Megan Meyer's blog

Top 8 Articles on Partner Sites in 2016

Last year, we featured articles that we published on our partner sites. We thought that we’d do the same this year as a nice way to reflect on our year at FoodInsight. This year, the IFIC Foundation continued its partnerships with Lifehack, Runtastic, and MyFitnessPal, and developed new partnerships with Elite Daily, Forbes, US News & World Report and The Huffington Post to author 35 articles on topics related to nutrition, agriculture, and health.

Vitamin C and Iron: A Perfect Match

When you think of vitamins and minerals, what is the first one that comes to mind? I know for me personally, it’s vitamin C. As an immunologist, it’s the micronutrient I get asked about a ton, especially around cold and flu season.

You might see vitamin C listed as ascorbic acid, ascorbyl palmitate, calcium ascorbate, or sodium ascorbate. Despite having different and sometimes difficult-to-pronounce names, they are the same thing.

How to Make Over Your Holiday Leftovers

With the holidays upon us, I am getting so excited about which recipes my family is going to focus on for our feast. But these days, especially with the focus of the holidays being about indulgence and copious amounts of food, I find myself trying to practice more sustainable eating practices. Did you know that about 40% of all food we produce ends up in the trash? Because of this alarming statistic, I am now thinking about how my family is going to eat the smorgasbord after we enjoy the big feast.

Vitamin D and Calcium: A Winning Combo

You have probably heard that calcium plays a key role in keeping your bones strong. But did you know that in order to maximize your calcium absorption and function you also need vitamin D? Yup, it’s true!

Sound Science: Stop Trying to "Health-ify" Everything

Avocado buns, banana soft serve, cauliflower pizza crust. The ABCs, if you will, of healthy foods being transformed to satisfy our cravings for not so healthy foods. I mean, I have tried the “B’ and “C” of that list and found banana soft serve to be delish. Cauliflower pizza crust? Not so much. Kinda dry with a weird texture and completely lacking that awesome crunch that can really only come from a traditional pizza crust. But for those who cannot eat gluten due to medical reasons—or who just really love cauliflower—it’s a pretty good pizza crust alternative.

News Bite: 3 Ways to Practice Mindful Eating During Race Season

With cooler temperatures, crisper air, and the return of comfort food, fall has got to be one of my favorite seasons. Another reason why I particularly love this season? Because of fall races, of course! For the past five years or so, I have competed in some sort of (running, biking, swimming, or a combo of the three) race. For me, having a race on the calendar also means developing a training plan.

Fast Take: Sugar-Sweetened Beverages and Diabetes

Another day, another dollar, and another headline touting misleading claims about new research. This time, a new study published in the European Journal of Endocrinology is connecting drinking two or more servings of sweetened beverages a day with an increased risk of latent autoimmune diabetes (LADA) in adults.

Let’s break it down to get a better understanding of what the new research says and what you need to know.

First of all, what is LADA?

News Bite: Grocery Store Guide to the Good Stuff

As you stroll through the grocery store, you are bombarded by numerous health claims on food labels and packaging. Some boast of their natural ingredients, while others highlight their high nutrient content. But does this align with what you are looking for? Do these words and phrases actually help you choose among the multitude of options at the grocery store?

News Bite: Top Three Strategies for Reducing Food Waste

World Food Day is an important time to recognize the pressing need to end world hunger and food insecurity. While this day has a global focus, the issues of hunger and food insecurity are also close to home.

Enhance Your Color Palette: More About Natural and Artificial Food Colors [INFOGRAPHIC]

With vibrant colors and tonal hues, food can be more like art. I am drawn to foods that appeal and engage my visual senses. The more colors, the better.

Did you know that natural and artificial food colors can help correct for color loss and natural variations in color; enhance the existing colors in food; and provide color to colorless foods? Also, did you know that food colors, both natural and artificial, have been federally tested and regulated for more than 125 years and continue to be studied and regulated to ensure their safety?

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