Do you ever wonder if it’s safe to consume the “artifi- cial colors” listed on certain food items, or if ingesting the “nitrates” listed on pre- packaged lunchmeat labels is healthy?
Group, a research and advo- cacy nonprofit whose mis- sion is to use the power of public information to protect public health and the envi- ronment, has some distinct ideas about these and other
food additives. EWG recently published the “Dirty Dozen Guide to Food Additives,” a list designed to help consum- ers figure out which additives to avoid and why.
Which artificial sweetener is 20,000 times sweeter than sugar and appears to be safe--even though it’s derived in part from an unsafe sweetener? What are the healthiest drinksforweightloss? Canartificialsweetenersleadto diabetes? Dodietsodasfosteratasteforsweets?Those are the kinds of questions that scientists at the Center for Science in the Public Interest answer in a new report titled “Sweet Nothings: Safe . . . Or Scary?
Fat may seem like the enemy of civilized people—especially sedentary ones. Yet we cannot live without it.
Fat plays a key role in the structure and flexibility of cell membranes, and it helps regulate the movement of substances through those membranes. Special types of fat, known as eicosanoids, send hormone-like signals that exert intricate control over many bodily systems, mostly those affecting inflammation or immune function.
We are on the cusp of the vernal equinox, which means that in many parts of the country spring peas are about to bust out of their pods. But don’t worry if you don’t yet have access to the fresh emerald orbs that herald this season of renewal—frozen peas will work as well in this easy recipe from Vitamix’s Whole Food Recipes cookbook (2010 VitaMix® Corporation). Add lush color and fresh, lively flavor to your lunch or to a light dinner by pairing a bowl of this simple soup with a salad or a sandwich.
Question: I have a couple of questions regarding eggs. Specifically, what is the best way to store them, and how long do I have
to consume them? My understanding is that the date stamped on the egg carton is the sell-by date, and I have about a week or so after that date to con- sume the eggs. My sister believes the date is an expiration date and says the eggs should not be eaten after that day. Also, my husband, who grew up in Europe, feels it’s okay to store eggs on the kitchen counter, and I’m not sure that is safe. Can you clarify these issues?
Online food shopping is coming into its own. A few companies launched click-and-ship grocery models
at the peak of the dot-com frenzy, but they failed pretty spectacularly. The market was not yet ready.
Today, it’s a different story. Check out these two innovative models, which could add the crucial convenience factor that you or your clients may need to keep you on track with your nutritional health.
Every day there seems to be a new study heralding the work done by the billions of microorganisms in our guts. Probiotics, the live organisms (naturally occurring bacteria) in your body, are working overtime to keep us healthy, and now—according to recent research published in the AHA journal Hypertension (July 21, 2014, doi: 10.1161/HYPERTENSIONAHA.114.03469)— it seems they could play a role in keeping our blood pressure in check.
If your answer to the question in the headline was “salt,” you are wrong, say authors of a published study in the online journal Open Heart [doi: 10.1136/openhrt-2014-000167]. Added sugars, particularly fructose, in processed foods are likely to have a greater role in high blood pressure, heart disease and stroke than added salt.