Greger’s 5:1 Fiber Ratio Rule

Greger’s 5:1 Fiber Ratio Rule

Check out the daily videos published by Michael Greger, MD of nutritionfacts.org. Dr. Greger’s entertaining video snippets do an outstanding job of summarizing the vast amount of published nutrition research, delving into what the studies really say (and don’t say) – and saving you a boatload of time by not having to … Read more

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 in ready-to-eat (RTE) breakfast cereals. The process will use a gelatinized starch to coalesce calcium and fiber for the purpose of supplementing processed cereals. Mmmm… Is this a big deal? Well…General Mills … Read more

Ancient Grains Gobbledygook

Ancient grains are having their day in the sun…and rightly so: grains like quinoa, buckwheat, amaranth, and spelt are being “rediscovered” and lauded for their nutrition benefits and whole grain attributes. In their pure form, these whole grains are good sources of fiber, B vitamins and other minerals and nutrients. But as … Read more

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 in 2012 (compared to just 264 in 2001), it has become increasingly difficult to determine just how different “made with whole grain” really is from “100% whole grain”. Now, from the Harvard … Read more

Pastorelli Pizza Crusts

While high fiber pizza crusts are nothing new, Pastorelli Ultra Thin & Crispy 100% Whole Wheat Pizza Crusts certainly are. These delectable and, as the name says, “Ultra thin” crusts are a much-needed addition to the prepared pizza crust world! I picked up a packet of Pastorellis at World Market, and for … Read more

Cracklin’ Crack Down

An inquisitive reader wrote to ask about one of her favorite cereals, Kellogg’s Cracklin’ Oat Bran: “I’m concerned about my fiber intake and I have been eating Kellogg’s Cracklin’ Oat Bran…is this a good source of fiber?” – Jamie from San Diego Great question Jamie! So, what about this Cracklin’ Oat Bran? … Read more

This is the Real Facon

Bill Joel sang about “Gettin’ put on the back in the discount rack…” like it was a bad thing. The grocery store discount rack is a virtual treasure trove of stuff most people would not otherwise buy, were it not for the enticingly marked down prices. Check out this find from my … Read more

Maybe Frightening Food Facts Work?

A study published in the most recent issue of the Journal of the Academy of Nutrition and Dietetics indicates that those calorie menu boards you see popping up at sit-down chain and fast food restaurants…they might actually be doing more than just making you feel bad about what you’re about to scarf … Read more

Newman’s Own: Pretzel Conspiracy?

Pretzels often get a bad rap from the food police: they’re full of white flour, salt and not much else. But the Newman’s Own Organics The Second Generation line of pretzels appear to be an entirely different bag: they have 110 calories for 22 pretzels, 3 grams of protein, only 180 mg … Read more

Multigrain Pringles – Wolves in Sheeps’ Clothing

Pringles potato chips has a new line of Multigrain Pringles that claims to “succeed where many others fail, giving you a multigrain snack that tastes great”. They might taste great – if you like salt and fat – but a good source of whole grains they are not! All three flavors (Truly … Read more

Great Marketing for Crappy Kids’ Cereal Draws Fire

This week, Washington, DC-based Center for Science in the Public Interest released a report analyzing the nutritional quality of foods marketed to children on Nickelodeon. The report is a follow-up to CSPI’s 2005 report and Guidelines for Responsible Food Marketing to Children. The report found that 80% of Nickelodeon food commercials are … Read more

Whole Grain Stamp of Confusion?

The Whole Grain Stamp is a product of the Whole Grains Council, which itself is a consortium of food industry, scientists and chefs founded by Oldways, the non-profit food-issues think tank based in Boston, MA. The Whole Grains Council’s mission is to: Help consumers find whole grain foods and understand their health … Read more