News: Chow Line

  1. old label vs. new label

    Chow Line: In 2018, food labels will give more information

    I heard something on the news about the Nutrition Facts labels changing. What are the details?  
  2. smoothies

    Chow Line: Smoothies can boost fruit, calcium intake

    My teenage daughter has a sudden affinity for smoothies. She is making them all the time. Is this something I should encourage?  
  3. pregnant woman

    Chow Line: Why food safety is vital during pregnancy

    Why are pregnant women at greater risk of foodborne illness?
  4. walking on a treadmill

    Chow Line: Takeaways from the Biggest Loser study

    I recently heard some discouraging news about the prospects of losing weight and keeping it off. What is the best course for people like me, who had a lifelong battle with weight?  
  5. children's hands moving toward a plate of cookies

    Chow Line: How to help your child eat a healthy diet

    Our toddler has a sweet tooth. Should we let him indulge, or is it time to start restricting snacks?  
  6. glass bottles of oil

    Chow Line: Saturate yourself with information about oils

    I’m confused about fatty acids. I know to avoid saturated and trans fats, and I’ve heard good things about omega-3s and unsaturated fats. But there are also oleic, linoleic and other types of fats. What does all this mean for the type of oil I should be using?  
  7. breads and grains

    Chow Line: You can’t judge a whole grain by its color

    I have seen “white whole wheat” bread and high-fiber white pasta products for years now, but I’ve always been a little suspect. Aren’t true whole-grain products darker in color because of the bran?  
  8. International Radura symbol for irradiated foods

    Chow Line: Food irradiation safe, but not widely accepted

    I used to hear a lot about food irradiation, but I haven’t heard very much recently. Are foods being irradiated in the U.S.? Is it safe? Many foods are approved for irradiation, but you likely won’t see them in the grocery store. Most of the reason, many experts say, is because of negative consumer perceptions about the process: Who wants to eat anything that sounds like it has something to do with radiation?
  9. steak on the grill

    Chow Line: Know your beef: Cuts best for smoker, grill

    When I grill a steak, how can I make sure it’s not tough? Also, I just got a meat smoker as a gift. What cuts of beef would be best for the smoker?  
  10. grocery aisle blurred image

    Chow Line: Consider using fewer highly processed foods

    In recent years, we have increasingly relied on convenience foods for our everyday meals. I am interested in shifting back to more whole, natural foods, but would it really be worth the time and energy?  

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