Leave the
peel on for
extra fiber!To Yo u r Health
Here’s what’s extra good for you in this issue.
Did you eat ice cream
for breakfast this
morning? Probably
not, but if you ate
sweet flavored
yogurt, you’re not
doing much better.
According to the new
book Sugar Shock
($22, Hearst Home),
a 5.3-ounce serving
of flavored yogurt
can contain up to 29 grams of sugar—more than
half a cup of vanilla ice cream! Pick up the book
to find out where else sugar is lurking and how to
make smart swaps.Good
Yet another reason
to eat more fish and
seafood: It’s good for
your hair! According
to Natural Medicine
Journal, a lack of
omega-3s and other
fatty acids in your
diet could contribute
to hair loss, which affects up to
50 percent of women over the age of 50.
Try to eat more tuna, salmon and whitefish, and
check out the Thai shrimp curry on page 62.
Coffee Break
Go ahead—get a refill.
A new study published in
The Journal of Nutrition found
that women who drank two
to three cups of coffee a day
had about 3 percent lower
body fat compared to those
who didn’t drink coffee at all.
Read about one of the year’s
biggest coffee trends
on page 22.Carrots get all the
attention, but parsnips
are just as sweet, with a
distinct nutty flavor—
and they’re full of fiber,
vitamin C and folate. Try
them in the soup on our
cover, or cut them into
sticks, toss with olive oil
and salt, and roast at 425 ̊
for 45 minutes, stirring
halfway through. Serve
them like fries!In Season:
Parsnips
PARSNIPS AND COFFEE: GETTY IMAGES.6 FOOD NETWORK MAGAZINE ●OCTOBER 2020
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