Category: Sargent College

Would You Try Gardening to Beat Cancer?

July 7th, 2014 in 2014, Blogs, Boston.com, Joan Salge Blake, Newsmakers, OP-EDs by BU Professors, Sargent College 0 comments

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By Joan Salge Blake, College of Health & Rehabilitation Sciences: Sargent College

To fight cancer, the American Cancer Society recommends that you eat at least 2 ½ cup of fruits and vegetables daily. But could there be an added advantage if you grew them yourself? Maybe…

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6 weird things that happen to food before you buy it

July 5th, 2014 in 2014, FoxNews.com, Joan Salge Blake, Newsmakers, Sargent College 0 comments

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Joan Salge Blake, College of Health & Rehabilitation Sciences: Sargent College

The process of getting that apple on your plate sounds simple enough: farmer picks apple, apple gets loaded on a truck and shipped off to the grocery store where it lands in your cart. Well, not quite. In fact, your food goes through a lot to make it to you, from being treated with antibiotics to getting a chlorine bath and a wax coating…

Expert quote:

“Whether farm-raised or wild, there are so many benefits of eating salmon, namely its rich source of omega 3 fatty acids that we don’t get enough of.”

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Drink up to cool down in the heat

July 1st, 2014 in 2014, Blogs, Boston.com, Joan Salge Blake, Newsmakers, OP-EDs by BU Professors, Sargent College 0 comments

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By Joan Salge Blake, College of Health & Rehabilitation Sciences: Sargent College

With the sweltering heat comes the need to remember to drink up to cool down…

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Sweeten up the grill for a nutritious summer

June 30th, 2014 in 2014, Joan Salge Blake, Newsmakers, OP-EDs by BU Professors, Sargent College 0 comments

Joan-Salge-Blake1Boston.com “Nutrition & You Blog”
By Joan Salge Blake, College of Health & Rehabilitation Sciences: Sargent College

If you love grilled veggies, wait until you toss some fruit on the barbecue. Grilling fruit caramelizes the natural sugar, enhancing the sweetness, in appetizers, salads, main dishes, and of course, desserts. Fruit is a sweet way to also add fiber, potassium, and numerous vitamins to your menu. While pineapples, peaches, and nectarines are ringers for the grill, you can also grill watermelon, figs, and mangos…

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The Curious Case of the Disappearing Hard ‘G’: Does Jim Braude Pronounce Margery Eagan’s Name Wrong?

June 27th, 2014 in 2014, Boston Public Radio, Newsmakers, Sargent College, Tyler Perrachione 0 comments

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Tyler Perrachione, College of Health & Rehabilitation Sciences: Sargent College

The curse of King Tutankhamun’s tomb, the disappearing Hope Diamond, Donald Trump’s gravity-defying combover – all of these are mysteries that have confounded and captivated audiences for centuries. Add this one to the list: Boston Public Radio host Jim Braude’s inability to properly pronounce his co-host Margery Eagan’s name…

Expert quote:

“If you have an expectation you’re going to hear a hard ‘G,’ it might change the way you actually perceive that sound.”

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Paleo diet study

June 26th, 2014 in 2014, Joan Salge Blake, NECN, Newsmakers, Sargent College 0 comments

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Joan Salge Blake, College of Health & Rehabilitation Sciences: Sargent College

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Breaking down milk alternatives

June 25th, 2014 in 2014, Joan Salge Blake, Newsmakers, Sargent College, WFXT 0 comments

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Joan Salge Blake, College of Health & Rehabilitation Sciences: Sargent College

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Vitamin overload: Too much of a good thing?

June 25th, 2014 in 2014, Joan Salge Blake, Newsmakers, Sargent College, WFXT 0 comments

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Joan Salge Blake, College of Health & Rehabilitation Sciences: Sargent College

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Can Fortified Foods Provide Too Much of a Good Thing?

June 24th, 2014 in 2014, Blogs, Boston.com, Joan Salge Blake, Newsmakers, OP-EDs by BU Professors, Sargent College 0 comments

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By Joan Salge Blake, College of Health & Rehabilitation Sciences: Sargent College

If you and your kids are eating tons of fortified cereals, snack bars, and other enhanced beverages and foods, you may be consuming too much of a good thing…

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Goodbye McDonalds, Hello Freshii? Fast Food Is Getting Fresh

June 23rd, 2014 in 2014, Blogs, Boston.com, Joan Salge Blake, Newsmakers, OP-EDs by BU Professors, Sargent College 0 comments

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By Joan Salge Blake, College of Health & Rehabilitation Sciences: Sargent College

I attended a deliciously-rich conference recently in Cambridge, Mass. While the food was fabulous, the most scrumptious part of the conference was the content served by the speakers. This Menus of Change summit highlighted a ground-breaking initiative developed by The Culinary Institute of America (CIA) in collaboration with the Department of Nutrition at the Harvard School of Public Health…

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