For healthy body weight, nonfat and low-fat milk is the obvious choice for kids, right? Not so fast. New evidence suggests that children who drink whole milk actually weigh less and have lower BMIs compared to kids who don’t drink milk or who regularly consume nonfat or low-fat milk. Like other studies, this seems to suggest that some dietary fat may actually have a positive effect on overall health and weight.

In the release from the University of Gothenburg, dietician Susanne Eriksson, author of the thesis notes: “This is an interesting observation, but we don’t know why it is so. It may be the case that children who drink full-fat milk tend also to eat other things that affect their weight.” The scientists also discovered a difference between overweight children who drink full-fat milk every day and those who do not. Children who often drink milk with a fat content of 3% are less overweight. The thesis shows also that the children eat more saturated fat than recommended, but those children who have a high intake of fat have a lower BMI than the children with a lower intake of fat.

One of the best ways to help your children develop a strong immune system is to make sure they eat well and develop healthy eating habits. Christina Schmidt, M.S., Nutritionist and Author of The Toddler Bistro: Child-Approved Recipes and Expert Nutrition Advice for the Toddler Years offers this checklist of nutrient rich healthy foods to help you and your family fend off H1N1 and seasonal flu this year:

1. Vitamin C: citrus fruits, berries, kiwis, peppers, tomatoes

2. Vitamin E: wheat germ, nuts, fortified cereals, sweet potatoes

3. Beta Carotene (Pro-Vitamin A): yellow and dark green leafy vegetables, sweet potatoes, orange squash, apricots, cantaloupe

4. Zinc: meats, fish, poultry, fortified cereals, milk

5. Iron: meats, poultry, fish, egg yolk, dried fruits, fortified grains, dark molasses

6. Copper: meats, nuts, chocolate, cherries, whole grains

7. Selenium: grains, meats, onions, milk

8. Folic Acid: green leafy vegetables, eggs, meats, fish, beans, broccoli

9. Vitamin B6: wheat germ, milk, egg yolk, meats

10. Vitamin B12: milk, eggs, meats

11. Omega 3 Fats: cold water fish, flax oil, soybeans, walnuts, dark green leafy vegetables

12. Probiotics: yogurts with the “Live and Active Cultures” seal, fortified foods, supplements

13. Garlic: as single ingredient or in variety of sauces, soups, ready to eat meals, supplements

Do you know what’s in that can of soup? No, I’m not talking sodium content. I mean do you know what’s in the lining of that can of soup? According to a report in the December 2009 issue of Consumer Reports it probably contains Bisphenol A (BPA), a chemical used in the epoxy resin linings of most food and beverage cans that has been linked to infertility, weight gain, behavioral changes, early onset puberty, cardiovascular disease, prostate and breast cancers and diabetes. Of 19 name-brand foods tested, nearly all of them contained measurable amounts of BPA. Worse yet, some of those products were labeled organic and even “BPA-free.” Dr. Urvashi Rangan, director of technical policy at Consumers Union, nonprofit publisher of Consumer Reports, said in a release:

The findings are noteworthy because they indicate the extent of potential exposure. Children eating multiple servings per day of canned foods with BPA levels comparable to the ones we found in some tested products could get a dose of BPA near levels that have caused adverse effects in several animal studies. The lack of any safety margin between the levels that cause harm in animals and those that people could potentially ingest from canned foods has been inadequately addressed by the FDA to date. more

The Wall Street Journal ran an article today criticizing home flu cures as bad medicine. Not surprisingly then, the article states, “according to the Centers for Disease Control and Prevention, the officially sanctioned vaccine is the only proven way to prevent the H1N1 virus.” It went on to say that Tamiflu and Relenza are the only antiviral drugs proven to shorten the duration of the flu.

Although placing an onion in your bedroom may not protect you from getting the flu, there are many natural remedies to consider for flu prevention. These include:

1. Gargle with salt and water. It can take 2-3 days for flu germs to proliferate in your throat or nasal cavity. Gargling can help prevent proliferation.

