Mooove over, butter. Everything from “I Can’t Believe It’s Not Butter!” to “plant” and “oat milk” butters are vying to unseat the spreadable dairy fat. That’s a good thing. Most wannabes have far less artery-clogging saturated fat...and more heart-healthy unsaturated fat. Here are 8 tips to help you find the best non-butters, plus what else does (or doesn't) matter.
As adults and children in food insecure households are at greater risk of developing chronic disease, it is imperative to address nutrition security at the federal level in order to strengthen the charitable food system and forge a path towards health equity in our communities.
“Protein from real food,” “20+ superfoods,” “No B.S.,“ promise some bars. Fact: No bar can replace real superfoods like crunchy vegetables, nuts, seeds, and fresh or frozen fruit.
The full list of winners is published in the July/August issue of the Center for Science in the Public Interest’s advertising-free flagship publication, Nutrition Action.
Since the 1990s, Nutrition Facts and ingredients have been required on nearly all packaged food labels. But who has time to carefully scour each label on the shelf? And it’s easy to be tricked by buzzwords that make a food sound higher—or lower—in something than it is. Here’s a quick quiz to see if you can guess which food from each pair has more of a nutrient or ingredient (or if it's a tie).
Haven’t taken a bite out of a perfectly ripe peach yet this summer? What are you waiting for?
It’s not just the intact fiber, vitamins, and minerals you’ll get from peaches—or pretty much any fruit—for not-so-many calories (60 a peach).
What makes strawberries stupendous? It’s not just that they’re an irresistibly sweet treat. Or that each cup is a good source of fiber and packs nearly a full day’s vitamin C.
