Better Nutrition

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Articles in April, 2006 issue of Better Nutrition

• Brewer's yeast: it's just as the name implies: this supplement is cultivated for beer, but its benefits are the true buzz
  by Maureen Meyers Farrar
• Special ingredient: tea tree oil: here's why an Australian tree's oil may be your ticket to healthier skin
  by Carey Rossi
• Is the naturopath in? The first step to empowering yourself about your own health might be finding a naturopathic consultant
  by Jordana Brown
• The little lens-shaped legume: it's clear why lentils should be a staple in your diet
  by Christine Gable
• Grape seed: fight free radicals with this internationally celebrated antioxidant
  by Vicky Uhland
• Scrub a dub dub: when it comes to revealing fresh, new skin, natural exfoliants are the best choice—for you and the environment
  by Anna Soref
• How do you shop?
  by Carey Rossi
• We want your feedback: get a chance to win a shopping spree!
• Breaking the inhaler habit: one woman breathes easier after finding ways to control her asthma naturally
  by Lola Augustine Brown
• Ready, set, shop: fill your basket with our April picks
• Butterbur: the next time you sneeze, wheeze or squeeze your temple, reach for this multipurpose root
  by Amber Ackerson
• Save the planet: as an eco-conscious consumer, spend your money on products and causes that help save the planet, here are five suggestions that make a big impact
  by Tod Goldberg
• Chicory: this little-known leafy green can make any meal a culinary delight
  by Suzanne Hall
• Living gluten free: you may think staying away from gluten is a good thing—that depends on your body
  by Beth Saltz
• Spreads gone nutty; top your next slice of bread with these nutrient-rich and cholesterol-lowering nut butters
  by Amy Paturel
• Copper: next time you're offered a penny for your thoughts, you might try taking another form of copper to keep your mind spry—and perhaps protect against Alzheimer's disease
  by Christi Hanson
• Artichokes: take the time to savor every leaf of this edible thistle. By the time you reach its heart, you'll have enjoyed each bite
  by Kim Colwyn