Tuit Nutrition

Granola. It’s so wholesome, you feel healthier just thinkingabout it. Say the word out loud and you can practically feel your liver detoxing, or [...]

Today’s label post takes a look at chipotle peppers in adobo sauce. Not the world’s most common ingredient, I grant you, but there’s [...]

Here we are, everyone, another glorious Monday, and another not-so-glorious food label to dissect, disembowel, and otherwise lay waste to. (Speaking o [...]

In the words of The Bangles, “It’s just another manic Monday.” So here we are, another week, and another label. Considering that one [...]

[...] when we’re trying to understand human metabolism, appetite regulation, fat loss, and fuel partitioning. I rolled a pair of dice earlier, and it came up on fuel partitioning, so let’s kick [...]

[...] from the previous post in this series that we’re attempting to unravel the mysteries of fuel partitioning, appetite regulation, fat loss, and metabolism, and we kicked things off by thinking of the [...]

[...] I’m not so sure, to be honest with ya.) Aaaaanyhow, welcome back to the series on fuel partitioning. Recall from the last couple of posts that we’re thinking about the human body as a [...]

[...] Recall from the previous post in this series on fuel partitioning that we were talking about three things that determine which types of fuel our bodies use: 1) [...]

[...] which type of fuel it’s most sensible to have our bodies run on, let’s take a look at the gas tank. In terms of fuel efficiency, so far, it looks like fat is a better choice than carbohydrate. [...]

[...] we talked about how the body “runs on” different types of fuel, and we went right to the gas tank, to see what kind of fuel the body stores the most of—that is, which fuel the gas tank [...]

Normal 0 false false false EN-US ZH-CN AR-SA MicrosoftInternetExplorer4 Liver. Normal 0 false false false EN-US ZH-CN AR-SA Microsof [...]

I know what you’re thinking. Tongue? TONGUE?! Amy, first you told us to eat beef shanks—including the super-scary bone marrow that comes with t [...]

For a white Jewish girl born and raised in New York City, I am absurdly fond of southern, African-American inspired soul food. Ribs, cornbread, fried [...]

Hey kids! It’s time for another installment in my ongoing adventures in culinary curiosity. Today’s unconventional cut of meat: beef heart! Eek! Y [...]

[...] mentality, maybe fear of stepping outside the mainstream. Maybe fear of upsetting their corporate sponsors. (The Academy of Nutrition and Dietetics [formerly the American Dietetic Association—the [...]

[...] , soy, cattle, and dairy industries. As a nutritionist, I don’t have to answer to corporate sponsors or other funders. I am responsible solely to my clients, and my income is based mostly on [...]

[...] step outside those lines and bring something slightly different to the table. Eat the Yolks, by Liz Wolfe, is one of them. Read more » [...]

[...] a line like that! I’m almost done with Eat the Yolks, a brand-spankin’ new book by Liz Wolfe, the non-Diane half of the Balanced Bites podcast and the gal behind the RealFoodLizsite ( [...]