2. Snuff salt and water. Just like in your throat, irrigating your nasal passages can help prevent the proliferation of the flu in your nasal cavity. My grandfather was a pharmacist and I can’t tell you how many times he told me throughout my life to gargle and snuff salt water, and although it always sounded so gross to me, he was right. In fact, a neti pot is the best way to irrigate your nasal passages. If this doesn’t work for you, then swabbing your nasal passages with salt and water can also help.

3. Sleep, sleep, and more sleep. I know I’m the worst offender on this front, but a good night’s sleep goes a long way toward good health. Unfortunately, you usually need more than one good night.

4. Hydrate and in particular drink warm liquids. The warm liquids help to wash away any flu cells that are proliferating in your throat. We recommend green or herbal tea as coffee is a diuretic and will dehydrate you at a time when you need to hydrate.

5. Wash your hands, wash your hands, and wash your hands.

6. Eat well, and boost your vitamin C intake.

There are weeks when I become so busy that prepackaged processed foods work their way into my daily diet. At the end of these weeks, I feel guilty, somewhat lethargic, and in need of a big salad and a long session at the gym. Now, according to a study conducted at University College London, there is evidence suggesting processed foods are not only bad for your physical health, but they also increase risk of depression.

The study indicates middle-aged people who eat processed foods such as fried food, processed meat and refined grains are more likely to suffer depression than those who eat a diet of whole fruits, vegetables and fish. Many processed foods pose health risks due to additives and processing methods that change the make-up of the food. For instance, trans fats, which are linked to heart disease, can be found in many processed foods. Other additives such as high fructose corn syrup and sodium nitrite are thought to cause health problems such as diabetes and gastric cancer.

Researchers at University College London found that people who ate less processed food had a 26% lower risk of depression five years later, where as people with a diet high in processed food had a 58% higher risk of depression. Researchers acknowledge that more studies are needed to rule out factors not considered in the study, and to explore why certain foods may guard against depression, while others increase risk of depression.

To avoid processed food, buy whole vegetables, fruit, and lean meats. Be sure to check labels. If a jar of spaghetti sauce or salsa says it contains high fructose corn syrup, buy a different brand or make your own. If you’re too busy to cook every night, make extra when you do have time and put it in the freezer. For a quick snack, buy pre-cut vegetables or unsalted nuts.

Children’s food allergies have been on the rise for quite some time, with no clear explanation as to why. Some experts blame GMOs, others the timing of introducing foods to kids or the frequency with which we consume certain staples—such as wheat, dairy, soy, and corn. Evidence shows that most kids acquire food allergies within their first couple years of life, which may explain why researchers recently found that kids who started multivitamin supplements earlier (in this case, before age 4) showed a 39 percent reduction in food allergy risk, while older children saw little or no change to allergy risk when taking the same multivitamins. Take away? Multivitamins can in fact help reduce allergy risk, but only if they’re started early.

You eat organic food, take supplements, exercise regularly, maintain a healthy diet — at least you try, right? Despite your inclination to do all these things, sometimes you just have to suck it up and go to a doctor, and sometimes you need some conventional medical information for your pet. For those times, you might try, WebMD Healthy Pets.

The website addresses common pet ailments, as well as timely issues – including this one on dogs and the flu. You’ll also find articles about training, vaccination, and even pet-friendly hotels. While you won’t find a lot of information on natural alternatives (hey, that’s what you have us for), you will get some good information that you can use the next time you have to bring your beloved fur ball to the vet.

Green tea is an acquired taste, but one that you may want to cultivate if you (like me) suffer from mental and emotional overload from time to time (insert picture of frazzled parent here). In a recent study conducted in Japan, people drinking five cups of green tea per day lowered the likelihood of experiencing mental distress by 20 percent. Although green tea contains caffeine (at smaller amounts than in black tea or regular coffee) green tea also contains compounds like L-theanine, a naturally occurring amino acid that has a calming, focusing effect on the mind.

