Monthly Archives: February 2016
GOOD News about BAD Fats!
US legislators have finally done what we have been waiting for and led the way with new legislation that outlaws the use of artificial transfats (trans fatty acids or TFAs)(1) in food ……… But only 3 years from now. The FDA (Food and Drug Administration) is giving food producers this period to find alternatives and…Read More
How much Olive Oil in mayonnaise made with Olive Oil?
How much olive oil would you expect this product to contain? Obviously there are other ingredients in mayonnaise apart from fat or oil, such as eggs and vinegar, but on the basis that more than half (66%) is fat, how much would be from Olive Oil? If you have time to look at the list…Read More
Could we all be healthier without Gluten?
That is what Dr David Perlmutter, a board-certified neurologist, and other medically trained nutritional experts and scientists are suggesting in increasingly convincing publications. In his best selling book Grain Brain, Dr Perlmutter argues that gluten, the protein found mainly in wheat, rye and barley, is silently wreaking havoc on our brains, whilst our avoidance of…Read More
Dried fruit: Less Sugar – More Sweetness
Ever considered that dried cranberries, raisins, apricots etc, the typical dried fruits found in breakfast cereals, are not really either sweet or juicy? Well they are, but often not in their dried and shrivelled form. They still contain lots of sugar but because they have been dehydrated, our taste buds don’t benefit from their sweetness,…Read More