Inherited Taste Perceptions may explain why some people eat too much Salt
November 16, 2016
American Heart Association Meeting Report
New Orleans, LA – Inherited differences in taste perceptions may help explain why some people eat more salt than recommended, according to preliminary research presented at the American Heart Association’s Scientific Sessions 2016.
“Genetic factors that influence taste aren’t necessarily obvious to people, but they can impact heart health by influencing the foods they select,” said lead author Jennifer Smith, B.S.N., R.N., a Ph.D. student at the University of Kentucky College of Nursing.
Reduction in Salt Consumption Recommended. (Copyright American Heart Association)
Tennessee Farmers Markets Beat the Chill
January 14, 2016
Nashville, TN – Tennessee farmers markets are giving customers what they want: access to as many fresh local products as possible through the cold weather months. Winter farmers markets and online market options are part of the national movement to make local and seasonal eating a viable choice year round.
Winter markets offer a wide variety of fresh produce that grows well in cooler weather, like broccoli, Brussels sprouts, kale, carrots and cabbage. Autumn produce that stores well is also still available.
Winter Hoop House Crops. (TDA)
Consumer Reports Examines Pesticide Use On Produce to Help Consumers Reduce Exposure
March 29, 2015
Risk Guide for 48 Fruits and Vegetables from 14 Countries; Choosing Organic Always the Safest Choice but in Many Cases Conventional Can Be As Low Risk
Yonkers, NY – Fresh produce is an important part of a healthy diet. A new study by Consumer Reports looks at the risks of pesticide residues for 48 fruits and vegetables from around the globe to come up with guidelines to help consumers reduce their exposure to these toxic chemicals.
An accompanying 40-page report, “Pesticide Use in Produce,” from Consumer Reports’ Food Safety and Sustainability Center provides a closer look at the consequences of pesticide use for those who produce food, wildlife, and the environment. [Read more]
Tennessee Department of Agriculture says Greens are Simply Fantastic for Spring
March 12, 2013
Nashville, TN – Green is the first color of spring, and greens are the first crops of the garden season. In Tennessee, spring starts with turnip and collard greens, plus all kinds of lettuces. Spinach, though, is perhaps the modern favorite spring green.
Famously nutritious, it’s also tender and sweet to eat from baby stage to full broad leaf. Spinach cooks quickly and can be successfully added to just about any savory dish for added color and nutrition.
Garlic Spinach Saute
Tennessee Department of Agriculture says “Not a Farmer? Be a Phone-er!”
May 5, 2012
Nashville, TN – “Phoning it in” is not necessarily a bad thing, at least when it comes to putting local foods on the table.
“Not everybody can be a farmer, but everybody can find farms, farmers markets and pick-your-own patches nearby,” says Pamela Bartholomew, agritourism coordinator with the Tennessee Department of Agriculture. “Smart phone scanners make finding fresh, local foods so easy, you can literally phone it in!” [Read more]