If you shun green tea because of its strong, grassy taste, you might prefer a flavored variety, such as Mighty Leaf’s jasmine green or the kiwi pear green tea from Republic of Tea. Celestial Seasonings has also recently come out with a line of green teas blended with white tea for a smoother taste. A small amount of honey or agave nectar never hurts the taste, either, though it does add calories to an otherwise zero-calorie beverage.

The FDA just announced plans to treat all Gulf Coast oysters harvested in warm months to irradiation … and the Gulf Coast oyster community is in an uproar. Raw oysters have been a part of Gulf Coast culture for hundreds of years, and opponents to the government’s plan launched an online petition right away called Save the Gulf Coast Oyster Industry. (Also check out Raw Oyster blog, which covers the issue.) Opponents to irradiation argue that irradiation itself poses potential risks, and there are so few illnesses and deaths (less than 20 annually, and those are people with already compromised immune systems) from oyster bacteria that the FDA’s measures are unnecessarily extreme and could destroy a local and cultural industry. “Hundreds more [people] die each year choking on hot dogs, thousands more die from eating tainted vegetables and meat,” the petition notes. “The dangers of irradiated foods are just beginning to be studied and there are some health risks for workers at irradiation/processing facilities.”

I’ve just signed the petition because I recently visited Southern Louisiana and New Orleans, and my biggest culinary surprise were the incredible raw oysters at P&J Oyster Company in New Orlean’s French Quarter. Briny and astoundingly fresh, this zinc-rich and eco-friendly seafood was a revelation of pure taste and perfect texture — which I did not expect. (That’s me in the photo at right.) I understand that the government is worried about food safety, but making the raw oyster its target just doesn’t make sense to me; people who might be at risk simply don’t have to eat them. If you agree that irradiation is overkill for oysters, sign the petition.

It’s no secret that I’m a huge fan of vinegar — I have no fewer than 10 varieties in my pantry at any given time, mostly to make salad dressings and as a shortcut to flavorful sauces. Now I’m in love with a new vinegar: A L’Olivier fruit vinegars, recently named the 2009 Outstanding Product Line by the National Association for Specialty Food Trade. I got a sample of the passion fruit vinegar, and I’ve never tasted any vinegar quite like it; it’s thick, complex, rich, sweet and tangy all at once. I used it in a simple salad dressing with extra-virgin olive oil and salt, and it was fabulous. Other L’Olivier fruit vinegar flavors include fig (yum, try it on cheese), raspberry, mango, tomato, black currant, and esplette pepper. It’s pricey — $16 per bottle — but you only use a little bit at a time, and the flavor boost makes it worth it (or makes it a great gift). Look for it in gourmet food stores or on igourmet.com. Here’s an EASY recipe from A L’Olivier:

Warm Passion Fruit Vinaigrette on Seared Salmon

4 6-ounce skinless salmon fillets

Salt and freshly ground black pepper

2 teaspoons extra-virgin olive oil

1 tablespoon unsalted butter, divided

3 tablespoons minced shallot (1 large)

4 tablespoons passion fruit vinegar (if you must, you could substitute good-quality wine vinegar mixed with fruit puree or marmalade)

2 tablespoons grainy mustard

1 teaspoon honey

2 teaspoons white wine vinegar

1/4 cup dry white wine

4 cups mixed greens

1. Season salmon with salt and pepper. Heat olive oil in a nonstick skillet over medium-high heat; add salmon and cook about 4 minutes per side, until just cooked through. Transfer to a plate and cover to keep warm.

2. Return skillet to low heat; add 1/2 tablespoon butter and shallots. Cook, stirring, until golden, 1-2 minutes. Add passion fruit vinegar, mustard, honey, white wine vinegar, and wine. Raise heat to high; cook until reduced and thick enough to coat a spoon, 1-2 minutes. Remove from heat; whisk in remaining butter. Divide greens and place salmon on top; drizzle with sauce.