Articles

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  • Glycemic Index is Not for Everyone

    This month, Dr. Mark Anthony warns us of a new twist on the old low-carb nutrition fad. Handy as it is for diabetics, the Glycemic Index isn't the "be-all and end-all" of carbohydrate nutrition for everyone.

    Mark Anthony, Ph.D., Contributing Editor
    04/04/2005
  • 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
  • The Antioxidant Balancing Act

    Oxygen is life-giving. But oxygen is also toxic; the same properties that make it necessary make it threatening.

    Mark Anthony, Ph.D., contributing editor
    09/01/2005
  • 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
  • Primer on Resistant Starches

    Contributing Editor Mark Anthony, Ph.D., provides a primer on resistant starches, discussing their forms, functions and applications.

    Mark Anthony, Ph.D., Contributing Editor
    10/30/2005
  • Tart Cherries Contain Potent Antioxidants

    Tart cherries as the latest in health foods may sound like little more than sour grapes. But there's nothing sour about their positive effect on health. Centuries of folklore about the health powers in these little jewels are finding support in research. Tart cherries, those we use in cherry pie, may be among the most potent of nature’s anti-inflammatory foods.

    Mark Anthony, Ph.D., Contributing Editor
    05/01/2006
  • Acai is Just a Fruit, Not a Panacea

    A little purple berry from South America is making a big splash in beverages. Also known as the Amazon palmberry, açai fruit is considered by some to be one of the world's top "superfoods." It contains an exceptionally high concentration of antioxidants (especially anthocyanins), as well as monounsaturated fats, dietary fiber, phytosterols, several trace minerals and a number of essential amino acids.

    Mark Anthony, Ph.D., Contributing Editor
    06/06/2006
  • Ginseng Comeback

    Whatever happened to ginseng? This popular pioneer of functional ingredients was the belle of the good-for-you ball 25 years ago. Ginseng may have faded from the popularity contest point of view, but sales are still strong and it still has a myriad of uses.

    Mark Anthony, Ph.D., Contributing Editor
    06/30/2006
  • Baking for the Future

    Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.

    Mark Anthony, Ph.D., Contributing Editor
    02/02/2011
  • Untapped Variety in Whole Grains

    Dr. Mark Anthony shows us what we're missing in those amber waves of grain when we limit our thinking to wheat, corn, and oats.

    Mark Anthony, Ph.D., Technical Editor
    01/04/2005
  • Beverage Processors Switching from HFCS

    Jones Soda Co., the quirky Seattle beverage company known for such unusual flavors as strawberry lime, fufu berry and turkey and gravy, recently and quietly converted its entire line of sodas to cane sugar.

    Mark Anthony, Ph.D., Technical Editor
    07/31/2007
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