge, LA 70821.

American Legion Post 31 is a not-for-profit organization under the IRS section 501(c)19 (Tax ID #72-0367160).Check with your tax professional about the benefits your donation might have for your business.

Organizers are also working to assemble a team of volunteers to help storm-affected veterans with projects not covered by insurance. For further information, contact Lee Shaffer, 804-2265 or Lshaffers@aol.com.

Library hours: Beginning Monday, the Terrebonne Library System will follow Phase 3 hours.

For Main, East Houma, and North branches, Monday Thursday: 9 a.m. 8 p.m.; Friday Saturday: 9 a.m. 5 p.m.

The Bayou Branches open Monday Thursday: 9 a.m. 6 p.m.

All libraries will remain open at limited capacity, based on the square footage of the library. Masks are required. All returned library items will be sanitized.

Library WiFi: Computers remain available, first come, first serve. WiFi available 24/7 in all library parking lots. Curbside services will continue. Information: 876-5861.

Quarantine fatigue: When we are shut away from normality too long, we are apt to ponder the great confusions of all time:

- At a movie theater, on a plane, which arm rest is yours?

- Why is there a 'D' in fridge, but not in refrigerator?

- Who knew what time it was when the first clock was made?

- Why are goods sent by ship called CARGO and those sent by truck SHIPMENT?

- Why do we put cups in the dishwasher and the dishes in the cupboard?

- If suitcases are for suits, what are briefcases for?

- What are you vacating when you go on a vacation?

And the cardiologist's diet: if it tastes good spit it out.

Responding? Contact Bill Ellzey at 381-6256, at ellzey@viscom.net, billellzey312@gmail.com, or c/o The Courier, P.O. Box 2717, Houma, LA 70361.

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More memories of the long-lost bayou beer boat - Houma Courier

Created for Greatist by the experts at Healthline. Read more

So, youre thinking about breaking up with meat and maybe even animal products altogether. Well, hey! There are a ton of great reasons to go veggie, and adopting a plant-based diet is easier than ever. (See the vegan cheese and ice cream aisle.)

But if youre wondering how exactly to get started, the prospect of overhauling your entire diet can be a little overwhelming. The good news is that transitioning to a plant-based eating plan isnt all that hard, especially when you take the slow-and-steady approach.

Heres what you need to know to get started.

The common denominator is duh no meat. But beyond that, not every veggie diet is exactly the same. Heres what all those labels actually mean:

Being a vegetarian can have its pros and cons. (See going to a barbecue where the only items on the menu are hamburgers.) But the potential benefits of eating mostly plants are pretty far-reaching. Going vegetarian:

Plant-based foods are often less calorie-dense than animal-based ones, so the more of them you eat, the fewer calories you might tend to take in daily. One study showed that plant-based foods might make it easier to lose weight or maintain a healthy weight.

Plants are naturally low in saturated fat and have no cholesterol. One study showed that when plants make up a big part or even all of your diet, youre more likely to have healthier cholesterol and blood pressure levels.

A research review showed that following a plant-based diet can help fill your microbiome with healthy bacteria, which could help promote a healthy weight and better blood sugar levels.

Its all thanks to the fiber found in plant foods, which is key for keeping the good bacteria in your gut happy and well-fed.

The more plants and fewer animal products you eat, the less likely you are to develop type 2 diabetes, metabolic syndrome, heart disease, and even some cancers.

And while any veg-based diet serves up these perks, in some cases, the closer you are to being totally vegan, the bigger the benefit tends to be.

Will going veg help you live to see 100? There are no guarantees, but a 2013 study linked vegetarian diets to a lower risk of dying from any cause.

According to the Earth Institute, Columbia University, plant-based diets have lighter carbon footprints. If youre looking for a way to eat thats more environmentally sustainable, veg is definitely the way to go.

Sure, totally changing up your diet and breaking up with certain foods can seem a little daunting.

But going vegetarian isnt as hard as you might think. The key is making gradual changes, going easy on yourself, and maybe being willing to move a little bit outside of your comfort zone. Some pro tips for how to make the transition:

A balanced, filling meal doesnt have to mean eating meat with a couple of sides experiment with using plant-based ingredients as the anchor of your plate instead.

Try using whole grains as a base for a veggie and tofu bowl, make beans the star of a satisfying stew, or turn veggies into a mind-blowing taco filling.

No rule says that you have to go from omnivore to 100 percent vegetarian or vegan overnight. The cold turkey approach is a great option if you want to make a fast switch. But gradually upping the number of meatless meals each week is just as good.

Focusing on just a few new recipes at a time can make the transition feel seamless instead of overwhelming.

Speaking of new recipes, nows the time to start stockpiling go-to veggie options that leave you feeling satisfied. Try picking up a plant-based cookbook (there are SO MANY good ones) or pick an ingredient to focus on and find new ideas for using it.

Did you know that there are, like, more than 40 ways to make tofu taste amazing?

Like with any dietary change, preparation is key. When things get busy, knowing youve got the goods ready and waiting in the fridge means youre less likely to end up eating PB&J for dinner or ordering pizza.

The brutal truth? Being vegetarian means, youre gonna sometimes run into situations where the food options are slim to none. The key is knowing when theyre likely to pop up and being prepared.

Traveling? Pack snacks in case the food choices at the airport are all turkey and roast beef sandwiches. Meeting people at a new restaurant? Check out the menu ahead of time to verify theres at least one thing you can eat. (FYI, there almost always will be, but its good to know for sure.)

Remember, the only person youre doing this for is yourself. Its not the end of the world if you give in to a burger craving or accidentally eat soup made with chicken broth. Just get back to business tomorrow.

Lets real quick point out that vegetarian and vegan diets can deliver all the nutrition you need, provided you eat a variety of healthy foods.

There are some vitamins and minerals that can be a little harder to get than others, though, so youll want to make extra sure youre getting enough of these guys:

Even though a veg diet can deliver mega health benefits, no style of eating is perfect. These downsides arent deal breakers, but theyre definitely worth being aware of.

One study showed that, on average, youd get around 260 fewer calories per day on a vegetarian diet and around 600 fewer calories on a vegan diet compared to an omnivorous diet. That could be helpful if youre trying to lose weight.

If youre happy with where the scale is right now, you might need to pay a little closer attention to make sure youre getting the calories you need. Thankfully, an extra spoonful of almond butter or guac goes down pretty easy.

Upping your plant intake means upping your fiber intake, which is a good thing, healthwise! But you might notice some gas, bloating, or even constipation while your digestive tract adjusts.

Your system should be back to feeling good within a few weeks, but drinking plenty of water and gradually upping your fiber intake can help with the transition.

Without meat, it might take a little more work to figure out how youll hit certain nutritional requirements. Ditto for dealing with situations like traveling or social events when youre not sure what the food options will be like.

According to the Academy of Nutrition and Dietetics, theres definitely some misinformation out there about plant-based diets thats worth clearing up. A few facts to get straight:

Youll easily meet the basic requirements for protein as long as you get enough calories and eat a variety of foods. If youre a serious athlete or have extra high protein needs, working with a registered dietician can help you make sure youre hitting all your bases.

As for combining foods, like rice + beans or bread + peanut butter to make complete proteins? Its a rookie mistake. As long as you eat a variety of foods throughout the day, your body will get what it needs.

Vegan cupcakes have just as many empty calories as ones made with butter and eggs, guys. So, while its fine to treat yourself once in a while, dont fall into the trap of thinking that just because its made with plants, its good for you or low calorie.

The same goes for meat substitutes. Veggie dogs and deli slices definitely have a health halo, but theyre highly processed and arent what you wanna have every day.

