A new study in the October issue of the Journal of Nutrition shows that eating fruits and veggies high in vitamin C may ward off bone loss in older men. These are similar findings to what’s been reported in women. But the authors stress that bone loss is associated with many other nutrients (enter calcium). For other nutrients that men need as they age, read our story about supplements for men at midlife. And tell us what other men’s stories you’d like to see in our pages by commenting on our Men’s Forum.

Manufacturers pediatric cold medicine will add a new label warning parents not to use the products for children under age 4, reported the New York Times. Certain antihistamine products will also carry a new label warning against use for making a child sleep. On October 2, the FDA held a public meeting on pediatric over-the-counter cough and cold medications. The agency is exploring expanding a ban of such for children under age 6. So what are parents of sick children to do? Check out our story on safe remedies for sick tots. And take aim at prevention with these tips for kids ages 2 and up.

According to the latest research from Cornell, wild blueberries are top-of-the-list when it comes to antioxidants (you know, those super healthy compounds that boost immunity and keep skin young by fighting cell-damaging free radicals). Among the 25 fruits tested, wild blueberries beat out pomegranates, blackberries, raspberries, and cranberries—as well as cultivated blueberries—in ORAC scores (antioxidants). Note: Researchers did NOT evaluate proclaimed superfruits goji, acai, and noni. Look for wild blueberries in the frozen section of your natural products store. For breakfast or a tasty afternoon snack, I like to thaw a half cup or so (just let sit in warm water from your tap for a few minutes) and top with yogurt and granola. They’re so delicious antioxidant scores hardly matter—but it’s a nice bonus!

A couple of weeks ago on a plane flight, I had the good fortune to sit next to Jerry Deutsch, president of the National Health Association (the evolution of the American Natural Hygiene Society, founded in 1948, which espoused the virtues of real food for real health — talk about being ahead of the times!). Once we found out that we were on the same page, so to speak, our conversation was off and running. (We’ve quoted one of his colleagues, Joel Fuhrman, MD, in previous DL stories, like this one on childhood immunity.) But what I loved most was his smart idea for eating well while traveling: He makes soup at home and freezes it in plastic containers, then packs it in a cooler to take on the plane. The frozen soup makes it through security because it’s still solid … but by the time he wants to eat it, it’s defrosted and delicious! (However, he told me that they do not allow those frozen gel packs through security; go figure.) Next time I fly, I’m going to try this with Hearty Three-Mushroom Soup or Autumn Minestra Soup.

Last Thursday evening, on a warm fall evening in Northern California’s Sonoma County, I was lucky enough to sit in the audience as Traditional Medicinals’ cofounder, Drake Sadler, announced that herbal-tea company had transitioned 75 percent of its energy usage to solar. To wit, there were the panels, black and shiny, soaking up the sun and fueling the factory, which turns out hundreds of herbal teas — most of them organic. more

My kids are past the trick-or-treating age, but food allergies are still on my mind a lot, with my son continuing a gluten-free and dairy-free “experiment” to see if it will clear up his persistent nausea. With Halloween coming up, I’m wondering how difficult it must be for those kids with food allergies to enjoy the fun. (I know, I know, they should all want to get toothbrushes instead of candy … but that’s another story.) The American Academy of Allergy, Asthma, and Immunology (AAAAI) just posted this helpful checklist to help your allergy-needs child enjoy the holiday without getting sick. Among the ideas:

–Before Halloween, distribute safe snacks to neighbors and request that they be handed out to your child.

–Instead of trick-or-treating, host a party that focuses on costumes, pumpkin carving, games and other Halloween-themed fun.

–Remember that small candy bars passed out to trick-or-treaters may have different ingredients than their regular-size counterparts. Even if a certain candy is safe for your child, the ‘fun size’ version might not be.

–Teach your child to politely refuse offers of home-baked goodies like cookies or cupcakes.

–Consider participating in a charity trick-or-treat event to raise money for a good cause, rather than collect candy.

What other ideas do you have for helping kids during the Halloween craze?

