Diet & Nutrition

Magazine articles on dieting, the effects of diet on health, nutrition, and healthy foods.

Old Articles: <Older 1031-1040 Newer>

Prepared Foods January 2009	Hitting the Shelves: Chocolate...to Treat Acne? Frutels' Acne Care Chocolate is a premium line of all-natural dark chocolate that leverages a formula claiming to deliver powerful antioxidants and micro-nutrients for supporting the clarity of skin from the inside out.
AskMen.com Shannon Clark	Protein Bar Recipes There are times when it's next to impossible to get in a freshly prepared, well-balanced meal that's going to accommodate your muscle-building or fat-loss goals.
Food Processing December 2008	Nutrition Facts, Front and (Nearly) Center Familiar-looking Smart Choices logo unveiled at ADA meeting.
Food Processing December 2008	Purple Tomatoes Rich in Anthocyanins New purple tomatoes could offer increased protection against a range of diseases, including cancer and cardiovascular disease.
Food Processing December 2008	Preventing Allergies with Probiotics Exposing pregnant mothers and infants to probiotic bacteria could help stimulate the growth of the immune system and play a role in preventing allergies, according to researchers.
Food Processing December 2008	Absorbable Acai In the first research involving people, the acai berry has proven its ability to be absorbed in the human body when consumed both as juice and pulp.
Food Processing December 2008	Hiding the Taste of Calcium To get your recommended calcium intake from dairy sources, you'd have to consume a few ounces or cheese and drink more than two glasses of milk.
Food Processing December 2008	Boosting Biceps with Phytoecdysteroids If you want bigger biceps like cartoon character Popeye, eat spinach
Food Processing December 2008 Diane Toops	Comfort Food for Troubled Times Wellness may be on consumers' minds, but comfort foods are the reward, especially now.
Food Processing December 2008	Ingredient Round Up: Colorants More food and beverage processors formulate with natural alternatives to synthetic food color additives in response to changing consumer preferences.
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