Vegetarian diets have loads of health benefits, provided you get enough of certain nutrients and eat a wide variety of wholesome, minimally processed foods.

The key to success is easing into your new eating plan, finding new recipes you really love, and making sure you get the vitamins and minerals you need. And if you fall off the bandwagon one day, dont worry. Theres always another chia pudding or tofu stir-fry tomorrow.

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Becoming Vegetarian: How to and What to Expect - Greatist

Teddi Mellencamp is clapping back after being accused of promoting a starvation diet and unhealthy workouts through her All In brand.

Following a slew of posts online that alleged that the Real Housewives of Beverly Hills cast members company uses bully coaches to encourage unsafe practices from their clients, Teddi took to her Instagram page to share a message with her fans and followers.

I love All In. Im so incredibly proud of the over 15,000 lives weve helped change. Im so proud of all of our clients. I love all of our coaches. I love that I can wake up every single day and feel good about what I do. I live and breathe it, Teddi began in her September 15 video.

According to Teddi, she and her team are completely transparent about their program and let potential clients know exactly what is involved before they sign up.

And if it something that you want to do and you want us to hold you accountable to your goals, we are there to do that for you. If its not something you want to sign up for, you dont. Thats why I love that we are very transparent from the beginning, she shared.

Teddis post was shared just hours after Bravo Snarkside on Instagram shared a series of screenshots from a woman who claimed to have had a horrible experience with All In.

[Dietitians] and nutritionists are calling her out for her unsafe diet plan that is practically an eating disorder! the fan site alleged, adding that All In was under fire for starvation diet and unsafe workouts with insufficient daily calories.

In one of the screenshots shared with the post, a woman claimed to have been harassed and bullied by her All In coaches after adding an egg to her quinoa. Then, after experiencing a spike in her endometriosis due to the amount of oatmeal and quinoa she was consuming, she was dropped by the company.

After sharing her video on Instagram, Teddi was met with a fan who wanted to know if she was truly certified in nutrition.

I personally am an AFPA certified Nutrition and Wellness consultant along with AFPA certified personal trainer, Teddi confirmed.

Teddi then explained that her coaches are not trainers and nutritionists.

It is all explained on the FAQs page on our website. What has worked for us is truly living the lifestyle and going through a big change being coached by someone else who truly knows the ups and downs of personally changing their life. We are very transparent about all of this. I think before anyone signs up for a program they should do their research and decide if its the right one for them, Teddi stated.

After another person said they were so upset about the claims against Teddi and noted that the All In program changed her life, other commenters suspected the woman was working for Teddi.

[The program] worked for me as I know it did for thousands of other women and not a day goes by that I dont feel so proud I did it, the woman had written.

Then, after a second person said she was working for the program, Teddi set the record straight.

She doesnt work for me. [Shelby], we [love] you and appreciate you for sharing your story, she wrote.

The Real Housewives of Beverly Hills season 10 reunion concludes tonight, September 16, at 9 p.m. on Bravo.

Photo Credit: Startraksphoto

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RHOBHs Teddi Mellencamp Responds to Backlash About Diet Program After Being Accused of Promoting a Starvation Diet and Unsafe Workouts, Says Shes...

There are certain practices that we know can help end the Covid-19 pandemic, like wearing a mask, washing your hands and avoiding people. And when it comes to your individual health, there are habits that can help your immune system function at its best, according to leading infectious disease expert Dr. Anthony Fauci.

Fauci previously said that for those who have vitamin D deficiency, taking supplements can reduce susceptibility to infection (and Fauci himself takes vitamin D) and that vitamin C is good antioxidant.But Fauci has stressed that supplements are not a silver bullet or a replacement for things like social distancing or wearing a mask.

"If you really want to keep your immune system working optimally, there are things that you do that are normal things,"Fauci told Business Insider Thursday. These science-backed strategies are"much more healthy living than giving yourself supplements of anything."

