Latest news with #ErinPalinskiWade
Yahoo
17-07-2025
- Health
- Yahoo
Why ginger is a lot better for your health than you may realize
There's a reason ginger has been a staple for thousands of years in both kitchens and medicine cabinets alike. It may appear like little more than a humble root, but it packs plenty of benefits that extend beyond a unique flavor profile. 'Ginger is well known for its ability to reduce nausea, but it also improves digestion and reduces inflammation, pain and can lower blood sugar,' says Kate Donelan, a registered dietitian with Stanford Health Care. While such benefits have helped ginger earn a place as one of the most scientifically backed superfoods, it's still possible to eat too much of it, and there are several adverse outcomes associated with doing so. Here's what ginger is, what it's good for and how much you'll want to actually consume. What is ginger? Ginger is a flowering plant that originated in southeast Asia but is now grown in many warm climates across the world. The root is the part of the plant most commonly eaten, which is also called the rhizome. 'Ginger is cultivated by digging up the rhizome from the soil, cleaning it, then using it fresh, dried or ground,' explains Erin Palinski-Wade, a New Jersey-based registered dietitian and author of "2-Day Diabetes Diet." Its warm, peppery flavor makes it a favorite in both sweet and savory dishes. 'As a fresh ingredient, ginger can be used in marinades or added into salads, baked goods, sauces, glazes, soup, or main dishes," explains Palinski-Wade, "but it is more commonly dried and ground and used as a spice." Ginger can also be crystallized to be used as a syrup in cocktails or sodas or turned into a chewy, candy-like treat. And for those seeking a concentrated dose, ginger supplements are also available and come in capsule, powder, oil or tincture form. Mocktails are on the rise. But are they actually better for you than alcoholic beverages? What is ginger good for? What does ginger do for the body? No matter which kind of ginger you enjoy, the spice has a long history of therapeutic uses, most of which are supported by high-quality research. One of its best-known benefits is aiding digestion. 'Ginger stimulates gastric emptying and increases the movement of food through the digestive tract, which can help relieve stomach pain and bloating,' notes Palinski-Wade. In part for these reasons, meta-analysis shows ginger being especially effective in treating nausea related to motion sickness, chemotherapy or pregnancy. Another major benefit lies in ginger's anti-inflammatory and antioxidant properties that may help prevent chronic illnesses like arthritis, heart disease and neurodegenerative diseases. These benefits are primarily due to the main bioactive compound in ginger known as gingerol, explains Palinski-Wade. Research also shows that ginger plays a role in blood sugar regulation and lowering cholesterol levels; and it can help bolster the body's defenses against viruses and bacteria – which is one reason ginger tea is a popular go-to remedy for colds and flu. Ginger also provides small but beneficial amounts of vitamin C, magnesium and potassium – all of which play key roles in immune function, muscle activity and blood pressure regulation, says Donelan. Great question: What is magnesium good for? Can I have ginger every day? Despite so many benefits, it's still best to enjoy ginger in moderation. Most adults can safely consume 3 to 4 grams of it daily, notes UCLA Health, which is about 1 to 2 teaspoons of fresh ginger. For pregnant women, the recommended maximum is closer to 1 gram per day. Consuming too much ginger "can cause acid reflux, mouth or throat discomfort or diarrhea,' says Donelan. 'And as a supplement, ginger can interact negatively with blood thinners." For such reasons, Donelan says, anyone with bleeding disorders or those taking medications for high blood pressure or diabetes "should discuss ginger use with their doctor.' Ditto for pregnant women, adds Palinski-Wade. And while allergic reactions to ginger are rare, they can occur and typically manifest as mouth irritation or skin rashes. 'So long as you're not overdoing it though," says Donelan, "ginger can be a helpful and healing addition to your diet." This article originally appeared on USA TODAY: What is ginger beneficial for?
