Voices: Nutrition Trends

Bakery Trends Go Back to Basics

Whether in finished products or in use-at-home mixes, 'natural' is moving the baked goods category.

By Jill Russell Qualizza, Contributing Editor

Bakery Muffin Tin

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Expanding the Definition of Snacks

We once could have defined the four basic food groups of the snack universe as"sugar, salt, fat and fast." That definition is expanding while the boundaries are disappearing.

01/31/2005

Food Bars Ideal for On-The-Go Consumers

Breakfast/cereal/snack bars are ideal for on-the-go consumers; and they can mesh well with the new Dietary Guidelines.

02/22/2005

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.

02/25/2005

Low-Carb Diets and Bone Health

Mark Anthony, Ph.D., joins the Wellness Foods family as a contributing editor with the monthly column, "Nutrition Beyond the Trends." This month: the relationship between protein consumption and bone health.

02/28/2005

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.

04/04/2005

Thai Food Grows in Popularity

What is there to not attract people to Thai? The typical Thai dish balances all flavor elements; sweet, astringent, salty, piquant, tart and uomi (meaty); with a surprising lightness and delicacy that makes for a whole greater than the sum of its parts.

04/19/2005

Co-Q10 Update from Leading Co-Q10 Research Lab

Co-Q10 has been lauded for its antioxidant properties and its role in energy production. Contributing Editor Dr. Mark Anthony previously managed one of the nation's leading Co-Q 10 research labs; here he brings his expertise to bear on an update of this vital nutrient.

05/04/2005

Boron Builds Bone Health

In the not too distant future, nutrition experts may tell us to include boron-rich foods in our diet. This largely ignored element is being studied more intently at present, as it seems to play a key role in coordinating other nutrients involved in bone health.

06/07/2005

Nutrition Trends: Don't Fear Tropical Oils

Dr. Mark Anthony puts tropical oils in their proper nutritional perspective.

07/05/2005

Ready-To-Cook Combines Convenience and Quality

Convenience and quality make ready-to-cook the next likely culinary craze for the time-starved consumer.

07/15/2005

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.

08/03/2005

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.

09/06/2005

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.

10/03/2005

Vitamin D Deficiency Makes a Comeback

Vitamin D deficiency, thought to be a thing of the past, is coming back.

11/01/2005

Multipurpose Taurine Works Alone

The powerful amino acid taurine doesn’t hang around building proteins.

12/06/2005

2006 Flavor Trends Forecast

Here, too, health exerts its influence: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?

12/20/2005

Probiotics Popular in Functional Foods

Probiotics are the new rage in functional foods.

01/03/2006

Is Hoodia Cactus Really a Miracle Ingredient?

Is the South African cactus really a weight-loss miracle ingredient, or just another (expensive) nutrition fad?

02/06/2006

Potatoes Villainized by Questionable Science

Questionable conclusions and reckless reporting have painted potatoes as dietary 'bad guys.' Dr. Anthony begs to differ.

04/04/2006

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.

05/01/2006