Researchers from the Quadram Institute and King's College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycaemic response of people eating white bread.
Jan 11, 2021
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Iodized salt helps prevent iodine-deficiency disorders, including goiters and certain birth defects. Yet it's unclear how this seasoning interacts with chloramine-treated drinking water if some of the disinfectant is left ...
Mar 1, 2023
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Adding vitamin D to wheat flour would prevent 10 million new cases of vitamin D deficiency in England and Wales over the next 90 years, say researchers at the University of Birmingham.
Aug 19, 2019
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(HealthDay)—It seems like "gluten-free" labels are popping up everywhere, including on foods that never had any gluten to begin with. Is this a health bandwagon you should jump on … or shy away from?
Jan 29, 2018
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Three new studies suggest that controlling dietary acid intake could help improve kidney health. Results of these studies will be presented at ASN Kidney Week 2013 November 5-10 at the Georgia World Congress Center in Atlanta, ...
Nov 9, 2013
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(Medical Xpress) -- One of the latest trends in the food market and among celebrities is going gluten-free. Snack giant Frito-Lay has announced it will introduce new gluten-free labels and products, and Miley Cyrus has credited ...
Jun 28, 2012
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(HealthDay)—You may know to keep tomatoes out of the fridge to preserve their taste, but did you know which pantry staples actually do better under refrigeration?
Jun 29, 2018
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(HealthDay)—Finger foods are delicious, but they can pack on the calories even when you just nibble. Here are two appetizer makeovers with plenty of flavor and a lot less fat.
Dec 27, 2019
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A plant-based diet is a good choice for both climate and health. However, many plant-based products, especially legumes, contain FODMAP compounds that are poorly digestible and cause unpleasant intestinal symptoms. A study ...
Apr 15, 2020
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Ailments such as celiac disease and gluten sensitivity prevent an estimated one in 20 Americans from consuming gluten, the mesh of proteins that gives wheat doughs their structure.
Nov 20, 2020
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