by Sally Wadyka in Food News, March 26, 2015
by Amy Reiter in Food News, March 22, 2015
Every day, millions of people — adults and children — in this country with Type 2 diabetes hit their pharmacy for a variety of medicines to control that condition as well as other obesity-related ills. But what if instead of the pharmacist giving them drugs to manage their diseases, they were handed a bin of fruits and vegetables to help prevent them? Read more
by Amy Reiter in Food News, March 20, 2015
Should our youngest children be scarfing down greasy fried food in the middle of their day? Is there any reason we shouldn’t be feeding our toddlers tofu? Read more
by Amy Reiter in Food News, March 13, 2015
And the first food to get a “Kids Eat Right” nutrition seal from the Academy of Nutrition and Dietetics — a trade group of registered dietitians and others working in the field of nutrition — is Kraft Singles, the plastic-wrapped “Pasteurized Prepared Cheese Product” formerly known as a “pasteurized process cheese food.” That is, until the FDA blocked it from using that label because it contained an ingredient — “milk protein concentrate” — that was not allowed in products so designated. On its website, Kraft insists its Singles are colored with “spices, not food coloring” and “now” made “with no artificial preservatives.” But one parent and nutrition advocate tells The New York Times she is “really shocked” at the endorsement. She is not alone. A former member of the academy told The Times that, when he heard about the group’s decision to award the product its first seal, his “jaw just hit the floor” and his “eyebrows just hit the ceiling.” Ouch. Read more
by Kiri Tannenbaum in Food News, March 11, 2015
Got (Antibiotics in Your) Milk?
What’s in your milk? Possibly antibiotics that are not supposed to be there. The FDA spot-checked milk from about 2,000 dairy farms and, according to a new report, found six unauthorized drugs, including florfenicol, ciproflaxacin and sulfamethazine, in a small but alarming number of samples. The antibiotics found are not among those the agency usually tests for, NPR reports, because none of them have been approved for use on lactating cows; the regulations are aimed at preventing drug residues from entering the milk supply. But farmers may be using these unauthorized drugs to reduce illness in the herds while skirting detection. The FDA may have difficulty tracking the farms responsible for the antibiotics-tainted milk, but it has now launched an effort to prevent use of the unauthorized drugs on dairy cattle. Read more
by Amy Reiter in Food News, March 6, 2015
University of Reading researchers have found that oily fish may not only help keep your heart in tip-top shape by reducing the risk of cardiovascular disease, but these omega-3-rich fish perhaps fix already damaged blood vessels faster. Essentially, their findings would mean fish oil mends a broken heart, quite literally.
by Kiri Tannenbaum in Food News, March 5, 2015
In this week’s news: A study finds benefits in intermittent fasting; a high-fat diet may be good for athletes, but not everyone; and if you drink coffee, your arteries may be spick-and-span. Read more
by Amy Reiter in Food News, March 4, 2015
The Grocery Manufacturers Association reports that 70 to 80 percent of foods purchased by Americans contain genetically modified ingredients (GMOs). Celebrity chefs are not fans of this statistic and headed to Capitol Hill last December to encourage mandatory labeling on any food with GMOs. In their arsenal was a petition signed by more than 700 chefs urging lawmakers to act on consumers’ behalf so they know exactly what it is they are buying. Read more
by Toby Amidor in Food News, March 3, 2015
We’re used to hearing dire predictions about our oceans and to feeling mounting concern about the seafood on our plates. But recent months have brought exciting news for fish lovers, cooks and people who care about seafood sustainability, an inspiring story of recovery and renewal. Read more
by Kiri Tannenbaum in Food News, Grocery Shopping, Trends, February 14, 2015
The entire nutrition community has been anxiously awaiting the release of the Dietary Guidelines Advisory Committee’s report (yes, it’s what we do!). The report was finally released last week. Although much of the chatter may seem vague, these recommendations tend to influence what we eat, how food is processed and how governmental policy takes shape. Read more
Maybe you haven’t seen bottles of it at major grocery chains just yet, but whey beverages are on the way. Where is all this whey coming from? Gallons of liquid are separated from milk solids during yogurt production. That’s what actually gives Greek yogurt its nice, thick consistency; much of the liquid has been removed from straining. This byproduct is called whey. There’s so much whey, in fact, that yogurt producers have the liquid carted away by the truckload. Modern Farmer reports dairy facilities in the Northeast hauled 150 million gallons of whey away in 2012. But as the saying goes, one man’s trash is another man’s treasure.