Burning Foods
Heartburn is that burning sensation you get when stomach acids jump up into the esophagus. We’ve all had that icky feeling, but you can avoid it but passing on foods that help stoke the fire.

Some top culprits:
• Citrus fruits: Oranges, grapefruits and juices made from these fruits tend to cause heartburn, especially when consumed on an empty stomach. If you’re worried about not getting enough vitamin C, choose alternate vitamin C-rich foods that aren’t so acidic such as potatoes, bell peppers and kale.
• Tomatoes: Though they’re chock full of good-for-you lycopene, the acidity in tomatoes can be irritating for those who are prone to heartburn.
• Spicy foods: Yep, the old saying is true — spicy foods can trigger heartburn (in some folks). If you’ve ever found yourself with a bit of burn after eating Mexican fare or chili, you might want to opt for less spicy versions of your favorites.
• Fatty foods: French fries, fried chicken, gravies and creamy sauces are examples of high-fat foods that can bring on the flames. Instead, choose lower-fat options such as grilled chicken or fish with a touch of olive oil.
• Peppermint and spearmint: An after dinner mint can sooth bad breath, but stir up trouble elsewhere. Both peppermint and spearmint oils tend to relax the muscle that keeps acids in the stomach and make it easier for them to slip back into your esophagus.
• Alcohol: The holiday season inevitably includes alcohol with all the food, a not-so-friendly combination for heartburn sufferers. A glass of wine isn’t the issue; it’s when you eat tons of foods (including several heartburn-triggering ones) and top the feast with multiple alcoholic drinks. Like the mints mentioned above, alcohol relaxes the muscle between the stomach and esophagus and makes it easy for acids to escape.
• Chocolate: If you’re a chocolate lover like me, this might come as a shock, but chocolate is on the heartburn list for the same reason as alcohol.

Preventing the Burn
The causes of heartburn vary widely, and the same foods don’t irritate everyone. If you’re not sure what’s triggering yours, keep a food diary to pinpoint the culprit. In the meantime, stick with nonirritating foods. This list published by the Heartburn Alliance can help guide you to better choices.

Meanwhile, if you’re suffering, try these simple ways to help prevent the burn. And if it’s too late and you’ve already got it, we have a few tips to dampen the blaze:

• Eat smaller meals: If you find yourself having more heartburn than usual, split your large meal into two smaller ones. Have some soup and salad, then wait an hour or two to have the main course.
• Cut down the alcohol: Stick to one glass of your favorite cocktail, beer or wine, or avoid it completely.
• Don’t drink liquids at meals: Drink between meals instead of with them. This will fill your stomach less and alleviate some of the discomfort.
• Wear loose clothing: Tight clothing that presses against your belly just makes it worse.
• Avoid lying down after eating: Use gravity to your advantage — stand or sit after
• Medications: Antacids and numerous other over-the-counter medications are always options, but if you find your heartburn worsening, see your doctor.

A Real Look at Cheap Food
This is a Time Magazine cover story you won’t want to miss — especially if you’re a Michael Pollan fan or like to know where your food comes from. The piece goes into hidden food costs, who is footing the bill and why some of our food is so cheap, both in price and quality. Interesting stuff!

New Product: Goldfish with Veggies
Occasionally, I buy the baked Goldfish snacks for my kids. Pepperidge Farm just debuted a new product, Goldfish Garden Cheddar snack crackers. I haven’t seen or tried them myself yet, but according to the company, these new fishies offer a one-third serving of real veggies and no trans fats. Wait, what? How can “real” veggies come from a packaged snack? Has anybody given these a try? I would love to hear about it.

Pouring Yourself a Tall Glass of Fat
Check out this ad campaign that’s trying to sway New Yorkers to lay off the sugary drinks. Slogans like “Don’t drink yourself fat” and “Are you pouring on the pounds?” are likely to turn some heads. This strong message is nothing compared to our nation’s shocking levels of obesity, however. Outside of Healthy Eats, I counsel obese children and teens, and you wouldn’t believe the amount of sugary drinks some kids guzzle each day. If this ad can help get the message across, I’m on board. What do you think?

Alcohol and Caffeine Linked to Increased Heartbeat
Speaking of popular beverages, if you drink more than 10 alcoholic drinks a week or four cups of coffee a day, you better watch out. A newly released British study concluded that having that much (or more) can increase your risk of an irregular heartbeat. The study followed a good number of British men and women (8,830 to be exact) and those that did down alcohol and coffee at those rates had a 80% higher chance of heart problems. What’s considered an “alcoholic drink”? A standard 5-ounce glass of wine, 1.5 ounces of 80-proof liquor or 12 ounces of beer.

A Pro Goes Veg
Football season is just around the corner, and you might be prepping your tailgating menu. Consider taking a page from Tony Gonzalez’s cookbook. The tight end has been following a mostly vegetarian diet for the last three years, which he credits for helping stay in shape. Of course, he does admit to eating organic chicken and fish once in a while, but it’s better than his previous diet of fast food, TV dinners, potato chips and soda!

Here are five summer whites that are all easy to enjoy and pair well with the warm-weather dishes I love — fresh produce, lighter grilled fishes and meats. They’re easy on the wallet, too! –Gregory Dal Piaz, Snooth.com

2007 Beyond Sauvignon Blanc, Buitenverwachting, South Africa
South African Sauvignon Blancs offer a good balance between the lean, mineral styles popular in France and their more intensely fruity and chili-laced cousins. Sure, the winery name is complicated, but this wine has a pure, refreshing fruit flavor.
Price: $10
Suggested food pairings: lighter fish dishes (try it with sushi!), pasta and veggies, avocados

Echeverria Chardonnay, Chile
In summer, unoaked Chardonnays give buttery flavor without the richness that might be too heavy for hotter days. South America is becoming a great source of budget-friendly whites, and the unwooded Chardonnay from Chile’s Echeverria vineyards is no exception. The bottle bursts with a fine blend of crisp, subtle fruit tones.
Price: $10
Suggested food pairings: richer fish dishes, pork, fruity olive oils (drizzled over grilled meats and veggies)

Dry Creek Chenin Blanc, California
This wine, one of my long-time favorite domestic whites, is on the lighter side and sports pineapple and passion fruit flavors. Its modest alcohol levels won’t leave you feeling dizzy in the summer heat either! Enjoy it on its own or as the start to a pitcher of white sangria.
Price tag: $10
Suggested food pairings: spicy grilled chicken or fish, curries

Clean Slate Riesling, Germany
Riesling grapes produce a surprisingly broad range of wines, from bone-dry Trockens to decadently sweet Eiswein. The flavors in this Clean Slate version add just a touch of sweetness and accentuate the contrast between its light mineral tones and rich lime and peach fruits.
Price tag: $9
Suggested food pairings: spicy dishes (try it with your favorite Thai takeout), salsa, salads that combine fruits and chiles

Col Vetoraz Prosecco, Italy
I couldn’t imagine going a whole summer without a bubbly Prosecco! These are soft, easy wines meant for celebrating life, and the Col Vetoraz, with its drier floral style, is one of my favorites. Around my house, Prosecco is a standard brunch wine as well as a versatile cocktail-hour choice. Its relatively low alcohol content – usually around 11 percent – won’t dull the senses either.
Price tag: $18
Suggested food pairings: summer salads, heirloom tomatoes, brunch
MORE IDEAS: Check out my favorite summer drink mixes featuring Prosecco.

Wine Glossary:
Tannin – Bitter or astringent flavor from the grape skins, seeds and stems
Unwooded/Unoaked – Wine that is not fermented in a wooden (usually oak) barrel, which gives it a nutty flavor
Mineral – Earthy or smoky scents and flavors
Acidity – Tart, sometimes sour, flavor that varies in strength depending on the type of grape used

Gregory Dal Piaz, community manager at Snooth.com, has worked in the food and wine world for more than two decades. Check out the Snooth.com forums to read his reviews, wine musings and join the discussion.

White Sangria
Choose a white wine that is dry and fresh with good acidity, such as a Chenin Blanc, to build your drink mix. Because the wine already has some tropical fruit flavors, work with them and use fruits that will complement its taste.

For each bottle of wine, you’ll need:
1 medium orange, washed, halved and thinly sliced
1 medium peach or even better a nectarine, washed, pitted and diced
1 mango, peeled, seeded and diced
2 kiwis, peeled and sliced

Combine the wine and fruit in a non-reactive container (glass or plastic -– no metal) and blend well. Put the sangria in the fridge and let it sit overnight.

