Kris Sollid's blog

Sugars: What’s in a Name?

If you read food labels, you’re likely familiar with many of the ingredients in your food. Some ingredients, like sugar, probably get your attention more than others. You may have heard a few myths about the sweet stuff, but hopefully some facts, too. IFIC’s senior director of nutrition communications, Kris Sollid, was featured in a recent article published in Reader’s Digest discussing sugar and its many forms.

Sugars Labeling of Honey and Maple Syrup: It’s a Sticky Situation

Have you noticed updated Nutrition Facts labels in stores yet? If you have, then you’ve seen that they contain added sugars information.

For many of our favorite foods and drinks, the new way sugars are labeled is pretty straightforward. The “Added Sugars” line on the label refers to sugars that were added during the making of the product. The “Total Sugars” line tells you the absolute amount of sugar in the product: It includes both added sugars and naturally occurring sugars.

Sound Science: Polyunsaturated Fats and Heart Health

We’re back with another installment of Sound Science, the forum where we spotlight quality research studies and scientific conclusions that may have flown under your radar. This time, we take a peek at the peer-reviewed literature on polyunsaturated fatty acids and heart health.

Fast Take: Should You Be Passing on Protein?

A new study from Finland is adding fuel to the food tribe debate, and protein enthusiasts may not like the headlines this study is generating. Given the popularity of diets skewing higher in protein and lower in carbohydrates, you may find these results surprising.

Newsbite: Addressing Sweet-Sounding Myths about Sugar

When you think about trying to eat healthier, sugary foods and drinks probably don’t top your list of things to eat more of. It’s understandable - we hear a lot about sugar and what we hear isn’t always so sweet. But is what we hear about sugar true? A recent Healthline article confronts some of the biggest myths about sugar. Let’s take a closer look at a few of them.

Sound Science: A High-Level View of Low-Calorie Sweeteners

We’re back with another installation of Sound Science, the forum where we spotlight quality research studies and scientific conclusions that may have flown under your radar. This time, we’re looking at low-calorie sweeteners (LCSs).

We like sweet foods—there’s just no denying it. In part, it's because we’re born with a preference for sweet taste. Although the desire fades for many as we age, to some degree we all have a sweet tooth.

4 Ways to Subtract Added Sugars from your Diet

Food is often central to our gatherings and conversations with friends and family. And it usually doesn’t take long before the conversation turns to what people are trying to eat less of. Enter sugar. Whether it’s naturally occurring from fruit or the kind that’s added to your favorite beverage or yogurt, everyone seems to have an opinion about sugar.

Nutrition 101 Video Series: Understanding Carbs and Sugars

This is the third 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”.

Go Further with Food: 3 New Nutrition Facts

The Nutrition Facts label is getting a makeover — its first in nearly a quarter-century.  Most products will be using the updated label by Jan. 1, 2020, and some already are. There are many important updates to the Nutrition Facts label. Here are three new additions and why they matter.

Go Further with Food: Get to Know the New Nutrition Facts Label

This third article in our “Go Further with Food” series enhances our understanding of the new Nutrition Facts label.The first article in the series focused on food waste, and the second turned its attention from throwing out less food to throwing more nutrient-dense food in your diet.

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