Here's are the simple habits that Fauci recommends:

"Get a reasonable amount of sleep," Fauci told Business Insider.

Studies have shown thatpeople who sleep six hours a night or less are four times more likely to catch a cold than those who sleep seven hours a night.The reason? When you sleep, your body produces proteins thatare responsible for fighting infection and reducing inflammation, according to the Mayo Clinic.But if you skimp on sleep, your body has a harder time fending off infection.

Other research suggests that sleep deprivation can impact how well your body responds to a vaccine.

"Get a good diet," Fauci told BI.

There's evidence that eating a balanced diet that includes a range of vitamins and minerals can help your immune cells function properly. On the flip side, eating a diet of highly-processed foods (think: sugary drinks, cookies, chips and lunch meats) can negatively affect a healthy immune system.

While one specific food can't boost your immune system, research has shown that nutrients such as vitamin C, vitamin D, zinc, selenium, iron and protein can help immune cells function.

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Dr. Fauci: 3 everyday things you can do to help boost your immune system - CNBC

Veronica Madell, Staff ReporterSeptember 18, 2020

Third-year English major Jessica Bumgarner, like many other Case Western Reserve University students, gets lunch from Leutner Commons every day. With dining options limited this semester, there arent many other options available for students on the school meal plan. So Monday through Friday, Bumgarner goes into Leutner to get the to-go lunch. When she selects her sandwich or wrapwhich, she notes, can be the same type for three days in a rowshe is always given plastic utensils, chips, a dessert and an apple or orange on the side. The desserts rotate daily; the fruit, unfortunately, does not. Theres little to no variety in the food, which makes Bumgarner worry about the nutritious value of her meal: The problem with the meals being really low-calorie is that either I have to give in and eat the chips and cookies, which is a lot of processed sugar, or I have to eat food from my own refrigerator when the cost of a meal swipe is $24.

Bumgarner is not the only student unsatisfied with the meal plan. According to a recent Undergraduate Student Government (USG) survey taken by 552 students, on a 1-5 scale, students on average rated the dining halls this year a 3.32 in terms of freshness, but this figure dropped to a 2.68 when discussing health/nutritional value. Additionally, 45 percent of students thought that grab-and-go sizes were too small.

Catherine McManus, assistant professor at CWRU with a Ph.D. in nutrition and a registered dietitian, stresses the importance of variety in a nutritious diet. According to McManus, A well-balanced diet pattern is important for short term and long term health. Not only does a nutritious diet support the immune system, but it helps with mental and emotional well-being.

Students immune systems and mental health are both crucially important during this pandemic. In order to achieve the well-balanced diet that McManus describes, students need variety. McManus says, Ideally a meal should have a variety of food from across and within food groups. This means that getting an orange every day with lunch is not enough. That orange provides the same vitamins and nutrients every day which are different from apples, bananas, melon, grapes and all other fruits. There needs to be a variety within and across food groups for a diet to be truly balanced. The same can be said for salads. McManus stresses that, Salad is not just green lettuce; it can be a fruit, quinoa, or bean salad. Just as there needs to be variety in fruit, there needs to be a variety and expansion of what salad is and the nutrients it provides.

While McManus has not worked with Bon Apptit Management Company, the CWRU meal provider, she would love to. McManus sees Bon Apptit as a great opportunity to influence student eating habits. She explains that, Bon Apptit is a great way to influence college students to help establish dietary patterns that will help them for the rest of their lives.

However, in its current state, Bon Apptit isnt providing the nutritious model that they declare on their website. Under the Wellness tab on their website, Bon Apptit states that, When it comes to wellness, Bon Apptits focus is on simple, delicious foodthat happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques.

The current limited side options, especially the deserts and chips, do not reflect this wellness mission. While Bon Apptit has more dine-in options, this isnt a viable option for every student during the pandemic. Bumgarner herself feels this way, saying, Im not comfortable eating in, I would much rather take the food back to my dorm, and eating in results in a lot of plastic waste because of the utensils they make you use.

