This will come as great news for anyone on Lipitor: generic versions of the cholesterol-lowering medication are finally available. NPR followed the road to a generic option in depth for the several weeks, up until Pfizer’s patent for Lipitor expired at the end of November. In that time, reports NPR, two generics have already cropped up; in their first full week on the market, they claimed 59 percent of sales.
It’s easy to see why; the cost-savings for consumers is pretty huge. While all insurance and prescription plans differ, you’ll probably look to pay about $10 for one-month’s worth of the generic drugs. Although Lipitor’s offering a $4 copayment coupon for its drug right now—an attempt to hold on to market share—you’d normally pay about $25 for a one-month supply. So consumers are looking at $120 a year versus $300. Money talks, don’t you think?
NPR has a breakdown of price comparisons at various drugstore chains and retailers. It differs from store to store, but—spoiler alert—the generic always wins.
It’s early summer and that means beans. One of my favorites is the crisp, sweet and satisfying sugar snap pea.
Easily confused with a flat-surfaced snow pea, snap peas have a more rounded shape and are a member of the pod fruit family and are oh-so-good for you. One cup of snap peas has a mere 26 calories and no fat. They are a great source of dietary fiber and loaded with nutrients like Vitamins C, A, and K, as well as thiamin, folate, iron, and potassium. Read more »
There’s something so eye-catching about the countless varieties of summer squash available locally this time of year. From emerald green zucchini and sunshine yellow crookneck squash to the golden gleam of the yellow squash and the variations of green and yellow on the flying saucer squash, there is a multitude of colors and shapes available for our eating pleasure!
This vibrant family of vegetables can guiltlessly decorate your plate as they are low in calories and rich in disease-fighting nutrients like fiber and vitamin C. Read more »
A few years ago around this time of year, I opened my CSA share to find a bizarre ingredient staring back at me: a garlic scape. Though the scape’s citron green, slender stalk — untamed and curly — gave it a curious-but-enticing appeal, I had no idea what it was — let alone how to use it in the kitchen!
Okay, I am sure you are probably thinking, “Well, what the heck is a scape?” Here’s the nitty-gritty: at the beginning of June, a scape stem shoots upwards from a maturing garlic plant. Left to grow, the scape will coil and sprout to a bulb-tip (also fit to eat). To render the easiest-to-cook-with scape, detach it from the plant early on — the earlier the harvest, the better. This removal also gives garlic the chance to develop into the robust tasting herb we know and love. Read more »
If you participate in a CSA or frequent Philly’s farmers markets, you are most likely familiar with kale. If not, now is the perfect time to try this gorgeous, leafy green. Think of it like spinach with more texture and flavor.
There are several types and colors of kale (red, green, curly, and, my favorite, lacinato), and each one offers a different taste and texture. But no matter the variety, kale is super-good for you. It’s packed with vitamins A, C, and K, as well as calcium and potassium. Read more »
This week I chose to spotlight a spectacular little veggie that rarely gets the praise it deserves! Radishes, with their deep colorful hues and robust flavor and crunch are a can’t-miss veggie this time of year.
Besides being fat-free and very low in calories (seven radishes has a mere 20 calories), they boast an intensely peppery flavor paired with a refreshingly crisp crunch that adds texture and a tantalizing zing to many dishes. Yep, radishes are tasty little buggers and that rocks because they contain several good-for-you nutrients like dietary fiber, vitamin C, calcium, vitamin B6, potassium, and folate. Read more »
Greens place at the top of my “favorite veggie list” and rainbow Swiss chard tops them off. This impressive green, leafy vegetable is pillared by radiantly colorful stems and may be one of the most nutrient-dense veggies around. I like to think of chard as hyper-color spinach with a kick. The greens tend to be bitter and full flavor which is balanced out by the tender, yet crisp and refreshing, stems.
Chard is a rock star when it comes to its nutrient benefits. It’s loaded — and I mean loaded — with Vitamin A, C , and K, and packed with iron, fiber, calcium, magnesium, potassium … and the list goes on. Read more »
The perfect way to start your day … a bowl of beautiful berries!
To me, strawberry season is one of the first signs of summer. Their gorgeous, deep red color stands out so brightly among the greens of spring. Sweet and juicy, strawberries are the most popular of the berries and they are in season from late April to early July. Read more »
Katie Cavuto Boyle, MS, RD, is a Registered Dietitian, chef, and owner of Philly’s Healthy Bites ToGo Market, and will be blogging for Be Well Philly weekly. Each week, her “Market Watch” columns will introduce you to the fresh, seasonal, and good-for-you fare at your local grocery stores and farmers’ markets that week. It will also explain why it’s so good for you, and even include a recipe so you can cook it up that very same day. Read more »