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Recap of the NOSB Spring 2016 Meeting

On April 27, 2016 the National Organic Standards Board (NOSB) ended its spring meeting which included public comments regarding a ‘sunset review’ of items or additives listed as approved for use in U.S. organic foods. Those items up for review included carrageenan. As you know, carrageenan is a non-synthetic stabilizer with a long history of […]

Cornucopia Institute ‘Report’ Touts Flawed Science

The trade/lobbying group Cornucopia Institute has issued a ‘report’ that alleges a ‘smoking gun’ in carrageenan data published more than 10 years ago on an industry-supported website. The Cornucopia report was issued just as the National Organic Standards Board (NOSB) is conducting ‘sunset reviews’ of additives that may or may not be included in U.S. […]

Whatever Happened to Sound Food Science?

“While we always strive for better science related to food safety, it is increasingly important that we also strive for better, more forceful, communication strategies.” If you want to see what the convergence of social media, government, questionable studies and a polarized society can do to torpedo food science and relevant research, you need look […]

The Inherent Pitfalls In An NOSB 'Essentiality' Review

Every five years, the USDA’s National Organics Standards Board (NOSB) reviews a long list of ingredients used in organic foods to determine their safety, sustainability, and essentiality. This includes both fully organic ingredients and those that are not organic but approved for use in organic foods. The ingredient carrageenan, a food stabilizer that is […]

Sea Vegetables: An Underrated Superfood

Red Seaweed & Carrageenan: “used to thicken everyday products like ice cream and toothpaste for years” Sea vegetables are gaining popularity among consumers. The growing interest in natural and organic foods, especially superfoods, has lead to an increasing awareness of health benefits. Social media, press, and cookbooks are now including recipes and information on sea […]

The Truth About Carrageenan

“This food additive is nothing new” – A look at some “dodgy science” about carrageenan If you’re a label reader, you may have seen carrageenan listed among the ingredients in your soy milk or yogurt. And if you’re a Web surfer, you may have read scary things about this common food additive. Used to improve […]

Why does the media have a blindspot on food science? – The Guardian

Robin Bisson takes a look at food science and the media Last week the news told us to be scared of our salad. The story came from food journalist Joanna Blythman, who had a lengthy feature article in the Guardian’s weekend magazine that took readers around a food manufacturers’ trade show, informing us of […]

Carrageenan Use in Infant Formula Considered Safe

FAO/WHO Joint Expert Committee on Food Additives (JECFA) Releases Technical Report on Carrageenan Safety in Infant Formula – PR Newswire Philadelphia, June 29, 2015 – FMC announced today that the FAO/WHO Joint Expert Committee on Food Additives (JECFA) released its full technical report, including a monograph regarding the safety of carrageenan in infant formula, and […]

Carrageenan – It’s Just Science and Seaweed, WebMD – 2/1/16

Dr. Roger Clemens on carrageenan science This article was written by Roger A. Clemens, DrPH. Carrageenan is sourced from red seaweed and widely used as a food additive. It has a very unique property that gives us a smooth mouth-feel in food. It also has a suspension property. It keeps things, like beverages, from separating. […]

We Should Be Eating Seaweed by the Bucketload - Food Science Matters

Munchies – August 27, 2014 The slimy stuff isn’t just insanely good for you, it’s the food of the future. Seaweed has been frequently touted as a future food, something that could help feed our rapidly growing population. There are going to be another 2.5 billion of us by 2050, and as a sustainable […]

The secret to stable, silky ice cream - Food Science Matters

The Irish Times – August 7, 2014 ‘Dr Freeze’, who leads an ice-cream course at UCC, is unravelling ice cream’s structure with sophisticated tools and improving its shelf life. Toasted Irish oats, lemon curd, sea salt, Kieran’s cookies, Dingle gin and Kerry cream vanilla: these are just some of the mouth-watering ice-cream flavours to […]

Letters To The Editor: An additive that has been proved safe - Food Science Matters