Yahoo
15-07-2025
- Health
- Yahoo
Dietitian Reveals Best Ways to Improve Body Odor
A recent study showed that some foods impact the smell of body odor in a negative way. New Jersey-based dietitian Erin Palinski-Wade revealed those foods in a study via Fox News, and they are as follows: Fish, spices, vegetables such as broccoli, cabbage, cauliflower and Brussels sprouts and red meat. On the flip side, Palinski-Wade also gave a very helpful tip and named some foods that can help improve body odor. "Foods like apples, leafy greens, yogurt and green tea may help to neutralize odor-causing compounds and support beneficial gut bacteria, which can reduce unpleasant body odors." Palinski-Wade gave some more information and tips to improve body odor. "Staying well-hydrated and focusing on supporting metabolic health by improving quality sleep, reducing stress and staying active can all help to improve overall body odor." Of course, the best way is to bathe regularly, which seems obvious. Other ways to do so are cutting down on foods that are rich in sulfur, cutting down on spicy foods and drinking more water. It's a big issue, and a study in 2024 showed that 72% of men are anxious about how they smell, per the New York Post. On that note, 51% didn't know how to fix that issue. It seems that Palinski-Wade has given quite a few suggestions for those looking to cut down on their body Reveals Best Ways to Improve Body Odor first appeared on Men's Journal on Jul 15, 2025
Fox News
13-07-2025
- Health
- Fox News
These 4 common food types could make you smell bad, experts caution
Topics like "old people smell" and "Ozempic smell" have recently circulated on social media, sparking a renewed focus on how people's bodies react to and produce scents. Many foods (and not just garlic) can impact the way someone smells — but there are ways to mitigate the effects through dietary choices, according to experts. "Some foods impact body odor more than others," New Jersey-based dietitian Erin Palinski-Wade told Fox News Digital. Research shows that body odor is influenced by each person's skin bacteria and how it breaks down sweat, according to the expert. Below are some of the most common foods that can impact one's scent. We're all familiar with the "fishy" smell of seafood, but it can also change the way people smell to others. In very rare cases, the body converts a seafood byproduct called choline into a fishy-smelling compound called trimethylamine, according to Cleveland Clinic. This compound travels throughout the body and is released through the breath and skin. People with this affliction, called trimethylaminuria, may also produce a fishy odor after eating other foods, including beans, broccoli, cauliflower, peanuts and soy products. "But this incredibly rare condition affects only a few hundred individuals, and most people will be able to eat fish without concern," states Cleveland Clinic's website. While vegetables are widely regarded as some of the healthiest food choices, they can cause an unexpected odor for some. Cruciferous vegetables like broccoli, cabbage, cauliflower and Brussels sprouts can cause body odor when they release sulfuric acid, according to Cleveland Clinic. The scent is then intensified by sweat, breath and gas. "Some spicy foods are known to increase body odor due to their sulfur-containing compounds and specific metabolites," Palinski-Wade told Fox News Digital. "When they are released, they interact with skin bacteria, resulting in specific odors." Cleveland Clinic notes that spices like curry and cumin contain "volatile compounds" that are absorbed by the bloodstream and released through the sweat glands, "leading to a distinct odor." Eating larger amounts of red meat can also impact body odor, according to Palinski-Wade. Consuming red meat can release odorless proteins through perspiration, but after they mingle with skin bacteria, their odor can intensify. Not all people will experience the same food-related body scents, as genetic differences impact the type and intensity of odors that may come from eating certain foods, experts noted. Making certain changes to your diet can help to reduce or prevent body odor, according to Palinski-Wade. "You may be able to improve body odor by reducing sulfur-rich foods, cutting down on red meat or excessively spicy foods, and increasing your intake of water, fruits and vegetables," she advised. For more Health articles, visit Foods like apples, leafy greens, yogurt and green tea may help to neutralize odor-causing compounds and support beneficial gut bacteria, which can reduce unpleasant body odors, said Palinski-Wade. Beyond diet, one of the best ways to improve overall body odor is to bathe regularly, the above source stated. Using antibacterial soap and wearing breathable fabrics can also be effective. "Staying well-hydrated and focusing on supporting metabolic health by improving quality sleep, reducing stress and staying active can all help to improve overall body odor," Palinski-Wade added.
Yahoo
11-07-2025
- Health
- Yahoo
Is cinnamon good for you? The sweet spice packs surprise benefits.
