Using the Food Label to Help with Food Choices
The food label offers complete, useful and accurate nutrition information for consumers. With today’s food labels, consumers can make better food choices than ever before.
Browsing the next page of Food and Dining.
A Look at Polyols: aka Sugar Replacers
Polyols are sugar-free sweeteners. They are used cup-for-cup in the same amount as sugar is used, unlike other sweeteners.
Low-Calorie Sweeteners on the Horizon
Non-nutrative sweeteners not yet approved in the United States as of May 2002 include “Alitame, Cyclamate, and Neotame. Here is some information about these three sweeteners.
Acesulfame K: An Overview
Acesulfame potassium is used in thousands of foods, beverages, oral hygiene and pharmaceutical products in about 90 countries. Among these are tabletop sweeteners, desserts, baked goods, soft drinks, and candies.
Aspartame: An Overview
Aspartame is a low-calorie sweetener which is approximately 200 times sweeter than sucrose.
Saccharin: An Overview
Saccharin has been used to sweeten foods and beverages without calories or carbohydrates for over a century and has had it’s share of public ups and downs.
Sucralose: An Overview
Sucralose is a non-caloric sweetener made from sugar that is also widely known as Splenda.
Confusion Over Trans Fats
Trans fatty acids, commonly referred to as trans fats, are formed when vegetable oils are hydrogenated to harden and stabilize them. They have been associated with an increased risk of heart disease. Researchers are now investigating other possible adverse effects.
Asparagus Remains a Sign of Spring
Before refrigerated trucks and jet planes, asparagus was a springtime treat. While asparagus is now available nearly year-round, it still seems to taste best in the spring. Article includes a recipe for Marinated Asparagus, Tomato and Hearts of Palm.
Lessons From Italy: Looking, Asking, Selecting and Knowing Your Market.
To understand how they shop in Italy, Marcella Hazan followed a svelte, smartly dressed woman going from stall to stall, peering intently only at radicchios and lettuces, and rucola, and onions. There are no decisions she will make, either that morning or in her life, to which she is likely to give more deliberate thought.
Handling Seafood: Your Guide to Safe Seafood
Follow these guidelines once you get your seafood home – from storing it, thawing it if frozen, handling it, and preparing it.
Rhubarb: Not Just For Pie Anymore
Although rhubarb has traditionally appeared in desserts, it is now turning up in soups, stews and other savory dishes. Article includes recipe for Salmon with Rhubarb Sauce.
Fool Your Palate with Fake Steak
You’re in the mood for a steak, but not for all the fat, cholesterol and calories. There is a solution: the mushroom. Article includes recipe for Portobello Burgers.
The Goodness of Greens
Cooked greens were found on African-American, and Southern, tables long before they appeared on the menus of fashionable restaurants. Article includes recipe for Garlicky Greens.