The Washington Post – August 22, 2014 Regarding the Aug. 18 front-page article “Food additives on the rise as FDA scrutiny wanes”: The Post was correct to say that carrageenan is a popular food additive because it helps meet consumer demands for high-quality low-fat and vegan foods by providing important functional benefits including stabilization […]

World Without Food Science - IFT.org - Food Science Matters

IFT – October 2014 World Without Food Science® is a public awareness campaign created by the Institute of food Technologists to advance its educational mission as a scientific society. The awareness intiative is designed to help the public understand where their food comes from so that they can make informed decisions about the food […]

Why You Should Care About Carrageenan

IFIC Food Insight – August 27, 2014 The food fear-mongers are at it again, and carrageenan is the latest ingredient in their sights. Despite their lack of any scientific degrees or credentials, some bloggers have managed to mobilize an entire “army” of readers to help eliminate another ingredient from the food supply. This time […]

Seaweed is healthy, delicious, and legal in all 50 states

Grist – September 17, 2014 “Meh” about seaweed? Not for long. Seaweed, on the rare occasions I came across it in my Midwestern upbringing, seemed like a pretty simple deal: beach-borne mass of green goo-ribbons that you don’t really want to step on. Other than a few seaside experiences, I didn’t really think about […]

Marine scientist pursues 47-yr study, uses of seaweeds

Inquirer.net – September 7, 2014 His nearly five decades-long career as a top marine scientist runs parallel to the advancement of commercial seaweed farming in the country. University of the Philippines professor emeritus Gavino C. Trono Jr., now 83, has devoted his life work of 47 years–and still counting–to harnessing the country’s abundant seaweed […]

Charles Spence: the food scientist changing the way we eat

The Guardian – September 24, 2014 An Oxford professor’s research into what affects flavour, from who we eat with to background noise, has influenced food-industry giants and top chefs alike. Now his new book brings food science to the home cook, too. Charles Spence will eat just about anything. “We’ve got bee larvae ice-cream […]

Seaweed: The next big food crop?

CBS News – September 17, 2014 Most Americans don’t think of seaweed as having any redeeming value, but that could be changing — as scientists consider ways of turning even the most unattractive seaweeds into attractive items on the dinner plate, and the national menu. There’s a long global history of seaweed as a […]

In This South Korean Town, Seaweed Is a Superfood

The Wall Street Journal – September 14, 2014 WANDO, South Korea–If there’s such a thing as a mecca for seaweed lovers, it’s in South Korea. At the recent international seaweed expo in the small fishing town of Wando in southwestern Korea there was plenty of the slimy stuff to eat, spread on one’s body […]

Part 1: History of Food Safety in the U.S. | Food Safety News

Food Safety News – October 6, 2014 (This article by Michelle Jarvie of Michigan State University Extension was originally posted here on Sept. 30, 2014, and is reposted with permission. Parts 2 and 3 in her series will be appear later this month.) One question I am commonly asked when talking about food safety […]

We Love Fear by Jennifer Dewey

Agriculture – September 25, 2014 October is coming up and that means Halloween is right around the corner. Now I love Halloween. I love the pumpkins and the awesome decorations and the costumes. But you know what I don’t like? Being scared. I hate the fear that surrounds Halloween… So why on Earth is […]

Algae’s promise rebounds after setbacks

U-T San Diego – October 6, 2014 Algae are everywhere — in the oceans, freshwater lakes, soil and even air. And if businesses working with algae have their way, these versatile, plant-like creatures will become a key part of almost every consumer product. Companies and biotech researchers discussed that vision, and how to get […]

Part 2: History of Food Safety in the U.S. | Food Safety News

Food Safety News – October 13, 2014 Welcome to the second installment of the history of food safety in the U.S. This time we’ll take a look at food policy and legislation over time. As discussed in Part 1, the collection of foodborne illness data is relatively new. “The Jungle,” written by Upton Sinclair […]

Is the tide turning on hunger this World Food Day?