Best known as a holiday scent or as the cause of that signature swirl of your favorite sticky bun, cinnamon is an ancient spice that's more than just a cooking staple. From its unique flavor profile to its impressive list of proven health benefits, cinnamon has been prized for centuries across both culinary and medicinal traditions. But before you start sprinkling it on everything you eat, you should know that consuming too much of it can bring about not-so-sweet consequences. Here's what cinnamon is, how it can boost your health and when it's time to ease up on how much you're eating. Cinnamon comes from the inner bark of evergreen trees in the genus Cinnamomum. After the bark of these trees is peeled, "it naturally curls into rolls as it dries, which is what we know as the cinnamon stick," explains Kate Donelan, a registered dietitian with Stanford Health Care. These curled sticks are called quills, and they can be chewed on or steeped in hot water to make cinnamon tea. More commonly though, cinnamon quills are ground into powder –becoming a spice that's commonly sprinkled over foods or used in baking. "Cinnamon can be used in many dishes from savory to sweet," says Erin Palinski-Wade, a New Jersey-based registered dietitian and author of "2-Day Diabetes Diet." You'll find it in desserts and baked goods like cinnamon rolls, cookies, pies and pastries and also as a flavor enhancer atop or inside foods like oatmeal, rice pudding and French toast or beverages like apple cider, coffee, Mexican hot chocolate and mulled wines. Its flavoring is also used in a variety of candies and chewing gum. Along with enhancing taste, "adding cinnamon to a food can also extend its shelf life thanks to its natural preservative properties," says Palinski-Wade. The two main types of cinnamon include Ceylon cinnamon (often called 'true cinnamon'), and cassia cinnamon. Ceylon cinnamon is the sweeter, more delicate and more expensive version of the spice, but cassia cinnamon is more popular. Cassia cinnamon is known for being stronger in flavor and darker in color and is the type of cinnamon you usually find in grocery stores. Yes, apple cider can be good for you. But here's why you should avoid overconsumption. Besides making your lattes and baked goods taste delicious, cinnamon contains several key nutrients and packs some surprising health benefits. Some of its nutrients include carbohydrates for energy, fiber for digestion, protein for muscle growth and maintenance and a slew of vitamins and minerals that include calcium, iron, magnesium, potassium and vitamins A and K. The spice also has unique properties that make it "beneficial to blood sugar management by improving insulin sensitivity," says Palinski-Wade. Indeed, research shows that consuming just half a teaspoon of cinnamon daily can lead to dramatic improvements in blood sugar regulation, making it potentially helpful in preventing type 2 diabetes from developing in some people. This benefit is doubly helpful because cinnamon is also often used as a sugar substitute, meaning "it can provide sweetness and flavor without adding calories," says Donelan. And cinnamon contains antioxidants such as polyphenols "that help protect the body from oxidative stress and free radicals," explains Jen Messer, a nutrition consultant and registered dietitian at Jen Messer Nutrition. "And some studies suggest that cinnamon may have anti-inflammatory properties as well, which can help reduce inflammation in the body," Messer adds. "Chronic inflammation is linked to various health issues, including heart disease and certain cancers." In proper amounts, cinnamon can also lower LDL ("bad") cholesterol levels, help alleviate gastrointestinal discomfort such as gas and bloating, "and there is preliminary evidence to suggest that compounds in cinnamon may also have a protective effect on the brain, potentially reducing the risk of neurodegenerative diseases like Alzheimer's," says Messer. Heads up: Nutmeg is a great fall spice. But there's such thing as too much. At the same time, Messer says that cinnamon has some purported benefits that are not proven. 'Be wary of any exaggerated claims of cinnamon's ability to reduce belly fat or promote significant weight loss," she says. And even when cinnamon is beneficial, more doesn't mean better. 'Like most things in life, excessive intake of cinnamon can have potential adverse effects,' says Messer. Possible issues associated with consuming too much of the spice include allergic reactions (that can range from mild irritation to serious symptoms), stomach pain and potential adverse interactions with medications such as blood thinners. And while the safe upper limit for cinnamon consumption is not well-established, for most people, 'consuming a teaspoon or less of ground cinnamon per day as a seasoning or flavoring in food and beverages is unlikely to pose significant health risks," Messer says. Research from the U.S. Department of Agriculture backs this up, as it notes that consuming half a teaspoon of cinnamon daily, "is very safe and there should not be any side effects." It's also worth noting that the type of cinnamon you use matters. 'Cassia cinnamon contains a compound called coumarin,' cautions Palinski-Wade. 'And coumarin can damage the liver in high doses.' So long as such considerations are kept in mind though, small doses of the spice bring about only upsides for most people. "It's only large doses or taking cinnamon as a supplement that should be discussed with a doctor before starting," Donelan says. And don't even think about the cinnamon challenge. This article originally appeared on USA TODAY: What is cinnamon good for?
