Labeling

Greger’s 5:1 Fiber Ratio Rule

A colleague recently turned us on to the daily videos published by Michael Greger, MD of nutritionfacts.org. Dr. Greger’s entertaining…

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Frankenfiber: Coming Your Way

The hot topic is getting hotter. Genetically engineered foods have been in the US food supply since 1996, but public…

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Restaurant Calorie Counts: Right to Know?

The FDA recently finalized their rule stating that calories will have to be posted “clearly and conspicuously” at: Restaurants with…

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Consuming for a Cause: National Non-GMO Month

October is traditionally a month of harvest. This month, crops are brought in from fields and gardens, and we give…

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News Flash: Natural Means Nothing

An interesting survey from Consumer Reports recently caught my eye. It focused on a topic that Americans know little about…

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Pelletized Fiber: Coming to Your Cereal Soon

General Mills announced recently that it has filed a patent on a technique to pelletize fiber and calcium for use…

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Ancient Grains Gobbledygook

Ancient grains are having their day in the sun…and rightly so: grains like quinoa, buckwheat, amaranth, and spelt are being…

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The 10:1 Ratio for Choosing Whole Grains

Even whole-grain gurus have a tough time deciphering front of package whole-grain claims. With 34,000 new whole grain products introduced…

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Apples Atop Dirty Dozen List

Apples top the Environmental Working Group’s (EWG) ninth annual “Dirty Dozen” list of the top 12 fruits and vegetables that…

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Pastorelli Pizza Crusts

While high fiber pizza crusts are nothing new, Pastorelli Ultra Thin & Crispy 100% Whole Wheat Pizza Crusts certainly are.…

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