As a lifelong vegetarian, it has fascinated me to watch the meat vs. no-meat debate ping-pong from the nutritional (can a vegetarian get enough protein?) to the ethical (should we eat meat raised in feedlots?) and the environmental (what’s the impact of raising animals for food?). There are food thinkers who side with ethically raised local meats (Pollan) and those who largely oppose eating animals (Safran Foer), those who have strayed from the vegetarian diet and those who have gone from merely vegetarian to vegan. And then there are the many many “flexitarians” that fall somewhere in between. Most nutrition experts agree that a diet rich in a variety of whole plant foods, with lesser amounts of dairy and meat, can significantly lower risk of heart disease, diabetes, and cancer. A few days ago, I got this email from a friend. more

Although I do not love winter, I love soups, and with six more weeks of cold weather predicted (darn that oversized rodent!) I thought I’d share some of my favorites. These are all chock-full of vegetables and nutrients and are hearty enough for a meal (or two). (Want to share your own homemade soup recipe? Please post below in comments!)

#1 Black Bean and Shiitake Soup. Rich, earthy flavors make this quick-cooking soup a welcome treat after a day outdoors.

#2 Autumn Harvest Minestrone. This hearty recipe incorporates root vegetables, but you can also make it in the spring or summer with asparagus, green beans, fresh peas, and tomatoes.

#3 Lentil-Vegetable Stew. Banish the cold weather with this versatile stew, packed with heart-healthy fiber, vitamin C, folate, vitamin A, iron, and B vitamins.

#4 Gluten-free Red Lentil Soup. Not just for gluten-free folks, this one-pot meal provides both nourishing protein from lentils and antioxidants from superfood spinach.

#5 Toasted Tortilla Soup with Fresh Cheese and Pasilla Chilies. Top with avocado, cilantro, or fresh salsa for an extra flavor (and nutrient) boost!

#6 Wheat Berry and Wild Mushroom Soup. Significant fiber and plenty of antioxidants make whole grains like wheat berries (barley, bulgur), as well as beans, lentils, and split peas, key players in the arsenal of heart-healthy foods.

I read a lot about food trends, but few reports get my attention like the one published today by Nielsen. It’s part 1 of their Healthy Eating Trends series. What’s interesting is that, despite the lagging economy (or perhaps because of the uncertain financial times?), consumers have stayed loyal to healthy foods, spending billions on the category and pushing growth into the double digits for products with label claims for omega (e.g. omega-3 fatty acids), no high fructose corn syrup, antioxidants, gluten-free, probiotics, calcium, fiber and low glycemic, and no salt/sodium added.

No doubt about it: So-called “functional foods” are hot. We’ve seen scores of new products in each of these categories, and heard from readers asking for more information about this or that functional ingredient. In fact, we explained some of the more health-worthy functional ingredients in our 2009 story, “What’s Fortifying Your Food?” and sorted through new findings on antioxidants in the recent “Antioxidant Update.”

Sadly, consumers favor products labeled “natural” over those certified organic, according to the report. Though organic products have also maintained a steady following despite tightening budgets. (Read more about why I stand firm on my commitment to organics.)

But big numbers aside, the most interesting trends are the ones that I hear about from readers. So, let us know what’s on your mind—and what’s making your grocery list.

We’ve had an unusual winter here in typically sunny Boulder, Colorado. Snow, which usually melts within a few days, has been a permanent fixture in yards, parking lots, and driveways since November. It’s been cold! I know you’re probably thinking: “Quit complaining; it’s much worse in ______ fill-in-the-blank!” But I’m feeling the effects: fatigue, crankiness, and the pervasive blahs. Wherever you live—unless you happen to be on a tropical island—late January in the northern hemisphere can be tough on your health. You might be a bit vitamin D deficient and, if you’ve been through your share of colds or flu, your body’s reserves may be nearing the “empty” mark.

Aside from daily exercise and sunshine (exercise outside?), supplements can help give you an energy lift. Here are the top recommendations from Steven Joyal, MD, Vice President of Science and Medical Affairs for Life Extension, providers of scientific information on supplements and alternative therapies. As always, consult your health care provider before starting any new supplement regimen.

For physical energy and endurance: Boost cellular energy and maximize the benefits of the workout you are getting with coQ10 (ubiquinol, 100-200 mg daily) or d-ribose (5-15 grams daily).

For mental energy: Lack of sunlight and other factors can contribute to the “winter blahs,” a lack of mental energy and easy fatigue with cognitive tasks. Helpful supplements include rhodiola (standardized 3 percent rosavins, 250 mg daily), ashwagandha (standardized 8 percent withanolide glycoside conjugates,

125 mg twice daily), and fish oil (500-700 mg of both EPA and DHA twice daily with meals).

Post-sickness energy recovery: After battling a cold or flu, restore energy levels with vitamin C with dihydroquercetin (1000 mg + 10 mg daily, respectively) and coQ10 (100-200 mg daily).

I had a fascinating conversation the other day with Stephen Morrissey, OMD, former Chair of Bastyr University’s Oriental Medicine program. After 25 years of clinical experience, collaboration with western and Chinese doctors, and research, Morrissey has launched Plantiva, a new line of high-quality Chinese herbal formulations. Admittedly, I am a big fan of Chinese herbs, which I have taken to boost lagging energy and bolster immunity (what mom of small kids doesn’t need help in these areas?).

Research supports the use of Chinese herbs for a number of health conditions including heart disease, asthma, and rheumatoid arthritis. But what research can’t always tell us is how, exactly, or why Chinese herbs work. “They function synergistically to raise the body’s threshold for action and encourage adaptability,” Morrissey says. What is adaptability? more

Have you tried a low-cal meal at a restaurant or from the frozen food aisle lately? You may have eaten more calories than you think. A recent study conducted at Tufts University in Boston found that restaurant meals contained an average of 20 percent more calories than stated, and packaged foods contained about 8 percent more calories than listed on label. Hmmmm. Are you surprised?

Like many, I gained a little extra weight over the holidays—and I have been agonizing over it lately. I even agonize over whether or not I should agonize over it. After all, what’s a few pounds? Does weight really reflect health?

Researchers have been grappling with correlations between weight and health for, well, as long as I can remember. The not-so-suprising prevailing wisdom has been that the more excess weight you carry, the less healthy you are. But in more recent years, scientists questioned this idea, suggesting that being overweight didn’t mean you were unhealthier than thinner counterparts, as long as your cholesterol and blood pressure levels remained healthy. Leading an active lifestyle was the key—no matter your waist circumference.

The most recent research suggests otherwise. more

Delicious Living publishes hundreds of health articles every year. Which rose to the top with our readers? Here are the top 10 health stories of 2009. more

Short of turning back the clock and altering your choices (really? did I need that second slice of black forrest chocolate cake?), there are a few ways you can get your body back on track when you eat or drink too much—and sooner rather than later. ChicagoHealers.com practitioner Tom Bayne, MD, Founder of Pure Balance Health Center, offers these tips for the next time you overindulge. more

According to the folks at Natural Grocers, these are some of the most popular stocking stuffers on the shelves this year. (And I love that I can get my holiday meal shopping wrapped up AND pick up last-minute gifts.) more