More students are making their voices heard and taking action. Bumgarner herself went to Provost Ben Vinson IIIs office hours to explain the current situation. She experienced great success, saying that the Provost was really wonderful; he really seemed to care. Immediately after their conversation, the provost followed up with Bon Apptit.

Additionally, USG is taking action. In the past, USG has had great success working with Bon Apptit. Vice President of Public Relations Alex Gould explains this success saying, Last year we ran our first annual food survey and it led to adjustments including regular swipes to Tomlinson, extended Bag-It hours and increased sizes of Subway sandwiches from six inches to a foot long.

In addition to this, USGs Student Life Committee has created a food subcommittee. This committee is constantly working to improve food by collecting student opinions in surveys like the one sent out last week. These surveys collect both quantitative and qualitative data from students that USG can present to administrators and Bon Apptit.

Individual students like Bumgarner and organizations like USG are not satisfied with the current nutritious value of the meal plan. CWRU students are not just complaining, but are taking action. Already, Bon Apptit has stopped automatically giving students plastic utensils and the chips and cookie side and, instead, asking if they are wanted. However, no new, more nutritious options have been provided yet. Bumgarner says it herself, I am not asking for much. All I want is a nice cup of soup, low-fat Greek yogurt or a salad option. And I think I deserve that.

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Students unhappy with the nutritious value of the meal plan take action - The Observer

(Tryon, NC) So many people around the world have been re-evaluating their eating habits in the midst of all the concerns over the pandemic, and how to keep themselves, and their loved ones, safe during this time. With more people cooking at home, there is a new surge in wanting to understand functional food benefits and the key role nutrition plays in overall health.

One of the naturally occurring compounds that have been getting a lot of interest for its many health benefits is sulforaphane. This chemical is present in several different vegetables, but its found in higher amounts in broccoli. In a study reported in theJournal of Allergy andClinical Immunology, researchers from the University of California Los Angeles (UCLA) found that sulforaphane is capable of stimulating a wide range of antioxidant defense pathways that may be able to interfere with the age-related decline in immune function. While broccoli is a good source for sulforaphane, it is present in trace amounts in the adult plants. However, in the young broccoli sprouts, sulforaphane concentrations are 50 to 100 times higher, making it much easier to consume enough to have a positive impact in a daily balanced diet. Researchers at theUniversity of North Carolina at Chapel Hilland theUniversity Childrens Hospital Basel in Switzerlandalso found that consuming broccoli sprouts can greatly enhance the bodys immune response.

Ive been a longtime advocate for the many health benefits of including broccoli sprouts in a persons daily diet, says Ed Mills, CEO of Sunny Creek Farma leading producer of many organic sprouts and vegetables in Tyron, NC. I have been consuming around one and a half ounces of broccoli sprouts for decades to help me manage my underlying genetic health concerns very successfully. Ive also worked with many medical research professionals to help spread the science behind their findings regarding sulforaphane.

Sunny Creek Farm has been producing safe and healthy sprouts for over 25 years. Their line of sprouts, leafy greens, and other organic produce has always been grown under strict controls to insure they are as nutritious and safe as they can be. The company has never had a recall or incident of contamination for any of their products.

At any age, having a healthy and well-functioning immune system has never been more important. Broccoli sprouts are an excellent way to help your body work efficiently to defend against the many diseases and infections that are present this time of yearfrom the yearly flu to the potential exposure to COVID-19. The good news is, they are also delicious and very easy to add to nearly any meal! With a mild, nutty flavor, broccoli sprouts can be added as a topping on sandwiches, salads, soups, or any other dishadding a satisfying crunch while not impacting the other flavors. It also makes an excellent ingredient in fresh juices and smoothies as well.

For more information about Sunny Creek Farm and their products, visitwww.sunnycreekfarm.comor follow them onFacebookandInstagram.

