You know how important it is to eat seafood twice a week, but buying fresh fish and shellfish can seem daunting. You’ll find that it’s a lot easier if you remember a few simple rules. When buying whole fish, look for bright, clear eyes. The eyes are the window to a truly fresh fish, because they quickly turn to a dull gray with age. The rest of a fish will also fade as it sits around, so look for vibrant flesh. If you’re considering a fillet that still has the skin on, that skin should look shiny, metallic and clean. Any dullness or discoloration is another sign of age. Finally, a fresh fish should smell like clean water or just slightly briny, never fishy. Under no circumstances should you ever buy a nasty smelling fish — cooking can’t improve a fish past its prime. As for shellfish, buy only at stores with rapid turnover so you can be assured of fresh mussels, clams, oysters and more. Their shells should be tightly closed. If slightly open, they should close quickly if you tap on them — if not, don’t buy them. Also, any mussels or clams that haven’t opened after being cooked are spoiled and must be thrown away. Whether you shop at a dedicated fish store or the fish counter of your local grocery, your…  read on >

Here’s another reason to keep your cholesterol under control: New research suggests that LDL, or “bad,” cholesterol may play a role in the development of early-onset Alzheimer’s. A rare form of the disease that occurs before the age of 65, early-onset Alzheimer’s has previously been linked to a gene mutation involved in how the body processes fats and cholesterol. But that mutation only accounts for a small percentage of cases, the scientists noted. Their new research suggests that “LDL cholesterol levels [also] play a causal role in the pathogenesis of Alzheimer’s disease,” said lead researcher Dr. Thomas Wingo. He’s an assistant professor of neurology at Emory University School of Medicine in Atlanta. “The big question is whether there is a causal link between cholesterol levels in the blood and Alzheimer’s disease risk,” Wingo said. “The existing data is murky on this point. Our current work is focused on testing whether there is a causal link.” Most early-onset Alzheimer’s disease is not explained by known gene mutations, Wingo added. The APOE genetic mutation, called APOE E4, raises levels of LDL cholesterol. High levels of this type of cholesterol can clog arteries, increasing the risk for heart attack and stroke. Other gene mutations associated with early-onset Alzheimer’s are called APP, PSEN1 and PSEN2. But all of these genetic variants are only linked to about 10% of all…  read on >

Want to be part of the movement to limit food waste of all kinds? One tasty way is to get the most from all your citrus fruits by using the zest, the brightly colored top layer of peel. Tangy citrus zest is a natural antioxidant. It’s also a “free” food, because it has practically zero calories, yet is full of flavor thanks to the natural oils that give grapefruit, oranges, lemons and others their strong scents. Unlike the underlying white pith, the zest is not bitter. The best way to zest? Pick up an inexpensive super-slim microplane. The tiny grater holes create a fine zest when you run the fruit along its length. They stay sharp, plus the tool is dishwasher safe (though a quick rinse might be all it needs after use). Choose organic citrus to avoid ingesting any pesticides that can linger on the peel. Wash the whole fruit under cold running water, then carefully shave off the fragrant skin, stopping short of the pith. Mix zest with olive oil and minced garlic for a savory, fresh-tasting marinade for chicken. Make flavored cooking oil by stirring citrus zest into a beaker of extra-virgin olive oil. Use zest to enhance baked goods — cut the sugar in traditional recipes by half, then add a teaspoon of zest to add unique flavor. Zest is also…  read on >

From cappuccinos to cold brew, coffee is a morning must for many Americans, but is it healthy and how much is too much? A University of South Australia study suggests a couple of cups to start your day probably won’t hurt — and may even be good for you. But drinking six or more cups of coffee a day can increase your risk of heart disease by up to 22%, the researchers found. About one in four deaths in the United States is due to heart disease, according to the U.S. Centers for Disease Control and Prevention. Heart disease is the leading cause of death worldwide. That’s why Elina Hypponen and Ang Zhou of the Australian Center for Precision Health in Adelaide set out to discover the point when too much caffeine causes high blood pressure, a key heart disease risk factor. The tipping point: Six 8-ounce cups — each containing 75 milligrams (mg) of caffeine. “Knowing the limits of what’s good for you and what’s not is imperative,” Hypponen said in a university news release. “Overindulge and your health will pay for it,” she added. For the study, the researchers used a U.K. database of more than 300,000 adults, aged 37 to 73, to explore how the caffeine-metabolizing gene (CYP1A2) affected people’s ability to process caffeine and their risk for heart disease. The investigators…  read on >

Red or green, sweet or hot, peppers are a great source of vitamins A, C, E and many of the B vitamins, plus minerals like calcium, iron and potassium. These and other nutrients are jammed into a low-calorie “package” that’s perfect for stuffing with other healthful foods. Chili peppers, such as jalapenos and serranos, also add zesty spice to dishes. They get their heat from a special compound called capsaicin that may also have health properties, including pain relief. (All peppers except bell peppers contain some capsaicin.) When shopping for peppers, look for firm, unblemished skins with no soft spots. Store them in produce bags in the fridge for up to three days. One of the tastiest Mexican chili peppers is the poblano. It looks similar to a green bell pepper, but has a slightly darker skin, longer shape and spicier, deeper flavor. Like bell peppers, poblanos can be heartily stuffed to make a complete meal. Here’s a meatless recipe that delivers on flavor as well as satisfaction. Stuffed Poblanos 4 poblano chili peppers 4 cups baby spinach or 10-ounce package of frozen spinach, thawed 1/4 cup raisins, red or golden 2 tablespoons pine nuts or chopped walnuts 4 tablespoons mild or medium salsa 1 cup grated Colby or Jack cheese Roast poblanos under the broiler on an ungreased baking tray for three to four…  read on >

If you love quick breads but crave a healthier treat, this lighter take on Grandma’s traditional recipe serves up a lemony lift. And because it calls for whole grains, dried fruit and nuts, it’s packed with goodness. Quick breads are great because they’re fast to put together, no kneading necessary. The lemon in this recipe not only flavors the bread, but also tenderizes the whole-grain flours. Using a mix of whole-grain flours — whole wheat and oat — gives a broader range of nutrients. Lemony Quick Bread Non-stick cooking spray 3/4 cup oat flour 3/4 cup whole-wheat flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup coconut oil 1/2 cup honey 2 eggs 1 lemon, zested and juiced 1 teaspoon vanilla extract 1/2 cup chopped hazelnuts or pecans 1/2 cup raisins or dried cherries Preheat oven to 350 degrees. Coat a 1-pound loaf pan with cooking spray. In a large bowl, stir the flours, baking soda and salt. In another large bowl, combine the oil and the honey, then stir in the egg, lemon zest and juice, and vanilla. Add in the flour mixture in two batches, mixing just until incorporated. Don’t overmix — there will be some dry spots. Add the nuts and dried fruit. Scrape down the sides of the bowl and transfer the batter to the loaf pan. Smooth the top…  read on >