by Amy Reiter in Food News, May 6, 2016
by Amy Reiter in Food News, May 1, 2015
It’s what’s inside that counts.
When it comes to fruit and vegetables, maybe they should say that the best things come in ugly packages. A growing body of research indicates that produce with signs of stress — pockmarks, scales, dimples, strange shapes — may actually be nutritionally superior and taste better than perfect-looking produce. The scars on ugly fruits and veggies may be signs they have successfully battled environmental threats such as an insect or an infection and may indicate high antioxidant content, NPR’s The Salt reports. “There is some interesting data that when plants are stressed by insects or disease, they produce metabolites that are good for us,” Clemson University environmental biologist Brian Ward tells the site. Embrace the unsightly! Read more
by Toby Amidor in Food News, July 23, 2014
GMO-Free Burrito Bowls, People
Calling all burrito lovers! Chipotle has announced that it has eliminated all genetically engineered ingredients from the food it prepares. The New York Times calls the move “a first for a major restaurant chain,” but notes that it is yet another milestone in the move by many companies to remove GMOs from the foods they offer consumers. “Over the years, as we have learned more about GMOs, we’ve decided that using them in our food doesn’t align with [our] vision,” the company said in a detailed explanation on its website. “Chipotle was the first national restaurant company to disclose the GMO ingredients in our food, and now we are the first to cook only with non-GMO ingredients.” Prices may go up slightly as a result, the Times notes, adding that the company will continue to serve soft drinks that may use genetically engineered corn sweeteners. Read more
by Dana Angelo White in Healthy Tips, May 20, 2011
Earlier this year, the Food and Drug Administration released details of the proposed nutrition label makeover. Many experts have been weighing in on the new look, trying to determine if the changes will help consumers make better-informed decisions or simply add to widespread confusion about nutrition. Last week, The New England Journal of Medicine published two commentaries from health experts.
Added Sugars, Packaging Buzzwords
The first perspective was written by David A. Kessler, MD, a professor at the University of California, San Francisco, author of The End of Overeating and a former FDA commissioner. Kessler believes that the FDA’s proposed changes could help nudge food buyers toward healthier decisions but argues that the new label does not go far enough.
by Toby Amidor in Ask the Experts, Healthy Tips, June 22, 2010
- Artificial sugars may be virtually calorie-free, but should still be consumed in moderation.
They’re marketed as healthier, lower-calorie alternatives to your favorite sugary treats, but are sugar-free foods actually better for you? Well…maybe and maybe not. We’ve got the details on the good and bad of sugar-free foods.
Sugar-free foods: good or bad?
by Toby Amidor in Grocery Shopping, Taste Test, May 12, 2010
Most of the time we tell you to eat everything in moderation, but there are just some foods even the experts stay away from. Ironically, deep-fried candy bars didn’t make the list — we polled both the Healthy Eats staff and nationwide nutrition experts to see which foods they shy away from.
See all 14 foods to avoid »
by Dana Angelo White in Healthy Tips, December 1, 2009
Quick, easy, portable and healthy — yogurt is an all-around favorite snack. But with supermarket shelves stacked with the stuff, shopping for yogurt can get confusing. After some tasting and label reading, check out what we found.
See the yogurt taste-test results »
by Dana Angelo White in Healthy Pregnancy, September 24, 2009
Sugar helps make baked goodies puffy, golden brown and moist, but plain granulated sugar isn’t your only option. Whether you’re looking to cut calories, use less processed ingredients or simply change up the flavor, here are some options.
Read more »
by Dana Angelo White in Food News, February 6, 2009
There are a few schools of thought about avoiding caffeine, alcohol and artificial sweeteners. Here is how I’m approaching it.
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Everyone knows these little pastel packets you find at restaurants and coffee shops — the artificial or no-calorie sweeteners. We see descriptions like “substitute,” “natural” and “made from sugar” attached to these food additives, but what does it all mean? There is more to these “sweets” than meets the eye.
Learn more >>