Jennifer Sweenie
Author
Jennifer Sweenie is a New York-based health reporter. She is a nutritional therapy practitioner and trained health-supportive chef focused on functional nutrition and the power of natural, whole foods. Jennifer serves on the board of directors for Slow Food NYC and is a former board member of the Farm-to-Consumer Foundation.
LATEST
12 Things That May Make You a Mosquito Magnet
Scientists are uncovering why some people appeal to mosquitos more than others.
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How Mineral Deficiencies Can Lead to Fatigue and Brain Fog
Calories get the spotlight, but what runs your cells is minerals, and most of us aren’t getting enough.
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Prunes: The Grandma Remedy That Battles Constipation and Enriches the Gut–Here’s How to Use It
A daily serving of prunes may do far more than keep you regular.
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A Vegetable That Beats Milk in Calcium Bioavailability
Understanding the bioavailability of foods helps you maximize the nutritional value you receive.
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Kale: An Unpalatable but Highly Nutritious Leafy Green–How to Maximize Taste and Benefits
Kale divides people with its bitter and tough taste, but it’s widely revered in the wellness community for its nutritional benefits.
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Are Canned Chickpeas Better Than Dried? The Key Lies in the Preparation
The form of chickpea you buy matters less than what you do with it afterward.
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Why Fruit Doesn’t Taste Like It Used To
Scientists and farmers explain how breeding for shelf life, early harvesting, and industrial farming drained the flavor and nutrition out of fruit.
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Chickpeas: A Nutrient-Dense Food That Feeds Gut Bacteria and Improves Digestive Function
High in iron, protein, and other nutrients, chickpeas also promote satiety, support gut health, and even help manage blood sugar levels.
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What the Color of Your Asparagus Tells You About Its Nutrition
Green, white, and purple asparagus all come from the same plant, but light, genetics, and growing method give each a different nutritional profile.
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Asparagus: An Antioxidant-Packed Vegetable That Benefits Gut and Bones—How to Get the Most of It
Each spring, asparagus—packed with nutrients—takes the spotlight.
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