As a mom of two young kids, I’m lucky if I get out of the house with matching shoes much less a nutritious lunch. Oh, don’t worry, the kids get awesome lunches (if I do say so myself!) but I always seem to run out of inspiration or time when it comes to my own. Last week, while lunching with my mother-in-law at an eclectic eatery in New Jersey, I happened to order an amazing salad with grilled tempeh, which got me thinking … So, back home yesterday, I purchased a few packages of organic tempeh and a bottle of soy-ginger marinade (this Delicious Living ginger-garlic sauce would have worked as well). I cut the tempeh into 1-inch cubes, marinated in about 1/2 cup (or more) of dressing for about 20 minutes, then baked for 1/2 hour at 375 degrees, turning tempeh pieces every 10 minutes. The result? Super yummy protein-packed morsels. They’re great on a bed of baby greens—the perfect quick, healthy lunch.

Good news on the food scene: A new law called COOL (Country Of Origin Labeling) has just gone into effect — and not a moment too soon, especially given the recent scary and appalling news about melamine being added to foods in China (intentionally!!), including baby formula (apparently melamine makes a product look like it contains more protein). With COOL, we’ll all be able to see where everyday food comes from, including raw meat, wild and farmed fish, fresh or frozen fruits and vegetables, peanuts, pecans, macadamias, and whole ginseng (the goal was to label high-volume items, apparently). Of course, many fresh foods already had U.S.-grown labels (such as Vidalia onions and Florida grapefruit), so those won’t change; and of course, not all imports are bad. But it’s new power for the consumer to know what they’re buying and where it’s from, and to choose local whenever possible.

Sodium amounts appear in each DL recipe as part of the nutritional analysis, and it’s one of those numbers I tend to watch carefully. American palates tend to favor heavily salted foods (and heavily sugared, for that matter), so it can be a challenge for us to provide recipes that don’t have a high sodium count — especially if it contains something healthy and flavorful but inherently salty, like olives. We tend to advise “salt to taste,” which allows for an awful lot of leeway! The USDA recommends an upper limit of 2,300mg daily, the amount in 1 teaspoon salt, but most people get a LOT more than that. Keep in mind something we’ve said before: You CAN retrain your taste buds to favor less sodium. (This is true: I’ve done it myself. It generally takes only a few weeks of really cutting back … and then you’ll find you taste salt more acutely and “need” it less.) Use herbs and spices to flavor foods (especially veggies); flavor with salt at the end of cooking (and try some coarse and unique varieties; you’ll use less); and keep in eye on sodium numbers when you buy packaged food. If something contains more than 20 percent daily value of sodium per serving (460mg), that’s high; if it has 5 percent (115mg) or less, that’s good and low.

And in honor of National Popcorn Month (October), try this Salt-Free Seasoning on popcorn!

It couldn’t have been scripted better. Without any comments from me, my soft-spoken 21-year-old niece picked up one of Colorado farmer Steve Ela’s peaches, took a bite, and exclaimed, “This is the best peach I’ve ever had in my life!” And then, of course, I couldn’t resist launching into my speech about why it was so good, starting with “It’s organic.”

Those of us who eat organic know how wonderful it tastes. But a growing body of research is proving (what many of us already believe) that organic foods are in fact more nutritious than conventional foods. In a report released last March by the Organic Center, a Colorado-based organization that supports organic research, with co-authors from Washington State and Florida Universities, researchers analyzed 97 studies that compared the nutrient levels of organic versus conventional foods. The most comprehensive look at organics since 2003, the study concluded that organic foods are up to 25 percent more nutrient dense then their conventional counterparts, and that they are particularly rich in polyphenols and antioxidants.

Organic starts with farmers like Steve Ela who take a financial risk, because it takes three years to convert conventional farmlands into soils that qualify as USDA organic. When you buy national, regional, or local organic food you are voting with your dollars to help support these dedicated growers. For more reasons to go organic and a guide to buying organic, check out Delicious Living’s organic shopping guide. Or check out the Organic Center’s Organic Essentials pocket guide for reducing pesticide dietary exposure.