Just the facts. From the experts.
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Supercharge Meals with Nutrient-Dense Foods

7/3/2014

Choose nutrient-dense foods to get the most nutrition for the calories. Try lean meats, fruits, veggies beans and nuts.

Meet Katie Olthoff from On the Banks of Squaw Creek

7/2/2014

Turkey farmer, mom, Katie Olthoff might make you re-think how you’d categorize a typical farmer. This dynamo is an active participant in the agriculture community who regularly offers her day-to-day experiences as a mom and farmer with her readers.

Is Wood Pulp Being Added to Your Food?

7/1/2014

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?

June is Dairy Month

6/30/2014

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.

The Science of Caramelization

6/30/2014

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.

Color Enhanced: The Why of Food Dye

6/27/2014

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?

New Potato: Less bruising and browning

6/25/2014

A potato that resists browning and will have fewer unsightly and wasteful bruises could be in supermarkets in the not too distant future. It’s called the Innate™ brand and is currently undergoing the U.S. government approval process.

Meet Adriana Martin from Adriana’s Best Recipes

6/24/2014

Come explore the delicious dishes inspired by Latina blogger Adriana Martin’s Mexican homeland.

Eating Better: Beautiful Beets

6/19/2014

Choose this purple powerhouse for its nutritional qualities and infusion of globetrotting flavor.

The Tools of Canning

6/18/2014

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.

Allergic, Sensitive, or Intolerant?

6/17/2014

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.

Meet Melissa Joy Dobbins, MS, RDN, CDE

6/12/2014

Melissa Joy Dobbins, MS, RDN, CDE, of the blog Sound Bites provides, " sound science, smart nutrition and good food" advice.

Eating Better: Spicing it Up with Turmeric

6/11/2014

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.

Farmed vs. Wild Salmon? Which is Better?

6/9/2014

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.

New Study: Diet Beverages Can Help People Lose Weight

6/4/2014

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.

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