Kris Sollid's blog

Low-Calorie Sweetened Beverages: Commenting on a Recent Commentary

January is usually filled with optimism. But this year, not so much. No, I’m not talking about politics, but I am talking about a new perspective recently published online in PLoS Medicine in which the authors campaign hard against consuming low-calorie sweetened beverages (LCSBs).

According to the authors, LCSBs don’t deliver on their promises, and there are a laundry list of reasons not to consume them. But what evidence do the authors use to support this platform? Let’s take a look.

Making Sense of Sugars: What's an "Added Sugar"? [INFOGRAPHIC]

Is there a more discussed topic in food these days than sugar? While sugars can be found naturally in some foods and beverages, they can also be added as ingredients in others. With a revised Nutrition Facts label that will include "added sugars" coming by 2018, now is the perfect time to brush up on your label-reading skills and learn more about added sugars.

Try It Tuesday: Getting Less Than 10 Percent of Daily Calories from Added Sugars

It's been a long time since I’ve kept a food journal. While training to be a registered dietitian, food journaling and dietary assessments are two things I became quite familiar with. But it was usually me asking others what they ate.

Daily Hydration Doesn’t Have To Be Labor(ious)

Labor Day weekend is upon us, and it’s been a long, hot summer. So hot, in fact, that July 2016 has been declared the hottest July on record. The issue of global warming is an important one, but that’s not the reason I brought up temperature.

Taking Stock in Fish Markets: Block Island and Seattle

I’m always up for a challenge, particularly when it comes to food. My mission this summer (and I chose to accept it) was to visit two fish markets in regions of the country renowned for their seafood: New England and the Northwest.

Try it Tuesday: Blood (Sweat and Tears) Type Diet Trial

If you’ve enjoyed any of our recent posts from IFIC Foundation staff trialing various diets and eating styles, then you may be interested in this one as well. I came across this diet many years ago—never followed it (until know, that is), but never forgot about it either. After all, who could forget hearing that the key to optimal eating is as simple as knowing your blood type? For what it’s worth, I never heard this diet discussed (seriously, anyway) one time in all my years of schooling or training.

A New Label is Brewing

Summer is officially here, and for most of us that means fun in the sun. Extended daylight hours and warmer weather make it easier to stay active, but vacations, barbeques, birthday parties and the seemingly endless gatherings of family and friends can make this season a challenging one to maintain weight. While the warmer months bring about a season of celebrations and get-togethers, this does not mean that we do not need to be watching how much we eat and drink.

Your Guide to the Updated Nutrition Facts Label

Since coming to the White House seven-plus years ago, Michelle Obama, the First Lady of the United States (FLOTUS), has been a champion for food and fitness. Today at the Partnership for a Healthier America meeting, FLOTUS announced that the U.S. Food and Drug Administration (FDA), has a change in store for our food labels—one that will be appearing in stores soon.

Why the Study Linking High Infant BMI and Low Calorie Sweeteners is Misleading

Another day, another study on low-calorie sweeteners. This latest study looked at associations between women who reported drinking beverages containing low-calorie sweeteners while pregnant and the body mass index of their eventual child. With pregnancy being such an important stage of life, this publication was sure to grab media headlines. And it did.

Fast Take: Sucralose & Health

Every so often, we read a new study that challenges what decades of research have demonstrated. While it makes for great headlines, we’re often left wondering: is it credible?

The latest challenge comes on the safety of low-calorie sweeteners, one of the most studied ingredients in food and drinks. Global independent, industry, and government authorities have conducted and reviewed tremendous amounts of research. They’ve reached the same conclusion: every low-calorie sweetener used in our food is safe for consumption.