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Jeff Novick's Blog

Jeffrey S. Novick, MS, RD, LD, LN

Jeff’s insightful and humorous approach to nutrition and health has helped thousands worldwide make the transition to healthy living. He holds both undergraduate and graduate degrees from Indiana State University in nutrition with minors in Exercise Science.

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Herbal Fraud PDF Print E-mail
Written by Jeff Novick, M.S., R.D.   
Tuesday, 29 April 2008 13:39

Many people in the "natural food" and "healthy living" world are aware of the corruption and  problems in the food and pharmeceutical industries.  What they are not often aware or, or willing to beleive, is the amount of corruption that also exists in the world of natural food and healthy living.

There is corruption on all sides.


Gregory Probert, the president and chief operating officer of Herbalife Ltd., was caught embellishing his academic credentials by a fraud investigator who has bet against the company's stock.


Herbalife, a Los Angeles marketer of weight-loss products, has said Mr.Probert received a Master of Business Administration degree from California State University, Los Angeles. It mentioned the degree in at least 19 filings with the Securities and Exchange Commission.


But Mr. Probert never finished Cal State's M.B.A. program, where he took classes in the early 1980s, the university said. The disclosure came after a critic of the company, Barry Minkow, hired a private investigator to verify Herbalife executives' biographies.

Food Additives PDF Print E-mail
Written by Jeff Novick, M.S., R.D.   
Tuesday, 29 April 2008 13:35

If you have heard my label reading talk, you know that I do not address the issue of food additives.  My main focus is on the three ingredients which are the most over consumed in the American food supply and causing the most harm.  These are the  "bad" fats (saturated, hydrogenated, trans) , refined sugars/sweeteners, and refined carbohydrates/grains.


However, the Center For Science In The Public Interest (CSPI) has just updated their analysis of food additives in the latest edition of Nutrition Action Newsletter and it is available online.


So, for those who are interested, I consider CSPI's work on this over the years, fairly reliable though I do not agree 100% with their ratings. Nor am I recommending that you place the concern over avoiding these additives above and

Shaking The Salt Habit PDF Print E-mail
Written by Jeff Novick, M.S., R.D.   
Friday, 25 April 2008 09:17

Following up on my earlier blog about Sodium, Calcium and you, here is a simple method to limit the amount of sodium in food. 

One in three U.S. adults has high blood pressure, and almost 1 billion people worldwide. Hypertension in turn is a leading cause of heart attacks, strokes and kidney failure. And while being overweight and inactive raises blood pressure, too much salt is a big culprit as well.

 The American Medical Association says cutting in half the sodium in processed and restaurant foods within 10 years could wind up saving 150,000 lives annually.  The World Health Organization this year called for worldwide sodium reductionin processed foods, plus consumer education on cutting the salt.

If you are trying to cut back on salt, you have to know where most of the salt is coming from.   In an effort to cut back on salt, many people quit adding salt themselves from the salt shaker, and also in any cooking they do at home.   However, while these efforts are to be applauded, they will only have a small impact on the amount of salt in their diet. 


The Effects Of Cooking & Microwaves PDF Print E-mail
Written by Jeff Novick, M.S., R.D.   
Tuesday, 22 April 2008 09:25

Does cooking kill the nutrients in food? Specifically broccoli? If so, how much cooking and at what temperature? And, isn't microwaving the worst way to cook it? Doesn’t microwaving kill all the nutrients? And what about storing broccoli in the refrigerator?

These are all questions I get all the time from clients and patients. And, when I tell them the answer found in most studies, it is as if they don’t want to hear the answer and just want to go on believing in myths.
So, what is the answer?

Researchers at both the Warwick Medical School and the Department of Chemistry at the University of Warwick investigated these very questions and published their results this week in the journal Food and Chemical Toxicology. The researchers bought broccoli, brussels sprouts, cauliflower and green cabbage from a local grocery stores and took them to the lab within 30 minutes of purchasing them. They then investigated the effects of cooking by several methods; boiling, steaming, microwaving and stir-frying, to test the effects on the loss of glucosinolates, which are cancer protective substances.

Sodium, Calcium... and You PDF Print E-mail
Written by Jeff Novick, M.S., R.D.   
Thursday, 17 April 2008 13:03

Many of you are aware of the relationship between animal protein and calcium and that higher levels of animal protein intake can increase calcium loss from the bones.

What many of you are not aware is the important relationship between excess sodium intake and calcium loss.

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