by Amy Reiter in Food News, October 2, 2015
by Amy Reiter in Food News, July 3, 2015
Is full-fat on trend?
For years, we’ve all been urged to curtail our consumption of saturated fat, advice that affected our appetite for butter, meat and whole milk — or at least the amount of those foods we ate. But, a new report published by the Credit Suisse Research Institute has determined, Americans are rebelling against the old guidance, which has grown murkier, and eating more full-fat foods. Butter sales rose 14 percent in 2014 and an additional 6 percent in the first three months of 2015, while sales of whole milk climbed 11 percent and skim milk purchases plummeted 14 percent in the first six months of 2015. The authors suggest the trend may be part of larger shift toward natural – organic, unprocessed – foods. “Full-fat milk sounds a lot more natural to people than 2 percent or skim milk,” lead author Stefano Natella told The New York Times. “Cows don’t produce skim milk. You have to process it to take out the fat.” Read more
by Amy Reiter in Food and Nutrition Experts, February 27, 2015
A Healthier Slice
Chalk another one up for natural ingredients. Papa John’s will eliminate artificial ingredients and other additives from its menu items, it has announced. The move will cost the company about $100 million per year, Bloomberg reports. Last year the pizza chain removed monosodium glutamate (MSG) from its ranch dressing and trans fats from its garlic sauce; now it aims to eliminate 14 other ingredients, including corn syrup, artificial colors and several preservatives, many in the restaurants’ dipping sauces, by the end of 2016. The changes may affect some flavors, the company acknowledges, but Papa John’s, the third-largest pizza chain, behind Pizza Hut and Domino’s, is clearly trying to make good on its “better ingredients, better pizza” messaging. Read more
by Toby Amidor in Healthy Tips, July 12, 2014
In this week’s news: Pizza and fries may really be addictive (it’s not just you); fat may be a basic taste; and the medical community does a 180 on its approach to peanut allergies.
by Toby Amidor in Diets & Weight Loss, April 10, 2012
The old butter-versus-margarine controversy has been thrust back in the spotlight. With more consumers favoring wholesome, natural foods, margarine has taken a backseat to butter. But can the full-fat delight actually be part of a healthy diet?
by Toby Amidor in Healthy Tips, July 8, 2011
- Weigh the crazy dieting advice you receive very carefully.
Trying to shed pounds for bathing suit season? Be careful how you go about losing the weight. There’s so much nutrition misinformation out there—don’t get sucked into thinking you’ve found the magic way. Although there are many dieting faux pas out there, here are 5 common misconceptions I often hear.
#1: Avoid All Fruit
Fruit is nature’s candy and contains a form of sugar called fructose. Before you shun all sugar, it’s important to understand the source. Oftentimes, folks confuse natural sugar found in fruit with added sugar found in cookies, candy and sugary drinks.
Fruit contains about 60 calories per serving and a ton of vitamins, minerals, fiber and special plant chemicals that help fight disease. The sources of added sugar (like sodas, chocolate bars) typically contain hundreds of calories and not many nutrients. Of course, you need to balance out fruit with other foods, but any healthy diet plan should include several servings of fruit each day.
by Toby Amidor in Food News, Grocery Shopping, Healthy Tips, March 31, 2011
- Mayonnaise: friend or foe?
It’s the quintessential “bad” food laden with artery clogging saturated fat. For years, we’ve been told to “hold the mayo,” but is it really as bad as they say?
There’s no doubt that mayo is brimming with fat. One cup contains 1440 calories, 160 grams fat, and 24 grams saturated fat. It is an excellent source of vitamins E and K, but it also contains almost 50 percent of your daily recommended amount of sodium.
Compromising Fat and Flavor
Fatty foods like mayo have flavor and mouth-feel that many folks enjoy. Adding a cup of mayo to a dish will rack up the calories quickly. So what’s a mayo-lover to do?
Moderation is one direction to take. Instead of drowning tuna or pasta salad in boatloads of mayo, use 1 tablespoon per person. One tablespoon contains 103 calories, 12 grams fat, and 2 gram saturated fat. This keeps things much more reasonable.
by Toby Amidor in Ask the Experts, Grocery Shopping, Healthy Tips, March 7, 2011
Low-fat is out and healthy fat is in. Does that mean the era of low-fat cookies is over? Not necessarily. Find out which fats are now recommended and how low-fat foods can fit into a healthy diet.
by Toby Amidor in Grocery Shopping, January 7, 2011
Want the inside scoop on label reading? We spoke to registered dietitian Bonnie Taub-Dix, author of the new label-decoding book Read It Before You Eat It. Check out her responses to Healthy Eats’ reader questions, and find out the biggest mistakes shoppers make.
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by Toby Amidor in Food News, October 8, 2010
Many folks read food labels to gain better insight on the foods they choose. However, with so many claims plastered on labels, things can get really confusing. Even worse, food companies use these claims to push certain products and make you think they’re healthier than they really are. We’ve rounded up the top 10 food label boobie traps.
10 food label tricks »
Imagine eating fat-free versions of your favorite comfort foods — macaroni and cheese, chocolate pudding, French fries — that are just as tasty as the full-fat counterparts. Sound good? That’s just one way nanotechonology is being used to manipulate the foods we eat. But how does it work? And most importantly: Are the products safe to eat? We’ve got the scoop on this emerging technology.
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