It is National Nutrition Month and this week I want to share with you some insight on what you need to know about food labels. The confusing and bureaucratic-filled process by which the United States came to pass our food labeling system is overwhelming – and a topic for another blog post. However, just know the United States Department of Agriculture and the Department of Health and Human Services are required to revisit the guidelines every five years. These two government agencies appoint a joint committee, review research, and determine the final design and text. The lobbyist for organizations such as the Grocery Manufacturers of America; the American Society for…
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Reducing Sugar Lowers Risk of Alzheimer’s
A recent research study suggests a correlation between sugar consumption and deterioration of the brain, as well as cognitive skills. In this study of the aging process, researches concluded participants with diabetes or borderline diabetes are more susceptible to dementia and Alzheimers. However, researchers indicate “interventions that delay diabetes onset, as well as management strategies for glucose control, might help alleviate the progression of subsequent cognitive decline over the long term,” (http://bit.ly/2NLhuOP). What does this mean for our health? We need to decrease the amount of sugar in our lives, to lower our blood sugar levels, decreasing our level of cognitive decline and improve our overall health. What we should be…
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5 Expected Food Trends for 2018
Being a food blogger, I try to stay up to date on all the industry food trends. Following food writers Marion Nestle and Dianne Jacob, among magazines and blogs, I have found my top five food trends which may influence the grocery and restaurant industries for 2018. 5. Sugar Under Fire Admit it, the United States has an obesity health crisis. One reason the epidemic seems to get worse each year is sugar consumption. I am not talking about naturally occurring sweeteners found in strawberries and fruit. I mean artificially manufactured sugars, which processed food manufactures use to add flavor. Our bodies need sugar, which we turn into energy; however,…
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Pasta Can Be Healthy
DAY 6 of my 100 Days of Real Food Challenge and my #1 issue is PASTA! I crave it constantly. Scientific research claims when we crave carbohydrates, it is usually due to the association of comfort and our mood. Besides the energy boost, carbohydrates provide solace during stressful times. Although I don’t feel it, subconsciously, I probably am stressed due to my food restrictions for 100 days!The Process of Pasta Most standard pasta is made with refined bleached or unbleached flour, which is on the restricted list. During the refining process, the nutrient-rich outer bran shell and inner germ layer are removed from the grain, leaving just the starchy endosperm. …
