What is Regenerative Agriculture?

Climate change is affecting all our favorite foods—from avocado toast to acai bowls—and how farmers grow food matters more now than ever. One way farmers are improving their food-growing game is regenerative agriculture, or “regenerative ag,” a farming practice with the lofty goal of not just slowing, but actually reversing, climate change. Less than a quarter of participants in the International Food Information Council’s 2019 Food and Health Survey stated they were familiar with this term, so let’s dig in to some more details about regenerative ag practices and their farming impacts! Regenerative ag is all about “holistic land management,” meaning farmers employ techniques that give back to the land rather than take away. Practices are focused on building up high-quality soil, retaining rainwater, improving the water cycle, increasing biodiversity, and promoting both human and animal welfare. One way farmers can accomplish much of this effort is by working in sync with carbon, one of life’s most important elements. This fundamental element makes up all living things, including the building blocks of our food—carbohydrates, protein, and fat wouldn’t exist without carbon. Plants especially love carbon; they take it from the atmosphere and the soil to grow and produce nutrients. Carbon-rich soil not only nourishes plants, but also creates resilient soil that can retain water during a drought, doesn’t erode as quickly, and provides ample nutrition to growing plants. Carbon is important since it sustains all life, but when released into the atmosphere it can form the harmful greenhouse gas carbon dioxide and directly contribute to atmospheric warming and climate change. Capturing carbon from the atmosphere into the soil, a process called carbon sequestration, simultaneously pulls carbon dioxide out of the air and transfers it to the soil for nourishing. Many farmers are adopting carbon sequestering techniques because of this dual […]

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IFIC Spotlight Survey: Consumer Attitudes About Labeling Cow’s Milk, Plant Based & Non-Dairy Alternatives

As the U.S. Food and Drug Administration considers a proposal “to provide greater clarity on appropriate labeling of plant-based alternatives” to milk and dairy products, a new survey by the International Food Information Council (IFIC) Foundation shows a low level of consumer confusion over nomenclature and basic differences between the two. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about cow’s milk, plant-based and non-dairy alternatives. One thousand adults aged 18+ years completed the survey from August 4-6, 2018, and responses were weighted to ensure proportional results. The research was supported by Danone North America PBC. Key findings include:

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What’s in a Name? Survey Explores Consumers’ Comprehension of Milk and Non-Dairy Alternatives

FOR IMMEDIATE RELEASE: October 11, 2018 Download the Survey(PDF) Download the Survey (PPT) (Washington, D.C.) — As the U.S. Food and Drug Administration considers a proposal “to provide greater clarity on appropriate labeling of plant-based alternatives” to milk and dairy products, a new survey by the International Food Information Council (IFIC) Foundation shows a low level of consumer confusion over nomenclature and basic differences between the two. According to the survey, about three-quarters of Americans understand that plant-based “milk” products do not actually contain cow’s milk (75 percent for soymilk and almond milk, 74 percent for coconut milk, 73 percent for rice milk and 72 percentfor cashew milk). Fewer than 10 percent believe that any of those products contains cow’s milk, while the remainder say they don’t know (20 percent for cashew milk and rice milk, 18 percent for coconut milk, and 16 percent for soymilk and almond milk). Conversely, large majorities know that products labeled “whole milk” (90 percent), “chocolate milk” (85 percent), “nonfat milk” (78 percent) and “skim milk” (74 percent) contain cow’s milk, although that number falls to 48 percent for “lactose-free milk.” Consumers expressed similar awareness about whether various products labeled as milks or butters contained cow’s milk or plant-based ingredients. Cow’s milk was identified as an ingredient in chocolate milk by 84 percent of respondents, in organic milk by 78 percent and in butter by 77 percent, with only 8 percent or less believing that any of them contains plant-based ingredients. For lactose-free milk, 62 percent believe it contains cow’s milk and 14 percent cite plant-based ingredients. The survey also asked about consumers’ purchases in the past three months. Nearly half (45 percent) bought 2 percent milk, with 38 percent for whole milk, 30 percent for almond milk, 29 percent for chocolate milk, 19 percent for 1 percent milk, 16 percentfor both skim milk and soymilk, and less than 10 percent for lactose-free milk or other nut- or grain-based milks. Of those who buy products marketed as milks, 62 percent purchase solely dairy, while 38 percent purchase non-dairy. Groups who […]

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The health benefits of soy and other plant-based proteins.

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What’s Up with Protein and Protein Supps?

