Food is Medicine - Page 6 of 8

By Maggie Ward, MS, RD, LDN
Ketogenic diets are hardly new, but they’ve become increasingly popular in the last few years for weight loss and much more.  As a Registered Dietitian Nutritionist, I have used modified ketogenic diets for some patients over the past year and have found some positive outcomes, mainly improvements in…
By Eileen Boté
These days, it seems we are inundated with magazine articles, news stories, YouTube video’s, or blog posts promising improved memory, sustained energy, stronger immunity, dramatic weight loss, or improved sexual health, simply by ingesting a “new and improved” and “clinically proven” supplement. The story pulls you in with…
By Lisa Dreher, MS, RDN, LDN
I cannot say enough wonderful things about wild mushrooms. Although you’ll often see them categorized as a vegetable, they technically belong to the fungi family. Their medicinal benefits have been recognized by Eastern medicine practitioners for thousands of years. Modern science is now catching up to ancient wisdom…
By Lisa Dreher, MS, RDN, LDN
Protein is responsible for nearly all of the work carried out in every cell throughout the body. Protein provides the building blocks for the structure, function, and regulation of all tissues and organs, as well as the repair of our DNA. Many foods contain protein, but none are…
By Elizabeth Boham, MD
Brown rice or white?  Everyone who has been to a Chinese restaurant has been asked this question.  Next time you are faced with this decision, be sure to consider these 5 reasons to choose brown.. Processing – When white rice is made, the hull, or outer…
By Lisa Dreher, MS, RDN, LDN
I often get the question “How can I get enough calcium on a dairy-free diet?” There is a lot of misconception about calcium due to the push for 3 servings of cow’s milk every day, starting from infancy. How could we possibly get our calcium needs met and…