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Nutrition

The Wonderful World of Spinach 

By Larraine Roulston: For years we’ve been told to eat our greens — and for good reason. Dark greens are a good source of dietary fiber. In addition, they contain vitamins K, A (in the form of carotenoids), B1, B2, B6, E and C as well as iron, manganese, folate, …

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How to Become a Reducetarian

By Larraine Roulston: Meet the Reducetarians! They are the folks who lean towards being vegetarians but find it too difficult to make a full commitment. Personally, I love all-veggie meals and always order them in restaurants. I particularly enjoy dinners with my sister, who has been a true vegetarian for …

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Elderflower and Culinary Uses

By Emma Grace Fairchild: Its lacy fragrant blooms and summertime decadence make elderflower a special plant. Easily found in yards and forests for wild harvesting, its light floral nature makes it beautifully suitable for teas, jams, syrups and cordials. Because of its versatility and availability, elderflower is a taste that can …

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Roundup Found in Children’s Breakfast Cereals

By Kim Robson: If you’ve been reading Green Mom articles for any length of time, you’ve probably noticed that we are not fans of Big Agribusiness giant Monsanto and their signature product, Roundup weed killer. Recently, a cancer patient who’d used Roundup extensively in his job as a groundskeeper won …

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Genetically Modified Food to Be Labeled by 2020

By Fredrica Syren: Due to cost, more and more of our foods are becoming genetically modified these days. Just a few years ago, the first genetically modified animal protein was FDA approved for sale in stores, and these days it’sin company with genetically modified salmon.The fact is that currently 60%-70% …

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Why Energy Drinks Are Bad for You

By Kim Robson: Once, on a long solo road trip, I picked up a Red Bull energy drink to help me stay alert. That was the one and only time I have tried an energy drink. It tasted so awful that I still can’t believe people actually drink that stuff …

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Healthy Grilling

By Kim Robson: We’re getting into heat wave season, and recently I have discovered the joys of outdoor grilling. To be able to cook without heating up the house any further is a godsend. Plus, the food smells and tastes incredible. And it’s SO easy if you just remember a …

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WeWork Strives to Become Meat Free 

By Larraine Roulston: WeWork’s global network of shared office locations has designed its workspaces for employees to experience the nurturing effects of creativity, innovation and productivity. The company states that “workspace is our craft,”and provides its employees with an environment of natural light, comfort and inspiration. Whereas most offices offer …

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The Hefty Price of Cheap Food

By Fredrica Syren: In a world where consumers want more for less money, it’s no wonder businesses and producers feel that the way to make more money is by taking shortcuts. The meat, egg, chicken and fish industries are no different: in their quest to produce more volume at a …

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Unraveling Egg Labels

By Kim Robson: Unless you’re lucky enough to have a friendly neighbor with chickens who’s selling their excess eggs, you’re probably confused by the baffling array of label designations on egg cartons. They include “cage free,” “free range,” “pasture raised,” “certified humane,” “certified organic,” “vegetarian fed” and “Omega-3 enriched,” among …

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