Blog entry | Apr 21 2017
The Earth’s water, energy and land resources support all life in many different ways. With scientific advances, these resources are being used in sustainable ways to provide us with healthy and safe foods. Farmers, scientific researchers and consumers all play a role in sustainably supporting our current...
Blog entry | Apr 21 2017
The IFIC Foundation, along with more than 170 other organizations, has partnered with the March for Science movement. The March, scheduled for April 22, 2017, is the first step in a global movement to defend the vital role science plays in our health, safety, economies, and governments. It is a broad,...
Blog entry | Apr 20 2017
It’s pretty easy to find an article touting the latest one-off study saying “X food will cure cancer” and then find another article saying “X food will cause cancer.” While reporting these findings is extremely important, often, the evidence from totality of science is overlooked, and conclusions from...
Blog entry | Apr 20 2017
A new study has examined the associations between consumption of beverages sweetened with sugar and/or low-calorie sweeteners and stroke or dementia, including Alzheimer’s disease. This particular observational study (drawing on the Framingham Heart Study cohort) relied on responses to Harvard University...
Blog entry | Apr 20 2017
There are many foods that can have a positive effect on heart health, such as fruits and veggies, unsaturated fats and grains. They are vital to maintain a healthy weight, to regulate blood sugar levels, blood pressure and to decrease the risk of a heart attack. With all these positive health benefits,...
Press Release | Apr 19 2017
(Washington, D.C.)—Alexandra Lewin-Zwerdling has been named Vice President at the International Food Information Council (IFIC) and IFIC Foundation.  She will lead the development of IFIC’s consumer insight research agenda and partnerships that support improved understanding of food, nutrition and health...
Blog entry | Apr 19 2017
News stories and day-to-day conversations about the use of pesticides to protect our food supply can easily get misconstrued and leave us feeling confused about the safety of the foods we eat. We’ve even discussed the use of pesticides in both organic and conventional farming, detailing how both methods...
Blog entry | Apr 13 2017
A couple of weeks ago, I noticed I was low on honey, and figured I would buy some more before running out and having nothing to sweeten my green smoothies and tea. I went online and perused what was available; there was raw honey, unfiltered honey, clove honey, blueberry honey, really there was every...
Blog entry | Apr 12 2017
Most people think about light, airy baked goods when it comes to the word “yeast”. However, yeast comes in many different forms with various purposes; one being nutritional yeast. Known as Saccharomyces cerevisiae in the scientific world, nutritional yeast is an inactive form of yeast that is cultured...
Blog entry | Apr 07 2017
Nutrition advice often feels like it’s coming in from all angles during pregnancy. Everyone from your doctor to your great-aunt has an opinion on what you should, or shouldn’t, be eating. With all this advice coming from a variety of sources, it’s inevitable that there are some myths in the mix. This...
Blog entry | Apr 05 2017
If you’re a sports fan like me, then you were glued to the couch watching the Final Four and National Championship game this past week. March Madness is one of the greatest spectacles in sport. It rarely disappoints, and this year was no different. Congrats to the Tarheels, by the way! As I watched the...
Blog entry | Apr 04 2017
What are "process contaminants" in food?  What are 3-MCPDs (3-monochloropropanediol) and GEs (glycidol/glycidyl esters)?  How did they get there, and what do they mean for the safety of our food? These and other questions are discussed briefly in this educational podcast (and in a Q&A below)...
Blog entry | Apr 03 2017
Gluten-free, ancient grains have been the star of grocery store aisles and nutrition articles alike over the past few years, and they’re not leaving the spotlight any time soon.  We’ve discussed the gluten-free diet at length, so let’s dig into a new (or actually, really, really old) player on the scene...
Blog entry | Mar 30 2017
We’re rounding out National Nutrition Month, with a new Sound Science analysis. In fact, this Sound Science piece includes a double feature. Recently published in the American Journal of Clinical Nutrition, a pair of studies focused on a variety of health benefits associated with whole grain consumption...

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