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…

Food Safety Tips For Packing Lunches

You do everything you can think of to ensure your kids eat a healthful lunch.

In-Shell Pistachio Consumption Decreases Calorie Intake

Two studies published in the current on-line issue of the journal /iAppetite indicate that consuming in-shell pistachios is a weight-wise approach to healthy snacking, offering unique mindful eating benefits to help curb consumption and decrease calorie intake…

Food Safety In Canada Is Lax And Needs Better Oversight, Says CMAJ

Canada needs better regulation and oversight of food safety to protect Canadians as the current system is lax, states an editorial in CMAJ (Canadian Medical Association Journal) “Canada’s public and private sectors are not doing enough to prevent food-borne illnesses,” writes Dr. Paul Hébert, Editor-in-Chief with coauthors…

Why Folic Acid May Prevent A First Heart Attack, But Not A Second

A perplexing medical paradox now has an explanation according to research undertaken at Barts and The London School of Medicine and Dentistry and published in the current issue of the Public Library of Science…

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.

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