Image: Jamie Street/Unsplash
By Laura Ann Horwitz, CSUN DPD* Student
This is the fourth article in the series on Sodium. The first two articles centered on foods that contribute to a high Sodium diet, and how to reduce Sodium when eating on campus (or eating out). The third article concentrated on Sodium as it relates to health. In our last article, we’ll explore how to implement healthy lifestyle changes, which include lowering your sodium intake. Continue reading
Couleur/Pixabay
By Laura Ann Horwitz, CSUN DPD* Student
This is the first of a four part series of articles on Sodium, one of the essential micronutrients needed by our body for proper functioning and development.1 Why should you care about how much sodium is in your diet? Consuming too much sodium increases your risk of high blood pressure, putting you in danger of experiencing heart disease or having a heart attack or stroke.1 Recommended daily guidelines of sodium consumption for Americans are less than 2,300 milligrams (mg) every day.2 Each of the articles in this series will focus on different aspects of sodium in your diet, and how making small, healthy changes in the amounts you consume will improve your overall health. Continue reading
By Shely Salemnia, DTR, CSUN Dietetic Intern
Soy has been getting a lot of flack on the internet. This is because soy contains isoflavone, which is a type of phytochemical. It is also a type of phytoestrogen which resembles human estrogen. Estrogen is a female hormone that has been linked to breast and uterine cancers. Because of this, many people have associated phytoestrogens with increasing estrogen levels and thus increasing risk of breast cancer. Thus, many people have avoided soy with fear of developing breast cancer or re-occurrence of breast cancer. However, research has shed more light on the subject. Continue reading
By Stephanie Ng, CSUN Dietetic Intern
Turmeric is a spice that gives curry its yellow color, and it has been used in Indian traditional medicine for thousands of years1, 2. It comes from the turmeric root, which is related to the ginger family3, so turmeric can have a peppery flavor4. This spice contains the active ingredient, curcumin, which has been shown to have anti-inflammatory and antioxidant content3,5. It has traditionally been used in Indian medicine to treat inflammatory conditions, cardiovascular health, skin diseases, wounds, and gastrointestinal discomfort2,3,5. In addition, turmeric may reduce body weight, lower triglycerides, increase basal metabolic rate, and improve insulin sensitivity5. Clinical trials have also shown to help alleviate symptoms of joint arthritis1 and improve brain function6. Adding a little bit to your meals may exert health benefits! Continue reading
By Steven Surico, BS, CSUN Dietetic Intern
Honey is a natural product formed from the nectar of flowers by honeybees. It has widely been used for its therapeutic effect as well as nutritional purposes. It is primarily fructose and glucose, but also contains many amino acids, vitamins, minerals, and enzymes. Within the estimated 200 different substances that make up honey, they work together to create a synergistic antioxidant effect.1 Continue reading
By: Tiffany Eng, M.S., CSUN Dietetic Intern
“Beans, beans the musical fruit. The more you eat, the more you toot!”
The “tooting” maybe why most people try to avoid beans. Consuming beans may produce gas due to the fermentation of specific sugar molecules, called oligosaccharides, in the large intestine.1 While beans may not be the most attractive, this budget-wise food is low in energy density and rich in nutrients. Continue reading
By: Tiffany Eng, M.S., CSUN Dietetic Intern
Matcha is everywhere. This finely ground green powder can be found in almost every grocery store and local coffee shop. Characterized by a rich, earthy, and aromatic taste, matcha green tea is a versatile flavor that can be used in a variety of different products from lattes to ice creams. It has been in the limelight for years and is still soaring in popularity among food bloggers and coffee shop goers. Continue reading
By Alejandra Perez, CSUN Dietetic Intern
Imagine sitting at work or in your first class of the day. It is early in the morning and you are still somewhat sleepy. All you can think of right now is how much you miss your bed. Suddenly, another thought pops into your head. The student (or co-worker) next to you is eating a breakfast wrap that smells really good. Your gut lets out a loud growl. Today, like other days, you skipped breakfast because you were rushing. As the clock ticks, you get hungrier and hungrier. Only 2 more hours until you have a break and you can go eat something! Continue reading
By Alejandra Perez, CSUN Dietetic Intern
From all the fruits, vegetables, and herbs that bloom this season, garlic is a beloved favorite. Most of us might like garlic for its sharp, savory taste but the qualities of garlic extend beyond its ability to season food. Garlic is a bundle of antimicrobial and antioxidant activity all at a very affordable price. With each bulb of garlic containing 10-12 cloves and costing about 79 cents, you are truly getting your money’s worth. In addition, garlic has a long storage life (3-5 months!) if kept in a cool, dry and dark place.1 Next time you mince a garlic clove to add to a dip, side dish, or soup, think of the following positive benefits garlic can have in your diet. Continue reading
By: Samantha Boucher, CSUN Dietetic Intern
For people who are conscious of nutrition, processed foods carry a scary name. They are blamed for almost everything; from weight gain to high blood pressure and possibly depression. But before we shun all processed foods from our diet, it’s important to understand what food processing entails. Food processing practices fall within different categories, ranging from minimal to high processing. Continue reading