Taste the sangria just before serving and add sugar if you want more sweetness. I find that the fruits release enough sugar for me, so I like to keep it just the way it is!

Other Cocktail Recipes
If you want to experiment with wine cocktails, Prosecco is a great place to start. The bubbly white wine is the base for some classic like the famous Bellini, a mix of peach nectar and Prosecco, the Poinsettia, where it’s blended with Cointreau and cranberry juice, and my favorite, the Sparkling Americano! Make your own with these recipes.

A Classic Bellini
Place 1 ounce of peach nectar (or fresh peach puree) in the bottom of a chilled Champagne flute. Top with 4 ounces of Prosecco. If you wish, add a drop of raspberry syrup; the classic Bellini included one to give the drink a pink hue. Enjoy — it’s that simple and delicious!

A Poinsettia for All Seasons
In a chilled Champagne flute combine:
1/2 ounce Cointreau (any orange liqueur, such as Triple Sec, will do)
3 ounces Cranberry juice

Fill the glass with Prosecco and garnish with orange zest.

A New Twist on an Old Classic: Sparkling Americano
Fill half a cocktail shaker with crushed ice, then add:
1 ounce of Campari
1 ounce of sweet (red) Vermouth

Shake until chilled and strain into a chilled Champagne flute. Fill the glass with Prosecco and garnish with an orange slice.

The Liquor
Some cocktails contain as much as 500 calories each — that’s about 1/4 of your calorie needs for the day — and most folks don’t just stop at one. According to the Dietary Guidelines for Americans, men should limit their alcohol to two drinks and women to one drink per day (and that doesn’t mean you can drink the whole week’s worth on a Saturday night, either).

If you find yourself reaching for refills, calories can add up quickly at 100-calories per 1.5 ounces of vodka, whiskey or gin (or a 5-ounce glass of wine). Measuring out single servings of 1 to 2 ounces of liquor or a glass of wine is a handy way to help keep track of your calorie intake.

The Mixers
Those pre-made, sugar-laden mixtures are too sweet for me, and they’re really calorie-filled (empty calories at that). Instead, mix your cocktails with 100% natural juices such as pomegranate, lime, lemon, orange or grapefruit. Regular sodas also add plenty of calories from sugar — just use a splash, go for the diet version, or use seltzer (which has no calories or chemicals).

There are ways to keep your drink sweet without consuming cups worth of sugar, too. Try a little bit of sweeteners such as agave nectar or brown rice syrup. Or make your own simple syrup by dissolving 1 cup sugar in 1 cup water in a saucepan over a low flame.

The Extras
The most delicious summer cocktails are made with fresh fruit (take advantage of the seasonal produce!). Place sliced peaches, lemons, oranges, limes or pineapple into the glass or pitcher. Fresh herbs such as mint or basil or thinly sliced ginger add fresh flavor to your drinks, too, and negligible calories.

Bottom Line
Opt for mixed drinks that are about 200 calories each, and keep the drinks simple — not too many ingredients or add-ins. Watch how much you pour, too: 1 to 2 ounces for hard alcohol and 5-ounce servings for wine.

There are delicious ways to create classic summer cocktails that don’t max out the scale, too. Here are some goodies to try:

• Frozen Mango Margarita
• Fresh Whiskey Sours
• Sea Breeze Cocktail
• Lemon Drop Cocktail
• Pomegranate Cosmo
• White Sangria
• Mixed Berry Bellinis
• Blueberry-Lime Margarita

Today may be called “Fat Tuesday,” but you don’t have to take that literally. Don’t worry about your waistline with this spiced-up, Mardi Gras-inspired menu.

Cheers!
Start your celebration and feel like you’re strolling down New Orleans’ French Quarter with a Hurricane cocktail. The unique flavor of passion fruit makes this drink extra special — leftovers make great breakfast smoothies. If you can’t find passion fruit juice, pineapple juice works well too. Replace the rum with ginger ale or sparkling water for a light and fizzy “virgin” treat.

One-Pot Wonder
Creole flavors are bold and all about spice — look no further than jambalaya! Fresh ingredients and spices are a great way to keep calories low. Some recipes can be weighed down with fatty meats, but leaner ham and shrimp keeps this jambalaya recipe light and satisfying. Feeling especially authentic? Try using crawfish instead of shrimp. Or go for a vegetarian version with whole grain farro and yummy okra (a southern favorite). Serve up your jambalaya with a lightly dressed salad.

