Displaying 1–25 of 55 results for Mark Anthony, Ph.D., Contributing Editor
Contributing Editor Mark Anthony, Ph.D., provides a primer on resistant starches, discussing their forms, functions and applications.
Mark Anthony, Ph.D., joins the <I>Wellness Foods</I> family as a contributing editor with the monthly column, "Nutrition Beyond the Trends." This month: the relationship between protein consumption and bone health.
Dr. Mark Anthony puts tropical oils in their proper nutritional perspective.
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.
Dr. Mark Anthony discusses so-called "cleansing" diets and the making of this common part of dietary balance into an exploitable mystery.
The key role of color in product development and the micronutrients contributed by natural colors.
Contributing Editor Mark Anthony, Ph.D., asks: Is the South African cactus really a weight-loss miracle ingredient, or just another (expensive) nutrition fad?
Weight control methods are generally a matter of accounting tracking the calories coming in and trying to increase the calories going out. But nuts have knack for cracking the shell of this paradigm.
Oxygen is life-giving. But oxygen is also toxic; the same properties that make it necessary make it threatening.
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.
The natural link between food and fitness has stimulated a mountain of sports nutrition research and launched countless products marketed to fitness-minded consumers.
Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
Vitamin D deficiency, thought to be a thing of the past, is coming back.
Fiber is the forgotten carbohydrate. Inulin, naturally derived food fiber, may just change all that.
The fats we find on the dinner table today arent 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.
The powerful amino acid taurine doesnt hang around building proteins.
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.
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 ...
Exotic flavors filtered down through the ethnic medley of food-centered culture has opened American palates to flavorful combinations.
Clean labels for millennials, fortification for baby boomers and food's effects on the environment will be among the product development trends of 2015.
The line between culinary herbs and vegetables is a fine one often blurred by tradition. What is one person’s flavoring is another’s staple.
Weve been putting flax on our cereal as a plant source of highly valuable omega-3 fatty acids, but look for the word lignan to begin popping up on labels of foods with added flax, much as isoflavones became the reason for our expanded appetite for soy products.
While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter.
Ace-K, honey make inroads as sweeteners; gums and nuts play supporting roles.
The lowly nut has the ability to grow an entire tree. Now that’s food power you just have to respect!