Are saturated fats inherently bad for you? For years, the idea drilled into our heads has been that the saturated fats found in meat, cheese, and butter are to be largely avoided due to the increased risk of heart attacks, stroke, and heart disease. But now we’re not so sure.
A new analysis of research was released in the journal Annals of Internal Medicine this week, and reported by the New York Times health blog here, cast doubt upon this guideline.
The new research reviewed over 80 studies that looked at what the participants reportedly ate, plus blood test results that measured fatty acids and cholesterol levels. This analysis did not find increased heart disease in those who ate less saturated fat, nor did it find less disease in those eating more unsaturated fat—the good stuff found in natural foods like olive oil, fish, and avocados. It did, however, notice a benefit in those taking Omega-3 fish-oil supplements in preventing the onset of heart disease. (more…)
Our news about the nutrition facts reform from the FDA has been spreading like wildfire! We dug deeper to find for you the timeline that nobody seems to be providing yet. After speaking at length with the FDA’s Deputy Director Siobhan DeLancey, here’s what to expect in the days (and weeks, and years…) to come regarding the new label update.
STEP ONE: 90-day Public Commentary (Opens today! See below for how to place your comment)
The label reform is now open to a 90-day public commentary period where the FDA is expecting to hear from a variety of groups and individuals from nutritionists, consumers, and food industry groups.
STEP TWO: Review of commentary (duration unknown)
The FDA must then review and consider those comments to evaluate any possible changes to the reform. They were unable to give us an exact timeline as it is dependent on the number and breadth of the commends received.
STEP THREE: Two-year implementation after final rule
After the FDA has issued a final ruling, they are proposing a two-year implementation period for products to comply with new industry standards. “But we expect many companies will put the new label on their product earlier than that, as we saw when the original nutrition facts label requirement came out,” says DeLancey. (more…)
In today’s world it’s very easy to obtain nutrition information about the food we eat. From websites to mobile apps or simply the package label, the calories, fat, and any nutrition data about a particular food is readily available. The issue is that the market is so saturated with sites, apps, and info that it’s hard to tell which is the best or even most accurate. How can you know if your food is actually healthy for you based on this information? The founders of iFood.tv believe they have the ultimate answer for those wanting to know if their food is healthy.
Alok Ranjan and Vikrant Mathur are the founders of the popular food and cooking video channel iFood.tv. The site is the most trafficked site in the food-video industry. The duo’s newest project is called NutritionRank. They have launched the nutritional database and search engine in hopes of making it the web’s number one resource for dietary health information. (more…)
For 24-year-old Mike Crooks, health is his job.
As a nurse working in Florida, he’s always telling people to be more healthy. But up until recently, he wasn’t taking his own advice. Weighing in at more than 300 pounds, Mike said he felt like a walking hypocrite, and that being overweight made him feel awful.
At his heaviest, Mike weighed 337 pounds. But at his current weight of 204, he’s undergone an incredible transformation and lost more than 130 pounds – the majority of which took place in a brief six-month time period later on in his weight loss journey.
Mike had been overweight most of his life, and knew that genetically he hadn’t hit the jackpot as diabetes ran on both sides of his family. His earliest memories of being overweight started around age 10. “I always struggled with my weight,” he said. “I felt like the self-loathing kid, and I remember being very uncomfortable socially. I was extremely introverted and wasn’t into the social scene at all.” (more…)
March marks the start of nutrition labels for raw meat and poultry. The new USDA rule states that nutrition information must be made available for most ground meat and ground poultry and for popular cuts of the two.
Previously, the USDA only required nutrition labels on meat that had added ingredients like stuffing or a marinade sauce. Now, all ground meat and poultry must carry a label. Along with ground meat 40 popular cuts will also be required to post a label either on the product or on a nearby chart. Some of those cuts include beef porterhouse steaks, chicken breasts, and pork chops.
The labels will provide the calorie and fat content of the meat. If the product shows a percentage of lean meat, it must also include the percentage of fat.
The labels do not have to include amount of trans fat though. This is not a requirement as the USDA estimated that nearly 80 percent of all nutrition labels list trans fat voluntarily.
There is an exception to the new labeling rule. Small meat grinding businesses are exempt. As long as the business provides lean and fat content information and makes no other nutrition claims on the package, they do not have to provide the other content in a label.