I’m off to Boston today (stormy Seattle weather permitting) for the Academy of Nutrition and Dietetic’s annual Food and Nutrition Conference and Expo (FNCE). But first, here’s a lovely roundup of the weeks more interesting nutrition news.
What you eat matters to both skin and health, but so does how you cook it. It’s summertime, which means few things are better than tossing dinner on the grill. Unfortunately, the process of grilling meats produces advanced glycation end products (AGEs), compounds which may contribute to premature aging in your skin. So what’s a grillmaster (or those who benefit from their efforts) to do?
I often talk about what I like to call the Omnivore’s Responsibility. That is, if you choose to include animal foods in your diet, you have a responsibility to at least respect the contribution that those animals give to your nutrition. If possible, you should go further and educate yourself about animal care. The FARM Story website makes it easier to know about how dairy cows are cared for.
You probably saw the news earlier this year that organic dairy and meat are healthier for you because they have a more beneficial fatty acid profile. Are the fatty acid profiles of organic milk and meat really thats different from their conventional counterparts…and how much of that difference is due to grass-feeding? Here’s what I found out.
Last Thursday, I had the opportunity to attend the “At the Kitchen Counter with Beef” event with some local food bloggers and other culinary types at Pike Place Market. For no particular reason, I haven’t been down to the Market in forever, and it was great to be back…and to sample some tasty beef dishes.
I was asked recently why I don’t “preach” to people that they should eat organic food. My response is that I don’t “preach,” because nutrition is a science, not a religion. That said, there are some good reasons to buy organic, as well as good reasons why organic s not always better.