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Studies show that as people eat out more often, their calorie consumption goes up. This is probably due not just to what we order, but also how much. New research shows that restaurant portion sizes have grown markedly, with amounts two to five or more times larger than the standard serving size.
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.
Polyols are sugar-free sweeteners. They are used cup-for-cup in the same amount as sugar is used, unlike other sweeteners.
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 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 is a low-calorie sweetener which is approximately 200 times sweeter than sucrose.
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 is a non-caloric sweetener made from sugar that is also widely known as Splenda.
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.
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.
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.
Follow these guidelines once you get your seafood home – from storing it, thawing it if frozen, handling it, and preparing it.
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.
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.
