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With obesity rates among Americans at an all-time high, many people may think they have to give up sweets in order to lose weight. But there’s good news if you love sweets: Low-calorie sweeteners offer a way to reduce calories in sweet foods and beverages, which may help you lose or maintain your weight. They also offer a way for people with diabetes to decrease their carbohydrate intake.
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This is a collection of all IFIC Foundation resources about Sugars and Health. Included are Fact sheets and Q&As to help clear up confusions about the role of sugars in a healthful diet.
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Dietary acrylamide is a naturally forming compound that is present in a wide variety of foods; however, it is not added to food as an ingredient. It occurs naturally during the normal cooking process of many starch–rich foods.
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Bisphenol A (BPA) is a chemical used in the manufacture of polycarbonate plastic or epoxy resins. These resins are used in some food packaging materials, such as the lining inside metal-based food and beverage cans, coatings on metal closures / lids for glass jars, reusable plastic containers for food and beverages and tableware.
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Questions and Answers About Labeling of Milk Products Containing Recombinant Bovine Somatotropin (rbST)
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When you think of sodium, salt probably comes to mind. Although the two terms, “sodium” and “salt” are often used interchangeably, they are different substances. The chemical name for salt, sodium chloride, reveals that sodium is in fact a component of salt. By weight, salt is composed of 40 percent sodium and 60 percent chloride. One teaspoon of salt weighs 5 grams and contains about 2,300 milligrams of sodium.
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Since its introduction to food production in the early 1990s, food biotechnology has helped to produce better tasting, fresher foods, protect the environment, and provide greater crop yields. In the future, biotechnology may help keep food safe to eat, help farmers grow more food on less land, and provide more healthful foods. Foods produced through biotechnology have been determined to be safe based on broad consensus among the scientific community coupled with a strong regulatory system invo
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The United States provides one of the safest food supplies in the world. With the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture (USDA), the Centers for Disease Control and Prevention (CDC), the U.S. Environmental Protection Agency (EPA), and the food, beverage and agricultural industries working together, our food supply is becoming even safer. However, despite all of these safety factors, microorganisms may still exist at levels that present risks to consumers.
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