Soon after calories were posted on fast-food menus, people cut back a little bit on what they ordered. But it didn’t last.
In the book, “Unsavory Truth: How Food Companies Skew the Science of What We Eat,” Marion Nestle, emerita professor of nutrition at New York University, discusses how the unstated goal of most company-sponsored studies is to increase the bottom line.
According to the findings of the International Food Information Council Foundation’s 12th Annual Food and Health Survey, Americans are consuming food information from more sources than ever before, yet our nutritional literacy is sorely lacking – and our health may be suffering as a result.
Given their history, “are eggs healthy?” has become a frequently asked nutrition question. To answer this, it’s important to look at eggs not only on their own, but in context of the entire diet, especially when compared to foods they may replace (and vice-versa).
According to a report from Harvard T.H. Chan School of Public Health, in a large study of population followed for more than three decades, researchers found saturated fats with unsaturated fats conferred substantial health benefits.
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