In this week’s nutrition news: Markets hire dietitians to help shoppers, a controversy over cupcakes in the classroom and high fructose corn syrup petitioning for a new name.
In this week’s nutrition news: Home cooking makes a comeback, General Mills pledges to reduce salt levels in its products and a potato chip stand-in takes snackers by storm.
Each year, when corn season arrives, I take my kids to the local market to pick up some fresh ears. Together we remove all the husks (they always end up dropping an ear or two into the garbage pile but, hey, that’s part of the fun!). Then, we take them home and cook them up. I love watching my kids gobble down what they picked out. Our favorite is eating fresh corn straight off the cob, but there are tons of ways to enjoy these sweet summer kernels.
First, mercury is in fish and now it’s in high-fructose corn syrup! What’s going on? Learn more about how this toxin gets into our food and ways to avoid it.
You’ve heard that high fructose corn syrup is bad for you. You know to scan food labels to make sure it’s not there. And now some of the big beverage makers are nixing it from their products. So what’s the deal with this sweetener?
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Coconut Chicken With Pineapple-Chili Salsa
Trail Mix Citrus Pilaf
Purple Potatoes with Rosemary and Olives
Orange-Glazed Carrots
