A study published in the Journal of Food Science indicates that people who use low-calorie, sugar-free foods and beverages have better quality diets. This Health and Home Report segment includes Madeleine Sigman-Grant, Ph.D., R.D., with the University of Nevada and John Foreyt, Ph.D. director of the Nutrition Research Clinic and...
Read MoreATLANTA (August 24, 2009) – A new study conducted by Italian researchers and published in the August 2009 issue of Cancer Epidemiology Biomarkers and Prevention reports that there is no relationship between low-calorie sweeteners and cancers of the stomach, pancreas or endometrium. Over 3000 patients ages 22 to 80 were examined...
Read MoreDieting Figures More and more Americans are trying to lose weight. In general, people continue to understand that restrictive dieting (deprivation, short-term solutions) spells failure. Instead, it takes permanent lifestyle changes to lose weight and prevent weight gain. Fifty-four percent of U.S. adults are currently trying to reduce their weight. (Note:...
Read MoreContinued from Probiotics and Prebiotics As Ingredients in Functional Foods In total, 109 volunteers actually ingested different amounts of chicory inulin and/or oligofructose. The effect was seen as soon as within 1 week after the start of the ingestion, and was demonstrated to last for more than 2 months. A...
Read MoreA recent article in the New York Times says NO. The February 17, 2009 edition of the New York Times featured an article entitled, “Sweeteners – Real Aid or Excuse to Indulge?” which address allegations of a relationship between the use of low-calorie sweeteners and weight gain. The article poses...
Read MoreResearch published in the Journal of Food Science indicates that people who use low-calorie, sugar-free foods and beverages are more aware of the foods they eat. Researchers studied more than 1,000 adults and found that those who incorporated reduced-calorie products tended to eat in a more healthful way and consume...
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