Food Navigator – October 16, 2014 Last month, headlines jubilantly announced a huge fall in the number of people going hungry. World Food Day has been taking place against a backdrop of widespread global hunger since its inception in 1979, and according to the World Food Programme, hunger had been “slowly but steadily on […]

8 Great Scientific Solutions to Feeding the World

News Wise – October 14, 2014 In honor of World Food Day on October 16, the Institute of Food Technologists (IFT) is highlighting eight solutions for feeding the world from its FutureFood 2050 website. They include articles featuring Kofi Annan, M.S. Swaminathan, Sylvia Earle and more. Feel free to re-publish or share these links […]

Gizmodo: From Ice Cream to Toothpaste: Seaweed’s Hidden Uses

Don’t call it a comeback, seaweed’s been here for years Seaweed: The Incredible Edible Algae We Use for Way More Than Sushi The humble seaweed may best be known for its ability to encase morsels of sticky rice and raw fish (not to mention spa-goers) but this plant-like organism has slowly worked its way […]

Can a single number sum up your food?

International Food Information Council – October 27, 2014 Making food information accessible, clear, and easy to understand is a great goal that many of us in the nutrition and food safety communities share. However, accomplishing this goal comes long before the information actually reaches consumers- it’s critical that the information itself is evidence-based and […]

The Guardian – November 5, 2014

Are seaweed snacks the future as the tide turns on meat consumption? From seaweed burgers to craft beer, a number of start-ups recognise protein potential of seaweed as growing demand for meat puts increasing pressure on resources… Eating seaweed is not a novel concept. Algae is a staple part of diets across Asia and […]

‘Father of molecular gastronomy’ explores solution to world hunger – The Boston Globe

“Food has always intersected with science — since antiquity” – Michael Brenner, Professor, Harvard Food and chemistry are commingling in many ways right now, as scientists and chefs rethink how we conceptualize cooking. In Cambridge’s Kendall Square, the new restaurant Cafe ArtScience, where science fuses with cuisine, is generating considerable interest. Cafe founder David Edwards […]

Get to Know Your Food Additives for Culinary Greatness – The Regional News

“Today, food additives have advanced well beyond their early rudimentary uses” Sometimes it’s the smallest ingredient in a meal that makes it stand out — the briny bite of pickle on a sandwich, perfectly light, melt-in-your-mouth pancakes or freshly cracked pepper atop fluffy scrambled eggs. The hallmarks of all these favorites are simple but […]

Is carrageenan natural?

FMC’s Seaweed Platform Marketing Manager, Bill Matakas and food scientist Kantha Shelke share their expertise on carrageenan Source: NewHope360 What is carrageenan? Red seaweed extract. Homemade versions using Chondrus crispus, a.k.a. “Irish moss” were used for centuries across Ireland for respiratory problems. Today, two distinct varieties of carrageenan exist in U.S. manufacturing: Food-grade, or “undegraded,” […]

Don’t keep food S&T secrets from consumers

Consumers’ lack of food science knowledge is stunting the impact a firm can have when launching new products – via Food Manufacture To combat the problem, the food and drink sector must be more open about the cutting-edge science and technology (S&T) it uses to make products if it is to be more successful, […]

Uses of Marine Algae – The Star

The Star explains the various marine algae, where they are found and how they are used Carrageenan, sometimes spelled carrageenin or carragheen, is an additive derived from several species of red algae. It is principally used as a thickening and stabilizing agent without adding flavor. It is harmless and is used in frozen foods, pastry […]

Food Additives that Sound Scary but Aren’t – Eat Drink Better

Food additives like gellan gum, guar gum, xanthan gum, lethicin, dextrose and ascorbyl palmitate may sound toxic, but really aren’t Not all food additives are created equal. We talk a lot about potentially harmful ingredients in our food, but some food additives sound a lot scarier than they are. 1. Gellan gum – This is […]

