Food and Inflammation Series: Is Dairy Inflammatory?

What we eat has long been known to impact our health, and a wealth of research suggests that our eating patterns impact our risk for diet-related chronic diseases. More recently, the conversation surrounding how some dietary choices may lead to the development of chronic inflammation in the body has become a hot area in preventative nutrition. In our Food and Inflammation series, we take a closer look at how different dietary factors are related to inflammation. Our first two articles focused on gluten and sugar. In this article, let’s look at the connection between dairy and inflammation. What is inflammation? Inflammation is a natural process in the body that involves the immune system’s response to an irritant. It’s one way the body protects and heals itself. If you’ve ever had a paper cut or burned your tongue while drinking a hot cup of coffee, the process of healing those wounds was your body’s inflammatory response in action. Cuts and burns are examples of acute inflammation, which is a relatively short-lived response to injury, irritation, and/or infection. Acute inflammation can be brought on by infectious factors such as bacteria or viruses, non-infectious factors like injuries and chemicals, or psychological factors like stress or excitement. In contrast, chronic inflammation is a long-term physiological response that can last anywhere from weeks to years. Unlike acute inflammation, chronic inflammation is not always visible to the naked eye. It can be brought on by a number of factors, including autoimmune conditions, chronic stress, long-term exposure to pollutants, physical inactivity, and certain dietary exposures. When the human body experiences a constantly activated inflammatory response, it can play host to destructive reactions that damage cells and are linked to increased risk of health conditions like diabetes, cardiovascular disease, dementia, depression, and certain cancers. The Connection Between Food […]

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Soy Series, Part 2: Soy-derived Ingredients

We’re in the thick of a four-part series on the basics of soy. The first article in this series focused on whole-soybean food products. In this second article, we’ll discuss ingredients made from soy that are used in many familiar foods. What food ingredients are made from soy? In the first article in our soy series, we talked about the nutritional components of whole soybeans and explained that soy is a mixture of carbohydrates, fat and protein along with nutrients like vitamins and minerals. Now we’re diving into food ingredients derived from soy, which are primarily made from the carbohydrate and protein parts of the soybean. These ingredients often are created by separating specific parts of the bean from its other components, a process that usually starts with removing the soybean oil (more on this process in our next article—stay tuned). When the oil has been separated from the other soybean components, what remains is a product that’s higher in protein and carbohydrates, including dietary fiber. Further processing steps create a wide range of soy-derived food ingredients that have many uses in our food supply. Examples of food ingredients derived from soy: Now that we’re familiar with whole soybean foods and food ingredients primarily based on soy’s protein and carbohydrate content, our next topic to tackle is soybean oil. We’ll fill you in on how the dietary fat found in soybeans is made and used in our food supply in the third article of our soy series.

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16 Top Coffee Alternatives, According To Experts

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Wellness, Nostalgia, Innovation and New Views of Sustainability Are Among the Food Trends for 2022

(Washington, D.C.)—As we enter the new year and the world begins year three of the COVID-19 pandemic, we find ourselves in a decade that proves the adage, “The only constant is change.” The food system is hardly immune to turmoil.  The causes and consequences include persistent disruptions in global supply chains, new perspectives on worker welfare and safety, and a renewed focus on food insecurity. In addition, climate change continues to be a major concern. Despite these challenges, innovative approaches that harness the power of science and technology continue to emerge.  To help make sense of it all, the International Food Information Council (IFIC) — drawing on its credentialed experts and wealth of consumer survey data — once again offers a forecast of food trends for the upcoming year.  Well, Well, Well…ness  Unsurprisingly, the pandemic lockdowns for many Americans marked a period of food indulgence and dietary backsliding. But IFIC data also suggest that wellness is becoming a watchword for many of us. Our recent surveys show that consumers are proactively looking for positive food attributes like whole grains and fiber, and they’re exploring immune health more so than previously.  What’s more, messages about healthy diets might be sinking in. IFIC’s annual Food and Health Survey has found that awareness of the federal Dietary Guidelines for Americans has doubled over roughly the past decade, with 46% of consumers saying in 2021 that they know at least a fair amount about them, compared to just 23% in 2010.  But the pandemic also revealed a precarious state of food insecurity for many Americans, where a startling number of people live a single economic shock away from hunger and deprivation — and children are hit the hardest. Consequently, we might expect more attention in 2022 from policymakers on issues like federal feeding programs, the need to act on health and nutrition disparities, and the role of lifestyle-related noncommunicable diseases — including the links between comorbidities and overall susceptibility to COVID.  In 2022, Americans also will broaden their horizons in search of more effective ways to manage their stress, […]

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How to Prep the Perfect Picnic

You finally did it! You’ve got a date scheduled. Look at you! What is your activity of choice? A summer picnic in the park. Now you just have to prepare and pack some delicious food. The only problem is… Never fear. We’ve got your back. Here are some tips to help you fix a nutritious (and delicious) outdoor meal. 1. Taste the rainbow. During summer, fresh fruits and vegetables are plentiful. They are also really good for you! Fruits and vegetables are naturally low-calorie and a guilt-free way to bulk-up your meals. They also contain lots of antioxidants and fiber, which aids in digestion. According to the USDA, more than 30 different varieties of fruits and vegetables are in-season during the summer. This includes watermelon, apples, strawberries, and green beans. Fill up your picnic basket with a colorful fruit salad paired with vanilla yogurt dip.   2. Pack in the protein, fiber, and vitamins. Impress your picnic partner with your nutrition savvy. Opt for a healthful main dish like a whole wheat wrap filled with veggies and lean protein. Whether it’s chicken or tofu, protein keeps you feeling full and supports your muscle growth. You can add a variety of other ingredients, such as sun-dried tomatoes, spinach leaves, cucumbers, avocados, and grated cheese. Pair with a tomato mozzarella salad. Here is a simple recipe: What You’ll Need: Directions: Cut up the tomatoes and mozzarella into small cubes. Add the basil leaves, vinegar and olive oil. Sprinkle on a little salt and chill in the refrigerator for one hour.   3. Add a dash of activity. To work up an appetite, incorporate physical activity into your day in the great outdoors. A study published in The American Journal of Medicine found that, for most Americans, physical activity can protect against weight […]