About Sunny Creek Farm

The mission of Sunny Creek Farm, Inc. is to ensure smooth operation of its activities, and to work toward a common goal, namely, supplying the people of our area of the country with high quality foods that will benefit their health. We are advocates of the belief of Hippocrates, the founder of modern medicine; Let food be your medicine. The Companys vision is to improve its systems and service to our employees & customers on a continual basis. Sunny Creek Farm, Inc. is committed to producing quality food products that contribute to the health of our customers. As a team member, you must take ownership in the results of your productivity. Go with Sunny Creek Farm, Inc. and You go with a winner that has the best interests of its customers at heart.

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Boosting Immunity with Broccoli Sprouts: How Sulforaphanes in Organic Foods Can Help Keep You Healthy During this Viral Season - PerishableNews

Lentils not in your diet? They should be, especially if you care about your health and climate change. Heres why. Lentils might be one of the most underrated foods. Although theyre tiny in nature, they carry huge benefits for your health as well as the planet.

Yet if youre like most Americans, youre probably not eating many, if any lentils on the regular. Less than five percent of individuals ate legumes (which lentils are) daily, in a study of consumers, while one third didnt even eat asingle bean during the previous month, according to the studypublished in the journal Nutrientsthat evaluated how many beans, lentils and peas families in Oregon were eating. Sound familiar? Time to make a change and embrace these little nutritional powerhouses.

Lentils belong to the legume family, as do soybeans, peanuts, fresh peas, and fresh beans. But unlike these other forms of legumes, lentils have an even more special designation in that theyre considered pulses. Dry beans, dry peas, and chickpeas are also classified as pulses, which refers to the dry edible seed that grows within the pod. Among the legume family, pulses are rockstars, namely because they have unique health benefits.

For starters, pulses are high in protein and fiber and low in fat, says Becky Garrison, R.D.N., director of domestic marketing for the USA Dry Pea and Lentil Council.

In just a half cup of cooked lentils, youll get 9 grams of protein and8 grams of fiber, which is a quarter of your daily recommended amount of 25 to 30 grams of fiber a day, according to the USDA. As a result, lentils can help you feel fuller longer, which means youll have an easier time maintaining a healthy weight. Lentils also contain the most amount of folate in any plant protein, and just a half-cup of cooked lentils can give you 15 percent of your daily iron needs, according to Lentils.org.

In terms of health, because lentils are a source of prebiotic fiber, which is the type your gut bacteria prefers, they can help improve gut health, Garrison says. They can also help manage blood sugar levels and have been shown to make your heart healthier, lowering cholesterol and blood pressure.

But the benefits dont just stop with people, as theyre also healthy for the planet. Lentils and all pulses are considered environmentally friendly crops, Garrison says. Theyre actually one of the most climate-friendly foods, according to the Environmental Working Group. As a comparison, they produce almost 40 timesless greenhouse gas emissions than lamb, the food with the most impact on the planet.

Thats because pulses can take nitrogen from the air and convert it into nutrients they need. They can also be grown and harvested in a wide array of climates and terrains and require less water and nitrogen fertilizer than other traditional crops. This results in a healthier soil that can be reaped multiple times over without overworking the land, Garrison says. Lentils put more carbon into the soil than is emitted, which makes them a carbon negative crop and one of the most sustainable protein sources on the planet.

Fortunately, lentils are easy to incorporate into any meal. Just toss them into salads or pastas, mix them into mashed potatoes or soups, or add them to burger patties, sloppy joes or spaghetti sauce for an added plant protein boost and a slightly chewy texture, Garrison says.

Of course, deciding what type of lentil to use might be your toughest task, as there are numerous varieties. In general, they fall into four types: Green, brown, red/yellow and specialty. Let cook time and texture determine which youll use, Garrison says.