Staying on-trend in snack development – Food Business News

FMC experts share their expertise on the savory trends in snack development PHILADELPHIA — Consumers today want snacks with simple ingredients, but developing such products is hardly simple. Just ask the food scientists at FMC Health and Nutrition, a global supplier of naturally derived ingredients for food and beverage companies. “I think the No. 1 challenge, regardless […]

KFC Sues Over Claims of Birds With 8 Legs – The New York Times

KFC sues Chinese competitors who orchestrated a social media campaign saying that KFC bred chickens with six wings and eight legs….each. By The Associated Press The restaurant operator KFC said on Monday it had filed a lawsuit against three companies in China saying that their social media accounts had spread false claims about its […]

Clear Beer, Part 1 – Craft Beer & Brewing

Finding clarity in beer. Craft Beer & Brewing reviews kettle finings and the benefits of carrageenan in the brewing process. In a recent Web-exclusive article on beerandbrewing.com, I addressed a few of the reasons that you might turn out a hazy brew here and there. One of the culprits I mentioned was chill haze, […]

Almond milk sales are soaring, despite environmental, health concerns – Fortune

Advisory Council member, Roger Clemens offers a sound-science rebuttal to this week’s Fortune article addressing carrageenan in almond milk. Anyone who read this piece on whether or not almond milk is good for us or the environment can make up their own minds.But if they make up their minds based on the science Fortune referenced as to […]

The Seven Deadly Sins of Junk Science – Food Insight

Spot Junk Science Like a Trained Scientist Before we begin, there is something I need to disclose: I am a scientist by training and received my PhD in microbiology and immunology, centered on nutritional immunology. Whew! Real science credentials are not always popular in conversations about food, so I’m relieved to get that off my […]

FAO/WHO Committee: Carrageenan ‘Not of Concern’ in Infant Formula – Food Safety News

Food Safety News shares JECFA news At its meeting last week in Geneva, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) concluded that the use of carrageenan in infant formula, or formula for special medical purposes, at concentrations up to 1,000 milligrams per liter is “not of concern.” Seaweed industry organization Marinalg International […]

Natural Snacks Make Nutritious Meals – The Regional News

“Naturally derived ingredients that help reduce fat and sugar content but maintain product integrity are changing the way we snack.” Three square meals a day are a thing of the past. Busy schedules, diverse dietary preferences and the flow of modern life necessitate more flexible and convenient meals. Luckily, snacking is in the midst […]

11 Foods We Couldn’t Have Without Preservatives – Mental Floss

Pickles, wine, peanut butter – 11 pantry staples that wouldn’t exist without the necessary additives Many people are shying away from foods with less-than-natural ingredients. But what they don’t know is that, without added preservatives and food preservation processes, many of the foods we love today would never make it to the dinner table. Here […]

Saving Bohol’s unknown underwater treasure: Danajon Bank

Seaweed farming seen as “a practice that greatly reduces the human impact on the ecosystem” and a sustainable method to live off of Danajon Bank GMA News Online – By Michael Logarta – April 16, 2013 6:05pm The International League of Conservation Photographers (iLCP) has teamed up with Project Seahorse to launch a conservation campaign to […]

How Flawed Science is Driving Demand

❯ SCIENCE OPINION The growing influence media has on academic research and how publicizing skewed science affects consumer perception. By: Roger Clemens, DrPH, CFS, CNS, FACN, FIFT, FIAST | Summer 2015 If you are a food company carefully monitoring the consumer sentiments and media coverage surrounding the “science” related to food ingredients, you will not […]

The Test-Tube Chef – The Atlantic

The Atlantic profiles the “father of molecular gastronomy” John Cueno / The Atlantic It was dinnertime, and Hervé This was building us a steak. Explaining that a nice sirloin is 40 percent water and 60 percent protein, the French chemistry professor dumped four tablespoons of water into six tablespoons of powdered egg. (As it happens, […]

