by Amy Reiter in Food News, April 10, 2015
by Amy Reiter in Food News, April 3, 2015
All Vegans Are Not Equal
Which kind of vegan do you think is more likely to stick to the diet: those who eschew animal products for ethical reasons or those who do it for health reasons? Ticktock … ticktock … Time’s up! The answer is ethical vegans. According to a study recently published in the journal Appetite and cited by Time, people who are vegans for ethical reasons follow the diet for about eight years, on average, and are also more likely to eat soy and vitamin supplements. Those who go vegan for health reasons, by contrast, stick to the diet for about five-and-a-half years, but they do eat more fruits and fewer sweets than ethical vegans.
by Amy Reiter in Food News, March 27, 2015
Nuts to You
Do you nix nuts from your diet because you think they’re fattening and hard to digest? Recent studies would indicate that precisely the contrary is true, Jane E. Brody writes in The New York Times, calling nuts and peanuts “some of nature’s most perfect and healthful foods.” Not only have multiple studies indicated that nuts reduce our risk of death at any age from any cause, but several studies also show that nuts can help people lose weight and maintain the loss — perhaps because nuts are so satisfying or because of the way the body breaks them down. Plus, because nuts are high in dietary fiber, they may actually aid digestion and prevent constipation. Nuts are packed with vitamins, antioxidants and beneficial phytochemicals, making them, Brody says, “a nutritional powerhouse.” Read more
by Sally Wadyka in Food News, March 26, 2015
Cocktail calorie count
Ever wonder how many calories are in your cocktail or your pint of beer? Soon that will be easier for diet-watching drinkers to discern. Alcoholic-beverage behemoth Diageo PLC — the global giant behind Johnnie Walker Scotch whiskey, Smirnoff vodka, Guinness and countless other products — says that, starting in a few months, it will begin including information about nutrition, including calories and fat content, and alcohol content per serving on its U.S. product labels and online. This is an industry first, according to the company. After the labels’ U.S. rollout, they will be introduced in Europe. Diageo CEO Ivan Menezes told the Wall Street Journal the company wants “to provide alcohol and nutrition information that consumers can quickly understand, instead of expecting them to do the math.”
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
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