Food Insight's blog

Newsbite: The Low-Down on Lectin

Lectin is a naturally occurring protein found in beans, legumes, whole grains and even some vegetables. Recently, lectin spent some time in the spotlight after a being discussed in a popular book authored by a doctor who called lectins dangerous, saying they increase inflammation, cause digestive issues and chronic diseases, and even make you gain weight.

Snacking with Julie Hess, PhD [Podcast]

For most of us, snacking is a fact of life. Whether we’re eating an apple at our desks or polishing off a box of popcorn at the movies, snacks can run the gamut from healthy sources of nutrients to occasional indulgences.

Despite being commonplace, the act of snacking can be surprisingly divisive—is it a bad habit, an essential part of a healthy diet, or somewhere in between? Mixed messages about snacks have spawned some confusion, and even some myths.

Newsbite: California Ag Today Radio Podcast

Tamika Sims, PhD recently had the opportunity to be interviewed by California Ag Today, the largest ag-focused radio network covering California agricultural news, to talk more about the IFIC Foundation’s 2018 Food and Health Survey and work to communicate about food production and nutrition.

Newsbite: Tips for Healthy Family Meals

What’s your vision of the perfect family meal? Maybe it’s having dinner on the table by five o’clock a few times a week. Maybe it’s hoping for the entire family to be seated at the dinner table at least once a week despite conflicting schedules. Or maybe it’s that your kids will actually enjoy a healthy meal without complaining.

Creating a healthy meal may seem like a challenge. And that’s okay—there isn’t one perfect way for families to eat healthfully. All families are different, and eating styles reflect those differences.

Food Allergies with David Stukus [Podcast]

According to experts, advocates and the CDC, food allergies are a public health concern and are seemingly on the rise.  But what might be the cause? Have social media and the internet fooled too many of us into thinking we’re qualified to diagnose ourselves?

On this edition of DataDish, Dave Stukus, MD, Associate Professor of Pediatrics at at Nationwide Children’s Hospital in Columbus, Ohio, sheds some light on these and other questions about food allergies and allergen management.

GMOs with Mark Lynas [Podcast]

While genetically engineered foods (genetically modified organisms or “GMOs”) have been safely produced and consumed for more than 20 years, debate and controversy over the technology have persisted.

Protein with Ali Webster, PhD, RD [Podcast]

Protein is an essential nutrient — it’s important for everything from appetite regulation to physical fitness to healthy skin and hair. But what exactly is a protein? How much do we need, and where do we get it?

On this edition of DataDish, we talk with Ali Webster, PhD, RD, Associate Director of Nutrition Communications at IFIC and IFIC Foundation. Ali has bachelor of science and doctorate degrees in nutrition from the University of Minnesota, and she is also a Registered Dietitian.

Some highlights from our conversation:

Newsbite: Nutrigenomics in the News

Overwhelmed by food choices and fad diets? Wondering how - or if - your food choices can decrease your risk for chronic disease? Are you making all of the “right” choices regarding diet, physical activity, and lifestyle habits, yet not seeing the results you’re looking for?

Infant Feeding with Anna Maria Siega-Riz, PhD [Podcast]

How we feed our children in their earliest years of life can play a big role in their dietary success and health down the road. Because of the importance of those choices, the upcoming 2020 Dietary Guidelines for Americans for the first time will include recommendations for infants from birth to 24 months.

Food Additives and Ingredients: Resources You Can Use

Can you imagine your favorite savory snack without a dash of salt or a smoothie that isn’t smooth? I’m sure it’s difficult for you, just as it is for me.  We buy our favorite foods because of the way they taste, look, feel and cost.  Food additives and ingredients are responsible for some of the attributes of food that we’ve grown to love over the years.  Food additive and ingredients in the U.S. are deemed safe by the U.S. FDA and other global authoritative bodies such as EFSA.