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Food IQ

food science
Purdue University researchers have developed a hydrogenation process that could solidify soybean oil for food processing without creating trans fats...
kids' menu
Most kids' menu items offered by the nation's top 200 restaurant chains exceed the calorie counts recommended by nutrition experts, a new RAND...
figs
Figs are a good source of vitamins A, E and K; rich in potassium, calcium, magnesium, iron and copper; and excellent in various dishes. We’ve got...
nuts
The analysis of all current studies on nut consumption and disease risk has revealed that a handful of nuts can cut people's risk of coronary heart...
holiday cocktails
With holiday parties kicking off as early as this weekend, it's time to review what's on the drinks menu. Ready to get in the spirit? Just check out...
sugar cookies
Starting this week health conscious people everywhere are bracing themselves for two solid months of parties, feasts and festivities. Here are 9...
apples
The authors of a study in HortScience say that more information about how orchard management decisions affect cider quality can help orchard managers...
If this Thanksgiving you end up indulging in seconds and thirds, taste-testing the assorted desserts and hoovering up all the leftovers the next day...
More potassium, less sodium
A new study presented at the American Heart Association's Scientific Sessions 2016 found that Americans consume too much sodium and not enough...
sodium and genetics
Why do some people consume more salt than they should? According to preliminary research presented at the American Heart Association's Scientific...

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