by Amy Reiter in Food News, March 11, 2016
by Amy Reiter in Food News, March 4, 2016
Raw milk or raw luck?
Oh, the irony! Just weeks after passing legislation making it legal to drink raw milk in West Virginia — despite warnings from the Centers for Disease Control and Prevention and the Food and Drug Administration that unpasteurized milk may “pose a serious health risk” — members of the state’s House of Delegates celebrated by drinking raw milk. Guess what happened? A bunch of the lawmakers fell ill. Some of the delegates, including some of those who drank the milk and the guy who distributed it to his colleagues, insist that one had nothing to do with the other, blaming the illnesses on a stomach bug that was going around. “There’s nobody up there that got sick off that milk,” Delegate Scott Cadle, who sponsored the legislation and shared the milk, told the Charleston Gazette-Mail. “It’s just bad timing, I guess.” The West Virginia Bureau of Public Health is investigating.
by Sally Wadyka in Trends, March 2, 2016
Bedtime Snack Do’s and Don’ts
A little nosh before you hit the hay — what can be the harm? The Wall Street Journal suggests that some bedtime snacks may be better than others. For instance, for a solid night’s sleep, it’s best to steer clear of high-energy — high-fat and high-protein — foods, which can give your body a jolt, just when you’d like it to be settling down, and boost inflammation (although eating foods high in Omega-3 fatty acids during the day may reduce this effect). The best bedtime snack choices, Texas A&M Health Science Center neuroscientist David Earnest tells the Journal, are high-magnesium foods, like leafy greens and pumpkin seeds, which can relax your muscles and diminish restless legs syndrome; high-tryptophan foods, like milk, unprocessed turkey and hazelnuts, which can speed the onset of REM sleep; and fruit, especially melatonin-triggering cherries, bananas and pineapples. “Unless you’re exceeding the normal calories in a day consistently,” Earnest told the Journal, “late-night fruit should not be a problem.”
by Sally Wadyka in Food News, February 29, 2016
Chances are when you hear the phrase “vegan meat,” you think of bland veggie burgers, mealy meatless sausages and the much-maligned Tofurky. But that’s about to change. Enter a new breed of meatless “meat” that’s carefully crafted and technologically engineered to truly replicate the tastes, smells and textures of the real thing — no animals required.
by Amy Reiter in Food News, February 26, 2016
According to the dictionary, the word “natural” means “having undergone little or no processing and containing no chemical additives.” But when it comes to seeing the word “natural” on a food label, the definition gets much murkier — so much so, in fact, that the FDA (which is currently reviewing the term and how it can define and regulate it) has recently extended its public comment period on the meaning of this word until May 10, 2016.
by Amy Reiter in Food News, February 19, 2016
Have we all been sprinkling wood on our pasta and pizza? Some suppliers of grated Parmesan cheese have been filling their products with cellulose — an anti-clumping additive made from wood pulp — or using other, less expensive cheeses and failing to disclose the actual ingredients on the label, Bloomberg Business reports. One cheese maker has estimated that 20 percent of hard Italian cheeses are mislabeled. Another told Bloomberg that only one-third of the 28 brands of grated Parmesan it tested appeared to be accurately labeled, in terms of protein levels and fillers. In response to a Bloomberg investigation, in which a lab test confirmed that several store brands contained high levels of cellulose, several stores have begun pulling the questionable products from their shelves.
by Sally Wadyka in Food News, February 17, 2016
Fish for brain health
You’ve heard fish is good brain food, but also worry about the effects of mercury in fish on your brain. What to do? New research tips the scales in fish’s favor. A recent study by Rush University Medical Center, in Chicago, indicates that eating a serving of seafood per week may protect the brains of older adults from the effects of dementia and Alzheimer’s disease — especially among those at a higher genetic risk for developing Alzheimer’s. The study also concluded that, although those who ate seafood had higher levels of mercury in their brains, that mercury did not correlate to brain damage. “The evidence is quite clear that people who consume healthier forms of fish … are going to end up with healthier brains,” James T. Becker, an Alzheimer’s expert who was not involved in the study, told CNN.
by Amy Reiter in Food News, February 12, 2016
Every nutrient, it seems, gets to have its day in the sun (and its time in the doghouse). First fat was the enemy, then good fats suddenly became all the rage. High-protein diets have come and gone. And while carbs have been demonized by some, the high-fiber content of complex carbohydrates is predicted to be the next big thing on the dietary horizon. Read more
by Sally Wadyka in Food News, February 8, 2016
Organic may be a good deal
If you pay the premium for pricey organic food when you shop for groceries, you may wonder if it’s worth it. A review study just published online in the journal Nature Plants has concluded that when it comes to sustainability — as measured by “productivity, environmental impact, economic viability and social wellbeing” — organic food is definitely worthwhile. Read more
by Kerri-Ann Jennings, M.S., R.D. in Food News, February 7, 2016
There’s a debate raging around dairy, with some people advocating its consumption for a variety of health reasons, and others shunning it based on their own digestive or ethical concerns. But the newly released dietary guidelines are clear: They continue to recommend three servings per day of dairy as the best way to meet the requirements for calcium, potassium, vitamin D, vitamin A and magnesium. “The guidelines say that dairy is crucial, because for most Americans it is the primary source of those nutrients that many come up short on,” says Isabel Maples, RDN, spokesperson for the Academy for Nutrition and Dietetics.
But many Americans experience symptoms of lactose intolerance that make consuming dairy products particularly unpleasant. The gas, bloating and diarrhea are caused by an inability to digest lactose — the sugar that naturally occurs in cow’s, sheep’s and goat’s milk. Recently, however, science has started to tease out another possible explanation for many people’s post-dairy discomfort. “Researchers looked into why people who thought they were lactose-intolerant could drink goat’s milk without issue, even though it has as much lactose as cow’s milk,” says Bonnie Johnson, M.S., R.D., nutrition director, a2 Milk Company.
Move over, sweet and salty; hello, sweet heat. This flavor combo that gives a subtle (and sometimes not-so-subtle) burn to sweet foods has been steadily gaining traction. And it’s moving far beyond chile chocolate and jalapeno margaritas. This Valentine’s Day, check out some of the latest offerings to sport the sweet-hot flavor combo.
Here’s where we’ve spotted it: