People today go into a panic when they see the word "refined" anywhere near their food. But even though the term has become synonymous with overly processed and unhealthy, refined doesn't have to be such a dirty word.
Over the holiday, I was playing with two of my nieces when one asked the other an age-old question, "If you were trapped on a desert island, and you could only eat one thing for the rest of your life, what would it be?"
When you think of crackers, what comes to mind? Your favorite brand? Your favorite topping? The saltines that your mother fed you with soup when you were sick as a child? Or perhaps that time your best friend crammed a dozen of them into their mouth and then tried to whistle?
A friend once told me that she wouldn’t be impressed by technology until she could download a snack. Although we are not quite at the level of the Jetsons, the snacking trend continues to grow.
In honor of National Heart Health Month in February, this month’s column has a focus on the known cardiovascular benefits associated with grain-based foods, both whole and enriched.
About 25 years ago, most consumers and companies were primarily looking to solve baseline health-and-wellness conditions, or find new approaches to address them.
As a cardiologist, I am continuously telling my patients about the importance of heart health. While many people wait until the new year to focus on their health, the holiday season provides the perfect time for them to make a conscious effort to eat items that are heart healthy.
With daily schedules more hectic than ever and meals often becoming grab-and-go occasions, it can be challenging for people to get the vitamins and minerals they need.
Gluten-free is a hot product category. It seems everyone in the food industry wants to be involved in this trend, and the gluten-free label claim does attract a segment of the population that is highly sensitive to the ingestion of traces of gluten. Consumers with celiac disease must completely avoid gluten.
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