FACTS Network's blog

Health Coaches with Jacqui Bryan, RN [Podcast]

Health Coaches have become an increasingly popular way in recent years to seek out nutrition guidance and advice. IFIC Foundation’s data shows them as highly trusted, yet science communicators know little about how health coaches work, where they learn about nutrition and how they reach consumers.

The Science of Taste

Confucius said, “Everyone eats and drinks, but few appreciate taste.” When you understand a bit about the science of taste, you may join the few who appreciate it. In fact, the science of taste is amazing.

Sound Science: Caffeine and Athletic Performance

Whether you run on caffeine or caffeinate up before your run, here’s a bit of good news to jump start your day.

In a study published in the International Journal of Sport Nutrition and Exercise Metabolism, researchers from Dublin City University found that caffeine consumption before high-intensity aerobic activity may improve athletic performance under certain circumstances.


The Case for CRISPR

When some people hear the term “selective breeding,” they assume it’s a fairly recent technology. Well, they would be off just a little bit — by about 12,000 years, to be precise. Practices such as breeding crops for desirable traits are almost as old as agriculture itself.

Emulsifiers: Mending the Differences in Our Foods

After moving to Washington, D.C., I quickly learned that a favorite weekend pastime of Washingtonians is brunch. While I’d like to consider myself an adventurous person, nine times out of 10 I order the same dish wherever I go. Eggs Benedict is a staple when it comes to brunch, and what makes or breaks the plate is the one and only Hollandaise sauce. This personal favorite is a combination of egg yolk, butter, water and lemon juice or vinegar, making for the ultimate emulsion.

Blockchain: A Possible Breakthrough in Food Safety?

Ever thought about all the “travel steps” needed for food to reach your plates? We’re talking about before you buy it in a store or order it off a menu. Many of us want more information about where our food comes from because we want to make educated food choices. This kind of information is also very important in the food safety world. Food gets tracked from its source (farm, grove, ranch, etc.) to the time it reaches your local grocery store, market or restaurant.

Frequently Asked Questions on Pesticides and Food Safety

Farmers have a number of practices in their “toolbox” to grow all the nutritious fruits, vegetables and grains our diets rely upon. But the use of pesticides is not well understood. Pesticides are used by farmers to protect crops. Maybe you know a little about pesticides or maybe you know a lot. Either way, our frequently asked questions (FAQ) list below should shine some light on any lingering questions about farming and pesticide use:

What A Pediatric Nutrition Expert Says About Baby Food and Infant Formula

In light of a recent wave of media coverage related to a report stating that “alarming” levels of arsenic, lead and cadmium were found in baby food, we called a pediatric nutrition expert to help us navigate this news cycle. Dr. Keith T. Ayoob, a pediatric nutritionist and registered dietitian at the Albert Einstein College of Medicine, answered our questions about the safety of baby food currently on the market today. Here are Dr. Ayoob’s tips for parents:

The Not So Creepy Crawly Side of Alternative Proteins

I had only eaten a bug once before learning about the significant health benefits of edible insects. The first time, I was in the second grade, and my brother dared me to eat it. I don’t think I’m too different from most people since I likely would have never thought to eat a bug after a dare. Years later, with some convincing from some persuasive articles online, I decided to revisit the thought of eating insects.

A Clearer Look at Lutein

“Eat your carrots, they’re good for your eyes,” was what my mom always used to tell me.

She was right, carrots are filled with carotenoids, including lutein, that help protect against macular degeneration and damaging free radicals.

Lutein, along with other carotenoids, also occurs naturally in egg yolks and dark, leafy greens, such as spinach and kale.