Chia seeds go from sand to goo, but they're oh-so-good for you - Pittsburgh Post Gazette

Chia seeds go from sand to goo, but they're oh-so-good for you Pittsburgh Post Gazette By Gretchen McKay / Pittsburgh Post-Gazette My kids usually are pretty good sports about trying unfamiliar food. Yet no amount of cajoling, begging or double-dog-daring could get my daughters to taste chia, a protein-packed member of the mint family ... and more »

Boosting 'good cholesterol' won't keep heart disease at bay after all - OregonLive.com

OregonLive.com

Boosting 'good cholesterol' won't keep heart disease at bay after all OregonLive.com Cholesterol is a fat, or lipid, our bodies need. We produce about 75 percent of it, while about 25 percent comes from animal-based foods we eat. Those with too much can find themselves in trouble when cholesterol builds up inside artery walls, ... Good Cholesterol Challenged By New StudyDaily Gossip all 19 news articles »

100 Tips for a Healthier Summer - Huffington Post (blog)

100 Tips for a Healthier Summer Huffington Post (blog) If you must have a bun for your burger, be sure to choose one made of whole grains with fiber. 8. Remember that foods high in water content promote satiety. Most fruits and vegetables are 80 to 95 percent water! 9. Looking for low-cal?

Staying In: Tips for TV, cooking and more - San Francisco Chronicle

Staying In: Tips for TV, cooking and more San Francisco Chronicle Our staff has come up with all sorts of options, including the best of what's on television, a DVD to watch, a book you might want to read, even a recipe to try - complete with shopping and pantry item lists - from our Chronicle Food and Wine staff. and more »

THE AMERICAN TABLE: Recipe for straight-up deviled eggs - Washington Post

THE AMERICAN TABLE: Recipe for straight-up deviled eggs Washington Post Still, no matter how good embellished deviled eggs are, my favorite remains what I call “straight-up deviled eggs.” They are as advertised — classic and simple. You can use them as a base for any and all flavor mix-ins, or serve them like I do, ... and more »