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Facts and tips for safe dieting

Janice Cox, RDN, LD, Lunds and Byerly’s Registered Dietitian/Nutritionist
Monday, February 3, 2014

We’re checking back in a month later – how are your New Year’s resolutions coming along?

 

People make resolutions to change their eating habits for a variety of reasons. It may be to improve a health condition, like diabetes or heart disease, lose weight, or generally feel better. One of the reasons so many of us struggle with our food choices year after year is because we haven’t tailored a diet to our specific needs and lifestyles. Without some self-evaluation and study of what our options are and what plans are best, we may continue to struggle.

5 steps to keeping New Year's resolutions

Janice Cox, RDN, LD, Lunds and Byerly’s Registered Dietitian/Nutritionist
Tuesday, January 21, 2014

Happy 2014! How are you doing with your New Year’s resolutions?



Now that we’re a few weeks into the new year, it’s a great time to check in and see how you’re coming along. Whether your resolutions are about health, lifestyle, finance or something else, there are techniques we can use to help us be successful.

The whole story on whole grains

Janice Cox, RDN, LD, Lunds and Byerly’s Registered Dietitian/Nutritionist
Friday, November 8, 2013

Have you heard the recommendation to make half the grains you consume each day whole grains? It’s not always easy deciphering what constitutes a whole grain so let’s dive into what it really is and how to get your fill.

Whole grains are complex carbohydrates rich in antioxidants, B vitamins, vitamin E, magnesium, and fiber. The term “whole” means that all three parts of the grain are present—germ, bran, and endosperm. A whole grain can be crushed, rolled, cracked, or even ground into flour as long as the end product contains all original parts of the seed. Whole grains include oats, corn, bulgur, brown and wild rice, amaranth, quinoa, and many more.

Top 5 natural cold and flu fighters

by Bea James, senior manager of organic, natural and sustainable programs
Wednesday, October 23, 2013

The average American comes down with two to six colds every year, but as most of my friends would attest, I’m not average; last winter I got my first bad cold in more 20 years! Not too shabby of a track record, right?

What’s my secret, you ask? Well, there are a few things I do that work well for me to keep those nasty bugs away. Of course you might want to check with your doctor (naturopath or regular M.D.) before trying any of this, but for me the following tried and true antidotes keep me healthy during our long Minnesota cold and flu season.

Gluten-free foods – our new partnership with the Gluten Intolerance Group

Janice Cox, RDN, LD, Lunds and Byerly’s Registered Dietitian/Nutritionist
Wednesday, September 11, 2013

Awareness of gluten sensitivity and celiac disease has gained momentum in recent years, and no, it’s not a fad.

The rise in gluten awareness stems from the growing number of people diagnosed with celiac disease and from the increasing amount of those with non-celiac gluten sensitivity, meaning they feel better when they don’t eat gluten. Gluten is a generic name for proteins found in wheat, rye, and barley. With the rise in demand for gluten-free products and our desire to provide customers with quality information, we called in the experts.

Welcome to Our Blog

It was created with a simple goal in mind: to provide you with a heaping scoop of mealtime inspiration and food education from our passionate and knowledgeable staff. Our contributors come from every corner of our company and are truly experts in their field.

All of us are here for you, so keep the conversations going by using the “Comments” feature at the end of each post to provide additional expertise, ask questions or share your thoughts.

Thanks for stopping by!

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