Liz Sanders's blog

Orthorexia: An Off-Balanced Diet

food-labels-paleo-gluten-sugar-carb-grassSometimes it seems as though the food/nutrition world is obsessed with labels. Grain-free, clean, gluten-free, low-carb, vegan, raw, cruelty-free, Paleo, sugar-free, sustainably-sourced, the list goes on. You don’t have to look hard to find bloggers and media mavens selling these trends online. Each claims to have found the secret to a “cleaner,” more healthful diet.

New Research Shows Low-Calorie Sweeteners & Healthful Habits go Hand-in-Hand

diet-resolutionWe’re a month into 2015, and it’s time to check up on your New Year’s Resolutions.  Are you hitting the gym, getting more sleep, or watching your calorie intake? If you consume foods with low-calorie sweeteners, you may have a head start on your health resolutions.

Put Raw Milk Out to “Pasteur”

If you’re city-dweller like me, you may have thought that raw (unpasteurized) milk was put out to pasture (or, better yet, “Pasteur”) in the 19th century. This old-fashioned food safety faux pas has made a comeback in recent years, with a small but outspoken audience that hypes raw milk as a cure-all.  The dangers of raw milk have been gaining more media attention, thanks to a new CDC report that shows a drastic increase in disease outbreaks from raw milk in recent years.

The Face of Food Safety: Lessons Learned From the 2014 Consumer Food Safety Education Conference

Clean, Separate, Cook, Chill: it’s the mantra of the food safety world.Food-Safety-Equals-Behavior-Frank-Yiannis

This message says a lot in four simple words, but, at the 2014 Consumer Food Safety Education Conference, I learned that it takes more than just a simple, science-based message to keep families safe from food-borne illness.

Why You Should Care About Carrageenan

The food fear-mongers are at it again, and carrageenan is the latest ingredient in their sights. Despite their lack of any scientific degrees or credentials, some bloggers have managed to mobilize an entire “army” of readers to help eliminate another ingredient from the food supply. This time it’s carrageenan.

What it Means to be an RDN: Stereotypes Vs. Reality

By: Liz Sanders, MPH, RDN, LDN Date: 3/12/14

National Nutrition Month is the perfect time to say it: I am very proud to be a Registered Dietitian Nutritionist


A Chocolate-Lovers Guide to Valentine's Day Weight Management

By:Liz Sanders MPH, RD Date: 2/14/2014

Trick or Treat: Are the Food Colors in Halloween Candy Safe to Eat?

By: Liz Sanders, MPH/RD Student at UNC Chapel Hill Date: 10/31/13

Going "Beyond Basic Nutrition": Highlights from the Functional Foods Survey Webcast

By: Liz Sanders, IFIC Intern and MPH/RD Student at UNC Chapel Hill Date: 10/24/13 

2013 Functional Foods Consumer Survey Results: Consumer Insights to help Americans Step Up to the (Functional Foods) Plate

Think about oatmeal, yogurt, frozen blueberries, and orange juice with Vitamin D, and you'll quickly realize that functional (or "health promoting") foods come in a rainbow of colors and a variety of tastes. Whether naturally occurring, fortified, or in supplement form, there are many ways we can consume health promoting nutrients and food components.   The International Food Information Council recently released the 2013 Functional Foods Consumer Survey which is the eighth in a series of quantitative studies focused on Americans' awareness of and attitudes toward functional foods.