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Do Junk Food Ads Impact your Household?

kids tv ads
May 27, 2015
cereal + Products
On average children view 4000 Junk Food Ads Every Year influencing food preference and perceptions. Commercial Viewing Linked to Junk Food Consumption Research continues to prove a strong correlation between marketing of non-nutritious foods to children and their consumption.  A study by the University of Michigan shows children who regularly watched television commercials consumed more junk food than Read More ›

What I learned analyzing 3023 Cereals

cereal aisle
May 19, 2015
On the decline as America’s go-to breakfast food since the 1990s, cereal isn’t necessarily the healthiest option anyways   Cereal averages 19.2 ingredients! With an entire aisle often devoted to it, cereal provides us lots of options.  So many in fact that today an average cereal for sale in the grocery store contains from 1-61 ingredients!   Number Read More ›

What I learned from analyzing 746 Buns & Rolls

burgers and buns
May 12, 2015
If you eat buns or rolls with your hot dogs, hamburgers or other BBQ treats, you are likely eating extra ingredients, including sugar.   Grill Time Memorial Day weekend is synonymous with outdoor bbqs. Usually the protein often commands much of our attention and discussion and the buns and rolls are an after thought if Read More ›

White or Wheat Bread?

white vs wheat
May 10, 2015
Wheat or White? This is the question a waitress asks you order a breakfast dish that includes toast. This is the decision you make in the grocery store about what to use for your kids sandwiches.  What should you do?   A fascinating article in the Washington Post recently examined sales data in the bread Read More ›

5 Yogurt Buying Tips

collage of yogurts
May 3, 2015
Ingredients + Products + Yogurt
Yogurt is one of the items that gets a lot of ingredient list and label reading.  And for good reason.  I compiled these top tips for you to use the next time you go grocery shopping. Don’t assume plain or organic yogurts do not contain food additives : Analysis of 60% of the plain yogurts in US Read More ›

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 ›