Fox News
01-07-2025
- Health
- Fox News
Best and worst breads for your health, according to nutrition experts
After Joe Rogan voiced his concerns about the bread offerings in America, experts are sharing their tips on choosing the healthiest varieties. On a recent episode of "The Joe Rogan Experience," the famed podcaster claimed that most of the breads in the U.S. are unhealthy and contribute to inflammation. "A lot of inflammation comes from diet," Rogan said. "Our bread is f***d — if you go overseas, and go eat bread in Italy, you won't feel bad at all." The podcaster then shared an Instagram reel from holistic health influencer Dennis Echelbarger (Denny_Dure) claiming that bread can leave people feeling "bloated, brain-fogged and tired." Many point to gluten as the culprit, Echelbarger said in the video, but he claims it's "just the scapegoat." "The real issue is ultraprocessed, chemically altered, bleached, bromated, fake vitamin-filled wheat soaked in glyphosate," he concluded. Rogan added, "I know when I cut that stuff out of my diet, it made a giant difference." He noted that one exception is sourdough bread, which he said is "great for you." For those who do eat bread, Rogan said, "You have to get it from a place that has heirloom wheat." (Heirloom wheat, also known as heritage wheat, refers to older varieties that have not been genetically modified and may have higher nutritional value.) New Jersey-based dietitian Erin Palinski-Wade, author of "2-Day Diabetes Diet," says it's not necessary to completely avoid bread to improve your health, but pointed out that not all varieties are created equal. "There's a wide range of breads — from those that can negatively impact your health to options that offer potential health benefits," she said in an interview with Fox News Digital. "The first ingredient is what makes up the majority of the bread, so this should be a whole grain." Breads made from refined flours, such as white bread, can cause rapid spikes and crashes in blood sugar, increasing the risk of weight gain and type 2 diabetes over time, the dietitian warned. Instead, she recommends opting for whole-grain and high-fiber breads that break down more slowly, helping to stabilize blood sugar and improve long-term glycemic control. When choosing a bread, it's important to read labels carefully and assess the ingredient list, Palinski-Wade advised. "The first ingredient is what makes up the majority of the bread, so this should be a whole grain," she said. "From there, the shorter the ingredient list, the better." An ingredient list made up of whole grains, yeast and a bit of salt — as well as limited added sugars and preservatives — is ideal, according to the dietitian. "Some brands add seeds or legumes as well," she added. Among store-bought breads, one of Palinski-Wade's top recommendations is Ezekiel bread, which includes sprouted whole grains and legumes, uses minimal processing and has limited added sugars and preservatives. "Another easy-to-find option is the line of breads from Dave's Killer Bread," she shared. "Made with organic whole grains, this line of bread contains minimal preservatives, added sugars or refined grains." Overall, the dietitian said, it's best to choose bread that contains mostly whole grains with little added sugars and preservatives, has a taste you enjoy, and works for your lifestyle. Julie Stefanski, RDN, a spokesperson for the Academy of Nutrition & Dietetics in Chicago, said that lumping all bread together as potentially harmful is a "big oversimplification." "As Americans, we have access to an enormous number of food choices," she told Fox News Digital. "When deciding what type of bread to purchase, a person should consider how often they choose it, how large a portion they consume and their own medical issues." Those who eat bread frequently or in multiple servings may want to prioritize choosing a healthier, whole-grain option, she advised. "When choosing bread with fewer preservatives and simpler ingredients, consumers need to be aware that the bread will not last as long, and may need to be frozen and toasted to eventually make use of an entire loaf," Stefanski pointed out. Sourdough bread has been shown to have a lower glycemic index (GI) than white bread, Stefanski noted, and thus can be easier to digest than other wheat breads. "A lower glycemic index (which measures how quickly any given food spikes a person's glucose levels) means the bread digests and turns into blood sugar slightly slower than typical white bread," she said. "In the process of making sourdough bread, the bacteria and yeast in the starter for the bread partially breaks down the carbohydrates that are in the wheat." People who are typically sensitive to digesting the sugars in wheat may notice less bloating, gas and digestive issues when eating sourdough bread compared to other varieties, according to Stefanski. Palinski-Wade agrees that sourdough bread is a good choice, but "not superior." "If you eat commercial white bread, the glucose in that starch is very, very quickly turned into glucose in the blood." "Whole-grain sourdough would be better than white sourdough, but sprouted grain breads would most likely be superior in antioxidants, fiber and nutrient composition," she told Fox News Digital. Making your own sourdough bread at home can be a healthy choice, Palinski-Wade added — but that isn't always a feasible option for people who are short on time or traveling. Dr. Jason Fung, a Toronto-based physician who is also an expert in intermittent fasting, agreed that bread's effect on health hinges not only on its carbohydrate content, but also on how quickly the starches are absorbed into the bloodstream. "If you eat commercial white bread, the glucose in that starch is very, very quickly turned into glucose in the blood," he reiterated to Fox News Digital. "This is because the flour is very refined — removing fiber, fats, proteins and bran, which all slow absorption — and is also very finely machine ground. This fine grind creates white flour, which is a dust that is quickly absorbed by intestinal cells." The texturizers and emulsifiers in commercial white breads — which are added to make them softer and easier to eat — also cause them to be more quickly digested and absorbed, Fung noted. "You can see the effect of this on the glycemic index, which measures how quickly bread spikes your glucose," he said. The GI is a scale of 0 to 100, with 100 being the highest glucose spikes. White bread has a very high GI of 73, Fung said, while machine-ground whole wheat is not much better, at 70. To counteract this effect, Fung recommends choosing any of the following healthier options. "You can also slow down the absorption of glucose by eating bread with olive oil and also vinegar," Fung advised. For more Health articles, visit Palinski-Wade agreed that it's important to carefully choose what bread is paired with. "Choosing breads with a low glycemic index and pairing them with foods rich in fat, protein or fiber can help minimize blood sugar spikes and support better glucose management," she said.
