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Low-Calorie Sweeteners and Body Weight with Rick Mattes [Podcast]

If you’re looking for ways to reduce the calories, carbohydrates and sugars from your diet, then you’re not alone. Low-calorie sweeteners are one option many people turn to, but conflicting information about them has left other people sour.

On this edition of DataDish we speak with Dr. Richard Mattes to give us a taste of where the science stands on low-calorie sweeteners. He is a Distinguished Professor of Nutrition Science at Purdue University, where also directs the Public Health Graduate Program and Ingestive Behavior Research Center.

Some highlights:

Microplastics in Foods: A Microscopic Health Concern?

When you were a kid, chances are you played with little plastic food items and maybe even tried to take a bite every once in a while.  Now that you are an adult, you may have heard that there could actually be tiny-sized pieces of plastic in the food you are eating. These are known as “microplastics,” and here’s what you should know about your food and your health.

Are microplastics just really tiny pieces of plastic?

Tracking Americans’ Love-Hate Relationship with What We Eat

As both a food-loving and food-phobic society, Americans have a tendency to obsess over certain foods and diet trends—vilifying them after they lose their allure and championing them anew when they return to favor. Some of these shifts are driven by emerging research or a reframing of the science, but in reality, perception and consumer opinions are major drivers of these transitions.

Dietary Fats with Kris Sollid, RD [Podcast]

There are enough contradictory headlines about dietary fats to make your head spin, so it’s time to set the record straight about the different types of fat and the food sources we should be emphasizing in our diets. On this episode, we talk with Kris Sollid, RD, senior director of nutrition communications at the IFIC Foundation.

Some highlights:

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.

Methodology:

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.

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