If youre 50 or older, Uncle Sam says yes. Heres why and how best to get it. When the latest federal Dietary Guidelines for Americans were released earlier this year with the recommendation that people age 50 and older should get extra vitamin B12 through fortified foods or supplements, one expert commented, Its not very difficult to anticipate the sudden spate of fortified with vitamin B12 as recommended in the 2010 Dietary Guidelines messaging that will populate the fronts of boxes and bags. Before the hype hits the grocery stores
Positive messages replace avoidance emphasis.If your New Years nutrition and fitness resolutions are starting to flag, the US Department of Agriculture (USDA)
Does eating a healthy diet really cost more than picking foods high in saturated fat
That advice never to go grocery shopping when youre hungry is worth heeding, according to a new Cornell University
There may be more than a fiery kick in that imported salsa.
Q: Your Special Report on aspartame and high-fructose corn syrup (September Healthletter) made me...
Answer :In fact, regular table sugar (sucrose) isnt so different from high-fructose corn syrup (HFCS), which contains either 55% or 42% fructose plus other sugars, primarily glucose. Table sugar is 50% fructose and 50% glucose. Both table sugar and HFCS contain four calories per gram, so if youre counting calories you should limit both sweeteners. …
Answer : A Yolks contain the fat and cholesterol in an egg, in addition to protein, vitamins and minerals.
New York City officials are leading the charge in a nationwide effort to reduce the amounts of salt in packaged and restaurant foods. The National Salt Reduction Initiative aims to cut such hidden salt-a major source of dietary sodium-by 25% over the next five years. New York is the first to enact the initiatives targets, with final approval expected this spring.
If you had any doubt that whole grains are hot, count up the number of products sporting the black-and-gold Whole Grain Stamp. That total recently passed the 5,000 milestone
A little pink in your pork is OK. The US Department of Agriculture (USDA) now says pork and all other whole cuts of red meat need be cooked only to an internal temperature of 145 degrees