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?
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?
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?
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?
My kids drink a lot of water, but with all the news about lead in water supplies, I am concerned about its safety. Just how safe are city water supplies for children?
We’re thinking of incorporating more beans in our meals, primarily to reduce the amount of meat we’re eating (and buying), but also because they’re supposed to be very good for you. But my husband, who has type 2 diabetes, is worried about adding more carbohydrates. Is this a bad idea?
A friend recently read a book on healthful eating and is now telling me I should stop eating yogurt because it contains so much sugar. I normally have a 6-ounce container after dinner, and I admit I was surprised at the sugar content when I looked at the label. Should I cut back?
My teenage son has taken a keen interest in healthy eating, and as part of this, he has started growing his own sprouts. I remember there was an issue with raw sprouts a few years ago. Are they safe to grow and eat?