Sweet Treat
Bananas Foster is a classic New Orleans recipe, but the calories add up thanks to tons of butter and sugar — and then it’s poured over ice cream! Have all the flavor for a fraction of the fat and calories by opting for a Banana Cream Pie instead.

Mardi Gras recipes to try:
• Hurricane Cocktail
• Jambalaya with Shrimp and Ham
• Farro Vegetarian Jambalaya
• Basic Green Salad with Vinaigrette
• Banana Cream Pie

Drank a little too much last night? Say “good morning!” to your hangover. (Hey, we warned you.) Typical symptoms include headaches, nausea, upset stomach and fatigue — all combining to varying degrees. Now you’re probably wondering: “Is there a sure way to get rid of your hangover?” Well, everyone has a theory.

With lack of true scientific evidence, many myths surrounding hangover treatment are just that — myths. Some believe that eating a greasy meal, taking a cold shower or drinking more alcohol will remedy the ill-effects of alcohol’s toxins. Even my mother has her own idea on how to cure a hangover: kudzu. This plant has been used in Chinese medicine to treat hangovers and researchers are looking into how it can curb the desire to drink. Mom’s concoction starts by mixing 2 tablespoons of kudzu powder with 8 ounces of cold juice then heating the mixture until it reaches a gel-like consistency. This drink can be enjoyed cold or warm. Fair warning: kudzu research is in its infancy and its safety is questionable.

Other folklore remedies include natural products such as ginseng, mung bean, radishes and dandelion. In Korea, bean sprout soup loaded with hot red peppers is the cure du jour, while vinegar and cabbage is eaten in Egypt. In Mexico, it’s alfalfa seeds and dried orange tree leaves, boiled in water. In Brazil, the jurubeba herb is popular in alleviating the indigestion and stomach bloating that happens after a night of overdoing it.

One of the only sure hangover remedies is time. So until the perfect hangover remedy is discovered, here are several things you can do to make yourself feel a little better now:

• Rehydrate: Sip on water or juice throughout the day.
• Snacks: Bland foods like crackers, pretzels and bananas help settle your stomach. Chicken broth also helps sooth the stomach and rehydrates.
• Relieve the pain: Aspirin or ibuprofen can decrease headaches, but may also irritate the stomach. Take them only if you must.
• Rest up: Hopefully, you did not make big plans for today. As the proverb goes, time heals all wounds so just take it easy.

Wondering how many calories you downed at last night’s party? Check out our mini-guide >>

‘Tis the season for toasting and tippling. There’s no need to deny yourself a drink or two at a New Year’s Eve party this year — it’s knowing how to control all those calories that’s the tricky part. Keep this info in mind:

Keeping Count
At any wet bar, your basic choices include wine, beer and hard alcohol (plus a plethora of mixers). A single serving of each is about 100-150 calories — that’s 5 fluid ounces of wine, 12 fluid ounces of beer and 1.5 fluid ounces of hard alcohol (i.e. gin, vodka or whiskey). Be mindful of how much you pour; most glasses of wine average at least 6 to 8 fluid ounces. Experts recommend men consume a maximum of two drinks a day, women one a day. And sorry, but you can’t save all your drinks for Saturday night.

High-calorie mixed drinks — margaritas or daiquiris — are loaded with sugar and multiple servings of hard alcohol. An average margarita has about 500 calories! Drinks made with juices and sodas are not much better. Your best bet is a glass of wine or a bottle of light beer. Mixing seltzer or diet soda with hard alcohol also helps skim some calories.

The Benefits
Consuming a modest amount of alcohol may protect against heart disease and type-2 diabetes. Some research has attributed heart health benefits to resveratrols and tannins, the antioxidants found in wine. Unfortunately, this doesn’t mean that more is better since excessive alcohol consumption has been shown to increase the risk of other health conditions.

The Bottomline
Stick to 100-150 calorie servings of wine, beer and hard alcohol and consider rotating drinks with water or another calorie-free option. That keeps you hydrated and, hopefully, hangover-free (if you do overdo it) the next day.

Cheers!