Part II: Proposed Nutrition Facts Label – The Good, Bad and the Ugly

As a nutrition communication consultant I occasionally write about topics related to the food industry clients I may serve, but my blog topics, thoughts and opinions are my own. I introduced you to my opinions on the proposed changes for … Continue reading

Information Versus TMI (too much information): The Proposed Nutrition Facts Label – Part I

The ingredient and nutrition information on food product labels has evolved over the years. In 1990 the Nutrition Facts label was created and food manufacturers had to comply with this new labeling system that identified calories, serving sizes, vitamins and … Continue reading

Health Claims. Are they Pointing You in the Right Direction?

Gluten Free! No Artificial Colors! High Protein! No High Fructose Corn Syrup! These are just a few of the claims made on the front of food packages. They are true, but does it always matter? Gluten Free. Someone recently asked … Continue reading

Eat Real Food – Don’t Obsess over Ingredient Lists

Food preservatives are widely used in our food supply. Often the term “processed food” is viewed negatively, but in fact there’s often good reason to process foods. Processing helps reduce harmful bacteria, allowing for a longer shelf life, the preservation … Continue reading

Take-Away Points from Sugar Session at EB2012

The Experimental Bio 2012 session, Fructose, Sucrose and High Fructose Corn Syrup: Relevant Scientific Findings and Health Implications, was fascinating and confirmed what I already knew: While we have a caloric consumption issue to work on as a nation, sucrose … Continue reading