Brown and green lentils, what some consider regular lentils, hold their shape well, which makes them perfect for brothy soups, casseroles or alongside plant meats in tacos or pasta dishes, Garrison says. Meanwhile, red and yellow lentils tend to cook quickly and break down faster, lending themselves to pureeing. Add them to thick soups, curries or stews. And specialty lentils like French Greens or Pardinas earn extra credit for holding their shape well, one reason theyre best showcased in salads or featured on their own as a side dish.

Just dont think your only option is buying plain old lentils. Numerous products now incorporate lentils, including pasta noodles, crackers or chips, and frozen convenience meals.

Lentils, anybody? Whether you eat them for your health or the planets health or both, making lentils a staple in your plant-based diet is one of the best moves you can make.

Prep Time: 30 minutesCook Time: 20 minutesTotal Time: 1 hour 40 minutes

Servings 25 meatballs

Eggplant and Lentil Meatballs

Tomato Sauce and Spaghetti

For the Meatballs

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The Number One Food You Should Be Eating But Probably Aren't - The Beet

For many American children of the 80s and 90s, rice cakes stacked in a column and kept in long plastic bags were an omnipresent feature of home kitchens, preschools, and afterschool programs. I cant remember the first time I held one, but I also cant remember a time before I did. Palm-sized disks, theyre the same weight as styrofoam with a scant sprinkle of flavor crystals, salt or maybe cinnamon, dusting the top and coating the crevices between each grain of puffy rice. No matter the flavor, they lack marshmallow stickiness and cloying sweetness of Rice Krispies treats, as well as the bake-sale appeal. There was no right way to bite into a rice cake and definitely no good way to contain the stream of crumbs that rained down from the corners of my mouth.

There was, however, that pleasant, satisfying crunch, like taking a chunk out of a perfectly crisp apple, and that miniscule bit of toasted, sometimes sweet, sometimes salty, flavor mixed in with a slurry of desiccated rice matter. It was interesting enough to take down the whole cake, and maybe even dip into the tube bag for another, and another. After all, I was a hungry kid, and one of those suckers wasnt going to satisfy my bottomless pit of an adolescent stomach.

Its that feeling of being just on the border of satisfaction that made rice cakes such a staple in American households like mine during the late 80s and 90s. During that period of time, many kids like me became well acquainted with diet fads and foods, to the extent that we sometimes didnt even realize we were snacking on them. All the adults around me seemed to be perpetually trying to lose a few pounds by going on the Atkins Diet or re-enrolling in Weight Watchers. George Foreman Grills whisked away fat and flavor from meat and chocolate cake-flavored Snackwells cookies and Slim Fast shake filled pantries. Rice cakes, for a while, were common in my household and something I turned to on the regular for an easy afterschool snack while waiting for my parents to get off work. I could polish off half a package in one sitting, completely defying any alleged dietary benefit.

Plenty of cultures have their own version of rice cakes, but we can partially thank a botanist named Alexander Pierce Anderson for laying the groundwork for the American rice cake as we know it. Anderson was working at the New York Botanical Garden in 1901 studying the water content of nuclei in starch crystals when, as the story goes, he discovered steam-puffed rice. Anderson marketed the product to Midwestern investors who bought into the idea, but eventually sold their shares to Quaker, a Midwestern company better known for its oats. Hed caught the companys eye by demonstrating his rice cannon during the 1904 St. Louis Worlds Fair. Anderson filled a cylinder with uncooked rice grains and sealed it off, heating the container while rotating it and increasing the interior pressure. When the time was right, he used a sledgehammer to remove the end of the cylinder, sending puffed rice shooting out like a cannon. Anderson and his team offered bags of the puffed rice to the crowd for a nickel a bag; they sold 20,000 pounds of puffed rice, according to the Minnesota Historical Society archive. Quaker used Andersons methods to make a variety of cereals and advertised it as Food Shot From Guns.

