Articles

on 'Wellness Foods'

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  • 2005 Natural Products Expo East Report

    If it had a health component and could be eaten, imbibed, swallowed, lathered on, rubbed in or even worn, it was on the show floor at the Natural Products Expo East.

    10/03/2005
  • Raw Diet Nutritionally Overrated

    Dr. Mark Anthony explains that those who suggest we should eat "all raw, all the time" are offering us a raw deal, nutritionally speaking.

    Mark Anthony, Ph.D.
    10/03/2005
  • The Promise of Conjugated Linoleic Acid

    The fats we find on the dinner table today aren’t quite the same as the ones our great-grandparents ate. Conjugated linoleic acid is one fatty acid we would do well to become reacquainted with.

    Mark Anthony, Ph.D., Contributing Editor
    09/06/2005
  • Still No Clear Solutions for Childhood Obesity

    It's been 20 years of steady upward girth inflation for our nation's children, but we've yet to successfully address the critical issue of childhood obesity.

    Kantha Shelke, Ph.D., Contributing Editor
    09/01/2005
  • Cleansing Diets Explained

    Dr. Mark Anthony discusses so-called "cleansing" diets and the making of this common part of dietary balance into an exploitable mystery.

    Mark Anthony, Ph.D., Contributing Editor
    08/03/2005
  • Report from 2005 IFT Expo

    This year's IFT show served up a plethora of new and wondrous ingredients, the wisdom of Malcolm Gladwell, and the announcement of the World Food Prize.

    David Feder, RD, Editor
    08/02/2005
  • How Big a Category is Wellness?

    Low-carb is slowing but not gone; organic and low-sugar are soaring in sales.

    Diane Toops, News and Trends Editor
    05/31/2005
  • The First Food Pyramid Never Worked

    Rather than admit failure, the government acts as if the guidelines have been working and gives us more of the same.

    John L. Stanton, Contributing Editor
    05/31/2005
  • Bad Science Slams Salt

    Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest in reports that had all of the trappings of legitimate science, but little - if any - substance.

    David Feder, R.D., Managing Editor
    05/31/2005
  • Trans Fats Inspire Fear and Loathing

    With the labeling deadline approaching and consumers becoming wary, processors search for substitutes for the functionality of trans fatty acids.

    Kantha Shelke, Ingredients Editor
    05/26/2005
  • New Health Benefits of Lycopene Discovered

    Lycopene, the disease-protective antioxidant from tomatoes, is showing a wealth of new health benefits. But the best news is, formulators are making it possible to include it in non-tomato-based and even non-savory foods.

    Mark Anthony, Ph.D.
    05/02/2005
  • Processors Target Diabetes Control

    Diabetes control is more than just watching sugar intake. Today’s processors put new advances in diabetes science to practical and innovative use.

    Frances Katz, Contributing Editor
    04/04/2005
  • Science Isn't Black and White

    Science isn't salt and pepper- it's not black and white, says Editor David Feder, in questioning the "science" behind the Center for Science in the Public Interest's recent attack on salt in processed foods.

    David Feder, RD, Editor
    02/25/2005
  • Functional Beverage Market Grows Aggressively

    Because of the convenience and pleasure they offer, functional beverages are one of the most aggressive growth segments in the health and wellness foods arena.

    Kantha Shelke, Contributing Editor
    02/25/2005
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