Food Insight's blog

Protein and Muscle Synthesis with Douglas Paddon-Jones [PODCAST]

Protein is one of the three ways we get calories. But it’s much more than that, a fact that research continues to reveal. Among other things, eating enough protein help us feel full longer, and provides other essential vitamins and minerals that can support strong bones and a healthy immune system.

Newsbite: Do As The Greeks Do

If you know me at all, you know the only thing I really want to do in this life: travel the world. I usually find any excuse to ask someone, “So where’s your dream travel destination?” -- because I care but also because I’m hoping I’ll hear a place that’s not already on my list. What’s a place on my top five travel list? Greece. Not just because of the incredible views -- the Greek know how to slow down and enjoy food, good company and all the gifts life can bring. There are 8 things in particular we can learn from this wise group of people.

Carbohydrates with Kris Sollid, RD [PODCAST]

Are carbohydrates your friend or foe? Given all the conflicting information you may be hearing about carbs, sometimes it’s hard to know. The truth is that we need carbohydrates in our diet and that not all carbohydrates (and carbohydrate-containing foods) are created equal. That doesn’t mean we can’t enjoy them all equally; it just means that some provide more nutrition than others and should be eaten more often.

IFIC Foundation Goes to Boston: What We Learned at Nutrition 2018

The IFIC Foundation’s Ali Webster, PhD, RD, and Alyssa Ardolino, RD, were among the attendees at Nutrition 2018, the American Society for Nutrition’s annual conference. Nutrition 2018 brought together researchers, science communicators, registered dietitians, industry professionals, government employees and journalists to hear about the latest news and scientific developments in nutrition.

Newsbite: The Low-Down on Lectin

Lectin is a naturally occurring protein found in beans, legumes, whole grains and even some vegetables. Recently, lectin spent some time in the spotlight after a being discussed in a popular book authored by a doctor who called lectins dangerous, saying they increase inflammation, cause digestive issues and chronic diseases, and even make you gain weight.

Snacking with Julie Hess, PhD [Podcast]

For most of us, snacking is a fact of life. Whether we’re eating an apple at our desks or polishing off a box of popcorn at the movies, snacks can run the gamut from healthy sources of nutrients to occasional indulgences.

Despite being commonplace, the act of snacking can be surprisingly divisive—is it a bad habit, an essential part of a healthy diet, or somewhere in between? Mixed messages about snacks have spawned some confusion, and even some myths.

Newsbite: California Ag Today Radio Podcast

Tamika Sims, PhD recently had the opportunity to be interviewed by California Ag Today, the largest ag-focused radio network covering California agricultural news, to talk more about the IFIC Foundation’s 2018 Food and Health Survey and work to communicate about food production and nutrition.

Newsbite: Tips for Healthy Family Meals

What’s your vision of the perfect family meal? Maybe it’s having dinner on the table by five o’clock a few times a week. Maybe it’s hoping for the entire family to be seated at the dinner table at least once a week despite conflicting schedules. Or maybe it’s that your kids will actually enjoy a healthy meal without complaining.

Creating a healthy meal may seem like a challenge. And that’s okay—there isn’t one perfect way for families to eat healthfully. All families are different, and eating styles reflect those differences.

Food Allergies with David Stukus [Podcast]

According to experts, advocates and the CDC, food allergies are a public health concern and are seemingly on the rise.  But what might be the cause? Have social media and the internet fooled too many of us into thinking we’re qualified to diagnose ourselves?

On this edition of DataDish, Dave Stukus, MD, Associate Professor of Pediatrics at at Nationwide Children’s Hospital in Columbus, Ohio, sheds some light on these and other questions about food allergies and allergen management.

GMOs with Mark Lynas [Podcast]

While genetically engineered foods (genetically modified organisms or “GMOs”) have been safely produced and consumed for more than 20 years, debate and controversy over the technology have persisted.

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