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Vegetables

New school meal standards significantly increase fruit, vegetable consumption

Posted March 6, 2014

New federal standards launched in 2012 that require schools to offer healthier meals have led to increased fruit and vegetable consumption, according to a new study. The study, the first to examine school food consumption both before and after the standards went into effect, contradicts criticisms that the new standards have increased food waste. “There is a push from some organizations and lawmakers to weaken the new standards. We hope the findings, which show that students are consuming more fruits and vegetables, will discourage those efforts,” said the lead author.

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Space veggies could be made more nutritious by bright pulses of light

Posted March 6, 2014

Exposing leafy vegetables grown during spaceflight to a few bright pulses of light daily could increase the amount of eye-protecting nutrients produced by the plants, according to a new study by researchers at the University of Colorado Boulder.

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Mother’s diet linked to premature birth: fruits, vegetables linked to reduced risk of preterm delivery

Posted March 5, 2014

Pregnant women who eat a ‘prudent’ diet rich in vegetables, fruits, whole grains and who drink water have a significantly reduced risk of preterm delivery, suggests a study. A “traditional” dietary pattern of boiled potatoes, fish and cooked vegetables was also linked to a significantly lower risk. Although these findings cannot establish causality, they support dietary advice to pregnant women to eat a balanced diet including vegetables, fruit, whole grains, and fish and to drink water.

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Diversity of local crops is suffering with the worldwide spread of a standard globalized diet

Posted March 5, 2014

A comprehensive new study of global food supplies confirms and thoroughly documents for the first time what experts have long suspected: over the last five decades, human diets around the world have grown ever more similar – by a global average of 36 percent – and the trend shows no signs of slowing, with major consequences for human nutrition and global food security.

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Association between high cost of fruits, vegetables and higher body fat in young children

Posted February 24, 2014

High prices for fresh fruits and vegetables are associated with higher Body Mass Index (BMI) in young children in low- and middle-income households, according to American University researchers in the journal Pediatrics.

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High cost of fruits, vegetables linked to higher body fat in young children

Posted February 21, 2014

High prices for fresh fruits and vegetables are associated with higher Body Mass Index in young children in low- and middle-income households, according new research. Research showed that when the prices of fruits and vegetables go up, families may buy less of them and substitute cheaper foods that may not be as healthy and have more calories. The study also identified a small association between higher-priced soft drinks and a lower likelihood of obesity among young children.

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Investigating the fiber of our being: How our gut bacteria metabolize complex carbohydrates from fruits, vegetables

Posted February 13, 2014

We are all aware of the health benefits of dietary fiber. But what is dietary fiber and how do we metabolize it? Researchers begun to uncover how our gut bacteria metabolize the complex dietary carbohydrates found in fruits and vegetables. Trillions of bacteria live in human intestines — there are about ten times more bacterial cells in the average person’s body than human ones. Known as “microbiota,” these bacteria have a vital role to play in human health: they are central to our metabolism and well-being.

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Natural flavonol compound in fruits and vegetables prevents Alzheimer’s disease

Posted February 4, 2014

Riddled with deposits of a peptide called beta-amyloid, the brain can become consumed with plaque, which builds up in the spaces between nerve cells. When nerve cells begin to die off, symptoms of Alzheimer’s disease set in.

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The fantastic health benefits of kale

Posted February 2, 2014

Kale is one of the healthiest vegetables, with beautiful leaves that provide an earthy flavor. To enjoy the maximum nutrition and flavor, kale needs to be cooked properly. It is recommended to cut the leaves into half-inch slices and the stems into quarter-inch lengths and steam for five minutes. While kale has not been as well researched as other vegetables such as broccoli and cabbage, it has exceptional health benefits. Kale’s nutrient richness stands out in antioxidant nutrients, anti-inflammatory nutrients and anti-cancer nutrients.

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What are the health benefits of spinach?

Posted February 2, 2014

Popeye was definitely on to something. Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark leafy greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals.

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