Jennifer Bowden
Nutrition writer
Jennifer Bowden is a registered nutritionist with an MSc (Dist) in Human Nutrition. She takes a weight-neutral approach to health, writing on nutrition with a focus on holistic health and well-being.
The listener.co.nz is the website of the award-winning New Zealand Listener, which has been covering the political, cultural and literary life of Aotearoa New Zealand for 80 years with features on current events, politics, social issues, health, technology, arts, food, culture and entertainment.
Check out Jennifer’s latest content
Is oat milk safe for those with high cholesterol?
What you need to know about oat milk, heart health and added oils.
Was the fat-free food craze a mistake?
New nutrition research asks if full-fat might be better for health than we thought.
Want your veges to stayer fresher for longer? Why storage matters
The right storage conditions will help veges stay nutritious.
Food guilt is so last year! Tips for savouring every bite at summer parties
Top nutritionist's guide for mindful eating and drinking well at summer gatherings.
Love leftovers? What to do with surplus canned beans and pulses
Leftovers needn't turn into a chemistry experiment and can bounce back from freezing.
Why ditching a detox diet might be the smartest way to start summer
Detox diets are seen as an appealing reset as summer arrives, but science says otherwise.
I felt I was too big: How Taylor Swift is helping shed light on disordered eating
The desire for healthy eating can quickly turn into a dangerous fixation.
Can some ‘ultra-processed’ foods contribute to a healthy diet?
A new study suggests some ‘ultra-processed’ foods are beneficial.
Tempted to cut a tiny bit of mould off cheese and eat the rest? Why you might want to think again
Even a tiny circle of mould can send toxins deep inside food.
How to protect yourself from cancer risks this BBQ season
Barbecue meats can be made healthier with a few simple measures.
Retro kitchen hack: Is soaking vegetables in baking soda worth nutritional trade-off?
Soaking vegetables in baking soda used to be as common as slathering butter on toast.
When it comes to gluten, are we being taken on a wild wheat-free ride?
The truth about gluten: Separating fact from fiction.
Nitrates in vegetables: What you need to know for your health
Nitrate-rich vegetables can significantly lower the risk of death from many diseases.
I’m a nutritionist – here’s what David Seymour needs to know about healthy school lunches
David Seymour’s comment deserves consideration, but misses the point.
Can coffee reduce the risk of colorectal cancer?
Evidence of a causal link between coffee and cancer is still percolating.
How to actually stick with your New Year’s resolution
Making New Year’s resolutions is easy, sticking to them is another matter entirely.
Not so sweet: Common artificial sweetener now classed as possibly carcinogenic
Is the artificial sweetener aspartame bad for you?
Fruit versus flavour: The laws surrounding food labels
The juicy-looking image displayed on the front of labels could be leading you astray.
Safer sipping: There are good reasons to empty and wash your reusable water bottles and coffee cups every day
Reusable water bottles are often more bacteria-laden than your pet’s food bowl.
Seeing red: When it comes to promoting better health, cooked tomatoes have the advantage over raw varieties
The garden favourite is rich in lycopene, an antioxidant that protects from radicals.
Antibiotic, antioxidant, antimicrobial and antifungal - the humble onion’s super powers explained
Cutting an onion may make you cry but find solace in its health benefits.
Go nuts: Myths about fat content have given nuts a bad rap
Nuts are in fact they are good for our heart and mental health.
The mighty oat: New research suggests the breakfast staple improves gut health
If ever a food deserved the title of “superfood”, it would be the humble oat.
Going spear: Asparagus is not only a tasty seasonal treat but also uniquely healthy
Asparagus-fed rodents were found to have significantly lower systolic blood pressure.
Turning blue: Cutting visible mould from food doesn’t necessarily remove its health risks
Cheese that’s gone mouldy through incorrect storage can kill.
How important are LDL cholesterol levels when assessing cardiovascular disease risk?
Bad LDL cholesterol levels are just one piece of a complex puzzle used to assess patients.
How to use the health star rating system when shopping for food
Comparing a rating for instant noodles with one for breakfast cereal is meaningless.
The dietary supplements with potential hidden risks
Popping dietary supplements has become a nutritional insurance policy for many people.
Should you be concerned if your teen is taking protein supplements?
Protein-supplement use among adolescents often indicates deeper body-image issues.
Is alcohol an effective pain relief for chronic diseases?
Alcohol may relieve pain and relax us, but it also risks long-term health conditions.
The best way to tackle gut issues after Covid-19
Nutritious diet can boost recovery, but the virus can come with a lacklustre appetite.
Do we have to chew seeds in order to get the fibre nutrients?
When it comes to fibre, digestion isn’t everything.
How to enjoy your leafy greens as an IBS sufferer
Some greens are less likely to cause symptoms of irritable bowel syndrome than others.
How food can help with anxiety
We live in trying times, and a better diet may help in reducing the symptoms of anxiety.
Mercury in fish: How often should we be eating seafood?
Eating fish can raise mercury levels so it’s wise to follow advice on how often to eat it.
Calories that count: Tips for maintaining a healthy weight
Not all weight loss is desirable. Here's the best way to maintain the kilos.
What are the best supplements to take for night-time muscle cramps?
Here are the food you should avoid and supplements that may help you get better sleep.
The benefits behind meal planning
Time pressures make dinner prep a chore, but planning ensures healthier, homemade meals.