Your Nutrition and Food Safety Resource
Low-carb? Low-fat? Personalized to your DNA? There’s a lot of hype about which diet, if any, is best for your long-term health. New research from JAMA may suggest that neither…
In today’s food-centric culture, the phrase “processed foods” gets thrown around a lot. Typically the term carries a negative undertone and sometimes for good reasons. For example, research has shown…
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…
A walk into any restaurant, coffee shop or grocery store confirms that there are few foods as versatile as soy. We can sub soy milk in a morning latte, toss…
Identifying new mechanisms and pathways are key in science. They help answer long-term questions and also generate new scientific questions. And figuring out even one step of a pathway takes…
Research was recently published that provides some hope in finding a practical treatment for individuals living with peanut allergies. Many headlines covering this research in the news suggest the possibility…
Low-fat, high-carb: new data from the PURE cohort study The internets are abuzz with a new study from the journal Lancet surrounding an age-old controversy in the nutrition community: low-fat…
I love the vibrant color of red velvet cupcakes. The deep, red coloring paired with the moist texture and slightly chocolatey taste is truly indulgent. But what gives these cupcakes…
If your curiosity about low-calorie sweeteners (LCS) is growing, you’re not alone. We get a lot of questions about them: “Will they help me lose weight? Are they safe? Should…
Mac and cheese: a childhood favorite for many and a go-to comfort food. Unfortunately, this classic dish is under attack because of a common packaging compound. A new report found the presence…