Technically, the answer is “yes.” It’s called cellulose and it is the basic building block of the cell walls of all plants and is considered a complex carbohydrate. But "cellulose is cellulose” whether it comes from wood pulp or celery. So should you be concerned?
Dairy's many nutrients can be a great addition to overall health for those who aren't lactose intolerant. Among them are calcium, potassium, vitamins A & D and protein.
It’s amazing what a chemical reaction can do. In the caramelization process, when heat from the water turns into steam, the sugar breaks down, creating a browning reaction of burnished brown color and a nutty flavor profile.
Natural and artificial food dyes can enhance the way our food tastes, smells and looks – but are they contributing to allergies, asthma issues and hyperactivity?
Come explore the delicious dishes inspired by Latina blogger Adriana Martin’s Mexican homeland.
Choose this purple powerhouse for its nutritional qualities and infusion of globetrotting flavor.
By simply pushing down on the top of a canning lid post-hot water bath, it’s easy to determine if a container is hermetically sealed, meaning nothing can pass the barrier of the seal.
Food sensitivities can take the form of food allergies or food intolerances. A food allergy is potentially life-threatening, while a food intolerance is unpleasant and inconvenient.
Melissa Joy Dobbins, MS, RDN, CDE, of the blog Sound Bites provides, " sound science, smart nutrition and good food" advice.
Turmeric, a root of the Curcuma longa plant and favorite spice in Indian and Thai recipes is prized for its health-boosting anti-inflammatory qualities and high antioxidant content.
Do you eat salmon? Is it safe to eat farmed salmon or should you only eat the wild-caught variety? Which is best for polyunsaturated fatty acids like omega-3 and omega-6? We reached out to Charles R. Santerre, PhD, Professor at Purdue University, to answer a few questions about salmon.
Drinking diet beverages can help people lose weight. That’s one of the conclusions in a study appearing in the June issue of the Journal of The Obesity Society.
Often misinterpreted as the stomach flu, food poisoning is actually caused by noroviruses. These viruses create inflammation in the stomach and large intestine, resulting in unfortunate vomiting, diarrhea and stomach cramps.
In our foodie-focused culture, it’s hard to overlook the appeal of a well-dressed meal. So when it comes to frozen foods, we wondered why the food on the package doesn’t quite look like what we slide out of the microwave or oven.
Dr. Wondwossen A. Gebreyes is a professor and Director of Global Health Programs in the Veterinary Medicine College from The Ohio State University. His research interests include antimicrobial resistance, food safety and infectious disease molecular epidemiology.
To get to know Dr. Gebreyes a bit more, we asked him a few questions.