Keep these powerhouse staples on hand to ramp up the nutritional content of your meals.

Are you aware of the importance behind digestion?  Dave Foreman, Lime's Herbal Pharmacist spills his guts.

4:32 minutes (1.04 MB)
Diverticulitis, or diverticulosis, whatever  you call it, there’s no need to suffer from this digestive condition. You can get fast, effective relief in weeks, the natural way with these tips from Dave Foreman.

Are you aware of the importance behind digestion? Dave Foreman, Lime's Herbal Pharmacist spills his guts.

Are you aware of the importance behind digestion? Dave Foreman, Lime's Herbal Pharmacist spills his guts.

8:26 minutes (1.94 MB)
Dave Foreman discusses the fundamentals of your body's digestion process. He gives advice dealing with water consumption, digestive supplements, fibers, and different types of enzymes.

It was halfway through the second episode of Studio 60 on the Sunset Strip. My hand, bearing a potato chip laden with French onion dip, stopped halfway to my mouth. Unless the show got cancelled, which I was hoping was unlikely (Who knew that Matthew Perry could so convincingly play a character other than Chandler?) I had at least 11 weeks left of sitting here on Monday nights. Then, of course, there's Lost on Wednesdays and The Office on Thursdays. And when does 24 start up again?

The government keeps begging us to eat more whole grains-ideally, three servings a day, according to the United States Department of Agriculture's 2005 Food Guide. But if you're getting bored with ordering brown rice with your Chinese food, or fixing oatmeal for breakfast, there are plenty of alternatives.

Years ago, I remember grimacing in distaste when a friend, who grew up in the Southern Appalachian Mountains, told me he sprinkles salt on his watermelon before he eats it. Now this friend isn't necessarily known for his culinary prowess (on another occasion he shared with me that his family used to fry leftover Krispy Kreme donuts in butter and serve them with ice cream), but he might have been ahead of his time when it comes to the salty watermelon.

In my kitchen, the number one rule is: stay away from white foods. Rice, bread, pasta, tortillas - they're all subject to my dictatorial stance on refined carbohydrates. If it's not brown, we're probably not eating it. But what about white bread that's actually brown?

To appease the palates of the majority of Americans, many companies are manufacturing products made from white wheat flour - which, naturally, comes from the white wheat grain. This multitasking grain can be milled into flour that has the flavor and texture of traditional white flour with all the health benefits of the wheat-ier variety.