New things are being developed and discovered about the World's Healthiest Foods on an ongoing basis. We want to keep you up-to-date on the latest information of new things that can make it easier, more enjoyable and more practical for you to eat the healthy way.

That's why we have this section. This is where you can come to find an outline of all the updates and changes to the website, and learn exactly where to go to get more details about them.

So, if you're a regular user of this site and want to find out what's new each time you visit us, you can come here as a quick and easy first step.

Keeping The World's Healthiest Foods Content Current:

We have worked hard to create in the WHFoods a reliable, scientifically accurate resource for improving health through eating the World's Healthiest Foods. Part of maintaining the quality of our site is keeping the content current. Our staff of nutritionists, naturopathic physicians and health writers constantly reviews the nutrition research. We regularly update our databases so they reflect the most current scientific understanding. Updated This Month provides a list of all the content that was updated over the past month.

New features for the week:

Foods that are in Season. We are featuring foods that are in season because that is when they are the most flavorful and the most affordable. Our featured food this week: Cabbage.

The Recipe of the Week includes the featured food. We have developed many new recipes which have been tried and tested several times to enhance flavors to the utmost. The directions have also been edited to make them easier to follow. Try the 5-Minute Healthy Sauteed Red Cabbage, our featured Recipe of the Week.

The In-Home Cooking Demo introduces you to practical methods and techniques to help making cooking more healthy and enjoyable.

Ask George Your Questions provides personal answers by George Mateljan. Over 100 topics and questions are covered in our Q&A Library. This week George discusses: "Are the carbs in vegetables the same cooked or uncooked? I heard they are different if they are cooked."

The whfoods Kitchen brings you the newest in preparing and cooking. Snack Shortcuts with the World's Healthiest Foods, this week.

Updated This Month:

Ask George Questions

• Healthy Eating for Less (updated 2010-03-10)
• More About Avocados From Our Newsletter (updated 2010-03-08)
• More About Cabbage From Our Newsletter (updated 2010-03-01)
• More About Garlic From Our Newsletter (updated 2010-02-24)
• More About Spinach From Our Newsletter (updated 2010-02-16)
• What to Expect in 2010 (updated 2010-02-24)

• Colorectal Cancer (updated 2010-03-11)
• Type 2 Diabetes Mellitus (updated 2010-03-11)

• Sardines (updated 2010-02-17)

• vitamin B6 (updated 2010-03-11)

• 1-Minute Spinach (updated 2010-02-17)
• 10-Minute Kiwi Mandala (updated 2010-03-10)
• 10-Minute Rosemary Lamb Chops (updated 2010-03-10)
• 15-Minute Beets (updated 2010-03-01)
• 15-Minute Halibut with Avocado Salsa (updated 2010-02-24)
• 5-Minute Fresh Plums in Sweet Sauce (updated 2010-03-03)
• 5-Minute Healthy Sautéed Summer Squash (updated 2010-03-01)
• Asian-Flavored Broccoli with Tofu (updated 2010-03-10)
• Baked Halibut with Herbs (updated 2010-02-17)
• Great Antipasto Salad (updated 2010-03-10)
• Halibut with Ginger and Scallions (updated 2010-03-03)
• Healthy Sautéed Shiitake Mushrooms (updated 2010-03-01)
• Minted Garbanzo Bean Salad (updated 2010-02-17)

• Esposito K, Maiorina MI, Ciotola M et al.. Summaries for patients. The effects of a Mediterranean diet on the need for type 2 diabetes treatment.. Ann Intern Med. 2009 Sep 1;151(5):I42. (updated 2010-03-11)
• Farzaneh-Far R, Lin J, Epel ES et al.. Association of marine omega-3 fatty acid levels with telomeric aging in patients with coronary heart disease.. JAMA. 2010 Jan 20;303(3):250-7. (updated 2010-03-08)
• Gawel R, Rogers DAG.. The relationship between total phenol concentration and the perceived style of extra virgin olive oil.. Grasas y Aceites 2009, 60(2):134-138. (updated 2010-03-11)
• Morris MS, Sakakeeny L, Jacques PF et al.. Vitamin B-6 intake is inversely related to, and the requirement is affected by, inflammation status.. J Nutr. 2010 Jan;140(1):103-10. (updated 2010-03-11)

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