Allison Webster's blog

GUT CHECK: Low-Calorie Sweeteners and the Gut Microbiome

We’re back again with another edition of Gut Check, our series on the relationship between food and the gut microbiome. So far, we’ve taken a closer look at how whole grains, fiber, and fermented foods affect our gut microbes.

Unscrambling the Science Behind Eggs and Heart Health

Sworn off eggs because you heard they were bad for your heart? Turns out, eggs have a complicated history with heart health. Because cardiovascular disease (CVD) is the leading cause of death worldwide, and diet plays an important role in the development of CVD, there is a good deal of research interest in examining the relationship between diet and CVD.

Gut Check: Fermented Foods and the Microbiome

We’re back again with another edition of Gut Check, our series on the relationship between food and the gut microbiome. So far, we’ve taken a closer look at how whole grains and fiber affect our gut microbes. Today we’re exploring a popular topic: fermented foods.

Something To Noodle Over: Can Pasta Help You Lose Weight?

If there’s one universal truth in food, it’s that pasta is delicious. Whether it’s homemade or from a box, whole grain or gluten-free, rigatoni or bucatini, we can’t deny how good it feels to dig into a bowl of noodles. At the same time, low-carbohydrate diets are all the rage — you can’t be on the internet for more than a few minutes before coming across “keto” this or “Paleo” that.

Gut Check: Whole Grains and the Microbiome

We’re back again with another edition of Gut Check. This time, we’re exploring the connection between whole grains and the gut microbiome.

Hydration: It’s a Fluid Situation

This is the second installment of a new video series in partnership with Osmosis, a group that focuses on health science education, highlighting the basics of several nutrition topics. Click here to watch the first video in the series, “Fundamentals of Fats”.

Getting Personal: How Much Sodium Do We Need?

Here at the IFIC Foundation and across the internet, we’re seeing, reading and writing more and more about personalized nutrition. Our genetics and environment play significant roles in how our bodies respond to and use certain foods and nutrients. Today let’s focus on sodium.

Fast Take: This Is No Time to Disparage Asparagus

I hope that you’re reading this before you decided to throw that new bunch of asparagus directly in the trash can (if not, I’m sorry for your loss). Many of you may have come across several news stories this week detailing the relationship between the amino acid asparagine and breast cancer metastasis (in mice).

Gut Check: Fiber and the Microbiome

If I were to go out and do a Jimmy Kimmel-esque Pedestrian Question on why fiber is good for us, I’ve got a few guesses on how it would go:

“Fiber keeps you regular (hehe)”

“I think fruits and vegetables have a lot of it?”

“It feeds our gut”

You’re the dietitian, aren’t you supposed to be the one telling me?”

Personalized Nutrition: Ready for Prime-time?

Welcome to 2018, everybody - a time where we can hand-select everything from the ingredients in our fast-casual salad to the patterns we get in our Sock of the Month Club, all from the comfort of our own homes and offices. With customization as king, the demand for a more personal approach to health is growing stronger.

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