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Quinoa
12/06/2024
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By HRS Editors
Quinoa, mushrooms and more: Superfoods for energy and vitality that you need in your survival stockpile
Did you know that all foods can give you energy? However, different foods can affect your body in various ways. For example, eating junk food with sugars and refined carbs will give you a quick boost, but healthier options like grains, legumes and whole foods are a good source of more sustainable energy that will […]
10/04/2019
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By Melissa Smith
DIY-ing your own protein bars with 4 simple ingredients
For athletes and physically fit individuals, protein bars are their common source of the macronutrient. Protein bars are generally beneficial for everyone, regardless of lifestyle, but many store-bought protein bars contain questionable ingredients like high-fructose corn syrup. Not to mention, they can be quite pricey. To save money and avoid consuming toxic ingredients, consider making […]
08/20/2019
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By Edsel Cook
Why you need iron and where to get it: These 10 foods fight fatigue and boost your immune system
Iron is one of the essential nutrients that the body needs in large amounts every day. Both animal-based and plant-derived foods can provide enough iron to strengthen a person’s immunity to diseases and raise energy levels. The body converts iron into hemoglobin, the protein used by red blood cells to carry oxygen to every corner of the body. Since every […]
08/06/2019
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By Evangelyn Rodriguez
Add these 8 nutrient-packed foods to your diet
According to the World Health Organization (WHO), good nutrition is the cornerstone of good health. Good nutrition entails an adequate, well-balanced diet complemented with regular physical activity. The major systems of the body all rely on good nutrition to function properly. Poor nutrition results in impaired immunity, physical and mental development, and productivity. To ensure that you get good […]
08/01/2019
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By Melissa Smith
Comparing nutrition and health benefits: Rice vs. Quinoa
Quinoa and rice are often compared to each other, but they are different in more ways than one. For starters, quinoa is a seed, whereas rice is a grain. Many people confuse quinoa as a grain because it is cooked and consumed like one. But which is better for your health? Nutritional differences Rice and quinoa […]
07/04/2019
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By Evangelyn Rodriguez
Which is better, quinoa or oatmeal? Comparison of health benefits, nutrients
Substitutes for white rice are staples of a healthy diet. They come mostly in the form of whole grains, which provide complex carbohydrates like dietary fiber and other nutrients. Classic examples of white rice substitutes are barley, oats, and a nutritious, gluten-free seed called quinoa. Quinoa is considered a superfood that is on par with whole grains in terms of […]
03/12/2019
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By D. Samuelson
10 Superfoods you probably aren’t consuming (but should be)
Superfoods are nutrient-dense foods with high levels of “antioxidants, polyphenols, vitamins and minerals.” Many individuals who are health oriented are quite familiar with well known superfoods like green tea, chorella and other algae, or blueberries. But there are other lesser known superfoods, which you probably aren’t consuming, that could be beneficial. Here are ten, courtesy of Prevent Disease. […]
05/20/2018
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By Janine Acero
The top 11 foods you should stop eating to avoid inflammation – UPDATE – correction
Editor’s note: After a review of this article, I’ve decided the information it presents from a book by a cardiac surgeon contradicts the well-documented health benefits of whole foods. Some of the foods originally listed here are very healthy, especially when consumed as organics. The original article relied on a doctor’s claim that “lectins” may […]
12/13/2017
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By Janine Acero
Do you get enough whole grains? Eat more to lose weight, feel fuller longer, reduce inflammation
A comprehensive study reveals evidence of the beneficial properties of substituting whole grains to refined grain diets – such as losing weight and reducing inflammation – particularly among overweight people who are most at risk of developing cardiovascular diseases and type-2 diabetes. Researchers from the National Food Institute worked together with the Department of Nutrition, […]
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