Carrageenan in Infant Formula: Safe and Necessary

For hundreds of years, carrageenan has been used in kitchens all over the world for its ability to make foods more appealing through enhancing textural and structural properties, ultimately making our food and drink recipes not just better tasting, but better for us. Carrageenan has many added benefits – maintaining the product consistency in recipes […]

Five Food Myths Debunked

Nowadays, we all care about what foods we eat, and their effects on our body. However, there are many “food myths” that just won’t seem to die down. In this article, we tackle five of the most common out there. 1. Carbohydrates Make You Overweight The prevalent low-carbohydrate diets seem to have brought about this […]

Food Additive Deep Dive (pun intended) for Carrageenan – Food Dive, 9/22/15

Food scientist and chemist Danielle Robertson takes a deep dive into carrageenan Some ingredients are like driving through yellow lights – it’s best to avoid them in excess, but no one can prove their safety unequivocally. Driving through a yellow light may or may not result in an injury, but slamming on your breaks to […]

Carrageenan deemed safe as ingredient in almond milk

Sneak Peek: Dr. Oz Clears Up the Confusion About Almond Milk – The Dr. Oz Show, 10/15/15 Dr. Oz and his staff discuss the confusing headlines about what’s actually in almond milk. Read more from the source: doctoroz.com

Why Are Companies Adding Seaweed To Our Food?

If you are a particularly eagle-eyed consumer, you may have noticed the word “carrageenan” on the ingredients list of your almond milk, lunchmeat or candy bar. What fewer people know is that carrageenan is an ingredient that is produced by boiling seaweed. It is then added to these foods that many of us eat regularly. […]

Seaweed additive can boost rice yield by 65% – gov’t scientists – Rappler, 11/13/15

“Carrageenan, a substance found in seaweed, can help Filipino rice farmers earn and save more, according to government research” Government research into how a substance from seaweed can increase the productivity of rice fields across the country has paid off. Carrageenan, a carbohydrate found in edible seaweeds, was found to increase rice yield by […]

Do You Diet Out Of Fear? – A Health Blog

Food scientist Danielle Robertson on dieting and fear Fear can be a powerful motivator. If you were afraid your poor health would prevent you from walking your daughter down the aisle, you’d probably be more motivated to eat healthy and workout. Sometimes fear seems like the only way to get a message through to […]

Carrageenan’s Role in Texture – Green Living Ideas

Have you ever thought about the texture in the foods you’re eating? Have you ever thought about the texture in the foods you’re eating? Chances are you probably haven’t because texture, as it relates to food and drinks, frequently goes unnoticed. The irony is we don’t think much about texture unless it stands out […]

We Give Thanks For Carrageenan – Food Republic

Rich flavors and textures come to life through many small additions, possibly a sprinkle of cinnamon, a dash of salt or maybe an ingredient that you didn’t know was there. Thanksgiving has been a tradition across America since the 1600s, and the celebrations for the holiday have remained largely the same since then. Most […]

How Carrageenan Makes Some of Your Favorite Foods Even Better – Serious Eats

Carrageenan: an ingredient that helps many foods achieve a better mouthfeel and consistency Some of our favorite foods need a little extra help to taste as delicious as they do. Take almond milk, for example. If you think that it becomes smooth and creamy through grinding and magic alone, think again. In order for […]

Why is Carrageenan Important? – EcoWatch

Learn about the importance of carrageenan With more than 7 billion people to feed in the world, it is more important than ever that we have a reliable, safe global food supply. Carrageenan is a food ingredient that helps to contribute to foods and beverages that are nutritious and affordable for consumers, can travel […]

Previous Research on Food Additives Deemed “Faulty” – Food Safety Magazine, 1/25/16

Announcement on food additive research Last week, FMC Corporation announced that an analysis that was published inFood and Chemical Toxicology–a respected peer-reviewed journal–has found significant flaws in food additive research, specifically related to the food ingredient carrageenan. Carrageenan is a soluble fiber derived from red seaweed and a food ingredient that has been used […]