The rice cakes in my childhood pantry came from Quaker, but at the time there were several different companies competing in what the Chicago Tribune referred to as a rice cake revolution in 1986. They included brands like Lundberg Family Farms, Hain, and Chico-San. The latter was a macrobiotics company established in 1961 that got its start importing products like soy sauce from Japan and that eventually developed brown rice cakes in the 1970s the prototype for the larger snack trend. Chico-Sans ads proposed trading bread for rice cakes and using the low-calorie rice saucers as a surface to support jelly, cottage cheese, fruit, and other toppings. By 1984, Heinz swooped in to scoop up Chico-Sans market share. One rice cake lover suggested to the Chicago Tribune that rice cakes topped with beans were better than tacos, a statement that suggests that person had never had a decent taco.

Similarly, representatives from Quaker tell Eater that rice cakes were first launched as a low-carb alternative to bread in the mid-80s. The advertisements also seemed to target women and working mothers with fat-free snacks to be eaten at work, on the go, and while kickin back. Print advertisements for Quaker Rice Cakes from that period show thin, grinning models lying on their flat leotard-covered stomachs to emphasize the lightness of rice cakes. The message was clear: Eat this and look like these women. In 1992, the rice cake and popcorn cake market was valued at $174 million and growing. The following year, Quaker had bought out Chico-San from Heinz, solidifying the brands dominance as major purveyor of rice cakes with 63 percent of the U.S. rice and popcorn market, according to the Associated Press.

As for the actual health benefits of rice cakes, like so many other foods marketed as better for you, theyre really just that marketing. Rice cakes, while low in fat, are also low in most other nutrients and may have less fiber than similar snacking options like crackers. The refined sugars in rice cakes are also digested quickly in your body, potentially leaving you hungry sooner. But none of that really matters if enough people buy into the fad.

But its popularity did wane. As the low-carb trends declined in the mid-aughts, so too did consumer appetites for blandly seasoned grain cakes. Even so, brands trafficking in rice cakes didnt entirely die out. Quaker reports that it still produces 500 million rice cakes annually, and a representative from Lundberg tells Eater that the company produced 15 million bags of rice cakes (13 cakes per bag) last year. Speaking generally, the most popular flavors from both brands are lightly salted, followed by options like caramel at Quaker and Lundbergs cinnamon toast.

Rice cakes have even seen a resurgence in their fortunes in recent years due partly to a surging interest in gluten-free foods. Whole Foods, for example, has a section of its cracker aisle devoted to organic puffed rice and popcorn snacks for the gluten-averse or -intolerant. While slightly spiffier, the advertising angle doesnt seem to have changed much either. Companies like Rice Up still promote rice cakes as a whole-grain option for weight control. Lundberg reports that in the past year the companys rice cake sales have increased by 14 percent. And, true to its diet snack roots, Lundberg rice cakes tend to sell best in January right around the time people are working on their New Years resolutions by renewing their gym memberships and cutting back on the sauce.

Rice cakes arent going away. Theyre merely changing with the times. Following the Everything but the Bagel seasoning trend sparked by Trader Joes, Quaker introduced everything-flavored rice cakes in 2020. Lundberg also touted recent innovations like the chocolate-covered Chocolate Thin Snackers and Organic Rice Cake Minis, a bite-sized version of the original product geared toward adults and kids crunching on the go.

Recently, I located some rice cakes in the aisles of my own grocery store to indulge the strange nostalgia that I had for a food thats sometimes compared to dry cardboard. It was exactly as I remembered: a circle of airy rice grains smashed together into a remarkably firm plate. It felt like building material, but the kind that would disintegrate after a heavy rain. With each bite, my ears rang with that satisfying crunch and my mouth grew drier. All the downsides of popcorn but none of the good butter grease. And yet I keep eating them and thats the beauty of a successful snack, right? Eating it doesnt necessarily bring contentment. Its about the experience of the texture and the chase after just a little more of that wisp of flavor.

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What Happened to Quaker Rice Cakes, Americas Favorite Health Snack? - Eater