Should a healthy substitute for trans fats be found before banning them?
Health advocates cheered last month’s U.S.
December 26, 2013 · by · in Nutritional News · Tags: engineering, heart-disease, last-month, matter, on call diets, substitutes, weekly
Breast Really Is Best: Unraveling The Scientific Basis Of This Infant Feeding Axiom
Scientists are making strides toward unraveling the surprisingly complex chemistry underpinning that axiom of infant feeding “breast is best,” according to an article in the current edition of Chemical & Engineering News. C&EN is the weekly newsmagazine of the American Chemical Society, the world’s largest scientific society…
July 12, 2013 · by · in Nutritional News · Tags: complex-chemistry, engineering, largest-scientific, nutrition, nutrition / diet, society, surprisingly, the-world, weekly
When The Fat Comes Out Of Food, What Goes In?
When fat, sugar and gluten come out of salad dressings, sauces, cookies, beverages, and other foods with the new genre of package labels shouting what’s not there, what goes into “light” or “-free” versions of products to make them taste like the original version? The answers appear in the cover story in the current edition of Chemical & Engineering News, ACS’ weekly newsmagazine…
November 4, 2011 · by · in Nutritional News · Tags: cover, current, engineering, foods, nutrition, nutrition / diet, nutritional counseling, salad-dressings, the-cover, the-current, the-original
Health Boost From New Forms Of Dietary Fiber
High-fiber foods are on the way to becoming tastier and more appealing to consumers thanks to new types of dietary fiber now under development.
December 10, 2010 · by · in Nutritional News · Tags: becoming-tastier, chemical, consumer-friendlier, current, dietary-fiber, engineering, now-under, nutrition / diet, oncalldiets, weekly-newsmagazine
