What Works: March 2016

7 Nutrition tips for March 2016


  1. A Clean Kitchen // Apparently messy kitchens, rooms, and desks can cause us to eat more, particularly more sweet foods. Based on this research, an interesting resolution would be to focus more on keeping a clean kitchen than on a specific dietary regime. [NPR]
  2. Cold Pans // I tend to operate with the assumption that, when cooking, I should start with a hot pan. This isn’t always the case and Bon Appetit breaks down when it’s best to start cold. [Bon Appetit]
  3. Collagen // We tend to focus on muscle meats which contain all the essential amino acids, but apparently the non-essential aminos may be important too. Here are 10 reasons to eat more collagen-containing foods like bone broth, skin, shanks, ribs, and powdered gelatin. [Mark’s Daily Apple]
  4. Bare Bones Broth // Speaking of collagen, bone broth is a great source of collagen and glycine and is one of my favorite, nutrient-dense, secret ingredients. I aim to drink 1 cup per day and it’s hard to always have homemade stock on hand. I’ve been enjoying ordering from Bare Bones Broth – they make “sippable” broths combined with either rosemary + garlic or tomato + clove. They’re delicious and my freezer is full of them.
  5. The Language of Food: A linguist reads the menu // I’ve been listening to this fascinating book (I downloaded the audio version to play while I cook) by Dan Jurafsky about the words we use to describe food and its associated flavors. From marketing tactics to the evolution of recipes, looking at food from the mind of a linguist illuminates an often surprising history.
  6. Oatmeal Cookies // They’re free of white sugar and processed flour, meaning they’re perfect for breakfast. I’ve been using this recipe, but switching out the chocolate chips for dried apricots, walnuts, and ginger.
  7. Still Not Working: Plastics // Many manufacturers have stopped using Bisphenol A (BPA) to strengthen plastic after animal studies linked it to early puberty and a rise in breast and prostate cancers. Many companies are now replacing BPA with BPS in their “BPA-free” products, which may not be safer. New research suggests it’s still best to stick with glass, wood, or stainless steel products. [Science Daily]


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