Nutrition news

Nutrition News: Papa John’s Ingredients, Good Fat, Creative Hydration Tips | Food Network Healthy Eats: Recipes, Ideas and Culinary News

Chalk another for the natural ingredients.
Papa John’s will eliminate artificial ingredients and other additives of its menu items, he announced. The move will cost the company around $ 100 million a year, Bloomberg reports. Last year, the pizza chain removed monosodium glutamate (MSG) from its ranch dressing and trans fats from its garlic sauce; now it aims to phase out 14 other ingredients, including corn syrup, artificial colors and several preservatives, many of them in restaurant dips, by the end of 2016. The changes may affect some flavors, admits the company, but Papa John’s, the third-largest pizza chain, behind Pizza Hut and Domino’s, is clearly trying to implement its “better ingredients, better pizza” message.

For years we’ve been told that eating fat – all fat – is bad, that it will make us fat and undermine our health. Now, however, scientific thinking has changed. NPR’s The Salt explains that the consensus now is that it’s important to
think about the type of fat you eat. While saturated fat can raise your artery-clogging LDL cholesterol levels, monounsaturated and polyunsaturated fats – found in nuts, vegetable oils, and fish – are actually good for you. So it is better not to eliminate all the fats, but to replace the good ones with the bad ones, replacing pizza and cheese, for example, with almonds and avocados.

Are you drinking enough water? Forty-three percent of us drink less than four 8-ounce cups a day, and although needs vary, according to the CDC, that amount is typically
falls shy optimal consumption. Mashable points out that while we should all continue to engulf H2O, we can also hydrate ourselves by eating and drinking others.
healthy foods and drinks that contain water. Such as? The site lists seven great options: watermelon, cucumbers, soup, tea, milk, celery, and mixed leafy greens. Good reminder that there is water beyond the bottle (or the tap or the fountain or the cooler).

Amy reiter
is a New York-based writer and editor. A regular contributor to the Los Angeles Times, she has also written for The New York Times, Washington Post, Glamor, Marie Claire, The Daily Beast and Wine Spectator, among others, as well as Salon, where she was a long-time editor. and lead writer. In addition to contributing to Healthy Eats, she
blogs
for food webs
Flat FN
.



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