How to Improve Nutrition Labeling on Food

Health experts believe the way to get people to eat better is to tell them which foods are healthy and which ones aren’t. Nutrition facts panels—the little info-boxes on the back of food packages that outline calorie, fat, sugar and vitamin counts—are supposed to do that, but research has found that many people don’t look at them, and even when they do, they don’t help.

The Food and Drug Administration has proposed a revision to the existing facts panel, which has been standard on most food products since 1994. The changes include a redesign to make calorie information more prominent, as well as a change as to what is considered a single serving size to reflect the growth in the portion sizes people eat in the last two decades. The hope is that the changes will reflect the latest nutrition science and help people make smarter choices as the U.S. faces an obesity problem.

Some researchers say the proposed labels are an improvement but still don’t make clear to consumers what the net value of a food could be. So they are devising alternative approaches. Here are some other ideas for a better label. Read more

Organic Meat and Milk Higher in Healthful Fatty Acids

Organic meat and milk differ markedly from their conventionally produced counterparts in measures of certain nutrients, a review of scientific studies reported on Tuesday.

In particular, levels of omega-3 fatty acids, beneficial for lowering the risk of heart disease, were 50 percent higher in the organic versions.

“The fatty acid composition is definitely better,” said Carlo Leifert, a professor of ecological agriculture at Newcastle University in England and the leader of an international team of scientists who performed the review. Read more

Caramel Apples That Are Good To The Core

Are you sick and tired of trying to make caramel apples with no success? Well, we were too. We decided that trying to determine the correct amount of butter and sugar to make caramel, simply was not worth the headache. We tried buying the caramel blocks and metling them, but that a was a failure too. Plus, it is difficult to try and figure out what type of chocolate to buy.

Do you buy tempered or untempered?

Do you buy dark or light? Read more

Try Kiwi Fruit For Good Taste and Good Health

Maybe “a rose by any other name would smell as sweet.” But, years ago, that same sentiment didn’t seem to apply to a strange looking little fruit from China known as Yang Tao.

Missionaries in the early 20th century brought Yang Tao to New Zealand, and in 1960 it was renamed the Chinese Gooseberry. In 1961, the Chinese Gooseberry made its first appearance in the United States and the name was changed again. This time to kiwi, in honor of the native bird of New Zealand, whose brown fuzzy coat looks somewhat like the brown fuzzy skin of this unusual little fruit. This name change seems to have been a good move. Doesn’t a kiwi fruit sound much more appealing than a Chinese Gooseberry?

Today, people everywhere love kiwi fruit. And, with good reason. The kiwi has a sweet unique flavor and is loaded with vitamin C, as well as a variety of other vitamins, minerals, and phytonutrients that promote good health. Read more

The Benefits of Fresh Noni Fruit

In Polynesia, ripe noni fruit is contained, so that it decomposes and ferments. The amber juice that forms on top of the fermented fruit is consumed daily as a general preventative medicine.

But in contemporary Western civilizations, fresh noni fruit is hard to come by. You could try to buy fresh noni fruit directly from a manufacturer of noni fruit products, but it would be expensive, because there is not enough demand to encourage regular supply.

Fresh noni fruit smells very pungent, and not an aroma one normally associates with fruit. Noni juice itself also radiates this aroma, but not to the extent that fresh noni fruit does. The riper the noni fruit, the stronger the odor. Read more