How big food brands are boosting profits by targeting the poor
Washington Post, 2/7/15 This article highlights the business trends of food companies’ retail strategies shifting to dollar stores to help boost sales in addition to decreasing package size to make products appear more affordable; the author is generally critical of both efforts.
Before you conclude that you’re gluten-sensitive, consider FODMAPs foods
Washington Post, 2/9/15 Some people who don’t have celiac disease feel better when they don’t eat wheat. They may assume that they have gluten sensitivity, but some researchers believe that it’s not the gluten they’re sensitive to. Instead, it’s fermentable oligosaccharides, disaccharides, monosaccharides and polyols, or FODMAPS.
Healthy diet linked to lower risk of chronic lung disease
Food Navigator, 2/9/15 A healthy diet that is higher in whole grains, polyunsaturated fats and nuts, and lower in red and processed meat, refined grains and sugary drinks, is associated with a lower risk of developing chronic lung disease, say researchers.
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 […]