Are you ready to take the burdock root challenge? Burdock root is a high source of a complex starch that gives us the energy we need to get through the winter. Registered dietitian Mary Purdy says it is a prime example of the sort of food we should be intruding into our diet during the darkening days of fall and winter.
As we bundle up and spend more time inside we might be tempted to turn to pumpkin lattes and bonbons, but that isn’t the best way to tackle our diminished energy. Purdy is the host of the podcast Nutrition Nuggets; she says there are better ways then caffeine and sugar to keep your energy up during the fall and winter months.
There is no denying it, autumn has arrived with a bang: the rain, the low temperatures, shorter days and everyone huddled inside together creates the perfect germ-spreading storm. While many people are going out to get their flu shots, there are also a variety of natural ways to ward off illness.
We decided to ask an expert, registered dietitian Mary Purdy. Purdy is the host of the podcast Nutrition Nuggets and she joins us to explain how we can keep a healthy immune system.
Appalachia has a distinct culture of sipping soda constantly throughout the day. "Here in West Virginia, you see people carrying around bottles of Mountain Dew all the time — even at a public health conference," says public health researcher Dana Singer.
You’ve seen them: Naked Juices with 30 grams of protein per bottle. Cereals and snack bars boasting their mega-high protein content. More and more companies are using protein to sell their products. But how much do we actually need? Ross Reynolds talks with nutritionist Judy Simone about protein claims.
According to the Center for Disease Control, more than half of all adults in the US use dietary supplements. Multivitamins — pills that pack at least three different vitamins into one little tablet — are most common . But is more always better? David Hyde finds out from Judy Simon, a clinical dietitian and nutritionist at UW Medical Center's Roosevelt Clinic.
Originally published on Wed January 23, 2013 11:49 am
OLYMPIA, Wash. - When you order that special filet at a restaurant or store, you're often going on trust that the fish actually is what the menu or label says it is. In Washington, two state agencies are asking for tougher penalties to deter seafood fraud.
Investigators for Consumer Reports recently found more than one-fifth of the fish they submitted for DNA identification was mislabeled at the point of sale.
Washington Fish and Wildlife police deputy chief Mike Cenci says the penalties for false labeling need to be stronger.