Articles by Romina Barritta de Defranchi

The World Health Organization's announcement about the link between cancer and consumption of processed meat and red meat made big news in my country, Argentina. After all, we are the nation with the second highest

Italian cuisine is the best in world! Of course, my opinion may be biased. My dad was born in Italy and I'm from Argentina — the country with more people of Italian heritage than anywhere outside

Olive Whole-Wheat Focaccia A crisp-crusted, whole-wheat flatbread with black olives is lightly flavored with rosemary, thyme and Parmesan cheese. See more “Au Bon Grain” recipes! Developed by Romina Barritta de Defranchi Ingredients 2 cups warm

Cinnamon and Amaranth Cookies Made with protein-rich amaranth, these cookies are ideal for tea time or the lunchbox. See more “Light Bites” recipes! Developed by Romina Barritta de Defranchi Ingredients ½ stick unsalted butter ½

Rich in vegetables, fruits, legumes and fish, with little red meat, and with most fat being monounsaturated and coming from olive oil and nuts, the Mediterranean diet has been promoted as one of the healthiest ways

Whole-Grain Linguini with Cranberries and Gorgonzola The sweet notes of dried cranberries mesh perfectly with the saltiness of Gorgonzola cheese and the crunchiness of pistachios in this whole-grain pasta dish. See more “Feast on Fruit”

A while ago I was a dietitian (and a foodie) moving from Argentina to the U.S., experiencing how it is to adjust to new food ingredients and another recipe system.  In Latin America, as in

It is not new that there are many advocates for a completely dairy-free diet — no milk, yogurt, cheese and butter — arguing that this helps to stop cancer cells from growing, especially hormone-related cancers