News Bite: FACTS Network Update
The new IFIC Foundation FACTS (Food Advocates Communicating Through Science) Network has been off to a running start since launching in June, providing a source for science-based resources on timely nutrition and food safety topics to help balance the hype with FACTS. Make sure you are receiving and sharing the latest science-based FACTS resources by becoming a FACTS Follower. Sign up to join the FACTS Network, and be sure to follow us on Facebook and Twitter.
Recent FACTS blog posts, articles, and other resources you will want to share:
- “More Than Quackery.” Commentary about a story posted elsewhere that calls out four people who have made some of the most questionable claims about food and nutrition.
- “Do You Like Your Sodium ‘PURE’ or ‘Computer-Generated’?” A pair of new studies have added grist to the discussion about the potential health effects of sodium, with some surprising results.
- “Sugar: Not So ‘Simple’ Anymore.” A look at proposals to add the term “added sugars” to the Nutrition Facts Panel and how they might impact consumer comprehension.
- “Something Smells Fishy About Consumer Reports Seafood Article.” A Consumer Reports article about seafood and mercury is panned by the FDA for neglecting the balance between risks and health benefits.
- “The Art of Science: Emmys Celebrate Fascination with Science Fact and Fiction.” The recent Emmy Awards point to a rising interest in science, but how relevant is it to the average viewer?
- “Why You Should Care About Carrageenan.” Carrageenan is one of the latest food ingredients the alarmists are worried about. But do they get the science right when it comes to this ingredient, which makes ice cream extra tasty?
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