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,…
Science
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…
Sound Science: History of Soy and Health
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…
Fast Take: Does Eating Sugar Cause Cancer?
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…
Sound Science: New Developments for Those Who Deal With Peanut Allergies
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…
Fast Take: Stop Pitting Macronutrients Against Each Other
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…
Sound Science: New Studies on Food Coloring Safety
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…
Fast Take: Low-Calorie Sweetener Low Down on a Recent Review
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…
Fast Take: Debunking Another Cheesy Report
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…
