NPR, The Salt, 2/19/15
In a sweeping industry move and response to consumer demands, Nestle is changing the recipes and formulation of nearly 75 products including Butterfinger. Natural colors will now include the use of annatto – a seed from the achiote tree.
The Wall Street Journal, 2/19/15
U.S. dietary guideline, the government’s benchmark for balanced nutrition, have long advised to eat dark, leafy greens. Now, there is another way the standards could be going green.
USA Today, 2/19/15
Report signals out added sugars and the DGAC encourages Americans to cut back on it while increasing fruits, nuts, legumes, vegetables, and whole grains with less red or processed meat.
The 2015 Dietary Guidelines Advisory Committee released their report today which encourages Americans to focus on overall eating patterns such as the Mediterranean diet that includes proteins, whole grains, healthy fats and fruits and vegetables. Notable changes include a specified sugar intake recommendation, no more than 10% of the total calories as well as loosened the intake parameters around dietary cholesterol.
Today’s caveman menu doesn’t look anything like what humans were consuming at the time.
Fox News, 2/20/15
US consumers are shifting away from weight-management foods, forcing company to change ingredients and focus their marketing on different health benefits as sales slip.
The Daily Texan, 2/16/15
Exploring toast as an easy grab-and-go and healthy breakfast option.
Fox News, 2/4/15
In time for American Heart Month, a RD names simple dietary swaps to promote heart health. She suggests replacing mayo with Greek yogurt, whole fruit with fruit juice and whole wheat bread for white bread.
Washington Post, 2/5/15
This article shares Euromonitor data on fat and sugar consumption per capita per day across the globe; despite the US being one of the highest intakes, the data generally does not show a perfect relationship between intake of these dietary components and the country’s obesity rates.
Yahoo! Health, 2/7/15
Many health-conscious people have given up white bread and pasta in favor of healthy starches, like quinoa, wild rice, and lentils. The swap is fantastic for your health, but eating excess portions of these superfoods can still prevent weight loss, or lead to weight gain.
Oregon Live, 2/7/15
While the 3,500-calorie rule works for the short term, we know now that the body’s energy requirements decrease as weight loss progresses. This is a challenge as it has been difficult to determine exactly how much the energy requirements decrease. This in turn makes it difficult to help even dedicated dieters from hitting the inevitable plateau. Experts now say that the 3,500-calorie rule significantly overestimates how much weight people lose over time.
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.
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.
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.
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 can be your undoing, depending on which, and how many, you eat.
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.
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).
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 Atlantic, 2/11/2015
How one woman mobilized and army against food additives, GMOs, and all else not “natural”.
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.