Previous Research on Food Additives Deemed “Faulty” – Food Safety Magazine, 1/25/16

Dr. Myra Weiner’s analysis is covered by Food Safety Magazine Last week, FMC Corporation announced that an analysis that was published in Food and Chemical Toxicology–a respected peer-reviewed journal–has found significant flaws in food additive research, specifically related to the food ingredient carrageenan. Carrageenan is a soluble fiber derived from red seaweed and a […]

Why bad science isn’t good for anyone – Los Angeles Times, 1/28/16

A case for why bad science is just bad There is an old adage that the squeaking wheel gets the most oil. If you need proof that adage still rings true, consider where we are with food science research. Much of the time, the loudest are heard, regardless of qualifications, while the more informed […]

In defense of ingredients – Food Business News, 3/8/16

Science, safety, seaweed and how to deal with misinformation. Company executives may feel a scientific study gives a misleading view of their food product. Researchers may feel the study contains information about an ingredient that needs a further explanation or even a correction. A response may seem necessary, but consider the investment. “It takes […]

Roger Clemens: A Face for Food Science – Telegram, 3/29/16

Profile of Food Science Matters Expert Dr. Roger Clemens Roger Clemens is a scientist. He has a doctorate of public health in nutrition and biological chemistry and is an adjunct professor of pharmacology and pharmaceutical sciences at the USC School of Pharmacy’s International Center for Regulatory Science. Throughout his career, Roger focused on foods […]

Parameters and Pitfalls: Audio Slides – Elsevier

Dr. Myra Weiner discusses her most recent paper looking at carrageenan science This paper provides guidance on the conduct of new in vivo and in vitro studies on high molecular weight food additives, with carrageenan, the widely used food additive, as a case study. It is important to understand the physical/chemical properties and to verify […]

Food Science Matters Alerts Food Editors to Carefully Review Carrageenan Science, 4/14/16

Work of lone researcher cannot be replicated under Good Laboratory Practices Image: PR Newswire The National Organic Standards Board (NOSB) is currently conducting a review of nonorganic substances that are allowed as ingredients for use in U.S. organic foods. One of those substances under review is carrageenan, often identified as Irish Moss. Food Science Matters […]

Who regulates fear in the American diet? – The Hill, 4/14/16

Dr. Roger Clemens on food science and fear Image: The Hill Anyone who has watched what passes for political discourse lately will agree that we live in a polarized society and that this polarization extends far beyond our politics. Some of us don’t trust business unless it is our own. Some of us believe that […]

Food Science Matters Alerts Food Editors to Cornucopia Report Touting Flawed Science, 4/26/16

Food Science Matters Issues Response to Cornucopia Institute Image: PR Newswire The Cornucopia Institute, a trade organization representing small organic farming operations, has issued a ‘report’ critical of the stabilizing ingredient carrageenan, derived from red seaweed. This is the organization’s latest lobbying effort employed during the National Organic Standards Board (NOSB) hearings on the suitability […]

Fear-mongering continues with carrageenan – Food Dive

The Cornucopia Institute and its Farm and Food Policy Analyst, Linley Dixon, sat through the spring meeting of the National Organic Standards Board and learned exactly nothing when it comes to the food additive carrageenan. In a June 22nd diatribe called “Will Carrageenan Remain in Organic Food” Dixon once again finds funding more relevant […]

New study proves no adverse effects of carrageenan

Food Science Matters expert Dr. Jim McKim releases new study New study proves no adverse effects of carrageenan in human cells WASHINGTON, Aug. 10, 2016 /PRNewswire/ — A new study on carrageenan, an ingredient key to delivering stability, texture and nutrients in many foods and beverages, clearly demonstrates that the ingredient does not induce inflammation […]

Carrageenan: Sustainability From Farm to Table

The Spectrum – August 27, 2014 Over 200,000 tons of dried, farmed, tropical seaweed are produced every year. The majority of the world’s red seaweed is farmed by nearly 60,000 family farmers in Africa, the Philippines and Indonesia. These families apply sustainable farming techniques that help to protect and preserve the habitats where they farm. […]

