Inside Ingles: Supermarket Vocabulary 

Canned pumpkin is an excellent source of beta carotene (vitamin A) and fiber so if you have extra cans of 100% pumpkin around, don’t let them go to waste and don’t think you just have to use them to make a pie. Here are a few ideas of what you can do with canned pumpkin.

Sometimes we hear people make statements like, “I don’t eat any processed foods!” …and then open up a Greek yogurt or order hummus with pita bread… and all of those foods are processed. What I think some health gurus are trying to say when they make that sort of pronouncement is in fact, “Avoid or limit foods that have been highly processed and include high amounts of fats, sodium (salt) or sugars.” 

Taste of Local, Ingles in Weaverville. 140 Weaver Blvd. Thursday, November 15 • 3-6 p.m.

Taste of Local, Ingles in Weaverville. 140 Weaver Blvd. Thursday, November 15 • 3-6 p.m.

This year’s eight-week WNC Get Fit Challenge is set to return Monday, Sept. 10, challenging not just Jackson County residents but people across the region to get moving. 

“It’s really just encouraging participants to be more active,” said Janelle Messer, health education supervisor for the Jackson County Department of Public Health. “It has a little bit of competitive feel to it. You can compete for weekly prizes. It’s not just who has the most steps or minutes but who’s the most diligent at putting theirs in, who’s the most improved and that kind of thing over the course of the eight weeks.”

It seems like every year there’s a new fad diet people swear is the panacea for quick weight loss.

This year has been no different with everyone on the keto bandwagon. A ketogenic diet is a low-carbohydrate, high-fat plan known for quick weight loss results. But as with many fad diets, nutritionists and health experts say there are always risks. 

Is the rotisserie chicken at Ingles hormone-free?

Ever wonder how many local ( Western NC) products we sell at Ingles? 

Over the years I have asked the question, “What does local mean to you when we talk about food?” Whether I’ve been in front of a group of students at a university, speaking to fellow dietitians or business people or presenting to the public at a  community center or hospital it’s always interesting to hear the responses: