Red Meating Thy Maker

Red Meating Thy Maker

A new study published in the Archives of Internal Medicine finds that red meat consumption is associated with an increased risk of cardiovascular disease-related death, cancer-related death and total death. The study, conducted by researchers from the Harvard School of Public Health analyzed the consumption patterns of 37,698 men and 83,644 women … Read more

White Bread Wiggles Out of Trouble

A new study published in the online edition of Nutrition Reviews concludes that eating up to 50% of your grains from refined grain sources does not significantly increase disease risk. The review article, entitled “Evaluation of the evidence between consumption of refined grains and health outcomes” looked at 135 articles published on … Read more

Fiberticula – Not So Fast….

A new study to be published in the February issue of the journal Gastroenterology appears to show that the formerly friendly relationship between fiber and diverticular disease prevention has soured. The article – which doesn’t beat around the bush with its austere title, “A High-Fiber Diet Does Not Protect Against Asymptomatic Diverticulosis” … Read more

Peeled Snacks – Packin’ Fiber

You know the feeling – the, “How did I not know about these/that?!” feeling…right now, Peeled Snacks are my these/that snack! I first read about Peeled Snacks in an Inc. Magazine article blurb entitled “The Small Joys of Family Business”. The next day, I saw them at a Starbuck’s in Hoboken, NJ; … Read more

Kids Now Need Cholesterol Screening

The American Academy of Pediatrics recently endorsed the new National Heart, Lung and Blood Institute’s (NHLBI) recommendation to begin screening children for high cholesterol as early as age 9. While the importance of early detection of cardiovascular disease – the number one killer of Americans – cannot be understated, these recommendations do … Read more

Pom(pous) Wonderful Takes a Hit

The Federal Trade Commission filed a formal complaint this week charging the makers of PomWonderful 100% Pomegranate Juice and a related line of supplements with grossly exaggerating the health benefits of their products. While it is no secret that PomWonderful has been self-funding the “$34 million in medical research” supporting pomegranate health … Read more

Burger King’s Whole Grain Ciabatta Bun: Where’s the Fiber?

By way of a press release, Burger King recently announced that its Tendergrill Chicken Sandwich will now be served on a ciabatta bun made with whole grains. While the new bun makes for a sandwich lower in calories, fat and sodium than the original – there’s not really any significant fiber boost. … Read more

Numero UNO! – Pizzeria Uno’s Five Grain Flatbreads

Pizzeria Uno Chicago Grill is bringing a commendable high fiber option to the table. Uno’s Five Grain Flatbread Crust has 4 grams of fiber per approximate 300 calorie serving. The fiber in the Five Grain Flatbread comes from, well…..Five Grains: Stone ground whole wheat flour Hulled sesame seed Toasted wheat germ Oat … Read more

Diabetics Cheat Death with Bran

A study published in the May 25, 2010 issue of Circulation finds that people with diabetes who eat more whole grains are less likely to die from cardiovascular disease than are people with diabetes who have low whole grain intakes. The researchers from Harvard and other Boston-area research institutes studied almost 8,000 … Read more

CSPI’s Whole Grain Finds & Frauds

The Center for Science in the Public Interest publishes the Nutrition Action Health Letter, the “World’s Largest Circulation Health Newsletter”. At $10 for a yearly subscription, the newsletter is an outstanding deal if you are interested in nutrition and enjoy humorous takes on the topic. The newsletter summarizes nutrition-related research, advocates for … Read more

Kellogg’s Nutri-Grain Bars Sued in Class Action Lawsuit

A class action lawsuit filed in Southern California last week claims that Kellogg’s Nutri-Grain bar packaging and advertising deceptively mislead consumers. The suit claims that Nutri-Grain bars allow you to “Eat Better all Day” because they contain calcium and whole grains; however, the bars also contain trans fat, which is known to … Read more

Shirataki Noodles, Glucomannan and Konjac Fiber Examined

The Wall Street Journal recently published an article entitled “Noodling Your Way to Weight Loss” that looked at the potential health benefits of konjac fiber, a primary ingredient in Asian Shirataki noodles. Shirataki noodles are very low calorie, almost carbohydrate-free gummy noodles composed mostly of water and glucomannan (another name for konjac … Read more