Update from the Fall 2016 NOSB Webinar

Once every five years, ingredients allowed in certified organic products are reviewed by the National Organic Standards Board (NOSB) to determine whether they should be “relisted,” or continue to be permitted in organic products. Carrageenan, an ingredient naturally derived from seaweed and used in nut milks, ice cream, deli meats, and many other organic products, […]

Dairy processors say it is not that easy to use carrageenan alternatives

Dairy Foods | November 9, 2016 By David McCoy, Dairy Insights LLC A new third-party blind survey of dairy food and beverage professionals making formulation decisions reflects the contradictions dairy processors face when choosing stabilizers and thickeners for dairy products. Carrageenan is a widely used stabilizer in dairy foods to deliver important characteristics such as […]

NOSB Makes Unjustified Recommendation to ‘Delist’ Carrageenan

OUR STATEMENT November 17, 2016 Today marked a setback for consumers following a recommendation by the National Organic Standards Board to remove carrageenan from the list of ingredients allowed in organic foods. While an NOSB subcommittee confirmed that carrageenan is safe for use in food and applauded the ingredient’s sustainability profile, the board questioned whether […]

Recap from the NOSB Hearing in St. Louis

Monday, November 21, 2016, 5:30 p.m. ET Last week, the National Organic Standards Board (NOSB) held its fall meeting in St. Louis. On the agenda was a vote on whether to recommend allowing the continued use of carrageenan in organic foods. Over the course of the meeting’s two-day public comment period, a coalition of citizens, […]

8 Reasons Carrageenan Belongs in Organic Foods

The National Organic Standards Board (NOSB) recently recommended that carrageenan be removed from the list of ingredients allowed in U.S. organic foods. This is just a preliminary recommendation to the USDA, which will make a final decision in 2018. What is carrageenan and why should you care? Carrageenan is a food ingredient made from seaweed […]

Essential and Natural: Why This Ingredient Belongs in Organic Food

The “certified organic” seal is synonymous with healthy living and clean eating. But what exactly does it mean? And who decides what is or is not certified organic? In the United States, food is certified organic by the United States Department of Agriculture. The seal verifies a product has been made with 95 percent “certified […]

Is Seaweed the Next Superfood?

There’s a new superfood in town. And it’s not kale. Seaweed may be a hot new food trend in the United States, but this leafy green from the sea has been used in Asian cuisine for thousands of years. Not only is seaweed low in calories and fat, it’s also packed with essential nutrients like […]

Decoding Food Labels: Scary Additives or Gifts from Nature?

Food-ingredient labels are getting shorter. Why? Because the people have spoken: We want fewer, better ingredients in our foods. We asked, and the companies that make our food responded by replacing artificial colors and flavors, removing what’s unessential, and using naturally derived ingredients. But even shorter “clean” labels can still read like a technical manual. […]

Fiber: What It Is and Why You Need More of It In Your Diet

Eat more fiber. If your doctor didn’t give you this advice at your last checkup, she probably should have: 97 percent of Americans don’t get the recommended daily amount of dietary fiber they need to stay healthy. But what is fiber, and why is it good for you? Dietary fiber, sometimes called “roughage,” is a […]

The Recovering Foodie

Look, we all love food. It’s what keeps us alive. But a certain thing can happen when a person gets immersed in the lifestyle and trends that surround food. Something that can affect a person’s life, relationships, and work. Yes — brace yourself — we are talking about when someone you love (or maybe even […]

100 Food Myths, Busted

As misinformation about food proliferates on social media and online, it’s more important than ever to counter these myths with science-based evidence. RDNs are the original food-myth busters, so in honor of the 100th anniversary of the Academy of Nutrition and Dietetics, we’re sharing 100 food myths and the facts that refute them. 1. Myth: