Food industry experts are in agreement:
Low-carb products equal high sales. And manufacturers who are still hawking high-carb foods, such
as pasta, are starting to feel the pinch. According to some estimates, sales of pasta are down 7% across North America this year, while shares of Krispy Kreme doughnuts (once the darling of the food set) have lost a third of their value since May.
how to limit your
exposure to mad cow disease
With the first case of mad cow disease (bovine spongiform encephalopathy, or BSE) uncovered in the U.S. recently, several organizations have released recommendations to help consumers make informed decisions. Here are answers to some of the most commonly asked questions about BSE:
Although manufacturers are required to list trans fat content on Nutrition Facts Labels by January 1, 2006, many consumers will still need help translating
the new terminology. That’s why the IFIC Foundation says to keep these facts in mind when reading food
Some margarines contain partially hydrogenated oils, but the combined amounts of trans and saturated fats are often less than the amount of saturated fat in butter.
Food can be a real challenge for kids who are diabetic. Now a new book teaches diabetic kids how to take control of their diets and have fun in the process.
Cooking Up Fun for Kids With Diabetes: Recipes, Crafs, Games & More! written by Patti B. Geil, MS, RD, & Tami A. Ross, RD, LD, contains kid-oriented recipes and nutrition hints. It is available for purchase at the American Diabetes Association's online bookstore at http://store.diabetes.org.
Does this sound familiar? You just got home from the grocery store and are about to put away a week’s worth of carefully selected fresh fruits and vegetables. Sure, these perishable products cost more than your first car, but your family’s health is worth the expense, right? The trouble is, before you can stash today’s groceries, you have to throw out all the rotten fruits and veggies from last week!
“Ellen” had great success with her low-carbohydrate diet. She lost 14 pounds in 5 weeks and felt like she was in control. No longer was she a slave to the chocolate chip cookie binge that had been her evening ritual. She was proud that she had exercised every day, waking up muscles she didn’t even know she had.
Have you ever noticed that the media are constantly reporting findings from yet another nutrition research study? Knowing which types of studies are the most reliable is helpful, according to Rachel Johnson, PhD, MPH, RD, who presented on this topic at an American Dietetic Association (ADA) meeting. IDEA author Cathy Leman, RD/LD, draws on the ADA session to explain the different types of research, from the most to least reliable.