Is it really worth not eating bread, pasta and other carbs?
Washington Post, 2/9/15 Are carbs really so bad? Science makes the answer pretty clear: no. While bread, pasta and sugar are hard-to-resist sources of calories without much in the way of nutrition, other carbohydrate-heavy foods — whole grains, legumes and fruit — are nutrient-rich. Carbohydrates can play a healthful role in your diet or they […]
Making dietary changes, eating more vegetables and whole grains are keys to improving heart health
Oregon Live, 2/9/15 Tina Kaufman of the Heart Disease Prevention program at the Knight Cardiovascular Institute at OHSU, where she specializes in preventive cardiology and cardiac rehabilitation, ecommends that people get most of their calories from fruits and vegetables, along with whole grains and oilier fish like salmon and mackerel.
Norway retains folic acid upper limit
NutraIngredients, 2/9/15 A high intake of folic acid does not cause cancer so current upper levels and maximum amounts for the vitamin should stay the same, says the Norwegian Scientific Committee for Food Safety (VKM).
Is gluten-free good for the plant?
The Guardian, 2/10/15 ‘Free-from’ produce is muscling in on bread and pasta, but the environmental and social consequences of increased demand for gains like quinoa are being overlooked.
The Food Babe: Enemy of Chemicals
The Atlantic, 2/11/2015 How one woman mobilized and army against food additives, GMOs, and all else not “natural”.
Embracing change: Indulgence in the age of health and wellness
Bakingbusiness.com, 2/11/2015 Todd Hale, principal, Todd Hale, L.L.C., explains that the American focus on health and wellness is here to stay. He also explores the growing popularity of snacking as a meal replacement which cookies/biscuits ranked fourth on the global “top 10” list of snacks and bread/sandwiches following as fifth.
Selling the fantasy of high-protein everything
The Atlantic, 2/11/15 With the heels of Fairlife, the new milk product released by Coca-Cola company and costs twice as much as regular milk but boasts more protein, less sugar, and more calcium, industry analysts are questioning whether more protein is better and if Americans are convinced they need this macronutrient or if it this […]
News guide: Eating right still at core of dietary guidelines
Washington Post, 2/11/15 In anticipation of the forthcoming release of the 2015 Dietary Guidelines, the Washington Post runs a teaser article care of the Associated Press on when the final version of the guidelines will be released, why they’re important for consumers, how government uses the information and science is included in the document.
Gluten-free Cheerios varieties to launch in July
Bankingbusiness.com, 2/12/15 A look into five varieties of gluten-free Cheerios that will be available on retail shelves this July, including Original, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted. The Cheerios will include oats but must be handled properly to avoid mixing in with gluten-containing grains like wheat.
We should never have told people to stop eating fat
Business Insider, 2/12/15 Explores a growing amount of research that shows saturated fats aren’t are bad for individuals as originally thought and that a low-carbohydrate diet has been proven to be more successful than a low-fat diet.