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What Are Resilient Crops?

Shifts in weather patterns and harsh weather conditions are phenomena that humankind has been witnessing for many years. These occurrences can impact our day-to-day lives in many ways, particularly in the realms of agriculture, food production and food access. You’ve likely read about how climate change has been observed over decades, and how over these years the concentration of greenhouse gases in the atmosphere—mainly carbon dioxide—has risen considerably. Additionally, we’ve written about how many environmental scientific experts agree that climate change is happening and that humans are the cause. While many industrial companies, public health stakeholders and members of the general public are employing climate-change mitigation strategies, utilizing different innovations, and changing their daily operations to lessen their impact on the environment, climate change is still present, and our growing population still needs to thrive and be fed. Thus, farmers have had to undertake new technologies to maintain food productivity. One of these new technologies is the development of resilient crops. Climate challenges There are three primary climate challenges that impact farming: seasonal shifts, ecological disturbances, and extreme weather and/or extreme weather events. All these occurrences impact the foundational needs of crops: water, sun and soil. They also affect the agricultural animals that survive and grow from crop consumption. Seasonal weather predictability is a cornerstone of farming, and non-seasonal weather variability can pose many agricultural challenges. Shifts in seasonal weather can cause several problems, such as increased atmospheric carbon dioxide, increased length of the frost-free season, increased nighttime temperatures, and earlier and faster snowmelt-driven runoff, which can result in reduced summer stream flows (water supplies). Ecological disturbances include incidents such as wildfires, landslides, flooding, windstorms and pest outbreaks. Disturbances often yield short-term landscape changes but can have very significant, longer-term ecosystem impacts. An ecosystem is an environmental area in which […]

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What To Know About Preservatives in Food

While many of us strive to cook meals using fresh ingredients, busy schedules over the course of our week often lead to home-cooking burnout and the desire for delivery or takeout—sometimes before we’ve used all the food we bought on our weekly grocery run. One food-industry invention that can keep items in our fridge or pantry fresher for longer. Preservation. Preservatives help maintain the taste and nutrition of many food ingredients by extending the quality and safety of those foods beyond what they would be capable of on their own. Read on to discover more about food preservation and how preservatives are used in our food. So, what is food preservation? Food preservation is defined as any act or addition that inhibits undesired bacterial growth or chemical changes in a food. And while that might sound high-tech, many kinds of food preservation have been around for thousands of years. In fact, you likely practice food preservation daily without even knowing it. There are two categories of preservation: chemical and physical. When you wash raw produce or freeze your chicken, you are practicing physical preservation. Curing and pickling, in contrast, are examples of chemical preservation, because they use salt and vinegar (acetic acid) to alter foods to keep them edible (and delicious) for longer periods. Why are preservatives used in food? And what exactly are their benefits? Preservatives allow us to keep food safe for much longer. In addition to older forms of preservation that use salt and acid, other, more modern preservatives can offer benefits like inhibiting oil from going rancid or helping a food product retain its original color. One often-overlooked benefit of food preservatives is that they reduce food waste. According to estimates by the U.S. Food and Drug Administration (FDA), food waste in the U.S. is “estimated […]

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Soy Series, Part One: The Basics of Whole Soybean Foods

If our 2019 Food and Health Survey and perhaps many conversations you’ve had yourself about food this year are any indication, plant-based protein is big and its presence in our dietary lexicon is on the rise. Soy foods have been a key player in this arena for decades, and they’re seeing even more attention as part of a new wave of plant-centric products. Since soy is so versatile, we’re launching a four-part series on the basics of soy foods. The first article in this series focuses on whole soybean food products, the second article discusses soy-derived ingredients used in many familiar foods, and the third homes in on soybean oil. We wrap things up with our fourth article, which looks at how soy foods impact our health. What is soy? Soy is technically classified as a legume, a group of plants whose seeds grow in enclosed pods, like peas and peanuts. But soy’s nutritional content sets it apart from most others in the legume family: Soybeans are much higher in protein and fat and lower in carbohydrates than other legumes. In addition, unlike other plant protein sources, soy is considered a complete protein since it contains each of the essential amino acids our body needs for cell metabolism, building and repairing tissues, and providing energy. In addition to its high protein content, soy is a source of fiber, polyunsaturated fats, vitamins and minerals. It’s also a plant source of omega-3 fatty acids, which are known for their cardioprotective effects. Compared with other legumes, soybeans contain more calcium, iron, magnesium, and potassium, all of which have been identified as under-consumed nutrients in the American diet. Lastly, soy provides a high concentration of isoflavones, which are plant-derived compounds that can behave like a weaker form of human estrogen and exert positive effects on our health. Examples […]

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