Word: milked
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...rolled her eyes and said, "This child lives on jelly sandwiches and iced tea." How much iced tea? "Well, a glass with breakfast, a glass or two when he gets home from school and then a couple of more glasses at dinner." What does he drink at lunch? "Chocolate milk." By my count, Dylan was consuming well over 400 mg of caffeine each day. Although the U.S. hasn't yet developed guidelines for caffeine intake for kids, most researchers recommend that children get no more that 100 milligrams of caffeine a day, the equivalent of the average amount of caffeine...
...Country Choice, called Fit Kids. It doesn't have high fructose corn syrup or a lot of the artificial ingredients that fill other kids' cereals, and it has plenty of fiber, calcium and iron. Another quick and healthy option for breakfast: a simple five-ingredient smoothie, made with bananas, milk, peanut butter, honey and ice. It's both cheaper and healthier than most breakfasts...
...Pilar Cabrera, the affable proprietor of Casa de los Sabores B&B and an experienced cooking instructor, had put us all to work. My mother and sister cleaned peppers, I chopped cilantro, and two family friends who had accompanied us on the trip hovered over a pot of simmering milk. My father, as is his custom, absolved himself of cooking duties, although he stood by to sample anything ready for testing...
...heed to nutritional science or the health claims on packages. It was science that told us margarine made from trans fats is better for us than butter made from cow's milk. The more I learn about the science of nutrition, the less certain I am that we've learned anything important about food that our ancestors didn't know. Consider that the healthiest foods in the supermarket--the fresh produce--are the ones that don't make FDA-approved health claims, which typically festoon the packages of the most highly processed foods. When Whole Grain Lucky Charms show...
...Pilar Cabrera, the affable proprietor of Casa de los Sabores B&B and an experienced cooking instructor, had put us all to work. My mother and sister cleaned peppers, I chopped cilantro, and two family friends who had accompanied us on the trip hovered over a pot of simmering milk. My father, as is his custom, absolved himself of cooking duties, although he stood by to sample anything ready for testing. Classes like this one represent a growing trend in travel to destinations including Italy, France and Mexico. Within Mexico, the state of Oaxaca is the culinary standout. Celebrated...