Chatter about protein and protein supplements have been getting a good deal of attention recently. With so much misinformation about amounts, timing and sources here are the answers to five common questions about this important macronutrient. Why is protein important? Protein plays vital functions in our bodies, including building connective tissues and supporting the immune system. Protein can also help us maintain a healthy weight by increasing satiety and preserving lean body mass. In addition, protein can support exercise and fitness goals since protein aids muscle growth and repair. How much protein is needed? While there are extremely rare conditions where protein intake should be carefully monitored, the large majority of us get significant health benefits from eating the right amount of protein for our needs. Macronutrient amounts, including protein, are determined by the Recommended Dietary Allowance (RDA) set by the National Academy of Medicine (formerly the Institute of Medicine (IOM)). The RDA for protein is 0.8 gram per kilogram of body weight per day (g/kg/d) for adults. However, a recent position statement from the International Society of Sports Nutrition (ISSN) suggests that the majority of people who exercise should eat a minimum of 1.4 to 2.0 g/kg/d of protein. Training athletes, which most of us are not, may require even more protein than that. Now before you start busting out your calculator to crunch these g/kg/d numbers, let’s talk about what it means. The recommended amount of 0.8 g/kg/d was defined by the IOM as the intake level necessary to meet sufficient protein needs for an average healthy adult, which varies based on activity level, gender, weight and genetics. The amounts suggested by ISSN for exercising individuals and training athletes are designed to support building and maintaining muscle mass.   Additionally, the IOM has established Acceptable Macronutrient Distribution Range (AMDR) […]

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Does Your Diet Affect Your Sleep?

It’s no secret that a healthy diet affects so many different facets of daily life, and sleep is no exception. It’s recommended that adults get seven or more hours of sleep per night. Yet, according to the Centers for Disease Control (CDC), one out of three American adults get less than that. Since not getting enough sleep is linked with many chronic diseases and conditions, such as type 2 diabetes, cardiovascular disease, obesity and depression, focusing on strategies to promote better sleep can lead to better health. While a variety of strategies including exercise, a consistent sleep routine and limiting electronic devices around bedtime can support quality sleep –considering changes to what you eat and drink are other important variables. Sleep 101 Before we dive into the effects of diet on sleep, let’s first discuss the biology of sleep. Sleep is controlled by a variety of hormones in the body, specifically melatonin and serotonin. Melatonin helps regulate sleep and wake cycles, while serotonin signals the body to make more melatonin. Tryptophan, an amino acid found in a variety of protein-rich foods, is a precursor to melatonin and serotonin, which is why tryptophan-rich foods are often recommended for better sleep. Tryptophan for Sleep Studies have also shown that low tryptophan levels in the diet can impair sleep. Some tryptophan-rich foods include meat, seeds, nuts, cheese, eggs and soy products. Interestingly, there’s not a wide range of tryptophan content among meats; Turkey, chicken and beef have about 300 milligrams of tryptophan per 3-ounce serving. However, ounce for ounce, pumpkin seeds pack the highest tryptophan punch, with about 60% more tryptophan than turkey, chicken or beef. Fruits like cherries and kiwis also contain these sleep-promoting hormones and amino acid. Clinical trials have shown that cherry and kiwi consumption improve sleep quality and duration. […]

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What is Calcium?

Highlights The basics of calcium Calcium is the most abundant mineral found in our bodies and performs many vital roles. It is necessary for bone health, cardiovascular and muscle function, and nervous system signaling. Calcium also acts as a coenzyme for many metabolic processes in the body. Calcium is often most closely associated with the skeletal system, as it is critical for developing and maintaining bone structure and function. Ninety-nine percent of all the calcium in our body is stored within our bones, which act as a reservoir for calcium, releasing more of the mineral when it is needed. Only one percent of body calcium is found outside of the skeletal system; this amount is regulated and kept consistent by the body and does not fluctuate with changes in calcium intake. Our bodies are unable to produce calcium on their own, so we need to obtain the additional calcium our bodies need through our diets. Calcium-rich food sources include dairy products, green cruciferous vegetables and fortified foods such as juices and cereals. Calcium is also available as a dietary supplement. Vitamin D plays a significant role in absorbing calcium from the gastrointestinal tract, so it is important to have adequate amounts of both nutrients to support optimal health. Calcium and health Bone Health One of the most important roles of calcium is assisting with bone development, growth, maintenance and overall structure. Peak bone mass is achieved around the age of 30, at which point bone density is gradually lost due to a continued need for stored calcium for body functions. People who do not consume an adequate amount of calcium before they reach their peak bone mass are at a higher risk of later developing osteoporosis—a disease characterized by low bone density and quality—due to smaller calcium reserves. There are […]

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IFIC weighed in on a new study discussing the adverse effects of combining sucralose and carbohydrates.

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