Archive » April 2015

What I learned from Analyzing 832 Wheat Bread Products

April 30, 2015
Bread + Products
“Wheat’s” in a name?  Turns out a lot of nuance.   Adjectives are important Whole Wheat has a strong association with healthiness. However, the adjectives used to describe Wheat -100%, Cracked, Whole, Stoneground, etc.- can mislead us into thinking the product has more health punch than it does.   Naming rules exist, but there are loopholes.  For example, Stoneground Read More ›

With 22.5 ingredients on average, do you know what’s in your bread?

April 26, 2015
Bread + Products
Bread at the grocery store is full of ingredients that make it softer, prettier and live longer on the shelf.   What’s in Bread? Whether you love it or avoid it, bread is a diet staple around the world. However, the majority of bread in US grocery stores includes many ingredients manufacturers include to keep its Read More ›

What I learned from analyzing 1858 Flavored Yogurts

April 20, 2015
Ingredients + Yogurt
Yogurt has a millennial-long association with healthiness, but in the US, flavors challenge yogurt’s true healthiness.   Yogurt’s Healthy History Yogurt is often described as the oldest processed food because its origin traces back to The Neolithic Era of The Stone Age. Genghis Khan reportedly gave his warriors yogurt to instill strength and bravery in the 12th C Read More ›

Does Pectin in Yogurt Matter?

Screen Shot 2015-04-14 at 2.24.22 PM
April 18, 2015
Ingredients + Yogurt
Half and Half You have almost a 50/50 chance of buying yogurt with Pectin in it. And, just because you buy “organic” doesn’t necessarily mean your yogurt is “pectin-free.”   Analysis of ~ 1600 yogurts turned up this breakdown of yogurts with and without Pectin:   Read More ›

Why I love Whole Foods 365’s Almond Butter

whole foods
April 15, 2015
Ingredients + Nut butter + Products + Tips
I fell into a marketing trap Confession. I completely and totally succumbed to the packaging and marketing of Justin’s, a very successful boutique nut butter brand about two years ago. As our son was getting older and more open to protein choices, and as I started making more smoothies, I was buying a lot of almond butter. I’m Read More ›

Is Greek Yogurt Really Better?

greek yogurts
April 12, 2015
Why Greek is synonymous with a Healthy Diet Greek yogurt has done a good job of marketing itself as a “super food.” It also fits in nicely with the US populations’ affinity for protein and Paleo diets due to its high protein, low sugar perception.   Greek’s Commercial Success is Insane Greek yogurt’s success is most Read More ›

Why I rarely buy chocolate at the grocery store

dark chcolate stack
April 10, 2015
Even dark chocolate isn’t free of this ingredient One of my go to desserts is a chocolate mousse recipe by Aussie chef Bill Granger that calls for melting dark chocolate as a prominent component of the recipe. Up until several years ago, I simply bought whatever 70%+ dark chocolate bar or chips were on sale without Read More ›

Plain Yogurt Not So Plain

April 6, 2015
Reading ingredient lists on even plain yogurt is worthwhile In all my conversations about food labels, by far, one of the categories where people check nutrition and ingredient labels the most is yogurt. Turns out, it is worthwhile time spent.     Read More ›